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It's always sunny and beautiful, even during January - I got to move there.

Yup - I visited a kosher chicken plant once, and they literally cover the chicken, inside and out, with buckets of salt. I spoke to a friend whose a chef and he told me he likes to use kosher chickens for this reason. On the east coast, the most common brand is Empire, and I heard that Cooks...

Phil: That's a great idea - I can never get wood chips to smoke well - they always flame up in a few minutes or else don't smolder at all. I'll try picking up a hand plane the next time I'm at home depot. By the way, where to you get wood to plane? Do you just take wood chucks and have a go at...

1. Spray the ribs with a bit of PAM and sprinkle on some salt and pepper. I don't put other spices on yet as they tend to burn over the course of the cook. Clean your grill, spray the grates with pam, and preheat to indirect-low (250 degrees). I put some apple wood chips in a little smoker box...

Welcome chris! The Q is such an amazing grill that I rarely use my kettles anymore. My WSM I use alot, but it's hard to match the precise temperature control and even heating of the Q.

Another ditto on the binding: I have way to grill and charcoal grilling and both are falling apart at the binding.

Hey Jamie! I love your grilling classes on weber nation. It's always a very exciting time in my home when new ones get posted. I did like the old format better where you would take us through putting together the recipe instead of flashing through the ingredients and starting with a finished...

Davo, even if you can't offset food on the q120, you can always substitute for indirect by cooking direct at a low temperature (~250). I can't think of anything that wouldn't cook fine over low/direct (well, except for a steak). It may take a long time because the temp is so low, but you don't...

Jim: I don't have a griddle so I can't speak from experience, but did you try letting it preheat for a REALLY long time? Like, maybe when you turn on your grill, place the griddle in too, and go away for 20 minutes. When you come back, it should be hot enough to sear a steak. The key is really...

1. Rub em: I like to spray some pam, sprinkle sum rub, spray some pam and sprinkle some more rub. The pam keeps the rub from shaking off and it also helps the chicken skin get nice and crispy. 2. Put the chicken on indirect. Ie: turn the middle burner on high and put the chicken pieces...

Any idea if these would work with the q300's hose? http://www.amazon.com/Manchest...7UYA/ref=pd_sbs_sg_1 http://www.amazon.com/Manchest...3QA0/ref=pd_sbs_sg_2 http://www.amazon.com/10-lb-Li...H9QS/ref=pd_sbs_sg_2 I would bet they all work as they all mention buying it with an adapter to make...

The clearance under the drip pan is (just under) 1 inch. Davo, do what phil suggested. Put a sheet or two of foil under the pan. That should provide enough protection to keep it clean until you finally do replace the drip pan. Like you, I replace them only once in a very long time, but a word...

if so, how? Thanks!

For portability's sake, can anyone think of a way to rig the q 300 to take 1 or 2 small tanks (14.1 or 16oz). Thanks!

It works! This is great news for me as I have spent the last day or so looking for a new portable grill to replace my SJP. The SJP is just not big enough to feed my family+inlaws, which is where we typically travel to. Thanks for the response Phil. I checked out your concerns. 1. The legs lift...

My q 300 came presssembled so that's why I'm asking. Can the q300 be used without the cart? Like for example, can I remove it from the cart, stick it in my trunk, take it to the park, and fire it up on a park table or on the ground?

We make it all of the time, but we use oregano instead of parsley. Fresh cheese must be amazing, but pre-grated Parmesan cheese is delicious too. We add all the ingredients and then reduce it. Also, as Kevin pointed out, it's not something you make ahead of time - as soon as the sauce is ready...

Oh my! We tried this on Saturday and it was a major hit. We did it just like Kevin wrote (except we skipped the cilantro). I thought it would be real hot from the peppers, but it was still pretty mild. We used it as a spread on challah and as a topping on brisket slices. It was SO GOOD! Thanks...

Gonna try again on thursday night. I'll use a whole cup of horseradish sauce and also I'll make sure the meat is fully defrosted, and I'll let it soak 24 hours.

I'm still gonna stick with the sauce, but next time I'll add a full cup, and as you say, let it marinate much longer.