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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin W: Thanks for the review and the pictures. This is great! If it helps, I can tell you why you are having 10 degree swings. It's the vent...

I think that some will buy the Party Q because BBQ Guru makes it and the same stuff that goes into the other Guru ATC's will be in this from a programming standpoint. I believe that it will perform the same as the other BBQ Guru ATC's. I am suspicious of the 4 AAA batteries and whether it can...

Lew, I'm happy that everything turned out well for you and that you are happy with Auber. You will really appreciate it when you do that first boston butt and brisket. The Auber is great on short cooks like ribs but it really pays itself off when your doing a 15 hour cook and all you have to...

Very cool! A Brazilian Churrasceria.

I usually put all my meats my on at room temperature, I let them sit for an hour and I have never had a problem with the smoke ring.

Try cooking the ribs at 275. BB's(my favorite) should be done in 4 hours and spares should be done in 5-6. Cooking at 225 is to low for me, the lowest I cook is 250 for brisket at pulled pork but I have been increasing the temperature on those as well recently and started playing with foil, the...

Nice looking ribs! Quick tip about getting to temp. Try leaving the WSM open to the elements a little longer to get more coals to ignite. Put the WSM together and leave the vents open and monitor the temperature, when you get to within 15-20 of you target temp throw the meat on. Its going to...

Very nice looking brisket. I've been thinking about aginf a angus brisket. There is a bbq restaurant that does a 29 day aged cab, very tender, the best brisket I have had.

I really like the color. Its a great grill.

Ender, the grill looks great. You did a great job cleaning it up. Congrats! You have a nice piece of history.

WOW! You have to wonder about people sometimes.

Ender, you can use the steel wool on the entire grill. You can clean up the exrerior with some water and dawn or palmolive, once you do that then hose it down and scrub the exterior of the kettle with the 0000 wool(make sure the outside is wet), its such a fine grade that it takes away surface...

Considering the age of the grill and the pictures its in great shape. Use some 0000 grade steel wool will clean that right up. I would try and restore the legs or just leave them alone, those wheels are classic, I would not buy a new wheel set for it. Just keep in mind that will have to...

If you were to call Weber cs I'm sure they could tell you. I wanna say that they offer the colors you list above plus the red brick/maroon color.

I have a performer and a mastertouch, the table makes a huge difference, the gas assist and charcoal bin are really nice accessories as well. I'd go with the performer and if you really feel like you need a left handed grill keep the otg or the ots. I think as you use the performer you will...

I use an empty water pan with a foiled clay saucer in my 22, holds temps really well and easy cleanup.

Pretty cool!

I would let the smoker get to within 15 degrees of your target then throw the meat on cold. I like to use a lot of wood 7-8 chunks on top.

I wouldn't worry about it. Unless you have a wond storm. My smoker sits on a concrete patio 4 to 8 feet from the house.

I have two of the Charcoal Champion 6 slot rib racks. They are easy to use and clean. The space in between each of the racks is good and allows for easy manueverability of the rib racks, its easy to get the ribs in and out. You can also use it as a roast.