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Whilst the little 100 series Qs look small, there's quite a lot of usable real estate on that little unit..coz all the grill can be used..not just a portion and yes they do get quite hot. There's 8,500 BTUs firing under the hood of a Q100/120 compare with 12,000 for the 220. You can easily cook...

I've owned and used all 3 mentioned over the past 7 years and I have to say it's all about size. The little Q120 is an awesome little grill, it gets hot quick and grills quick and for 2 adults and a couple of small kiddies, it will manage. The Q220 is so much larger than it's little brother but...

The metric system gets confusing only if you try and convert it to the old way. We were the same in Australia using 3/8 and 6/16ths of an inch or foot or whatever but metric solves all of that. We officially converted in 1974 so we pretty much grew up with it although sometimes I still talk...

After watching a episode of Masterchef Australia when on a Friday night, the Chefs do some demos to the contestants about techiques and then answer questions on it......one night he grilled some rib-eye steaks and showing how he does the rare, med-rare and medium as well as welldone all in one...

I have tried RS Chicken using the UDS method and it works quite well although having only 1 chimney, I'm not sure if I was able to get the fire hot enough but the method is good for a high heat smoke session where you want the temps up around the 320F mark. cheers Davo

Hi folks, I usually use the Weber vegetable basket upside down and the stone on top, gives the stone a good stable base. I generally use 2 full charcoal baskets and heatbeads (Aussie briquettes) and get the fire up around 500 plus F and heat up the stone for about 30-40 minutes.My stone isn't...

Hi James, After all the answers you received I had to have another look at your question. I thought your question was in relation to indirect grilling as apposed to direct grilling and either way, it's supposed to be done with High heat with the difference being that the indirect method won't...

G'day George, Where abouts in Australia do you reside? I'm in Newcastle NSW. Yes you're right about the lack of choices with lump charcoal and it's definately not cheap. There are a few types available in AUS such as Redgum which is made in Ballarat Vic, there Gidgee tree Charcoal which is mae...

I think there may be merit in those theories but I also suspect that the reason for them becomming hotter than the first time is because the heat hadn't reached the core of the briquette/coals and when you use them the 2nd time around, due to the outer areas and smaller diameter, theres not as...

Thanks for that info Ray, next time I do RSC, this is definately the way I will go with it. I have always did it on my Performer but now it's time to give my WSM a whirl...Thanks again mate Cheers Davo

G'day folks, I first cooked the RSC on my new Performer about 3 yrs ago now when I first seen it on here (it was only a couple of pages long then )and I must say, it's still one of my favourites to grill. I've yet to try a batch on my WSM though but want to very soon, I've just one question...

Dan...I really enjoyed those pics...great work...it looks to be more wide open than I first thought it was. Gary said that his is more closed in and hasn't noticed any drop in ventilation so that's good and better than I first thought as coals need to draw up air for burning and to provide that...

Dan, Nice set-up you have there, but I was kind of wondering that even with the doors on all sides open, would that supply sufficient air for the coals to burn at their best when you're grilling at high heat or promote an even burn? I do sometimes think theres a fair performance difference in...

Congrats on the Performer, it's the best thing I've ever bought. Mind you...unless you can get those gas canisters very cheap, you might be best to compare lighting your coals the old way using a chimney and firelighters. Down here in the land of the Kangaroo...they are very expensive AU$12.95...

Yeah sometimes ya gotta wrestle with those ash pots...I find that you have to get it lined up on the ring then pushup and twist the pan....don't use the lever...just grab the pan, line it up...push up and twist. I find I have more success when I do it from the other side from where the handle...

I'm no burger expert but I love making them. I'll always make a whole bunch of them so I get 2lbs of ground(minced) beef & 1 lb of minced pork and throw all in a large bowl and mix together then make a well in the middle. I don't use egg but Olive oil, diced onion and any spice I desire such as...

Wow this contest sounds great, can't wait to we see what will be entered. We've just completed our 3rd throwdown competition on our bbq website Aussie bbq forums and April's theme was Poultry. That can cover chicken,duck, turkey,geese,and any other bird referred to as poultry and there were 13...

Mmmmm Okonomiyaki is a firm favourite in my household but only my wife can make it..I've got no idea except the batter base is made from cabbage (Tokyo standard base) and once the base is panfried and set, on goes the bbq plum sauce,egg mayo and bonito(fish) flakes. Okonomiyaki is more like a...

Hi there, As the other guys have stated, you haven't cooked them long enough.. The temps you were cooking at are ok as they are still in BBQ range of low & slow so no problems there, it just hurries the process a long a little from the 220's. If and when you see the meat shrinking back from the...

<span class="ev_code_GREEN">I would sell my WSM and my Q220 before I'd sell my Performer, if theres one grill I'd be happy with being the only grill I had...the Performer would be it</span>. <span class="ev_code_GREEN">Cheers Davo</span>