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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin W: Just out of curiosity, has it been raining? The igniter on my genesis does not work when it's been raining but works fine during dry weather...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim M.: The ignition point may still be clogged a bit or dirty that would happen on mine also. </div></BLOCKQUOTE> Cool I will try to clean it tonight...

I can light it if I light the end manually, that's why i think it might not be sparking correctly or something?

My gas ignition finally bit the dust and won't light my burner on the Performer anymore. Any ideas which part I need to replace? When I press the button it clicks but it doesn't seem to spark the flame....Any ideas? Is it a hard fix?

^^ Ditto ditto I cook chicken 100% of the time indirect..400-450 indirect for 30 mins to an hour depending on the piece. I usually pull it at 160 degrees then cook direct for a few minutes to firm up the meat a bit. Works great!

Thanks everyone! Here is the picture we submitted..I was a little bummed because the grill marks didn't show up because of the glare of the glaze, which I didn't know until the next day, so couldn't re-do the pic..

Hey Everyone, We got some exciting news yesterday, turns out the wife and I got 3rd place in this Weber/St. Francis wine contest! Thanks Walter for the original post about it! We thought it would be fun to enter in one of our favorite grilled meals that we make, not thinking we would win...

After you close all bottom vents to an 1/8 closed, check it after 15 - 20 minutes...if it's creeping up pretty fast still close one of the bottom vents 100%. Check again after 15 minutes and if it's still creeping up, close another bottom vent 100%. That's what I do but others might have a...

Awesome post Kevin and I totally agree..Honestly the only reason I foil (when I do) is to keep the color of the ribs that I like, so they aren't super "charry" if that is even a word which I don't think it is . But when my ribs hit a certain stage , right before they start to char, that is when...

This is a pervasive barbecue myth. No, they aren't. If meat 'cooks different' it's because the cooking variables - one or more - are different. When talking commercial meats, especially pork, the meats involved are scarily similar. </div></BLOCKQUOTE> Sorry I didn't mean "cooks different", I...

There is nothing wrong with using water...lots of people do. It's all about preference. Also, there is nothing wrong with cooking ribs at 225. It's all about trial and error and figuring out what works best FOR YOU. The more you practice the more you will figure out how you like to cook them. I...

People have different thoughts about water in the pan adding "moisture" in your cook but I think most people on this board agree that water does not add moisture into the cook, it is only to help maintain low temperatures. I have not once used water in my pan. I use a foiled clay saucer that...

I would skip the foil next time, or only foil for a half hour or so...Foiling basically steams the ribs making them super tender but isn't always needed. Another thing you can do is cook for 2 hours then foil

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R: The one thing that I don't care for with them is that one end is very thick with the extra loin meat. I know I shouldn't complain about...

I will mess with my top vent on my WSM sometimes if I can't get the temp down any other way. Is that bad? I rarely shut it all the way, only if it is sky-rocketing quick, and then I will close it for no more then 10 mins. I can't imagine it's bad to close the top vent partially as long as the...

You will learn quick that you can use the minion method for all cooks. It just takes longer to get up to temp. For 225 temp I usually light 20 briqs then dump them on top of unlit..For higher temps you can light 30 or so to get it going. All vents 100% open until you are 25 degrees away from the...

Try putting your pizza stone on a brick to raise it off of the grate. That way it's not so close to the coals. I have only done two pizzas so far on my kettle but haven't burned the bottoms yet using that technique..worth a shot!

I agree with Pat and Russ....you left the lid off WAY to long. Even a minute is too long to have the lid off, let alone 3-5 mins. It's really hard to get temps down once that happens. If you have to take the lid off just do it real quick next time, you will notice a small spike in temp, but it...

Every rack differs on time but I usually count on 5-6 hours for St. Louis and I cook them at 250-275 as well. Good luck!! I'm sure they will turn out great...not much different then cooking BB's, just a little more time

Hey All, Just in case anybody was on the fence about getting one of Marty Leach's custom handles, here is a look at one of them. I ordered one from him last week and they are GREAT quality. He even takes requests! My WSM was handed down to me after my wife's Dad passed away last year and he...