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I use a 18.5 kettle cover and it goes over the garage door handles fine on my WSM, as for the hinge, maybe contact the "hingemaker" to see what he recommends!!

Enrico, I do the same thing, but instead of ziplock bags, I use my foodsaver after I have wraped each cut in saran wrap. Date the package, and into the freezer. With just the two of us, I need the storage mileage, unless one or both of our sons shows up, then I pull out what is needed and into a...

Thats a great color and crust on that breast, would like to have some of that for dinner!!

Boy!! Both look good, but I'd really go for some of that bacon, it could be the dessert after the ribs!!

I use the Weber brush on my Q's, after a cook, I restart the Q, heat the grate, and lightly go over the grate with the brush. After about every third cook, I spray the grate with cooking oil and heat it up to reseason the grates. This has worked well for the 220, but the two 300's are beginning...

Another great cook with amazing pictures Enrico, I have some in the freezer and after seeing this post, they are due to be thawed pretty darn quick!!

As usual, food and pics look fantastic!!! That tomahawk rib you posted on another forum has inspired me. Picked up a 2-bone rib roast and cut it in half. It's in the refer waiting for a sunny evening, hope to replicate your cook.

The only cleaning that I do on my SS Performer is to get the loose flakes off of the lid and scrape any greese buildup that might affect the one-touch blades operating correctly. If I have any big lumpy areas, they get knocked down. Anything else if it doesn't effect performance, stays!!

Great job with the Q Phil, those thighs look great!! Your post is inspiring me to thaw out a pack of thighs and copy your cook on my Q300.

My 18.5 WSM has a cover from a 18.5 kettle, this cover fits way looser than the original cover and far better, and if I need to order another cover in the future, I would order the kettle cover for it.

JR, I'm the same way as you when it comes to keeping my equipment clean, seems to cook better and taste better!! I've got a short rack of beef "shiners " that I am planning to cook and your setup gives me an idea of how to do it with my old kettle.

Use a rubber hammer and a multi-folded bath towel, should get good results!!

Just got back from 10 days of rv camping in our Trek. We went from the coast of Washington to the wine country on the other side of the state, about 750 miles in all. Used the Q220 for steaks, beef ribs, country ribs, corn on the cob, asparagus, and potatoes. While walking around checking out...

Nice find!! The best I've done is find a early 1990's kettle that took some scraping and polishing with 0000 steel wool to make like new. I gave my $30 2014 kettle to my son and kept the old one. No thermometer on the oldster, but it cooks the same as the new one did. Now, all you need is a new...

Best of luck on your restoration!!

Chuck, those look like what they call "shiners" beef ribs that have been processed to get most of the prime meat off. They cook up great, but quicker than plate or chuck. Very tasty, but a little more bone than meat. I usually try to take off the back membrane and trim some of the fat off. Those...

If I did that mod on my performer, I might cut some pieces of conduit or pipe, paint it hi temp gloss black and put over the threaded rod, neat idea on the raise.

The Q300 series are sweet cookers, even with a new $70 grate, you still got a great deal on that gasser!!

Save the money from buying the controller and buy more meat or charcoal. Once you dial it in, the temps hold pretty steady. You'll get a lot of use and enjoyment out of thay WSM.

I frequent another barbeque forum and some posters there complain about temp control with their WSCG. You certainly have mastered temp control with your grill, the pie looks like you and the grill cooked it to perfection, no burnt crust. I can only imagine the taste of your pie. Great job!!