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Jason I had hoped you would get some replies on the infared burner issue. I'm also curious. My Genesis Silver B with PCI grates tops out at nearly 700 and I seem to get a great sear on it. I'm not sure I understand the benefit of the super high 1000 degree plus temps ? Maybe in a high end...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: Not jammin' you, Paul. </div></BLOCKQUOTE> No problem Jim. I've been a lawyer for 37 years and I live a life of "jammin" You're probably...

Tim Here's another SS chimney. The site also has a pretty nice catalog. Paul

Here's a SS chimney. I don't believe Weber makes one, but I would buy the Weber anyway - I have 4 (at various locations). Paul

Keith has some good thoughts on using the roasting pan, if you have one. Many feel there is a serious health concern in so far as having raw juice from chicken dripping on anything, so I would steer away from chicken on the top. Spares will take around 7 hrs without the use of foil and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Smith: Paul G, do you baste or spray or foil to keep them moist?. </div></BLOCKQUOTE> I do spray the ribs a few times during the cook and I give...

I buy my spares almost always from Sam's and Doug is correct on the time except ime it is closer to the 7 hour mark, without foil. I use foil at the 4 hour mark for 45 minutes and then finish without foil till they pass the tear/toothpick test. Speeds up the cook some and gives a tender, but...

Al Sorry. I didn't realize you were using the Standard method. I do, in fact, use that method often for spares. I follow the procedure outlined on the main page and close all vents once the cooker is assembled. When it gets down to around 325, I add the meat. You're correct, the raw meat...

Scroll down this link for a recipe from a legend of this board, to wit: Stogie's chuck roast. Paul

My understanding of MM was to add the meat when the WSM was assembled . Often I'm not in the 250 lid range for some time, depending on the amont of food on the grate (heat sink) and ambient conditions. My feeling, unsupported by any real evidence, is that the meat benefits by the gradual rise...

I've been able, in the past, to purchse the Brinkman CP from Sport's Academy, but my store has stopped carrying them. When I need more, I'll order several at one time, to hold down shipping costs, from Bass Pro shops. Paul

I have the Q220 and am very pleased with it. I also have an adapter for the 20 lb tank. At home the adapter is greater and certainly more economical than the disposable cylinder (which, btw, can be refilled), but for transporting, the cylinder is much easier. I wish Weber had designed it for...

Yes, for searing, I run all 3 burners at high. However, if your steak is less than 1 1/2 inches be careful. It will get overdone quickly. With one less than that, i just watch it and rotate at 2 min for 1 minute and then flip. When my thermapen hits 130, I'm done. With a thicker steak...

I would definitely go with the SS replacement flavorizer bars. I'm a big PCI cooking grate fan, also. Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...The new genisis range is coming with 7.5 mm SS rods for the grill and the BTU is increased. Pay the extra and get the new E320. </div></BLOCKQUOTE> This always confuses...

It will certainly get hot enough to sear a steak. You should get a high temp in excess of 600. I imagine it has the SS flat-tpe cooking grates, which are fine. You are paying some extra for the side burner, which is fine if you want it. While the price is good, its still within the range of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe H.:... So I am just wondering what peoples favorite uses for the Rot. are? and will it become a box in the basement with the WSM moving in...

Joe The Performer is a great grill, but just wait and see ability to cook low/slow and maintain temps with little effort you have with the WSM. YOU'RE GONNA' LOVE IT ! Paul

If it's one or the other, but not both, I guess i would go with charcoal; however for my own direct grilling, I use a Weber gasser. You can get a quality Weber kettle type grill (I would go either Gold or Performer) for a good bit less than a good quality gasser. I've never had luck with...

I think I'm going with the 450, probably because I don't anticipate the need for that additional space. I do recall someone, maybe Konrad, saying the 6 burner was a real "gas hog". Now if you can afford the 650, the cost of gas probably isn't a factor, but if you're using LP, it can become a...