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Welcome Poco you are just north of me i am in Chino Valley and I have a coIple Webers doing a Tritip tomorrow, and two Chuck Roast Saturday evening. Hope you enjoy it here

That my freind is top drawer cooking, a perfect plate, i would love to dive into that

Now that looks mighty fine, right time if year also.

As far as I know one size fits all, when you check Webers parts only one part number.

If you were just a bit closer I would stop by and help you reduce it's contents by about 25%...

Looks fantastic i am going to this soon myself, easy dinner, hearty a big winner . Could you podtvyour recipe, I might learn something I have been missing Nicely done.

Funny we call it poor man's but no beef is cheap any more, but Chuck roast family is so versatile a cut uou can do many things. Great job on this one Kemper as always I learn something from each cook.

I have the LG pair for about 10 years now, and these are of 4.6 cu ft models i beleive. Not problems and I have moved these twice. I can do my king size blankets and comforters. So it works perfect for us. Low vibration in spin and it spins real fast so drying times are shorter. Good machines...

Well two stores have lowered there prices on three different types of Chuck Roasts, I am going yo check them out and pick up a couple good sized ones for next time. I would also like to get a smaller one for a crock pot cook which would be good as the temps are dropping.

Welcome, hope you enjoy it here.

I understand I lived in Tacoma many,many years ago, and I understand the wet cold is way different than other types of winter weather.

Nope still have it, it is a very good grill. Every year I move it to our churchvforca anniversary celebration, and last year it blew over in a wind storm broke the handle, so as i was cleaning it up I decided to make look different from all the others around plus my Performer is Slate Blue so...

Need to move up north to Prescott area it was 40 this morning and only supposed to get into the 50s Tuesday. Then you could give vitamin a work out, this little cool weather will not last long just a weather front from the NW back to normal next week so folks can go vote.

It seems that 20 plus years ago color BBQ were not that big a deal, as sometimes itcwas a price premium. So most were just black. But if I could find a real sweet black one i would take it.

I would love to find a lid of that color but most in AZ are cooked in the sun

I bought the complete set and it works real well. I buy the wide foil and wrap the drip pan so clean up is a 2 minute job. I really like how I forces the air over to and up through the SNS which allows for better heat control. I just need a easy spin next

Well I added another Chuck to this cook about same size. Cleaned them up a bit trimmed the big fat off. Probed them with a knife and rubbed with sesame oil and then some sea salt. On a rack into the frig. I used my performer with a SnS and some Hickory chucks. Set at around 275 area. At 165ish I...

So far I have 3lb roast, I have put on some oil and salted it in frig open air on rack. I plan to just add pepper and garlic before cook. I have been reading/watching bids on cooks and I like the treat it like brisket I was wondering if anyone has done that way?

Can not wait to see it color sounds great. Congrats.

Welcome John nice set of tools you got there, keep those photos coming....