Search results

I gotta say Jon, feeling a bit embarrassed about not knowing much if anything at all about our little dick billed furry Mammal the Platypus, whilst we recognise these Mammals are native to Australia, many of us never really get to see them even in the wild as they are very shy and go underwater...

I wish I could buy a 22.5 WSM in Australia for that price, down here, they now retail in Weber shops for AU$1,049 https://www.weber.com/AU/en/barbecues/charcoal-barbecue-range/smokey-mountains/smokey-mountain-cooker-57cm-black/731001.html

G'day Jon, when I seen the title of this thread, I thought it might've been an Aussie that posted it because a Platypus is an Australian native species (to my knowledge) a duck billed beaver like creature which are black not brown but when I seen this awesome job you did of that Weber, I was...

I used to have 6 Webers at one stage plus a Traeger Pellet grill but most are gone but there's one I won't ever sell is my trusted Sage Green Weber Performer. It has been moved around a bit during several house moves, including busting a revovalist guy standing on top of my resin Table to place...

One of the things I love to do is grill/roast a lot of Veggies on my Weber Performer Grill, No I'm not a Vegetarian and I love my meat too but I just think that Veggies taste great on the grill and are usually taking up more space :D I also like grilling in the Japanese Yakiniku style.

Sorry this was a mistake, I've made a better post than this🤪

Those griddle plates are the ant's pants, bloody fantastic I would say. I bought the griddle plate and the cross check steak grilling plate both being cast iron keeps the heat. I love how the griddle plate (we call them hotplates down here in Australia) just sears nicely, onions, bacon and eggs...

Most potatoes roast better when halved and par-boiled for about 20 minutes in boiling water, taken out and paper towel dried, slice a few cuts into the top of the potatoes and rub salt, pepper or I quite like a Cajun spice mix and then roast at 180 -200C until crispy...they should be soft and...

I had a similar issue a few years back with my Q220 and I took the burner out and even gave it a high pressure water blast on one end of the Q tube, after turning it upside down, all holes were dripping water so I thought....maybe nothing to do with burner. Eventually I gave up and called Weber...

Here's wishing you all a Very Merry Xmas Season and a Happy Smokey New year (and I don't mean wild fires) from across the pond and downunder!! I reckon I've just put on another 10 pounds over 2 days.....feels like I'm about to burst;) Didn't get the opportunity to use my WSM or Performer this...

Yes...great advice Chris....I can't emphasize this enough......start earlier than you think you need to as the meat will be still rip roaring hot as Chris has stated......once that's tucked away waiting it's turn...you can then start on the entrees for your guests arrival or baking that dessert...

Jeff I like the way you've got your chicken there and intend on doing that in my Q320 but i'm not sure if I'd like juice from a raw chicken (not yet cooked) to be dripping on y veggies....I dunno...maybe i'm over cautious. You'll find why the chicken has cooked quicker than you thought is...

This is what I woke up to this morning as I wanted to cook some ABTs......looks like the Weber kettle gets the job and I'll have to strip this down for a big clean up. Davo

Here is my reply to this guy......Yeah you're right dude....in your hands, the grill sucks.....my advice is to unassemble, pack it up and taken it back for your refund because you sir should never ever be left alone with a grill again:p.

Yeah and don't forget to have a spray bottle of water handy for when the plank might happen to catch fire, it's usually very small if the plank catches alight so a quick little spray of water will dous the flame.

Thanks fellas for your re-assurance, I guess I'm going to have to give it a whirl. Just looking at it, it just seems that because the bottom grate is just over the water, that when the smoke goes around the bowl, would it curl back in and around the waterline and under any food on the bottom...

Hi folks, Whilst not a newbie with the 18.5" WSM, I've never used the lower food grate and always just used the top grate. Possibly the reason for this is my thinking that because the lower grate is just over the water in the pan, that when using with water, the food will get more moisture and...

I, like many tried the 3-2-1 but ended up with Mushy ribs....so I just do 3-1-.30 then I start lifting up one end to look to see if they are separating from the bone underneath, if so, I take them off right then, if not I check every 15 minutes till the start to tear. It's not an exact science...

This is amazing.....I had no idea that BBQing Weber style was so big in the UK.....We have no such promos of Weber down here in Australia despite Weber being here since the early 70's, all we have are Weber Specialist stores which do some demos during the Months leading up to Christmas which is...

That's no good George, however it still performs I take it........ Well it won't rust which is not the same that could be said for over 90% of Gassers down under.... I have issues trying to get the grease stains off the top of the creamy colored lid......It's got me wonderin' how on earth they...