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It should be tightened down. The concept is to use the counterweight to balance out the 'off-centeredness' of the item you are roasting so that the rotisserie runs smoothly.

I'll be the contrarian here. I say smoke a chicken since the cost of protein is less. It's pretty forgiving and then move on to more expensive meat. That will help you get used to your new purchase. I'd say the second smoke should be pork butt.

Wow. Fathers Day and Christmas.

Has anyone done the work to break down the differences between the various Weber Q models - I mean the gas version, not the charcoal and electric ones. What is the difference between a Q1xx, a Q2xx and a Q3xx? and between a Qx00 and a Qx20? Inquiring minds want to know!

I'll give the contrarian viewpoint here. Since I got my Performer, it's my smoker of choice for small amounts of stuff to be smoked (one chicken, one pork butt). The WSM is great for a crowd, but the cleanup of the Performer tips the scale for smaller jobs. And now that the kids are grown...

Gary, Are these the bars you are talking about? http://cgi.ebay.com/Weber-Stai...?hash=item1e5a665e66

I also use the chimney for an indirect cook. Then I fill the baskets from the chimney.

Pecan is great stuff for smoking. It's my main go to wood since I can get it readily here in Texas. Can anyone tell me about smoking with maple?

Rob, You can fit 2 Texas birds in a straight vanilla kettle, but not 3. Don't forget that CL can be a great source for a used one, just to check it all out.

Do you have an Academy near you? They have mesquite and pecan and other chunks in my store.

I just got my performer this summer and have had my WSM for some time now. I did 2 Pork Butts last month in the Peformer. I did the cooking indirect, with a foil pan to catch grease. I did the Minion method on the coals, and the Peformer held temperature for over four hours. You could not...

Larry, you are Genius!! (Chris, maybe this is a new BB level). I followed your instructions, but did a couple of Renowned Mr. Brown pork butts in my performer today. It held a solid temp without help from 7 to about 2:30. Mr. Brown looks great and has a good bark. And cleaning the performer...

Dan I have both a performer and a OTP (which is what I think your a refering as a OTG with table). The performer cover will fit the OTP. Maybe we need Chris to build a Dutch oven area on the board!!

Chris, I'm sure others will weigh in here, but I'd start with going to the Small Business Administration site for background on a business plan. (http://www.sba.gov/smallbusinessplanner/plan/writeabusinessplan/index.html) What you are looking to do is put a little unbiased observation into...

Ken, Let me make sure I have this straight. So, you would not do a full chimney on the kettle/performer...maybe only a dozen or so briquettes, then when you put these on the pile of unlit briquettes, then put the lid on and let it come up to temps?

Judging by the style, I think this is from the show "How It's Made".

I've done pork buts where I've marinated them in my homemade equivilent of Goya Mojo flavors. I've also used it to inject the butts for a very tasty result. I'd suggest injecting with your mop sauce and see how it turns out.

If you hurry, you can ask Jaime some questions yourself on another area of this board!

My understanding is that Kinko's will do a plastic spiral binding for a few bucks. But the binding on all my BBQ books wears out over time. I guess I need to do a Kinko's run myself.

I agree with the above. If you have to keep the length at 3 minutes, how about a part 1 / 2 / 3? BTW, I do podcasts/webcasts professionally. The 3 minute rule works for general subjects. But when the listeners/viewers are avid (think like those who watch the LOST TV show), the 3 minute rule...