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I like the cap but not the whole cap. i usually trim off all but a very thin layer of the cap. That's all i really want and need, I get the fat flavor, without feeling very guilty after eating it. I guess it's a habit from serving my family so much. My parents and all their friends are all...

I had all three Webers going yesterday. Had the fam and a bunch of friends. On the WSM, 5 baby backs. only had enough TexasBBQrub for two racks, so I hand made the rest adapted from Alton Brown's (8:3:1:1, 8 brown sugar, 3 salt, 1 chili power, 1 anything I want. I'ma cut down on the chili...

Coming from charcoal, I expect a certain amount of heat/sear from my grill. I notice that my grill gets good and hot, 600F within 10 minutes, and that initial sear is good, but thereafter, not so much. They heat up quick, but also lose that heat fairly quick. As some tings are not going to be...

For backs, I do about 2 to 2.5 at 245 lid temp or so. Then foil for one hour. After that, they're pretty damn tender already, and I just put them back on without the foil until they dry up a bit on the outside, and take them off. I always serve sauce on the side. But tomorrow I might paint...

I got some nice Choice well marbled ones for $1.99 lb not too long ago ... Came out real nice.

Love the dig at the gassers - hey I have one and use it, sometimes I just cook one chop or steak or leg quarter ... but at least it's a Weber!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I do as Chris. I have leather gloves for handling the cooker and such and neoprene gloves for the food. As for being lazy or not using...

You guys use gloves????? Do they help??? I'm like Kevin. I'm just too damn lazy to look for them, and I don't ever use them. EDIT: And I don't mean Kevin is lazy, but that I'm like him in I don't use gloves

Nope. I've seen briquettes, wood and gas.

Next time don't come on here to ask, just get it! Craigslist is like wild animal discovery, lots of people circling the prey!

At two years old, yeah it should still be under warranty. You can check here: http://www.weber.com/publicschematic/

Larry, I know you're about to tell me when you list California as your location, that you're in San Diego. I just know you're in San Diego, right???? Ribs around my way look like they've been frenched all the way down to the end.

Thanks guys, makes sense. I wish I would know how they formulated it different. I'm understanding wild game would have a bolder taste though, so maybe the rub adjusted accordingly. Pete G, had to throw some chops together (sirloin, hey they were on sale!) and used the w sauce and original...

Ouch Bryan, Ouch!

The PCI grates on your e320 is much much much better than the shiny Porcelain grates you see elsewhere, including the weber spirits etc. I have Stainless Steel 7mm grates on my EP-320 Genesis, and I'm contemplating replacing them with the ones you got. $50.

Yup, for the kettle, just find a way to bring those temps down, and throw some wood chunks in there. Soaked wood chunks will smoke for hours. NO need to replace (watch out for high temps and too much O2 they'll catch fire though). Get within 225-275 and you're good. 275 being a bit fast. I...

How'd ya fit that?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Reply </div></BLOCKQUOTE> What is the texas wild? They never really did explain it. I've seen some people like to mix the brisket and the original together as well.

I've done it two ways. First, is the worchestshire then rub, right into the cooker. Second is make a paste, then apply the past to the meat. Didn't notice a difference either way. But every time, it's right into the cooker.

I ain't no pro. But I used water in the pan just once. Ever since then, I've gone naked, just foil over the pan. How does steam or vapor in the air make food moist again? Boil some meat too much and you'll have the dryest thing ever.