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Hi Harry and welcome, It’s good to see someone with your obvious passion take the time to chat with us on this scale. Forgive me, being an Australian I knew very little of you until I visited your website and I must say I was impressed. I saw that you were mentored by Bentley and Kirstin in...

Phil It is a counterbalance weight. Place it at 180 degrees to the heaviest part of the meat on the shaft, you can also adjust the length by sliding it up and down to have a lighter or heavier counterbalance weight. The best method is to have it so it can rotate freely and then place the meat on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: If your gas line was installed to code where I live the line shouldn't be a problem. It would be sized appropriately, at least 1/2" but...

Paul I should have added in my previous post - LPG burns hotter than NG and therefore when using NG the BBQ has to be correctly configured for NG use. This is why flow and pressure are extremely important as is the correct jet size. All these factors affect the air/gas mixture and therefore the...

Ron Sorry to hear about the demise of yet another gasser. I am guessing that your original reasoning for purchase was convenience and you paid a lot of $$$ for quality because previous el-cheapos let you down. Whilst we want to see you back over on the live fire side of the fence can I suggest...

Paul I just read your post, Sorry for the late answer. After 15 minutes you should be at 600F+, the fact that you are only at 450 tells me that you have a gas flow/pressure/mixture problem. You will never get medium rare steaks with any sort of good caramalization and searing at 450F. The Summit...

I cook Lamb at least once a week every way imaginable. One of my favourites is on the rotis with a marinade similar to the one above. I think that marinades come down to personal taste and I found that what one likes another turns their nose up at. A good marinade should have Oil, Acid and...

$232.00 was the cheapest - Bloody ridiculous UPS dearest quote was $813.00 Cheers

One of my regrets is that Weber will not bring the Char Q into Australia which means I don't get a chance to play in the sandpit with it. Such is Life Cheers

Phil As others have said, Call Weber CS. The table is covered by a 10 year Warranty Make sure you have the model number/serial number when you call. There are 2 different tables. 1 has a square section frame where the table sits. The other has a round section frame. The table generally cracks...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">still loking for...

J This is what I do and it works for me I use a 10 - 2 - 1 Ratio 10 Kg meat (made up of 20% fat 80% Meat) 2 Lityres of water and 1 Kg of Sausage meal(rusk) and herbs/spicesI mince the meat and then hand mix the water and meal/spices in until all mixed well. I then leave in the fridge for a day...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: far as i know all weber gassers will take a rotis. just measture how wide it is and get the appropriate one. you can get the genuine...

This post will probably upset some of you, please don't take it personally. This type of behaviour is becoming a common occurrence and we need put an end to it. If you knew that the coupon expired and used it anyway that is theft - fraudulent use is the polite term. It is the same as taking 6...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Millsy: I filled up the one that was about to expire and use it as a spare.I use the new one all the time and just keep filling it up.The expired one...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by danmarks: I couldn't tell from the pictures i came across online. </div></BLOCKQUOTE> Yes Weber have a specific one for them. You may also want to have...

George Whilst the flame may be the same the volume could be down and the breeze is changing the characteristics of the burn. Just a thought as I am led to beleive that Weber did do breeze tests during development/testing. If a breeze deflector fixes the problem - do it. My recommendation is a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Man.. I wish I had a wood burner, cause I'd be burning anything and everything right now. My 4 year old NG F/A Trane has been on the fritz for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Piccolo: I cook steaks on my WSM all the time. What I do is load the ring with a full chimney of hot lump and add another half chimney of lump...

The breeze can contribute to the max temp, however there is another factor that also contributes. Check your gas supply system. Twisted or kinked hoses, Check the spiderguard for blockage (brush with an old tooth brush. Brush the burner tube with a wire brush. Carry out the Regulator reset -...