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All of my grills and smokers are either under cover or inside - always - always...... I like to buy good stuff - even if I buy it used - and then like for it to last and last and last. I figure if I keep my grills and smokers out of the weather when they are not being used, they are more likely...

One of my favorites. They run only about $1 per lb less than rib eyes here and for the difference, I will buy rib eyes, BUT occasionally, the Piggly Wiggly will have CAB chuck eyes for $4.99 / lb, sometimes a little less. When they do, I load up! Great looking steaks! Pat

Don't think its a problem. I have the Nano and an 18". Use silver duct tape (real heating duct tape) to seal off two holes on one vent (close other two vents), then screw in the adaptor. Works like a charm on my WSM. Pat

I think they will be great on the Q220. I do them on the Performer. Only decision I can see is whether you want to balance the half-shells on the grate - which is what I do - or create a bed of rock salt on a shallow pan and settle the oysters in there to stabilize them. How do you season your...

What about starting on a rack over foil - say 375 for 35 - 40 minutes or so - then jack up the heat for the next 10 minutes or so until finished. You'll want to keep turning the wings when the Q is on high heat to keep the skin from burning. By the way - where are you in North Alabama? I'm from...

I noticed a similar issue with my 1992 Performer. Now, when I bank the charcoal to one side, I pull the charcoal back an inch or so from the metal side of the grill, so that the charcoal isn't actually in contact with the metal itself. Hopefully, that will slow the worsening of the problem. I...

I've always adjusted the temps on my kettle grills with the top vent. I use the lower vents on my WSM. Only time I partially close the bottom vents on my kettle is if I'm trying to keep the temp around 300 for a rotisserie cook. Pat

Unless they try to price it as a premium product for the novelty, I'll buy one. I've had a blast with my tamale pot conversion and as far as capacity, I can cook two butts on it - which is one more than I usually cook at a time unless I'm doing a big cook for a function, in which case I use my...

One thing that works really well for the vent cover on the Smoker Joe Silver is a puppy food bowl - I got a couple of stainless steel bowls from a yard sale for 50 cents each a while back. I drilled four holes - about the same size as the vent holes in the bottom of the Weber, just below the...

I've never had an issue with Weber C/S, especially not with language barriers. Last time I called, I talked to a lady who originally was from Tennessee and even had my kind of accent! I HOPE that Weber has not started outsourcing their C/S overseas since I have never had an offshore customer...

Maybe if we all sign a petition and send it to your boss....... Pat

If its large enough that it doesn't pass through the charcoal grate and fall into the bowl, I'll use it. I keep my used but usable coals in a metal bucket with a lid to keep out the dampness. Others will have different opinions, but this works for me. Pat

Lew - that is brilliant. Now, where did I put that box of carbon paper (20 years ago....)! (I think I actually have a box of carbon paper somewhere!). Pat

Very nice - and the ash catcher ring bar is intact and looks to be in reasonably good shape. The interior finish is remarkable, too. If you can get the One Touch mechanism removed, I think I would spring the $10 or $12 to replace the ash sweeper assembly. I find that I have to do that ever few...

I performed my annual springtime maintenance check on my 1992 red Performer this afternoon. This involves checking everything and touching up two quarter sized rust spots with high temperature paint. Over the course of the last 12 months, the high temperature grill paint I used last year has...

I've used a fine piece of wire to open up my Q burners - put it in the hole and then go round and round to clear out the gunk. Wonder if you could soak the burner in some vinegar to soften up the vinegar to make it easier to get the gunk out? Or, you could do what I did and pick up an extra...

I have read good comments about the Big Green egg pizza stone over on the BGE forum, and equally bad comments about the one from Pampered Chef. Check out Fred's BBQ and Music Supply's web site and see what Fred is using - I would go with that. Fred is a pizza fiend. Pat

You will need less charcoal than you think to get the Weber to the recommended temperature - I would use maybe 20 - 25 briquettes and bank them on one side of the grill, then put the ham on the other side. I would start with the top and bottom vents at 50% I would rotate the ham about half way...

Oh my God - you've hit the HOLY GRAIL! And it is in fan-freaking-tastic condition. You win the sweepstakes, the lottery - the WHOLE ENCHILADA! (You know how rare those things are, right? Don't let any of these slicksters here talk you out of that one for some magic beans or anything!) Pat

Huh? I'm havin some trouble picturing that in my brain, but if it works, then super! Pat