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Definitely not a Weber.

All good. I had time as I'm waiting for materials so that I can remount my undermount sink

I'm kind of with you on the different temps thing, but the same issue exists with a grill. I guess you might try to find one hotter spot to cook someone's well done steak, but I'd wager what usually happens is that people set up pretty uniform heat (as best they can) and they either throw the...

That's kind of an interesting way to engage in a discussion. FWIW, since you did take the time to write a response, I went ahead and took the time to read it. I'll start with this one: "You can achieve VERY high and searing heat (especially if spinning over charcoal) while still using...

Thanks Chris. IMO, you both should borrow a SV device from someone and really give it a shot. Burgers done SV are completely in another realm. So are steaks and just about any other cut of meat. No worries, the SV wouldn't supplant any of your outdoor cookers. They actually can work...

If you want to clean the inside of the firebox, I'd recommend an $12 angle grinder from Harbor Freight with a 4inch cup wire brush. Oh, and wear some protective clothing as you'll be a mess. But, it's the quickest way outside of media blasting.

So, would his reply be his say ? :-)

Heh, are replies from the cheap seats allowed ?? :-)

Tim, A little housekeeping first. Thank you! (and you too Larry). I appreciate the discussion. To be clear, I'm definitely not saying that there's a right way and a wrong way to do it. I'm just explaining why I think that in some cases, direct heat would be preferred by some. When I...

Sure, picanha can be grilled without a roti, but it's not the same. Does spatchcocking a chicken and flipping it around on a grate every few minutes give you the same end product as spinning the bird on a roti?

How is it negated? You'd actuallbe making full use of spinning because even while directly over the coals the meat would be constantly moving. Here's a vid I shot of some picanha on a direct cook. https://youtu.be/I0V1PTTG1k4 The outside of the meat is browning up quickly, the fat is...

Pretty sure all the LP Genny's Gold/Silvers and Spirits had a hanger scale on the side for propane tanks. The NG models didn't. It's quite possible that what he's seen is someone doing a conversion of some sort and putting a LP regulator on an NG grill. When they did the redesign in 2007...

IF you aren't in the mood to do the restoration work, sell it and get as much as you can. Hate to be cut throat about it, but if your highest offer is for a some of the parts, then part it out. I mean, it's not like it's 100% original and intact, and just needing a paint job. Heck, the sum...

You'd also need to cut a hole for the burner tube if your current Performer has gas assist and you want to keep it.

I could be mistaken, but the "reversible" means that you can use it with either the WSM or with a regular Weber Kettle. The lip of a Kettle and a WSM are different. On the Kettle, the lip is rolled and the lid sits down over top of it. On the WSM, it's backwards. The lid has a rolled lip...

I'd disaqree to some extent. There are some cuts of beef that benefit greatly from direct heat on the roti in certain instances. Take Picanha for example. If you want to cook it and serve it like a traditional steak, then you'd want to go indirect so that the inside would be fully cooked to...

Yep. Cook time for hunks of brisket isn't determined by weight, but rather, by thickness. At 250, 10hours isn't an unreasonable estimate.

Wow, already doing a redesign on the new Genny IIs ? That hurts.

Thanks! I'll pick them up soon.

Nice. I was just thinking about adding wheels earlier today. Any advice on which ones to get ?