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Andrew/Chad- just to be sure- the thermo diameter is 3/8ths correct? I thought I saw on a different thread that was the proper diameter. Realizing of course to go slow and start with a pilot hole and work from there with the sharpest bits I have. Thanks!

I used the Sam Adams Cold Snap in diet Dr Pepper cans- I don't have any canned beer- just bottles. So it worked out good- no wasted beer. But in the end, I'm not really sure what flavor it imparted on the bird. Next time I'm going to use Shocktop or Bluemoon- something that has more citrus in...

Ok- so I probably should look up the definition on these two to determine the difference but it seems as though this dish and technique aligns more with grilling than BBQ… yeah/neah? Nonetheless, I'm cooking two birds in the kettle today after looking at a couple youtube techniques. Doesn't...

Thanks guys- I appreciate the support! It was a lot of fun to cook these and see the finished product. I'll have to watch the internal temp closer next time and consider taking the lid off sooner to get a better sear on them. Only thing to do now is try it again!

Bob- thanks for helping me clarify the class- I hate to pay the money and it just be a cooking class. Although, you're right, some of the other classes look pretty good too! I figure since I'm out here in the KC area for another few months, I might as well take advantage of what there is to...

Chad- that's a good point about self-correcting with the grease. I was thinking that I'd look for a new 3/8 drill bit but it's a good idea to start with the pilot hole was well. Thanks for reminding me to take it slow since I'd probably just try to burn right through it- lol!

Bob- Thanks! Your point really helps though I believe the website you refer to is the MBQI website and not the KCBS. It's a little confusing since KCBS has the MBQI link to the judging class on the KCBS website promoting MBQI's class as an official judging class. Here's the link from the KCBS...

Ok- I think this should work… here's the beginning… here we are cooking away… and now almost done… and here's what they look like resting… and this is the second one (the first one went pretty fast after resting) after several hours- this is now cold which explains the lack of juices…...

Rich- that's a good idea for my gasser! I'm working on the picture part of things- I never really think too much about pictures since I'm too much into the cooking. I'll have to work on that. Now, I'm debating on my two chickens as to which system to use- the WSM or OTS. I didn't think my...

Andrew/Chad- thanks for the dialogue about restoring the kettle- I too just got an OTS (not for free) and want to clean it up and do a few mods- like the thermometer. Understanding once I drill it voids the warranty. Kinda thinking it's not that big of a deal so long as I reseal the drilled...

Official BBQ Judge Class (KCBS standard) offered at MBQI(?)… Hi All- I'm really getting into the BBQ/Smoke world of cooking and just signed up for the MBQI class at the end of March in Overland Park. Question is, what should I expect to get out of the class? I suspect it's what you put into...

So I just finished cooking my very first tri-tips (two to be exact) on my most recent CL purchase…. the 22.5" Weber OTS in copper color. It was $55 with a cover and in great shape. I felt it was a fair price so I snatched it up. I looked at the virtual site on cooking tri-tips as well as...

Jim- Thanks for the thoughts and sharing the experiences! I read on a different forum about the 21" on top and how it appeared t increase the air temp and reliant heat - not sure about the science but I'm willing to try it since it sounded logical. I also read about a stup that uses two (2)...

So I'm excited to see what I can create with my pizza set up - Im hoping the products are worth the costs because when you add up the cost on the stones, kettle ring, additional grates and peels- it all gets pretty costly rather quick! I've promised the wife that this will be worth the expense...

Well I've broken down and jumped on the pizza kettle/modification band wagon! I bought the pizza kettle and th D shaped 21" and the full circle 21" stone in hopes of seeing what type of pizza I can create with this. It seems pretty close to what I've read as the way to go to get the needed...

Well I've broken down and jumped on the pizza kettle/modification band wagon! I bought the pizza kettle and th D shaped 21" and the full circle 21" stone in hopes of seeing what type of pizza I can create with this. It seems pretty close to what I've read as the wary to go to get the needed...

Well, I bit on the valentine hook and ordered mine. I'm excited to try it out! I'm curious as to the various techniques to use with it!

Hi all! Been busy with work so not a lot of time in the last week. Thanks for everyone's help and input on trying to trouble shoot the original regulator. But despite our best efforts, the original just wouldn't cooperate. Which makes me realize the seller knew the regulator was going bad...

Well, I got the new regulator and what do you know- it fired right up! On the new regulator I can actually hear the gas when I turn the knob on! But now I think it's a burner or igniter issue. I ires it right up this eve after the install and cooked a rack of ribs on it- worked out ok…...

I think it's very true about Weber speaking from my experience with the brand. My Silver B has been running strong for 13+ years and I just bought the 18" WSM and could not believe how good my first set of ribs and my very first pork butt was coming out of it! I COULD NOT BELIEVE I was able to...