Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RichPB (richlife): I realize that you folks are mostly talking about the charcoal kettles (specifically the Performer), but I just got a new Genesis...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hank B: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AJ S.: ... I personally like WD40, but I don't want my food to taste like it. </div></BLOCKQUOTE>I was going to suggest WD40 as well. It will soften the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hank B: Hi Gerd, The wheels look like that but the handles are flat, not tubular. I'll try to get pictures later today. </div></BLOCKQUOTE>I fired it up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Daryl w: Well after 12 years I retired the ol silver B (for now Manifold is shot all valves are wore out ... </div></BLOCKQUOTE> I have to admit that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington: do you need 100% of the grate space for direct heat? if not, bank your coals so they're layered a bit. It will give you a hot zone and a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington: you're keeping the lid on right? </div></BLOCKQUOTE> Hi Troy, When I grill - meaning I spread the coals out rather than piling them up in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark F: Is that the CI grate design or are they upside down? </div></BLOCKQUOTE>That's a CI grate that was on our property when we moved here in '87...

That's a great find and a beautiful color. Price is so hard to quantify since the number of NIB samples gets smaller every year. Old school is cool but it's nice to have something nice and shiny. You have it both ways! There's a NIB 22 for sale near me of about the same vintage. I bought a...

I like havoing a gasser so when I want to grill some veggies I can fire it up and in a couple minutes it's ready to go. A couple minutes later I can shut it down when the veggies are done.

Score! I like my Silver A which (I believe) is just a newer model of the same grill. And, oh yeah... Pix or it didn't happen.

The crossover tube looks like it's shot. What I see ofd the burner tubes look OK - might need to have the holes cleaned out. But you may not find the crossover tubes w/out the burner rubes so it may not matter. Flavorizers and grate look good. They may be stainless steel. You can tell by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David DeVivo: HANK...about the leg...it seems to have the rump as well ? I don't find these here in upstate NY, at least in the Markets. Was this a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">... Grates as well as the gridlle are cast iron and no porcelain is on those. ... </div></BLOCKQUOTE> From Weber's description <BLOCKQUOTE class="ip-ubbcode-quote"><div...

Welcome to TVWBB. I understand that the Q grates are porcelain coated. If they don't rust, then that's what they are. Of course if the porcelain chips they will rust. I got mine used so it was already pretty well seasoned. I usually oil the food and grates though some prefer to only oil the...

The only problem with burner tubes that I have seen in the few gassers I have looked at was an obviously deteriorating transfer tube. (the small one at the end that lights the second and third burners.) I can think of two problems that could lead to what you describe. <UL TYPE=SQUARE> <LI>The...

Hi E. Mercado and welcome to TVWBB. Kevin is much more knowledgeable than myself so I'm glad to hear that he also recommends dropping a probe through the top vent. I do that on all of my cookers except my WSM in which I have installed an ordinary grommet that fits both probes form my ET-73...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Reed: ... there was so much gunk build up where the lid and center section gomes together that when I tried lifting the lid later after the cook it...

I show a 10 lb butt hitting 123° after 4 hours at 205°-215° measured at the grate (about 190° on the lid thermometer.) I would shoot for higher temperature with beef and it should hit 130° sooner. This is assuming that beef heats the same as pork. I don't know if that's true. I rarely rub the...

I'd start with the condition of the cooking grates. If not cared for they can get pretty rusty and add to the cost you wind up paying. Check overall for dents or dings or chipped porcelain. If the smoker is not stored with the middle section upside down, the bottom section can fill with water so...