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If you search around you can find the schematic for your grill, or Weber Customer Service will be happy to email it to you if you call.

Ernest, WOW.

The small perforated tube could be the crossover burner which is part of the ignition system.

Chuck, We liked it a lot. It's very flavorful. A little dry due to overcooking this time but what are you gonna do? Nothing a little tatziki couldn't fix anyway. Phil, My son wasn't scared, but his little heart was pounding out of his chest for excitement. Better overcook dinner than to miss...

John I freestyled the recipe but rough quantitys below 1 cup plain Greek yogurt 5 garlic cloves 1T fresh grated ginger Juice and zest of one lemon 1T salt 1t pepper 1t cumin 1/2 t turmeric All mashed up in the mortar and pestle. It's just skewered directly on the roti forks. And then when...

Thanks for the kind words everyone. They were quite delicious and I need to make more already since we finished the last kebabs today!

looks like a fun cook and great results, nice.

This got me to call my local costco meat department and he said they never get these, or even full packers. Guess I'll have to stick with CAB from restaurant depot.

Nice skills demonstrated in this thread.

Got some leg of lamb in a yogurt marinade overnight. Garlic, ginger, cumin, turmeric, lemon I might need to get some roti accessories for more capacity. Center burner on only with no drip pan for maximum crust. Three year old son meets lightning storm while the kebabs spin. So they go to...

I agree, I have the bayou classic and it's mostly used for all-the-way-on or off. It's not a precise instrument. But it's durable and has held up for over 10 years of regular use.

I gotta show some love to the bistecca alla fiorentina. Complimenti!

Very cool Nate. I built mine using maybe the same controller (JLD612) and the same radio shack project box. I was like, hey, that guy has my box! Mine has an extra always-on power port to be used to power the water pump for when I use it to control my sous vide cooker. I like your can manifold...

Cool food nate. Your ATC build looks like mine. Do you have any photos of the box/the build?

The absolute easiest way to do this is to get an imgur plugin for your browser. Then you can right-click any image in your browser and host it on imgur which will give you a permanent, direct link to the image itself right on your clipboard.

Andy you need to re-host the photo using photobucket, imgur or similar. You can't post directly from your facebook posts. I would like to see your chicken legs though!

Here's some more discussion on the same story http://tvwbb.com/showthread.php?59148-Harvard-Designed-Smoker

Sous Vide has been around in professional kitchens for decades, and it hit the hardcore foodie scene about 10 years ago. Now it's mainstream.

I use it often enough to leave it in the smoker.

Isn't the minion method specific to dumping only a few or a dozen lit coals, and managing your vents to catch temperatures on the way up? I consider a minion start different from dumping a full chimney of lit at the beginning.