Search results

I found it very difficult to find the correct parts for my 98 Performer when they needed to be replaced. I finally gave up and ordered a new ring and the current sweepers with the H bolt. Two of the leg slots lined up perfectly but the third one not so much. Finally got it pretty close and...

Good looking food. Great use of your Q grill together with the mini. I have used mine together also for reverse searing. They work great together.

I don't have a BGE but I do have an Akorn to draw some comparisons. As stated above a kamado gives you some high heat great grilling capabilities that a WSM or even a kettle does not. Nothing else I own can touch it for making pizzas. But as far as smoking goes, IMO its efficiency at...

My grills sit on a covered area that once was used to store an RV. I still use covers on them and am glad I do especially in pollen season not to mention the occasional bird with good aim. As far as moisture goes I only cover them when they are completely dry. Here in Georgia we don't have quite...

I have my S420 Summit for several years. I absolutely love it but keeping the stainless steel looking good is a real hand full compared to my Performers and other kettle grills. Not ksure if that helps in making your decision but I would probably opt for other than stainless if replacing my Summit.

Here in Metro Atlanta that is about average price to maybe even slightly below average for one with a working Touch-N-Go gas ignition in that condition that you will find on CL this time of year. In fact I just looked and one is listed for $250 (which will be there for a while at that price)...

That looks great.

Where is the probe located? Might want to move it in more. I've found that sometimes the probe will read high if it is placed too close to the edge of the grate especially early on in the cook. I'm assuming it has something to do with the convection currents. Of course it could be the probe...

Welcome to the site. Lots of great food to grill in your location not to mention the wine and your world famous spice blend. Looking forward to seeing what you come up with. Spent some great days in Draguignan on a vacation many years ago.

My favorite is to prep with a little blended oil and BBQ rub then straight on the grate over medium heat.

My wife and I normally bag leftovers that will make one meal and maybe a little more for the two of us. We'll try to put them in the refrigerator to thaw if to be used as an ingredient in a dish. If the main course like pulled pork, we put the frozen bag in cold water and turn it on medium...

I'm interested in hearing more about your set up for this cook. Were you running LP or natural gas?

I'm slow to realize you started this blog. I really like what I see so far. Without a doubt there is a large body of knowledge out there among Weber gas grill users. Looking forward to future postings there.

I bought a Smokey Joe Gold a number of years ago and used it extensively while I was working a project away from home. A fellow Weber fan and I literally made supper every night on that little guy for about six straight weeks. I was staying in a hotel at the time and would open the vents...

Welcome from a fellow member from the metro ATL. Looking forward to hearing how things work out with your new WSM. I just made a pork butt using a mini WSM earlier today so believe me the little smokers can produce some great food.

I only soak the grates for my WSM to make clean up easier. No need on a kettle because of high heat. IMO WSM is another story.

I use one for my WSM grates. Works perfectly for his.

I most times use the gas igniter on a Performer for that task. But when I use Weber cubes I use two with the big chimney and one with the small one. Based on what others have said I might be wasting one when starting the big one.

The only time I am picky is when I use my WSM or mini WSM. In those I use only fresh from the bag Stubbs or KBB. Kingsford Competition is really good also but I am too cheap to pay for it given the cost of the others. I have tried lump in the smokers and I just don't like its inconsistencies. In...

I'm with John on this. I've done thick (3/4 inch) slices of garlic bologna directly on the grill grates before. It was good but could not match the flavor that it gets from a CI pan. The crust is what makes it.