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+ these grills are actually smaller than the OT's - 20 & 24" vs 22 1/2" & 26 3/4". Not knocking them because I know nothing about them except what I've read here but still going to stand by the Weber's.

When I have a whole turkey I cook it whole but I usually buy whole bone in breasts & a couple of wings. You can do it either on the 26"r or the WSM. Indirect on the 26'r you'll cook at a higher heat - probably around 325 - 350 it should be done in 4 - 4 1/2 hours. WSM @ 250 will probably take...

Regardless of what you got, either will make great PP, .79 or .89 is great price - I'm happy here when they're 1.29. BTW - Ever go to St. Lawrence Market for meat? I haven't been to Toronto in 15 years - used to go a lot - 1st wife had family there. 1st time I ever went I was ready to go rent...

I don't have a Q200 either but I do them the same way as Daniel. I like them loaded - butter, sour cream, bacon, chives, etc.

Kicked around getting one but just going to go buy another rib rack for the 22 1/2" WSM. With 2 WSM's and 2 Weber grills, capacity for me is not an issue. If I need more room, I just light another chimney and fire up another grill or smoker. Reading through these posts, and others I've read...

Been thinking about a Ribolator but think I'm just going to get another rib rack for the 22 1/2"r. Looks like it just might be to much of a pain in the a** to keep clean especially after saucing or glazing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have tryed smoked deer heart... </div></BLOCKQUOTE> Back in the young and dumb ... I actually worked a shift that I worked 7 12 hour days and had 7 days off. We used to...

Went looking for pork steaks yesterday and didn't find any nice ones. Time to go to the butcher!

Mark - Did you make it over to Standard Market? I don't drink or buy a lot of beer but I saw a lot of the brands that I see pictures posted here. Did you check out their meat? Was looking at their beef and pork. For the cuts that they carry Prime and Angus, they were displayed side by side...

I'm a breast guy myself. Wife and kids prefer the legs. Whenever I grill chicken pieces it's 3 or 4 bone in skin on breasts for me and 12 or 15 legs for them. Don't eat them all at one meal but they're good leftover the next day, reheated or cold, or chopped for chicken salad.

Is it just me ... That thing looks like it's put together backa** sidewards! I've never seen one or heard of them. They might be great grills, but for my grilling $, nothing beats a Weber!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have found that if I remove the gills from a large portabella mushroom, and finely mince the remaining mushroom and add that to the meatloaf, I get a juicier and more...

Some great looking pictures. Let's see ... If I have my time zones right, you should be pulling something off the grill just right about now for dinner.

Great looking steaks! Pork steaks are actually my favorite meat to grill and the only thing that I sauce while they're still cooking. Try them with a South Carolina or Georgia style mustard sauce. They're fantastic!

Not in the market for one but I've looked at them over the years and would probably go with a Primo XL. Think it has more flexibility than an Egg. Funny about the wife ... Dealer that I bought my 18 1/2" WSM from also sold Egg's and they were on display side by side. She asked me if I'm sure...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Went to the one in the Fox Valley Mall about 6 yrs ago </div></BLOCKQUOTE> Fox Valley was the 1st one I ever ate at. OK but not great. If I remember correctly they had...

Mark - going to try the Grill at Standard Market for dinner tonight. May buy some additional malted beverages or may buy ... I can do a lot of damage in that store.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm a newspaper person too, but I have found that the flavour of newspaper from Kansas City is best for starting a chimney for Q. </div></BLOCKQUOTE> Is that KC Masterpiece...

Eric - Sounds like you're not putting enough unlit charcoal in your ring. I start mine, on both the 18 1/2 & 22 1/2, half - 2/3 full of unlit lump, 4 or 5 chunks of wood, and about 1/3 chimney lit lump. Rarely need to add more charcoal unless I'm doing a 10+ hour cook.

Wanted to check this out but I'm out of town that weekend. If plans change, I'm going to come.