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I kind of like separate grills for more flexibility. I can move them around and configure as I want depending on what I'm preparing. One thing that I always need is "counter space." The other thing that comes to mind is that the 22 is not quite big enough for some of the things I like to cook...

Others have provided good advice. I suspect the regulator if there is no gas flow. You might also need to replace the tank if it is outdated. If it has the older quick connect, I think that would also require a new regulator and hose assembly which Weber sells for about $25 or $30. An igniter...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I plank more often than cook whole (wedges I mostly do in the oven) if I am grilling. For those, a simmer in well-salted water, dry, then oil...

I've done them a couple of times on a gas grill with heavy CI grate. I've used a sauce recipe from Raichlen which consists of carmelized sugar to which coconut milk has been added. They're sticky and hard to turn but come out pretty good. I'm sure they would have been great with good vanilla...

A yellow flame means not enough air for the gas that's flowing. Ron's recommendations are good (except that a plugged gas orifice is unlikely as that would result in insufficient gas and might not even be enough to burn.) The air shutters can be adjusted but Weber recommends not to. Once set at...

Do not foil them if they're going into the microwave! =8-O Other than that, I'm hard pressed to say one way is better than another. Some times I microwave them. Other times I'll put them in a cast iron pan with a lid and then put the pan on low heat until they're ready. Either way they're good.

It's usually just SWMBO and me unless we have company. Baby backs come three to a cryovac pack and we cannot even finish one rack. The arithmetic is pretty clear. I refrigerate some and freeze the rest. They're great reheated. I just found some in the freezer last night and will have them for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim H.: Here's a link that gives some tips on logging cooks as well as downloadable Excel & PDF files for cooking logs. Cooking Logs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vaughan: 3. Either decide to measure your temp from the lid or from the grate. I prefer the grate method and have used this for the ~10 years. I...

Smaller butts will finish sooner. Cook time depends on the size of the pieces of meat, not the total weight in the smoker. (More total weight will probably take longer, but that's not the situation you are asking about.) Smaller butts will also have more surface area to adsorb smoke so you can...

Kevin, Thank you for taking the time to answer my question. That sounds like a great recipe and I'll be using it - at the least as a starting point - the next time I smoke pulled pork. I'm in the same camp as you WRT sweetness. I tried the BRITU recipe and while the ribs came out very good, they...

Around here I get "beef back ribs." Most stores have them in racks of about 4 ribs each about 8" or so long. Cooked they look like: And served: In fact, I've been asked to make them Saturday when family comes over and I might make them on Sunday too for my fishing buddy. I'm...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint: I'm wondering if it'd be a good idea to stick with a single rub (Jane's) per meat, </div></BLOCKQUOTE>Hi Clint, I would. I would also have a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: ... Anyway, no, injecting is not required. It is very easy to adjust moisture/texture/flavor during pulling if you wish. </div></BLOCKQUOTE>Hi...

Hi Rita, I freeze in 1 C and 3 C disposable containers. If I need less than what's in the container, I thaw it for a bit in the microwave. I find that the entire thing gets soft enough so that I can use a knife or spoon to cut the mostly frozen block up to get what I need. The rest goes back...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dom R: ... One thing that is concerning to me is the propane start on the performer. Sounds like folks are still using the old chimney instead. Is the...

I have an older Platinum - similar to the Performer but without the charcoal bin and propane starter. I love having the table and I like the older platinum with a single larger side table. Keep your chimney. I'm sure it will work great with the propane starter in the performer. I use a propane...

Hi Joseph, Sounds like a great deal. Welcome to TVWBB! I'm sure you'll cook a lot of great meals using this grill. I have a side burner on an old Coleman propane grill and I keep it around because it works so well for lighting charcoal in a chimney. I can't recall if I ever cooked anything on...

When I cleaned up my Q, I removed the bottom clam shell from the frame. I almost didn't notice the little spacers that separate the mounting lugs on the shell from the plastic frame. They reduce thermal conduction to the bolt itself. The bolt will conduct heat, of course, but a lot less than...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DaveFB: A-ha! So if I plug in that I have a stainless side table it will offer me the correct parts. </div></BLOCKQUOTE>I went with Porcelain work...