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Yup! Thank you sir!

Chris used to offer a BBQ Log that was helpful for documenting a smoking session. I haven't used it in awhile but want to for today's cook. I did a search and found the following link, but get an 'access denied' type error when I click it. is there another link...

is this replacement probe from Fred's different than ordering one from Maverick?

Hi folks! I have learned to cook butts for pulled pork pretty good using Chris's great recipes. I'd like to cook some pork that I can slice. I'm not talking about pork loin, I feel like I've seen some recipes for shoulder or butt that people sliced instead of pulled. Do you simply use the same...

I am deathly afraid of buying used cookware, especially at a garage sale or fleamarket, because no telling what people used those containers for. Some people have used this hand-me-down stuff in their garage to melt lead or clean parts with strong chemical cleaners, etc. I know as I foolishly...

Thanks folks. I used a little bit of all the advice and cooked a very tasty whole chicken. It was awesome. I did it indirect by first putting down a layer of foil then put a perforated foil tray turned upside down on top of it. Chicken went on top of this after an initial searing (for color) on...

for people getting the low heat output, what does your flame look like? weak? I have always felt my Q200 was struggling to put out good heat. I always cook on high with it whereas I am used to turning down pervious propane grills to medium or low to do the actual cooking. I don't have an IR...

John, I tried letting the chips sit for 15 minutes before cooking and was still disappointed by the small amount of smoke that was produced. I have the Q200 (I think) with the single circular burner. Do you think the location of the wood chips matters? I had them towards the back where the...

Like Al I had a grease fire that changed the color of my Q lid. I'm looking forward to a follow-up post on how well the painting went!

I like it. But need to get a cake rack! Maybe tonight I can use a perforated foil tray turned upside down. I'm probably just going to do a couple leg quarters to try it out.

I'm interested in cooking some chicken with the Q, but want to leave wood chips on the grill surface and cook it a little longer so it will pick up some smoke flavor. What can I put down on the grill to achieve this?

Hello friends! I recently bought a stainless steel sheetmetal tray designed to hold wood chips and give off smoke. I assume it was meant to sit directly on the grate, which is what I did. I put some chips in it and grilled a steak. I did not get any smoke from those chips while in the tray. I...

Hi folks. Cooked a pork tenderloin and put half in the freezer 2 weeks ago because I knew we would not eat it all. It had sat in the fridge for about 3 days (cooked) before freezing so I know I can't defrost and eat on it for several more days. Instead I'd like to do something different other...

I was running my burner on high after my evening cook to burn off BBQ sauce. I was surprised to look out and see a fire going on under the closed lid! I turned off the gas and got the fire out, but not after the heat or smoke permanently discolored the off-white lid of my Q. I took a close look...

I too have experienced the rusting Q200 grate. Weber quickly agreed to replace it even though it had passed the warranty period. I generally left my cooking residue on the grate between cooks, using the preheat of the next cook as the opportunity to burn off and then clean with Weber brush...

I bought a Weber brass bristle cleaning brush and it knocks off 80% of the grilled residue. I'm still left with hard spots of "baked on" black stuff and sludge down between the grate bars. Should I use something more aggressive? I don't want to prematurely wear away the porcelain coating. Should...

I'm feeling better about my Q200. Yesterday I knocked out 20 burgers and 30 hotdogs with great success. Oiling helped, as did all the grease from 20 burgers.

Thanks, guys! I'm feeling better now. Can you clarify a few things for me? First, I do lid down and preheat. I appreciate the offer of recipes and sent you an email. 95% of my grilling is just for 2 people - that's why I went with the 200. But Wednesday I have 25 coming over and wish I had the...

I had an old piece of crap gas grill for 10 years - the kind with flames/heat that flowed up through lava rock. I was pretty darn proficient with it and quite satisfied with all my beef, pork and chicken cooks. But it wore out and I replaced with a Weber Q200. After two cooks I can tell it is...

I made some Carolina Red sauce from the Mr. Brown recipe. Does it need to be refrigerated?