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I drape my pit probe over the frame of the rack so that the tip hangs at the same level as the middle of the dangling ribs. So far, so good.

I got overeager last year, my first for smoking cheese. Believe it or not, there are still a few vacuum sealed packs in our second fridge. And every time I get into a package, the cheese looks and tastes fine.

The "can mod" covers the vent holes in the bottom of the SJS, which keeps them from being clogged by ashes. There's a picture in this thread: http://tvwbb.com/showthread.php?40520-I-think-I-prefer-the-Silver-over-the-Gold

Wow! Great cook, Bill. Which of the scallop recipes did you like the best? Thanks for sharing.

I've never thought of myself as a klutz until I starting using my new Weber expandable rack on my 18.5 WSM. I've used it three times, hanging chicken halves, a tri-tip and spare ribs. And on all three cooks I've had to don my welding glove and fish cross pieces from the rack out of the hot...

You might also try these folks: http://www.dartagnan.com/ All kinds of good stuff there.

Neat idea, Alan. Replicating PBC cooks on a WSM looks like something worth exploring. There are some neat ideas for cooks on the PBC website. Thanks again for sharing

Beautiful. Great cook. Thanks for sharing. What hooks were you using to hang the turkey halves to the Weber rack? Thanks.

Add me to the French press camp.

Bob, I sure hope you share when you do figure out how to hook up a string of jerky on it. I'd love to know.

So I picked up a heavy-duty cooling rack to try to do some indirect cooking on my CL Q-200. AWTs were my first attempt. This a recipe I "borrowed from a restaurant on South Padre Island, Texas. Cap'n Dan's restaurant uses fresh shrimp, pineapple cream cheese and barbecue sauce to turn out a...

Great find. It will be a great addition.

I think it would be possible if I had one of those trivets that y'all use on your Qs in Australia.

Rich, please let us know if you find a two-foot hose. I could use one too. Thanks.

I can't find the thread, but I remember someone here replacing the bolt/screw on the top vent with a short-stemmed Tel-Tru.

I called Weber and they suggested the problem was either with the burner tube or the regulator. The burner tube looked in good shape so I replaced the regulator. Now it's working like I thought it should, running from a high temp of ~ 550 to a low ~ 400ish.

Okay, so today I ran another test on my CL Q-200. After preheating for 10 minutes, dialing it down to the lowest setting, opening the lip and brushing the cooking grate, then clipping on two thermometers, I closed the lid. Within 20 minutes, both thermometers were reading more than 500 degrees...

I put the Q-200 I picked up on CL through its paces and was surprised by how hot it runs. I am running it off of a 15-pound tank with the Weber brand hose. After 15-20 minutes on high, the Q was running between 525-550 degrees, according to my Maverick thermometer. When I dialed the Q down to...

That older model Q-120 turned out to be a Q-200. It's still the older design that uses only 14-ounce propane canisters. I went ahead a bought it and plan to run it on a 20-pound propane tank. Any advice on this q-200, which seems to get more bad reviews than either the 100s or 300s. I love it...

Saturday, I am going to meet someone who is selling their Q120 on CL. They say it's an older model that doesn't have a thermometer. I seem to recall reading southing about that on here but can't find it now. Is that right? Is there anything I should watch out for? This would be my first Q. From...