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Hi everyone... I have had my weber kettle for quite a few years and absolutely love it. While preparing for Hurricane Irene here in NH, I decided to move the kettle inside the garage so it doesnt blow around. I was surprised to find that the kettle was still hot after last nights cook (a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luis L.: Is their an actual ad for this price? Perhaps Lowes or another place can price match it. </div></BLOCKQUOTE> No ad, they are on clearance...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TonyD: Your right. I was kicking myself as soon as I got home. Should have gabbed more! Maybe I'll stop by again this week on my way home from work...

Sweet Baby Rays Stubbs Not really a BBQ sauce but I love "Inner Beauty". Anyone remember this stuff? Not made anymore but some of the spicy/hot references here made me think of it. Love the stuff

Picked up another 18 bags today. Im psyched and I should have plenty for the coming summer and then some. Same price as before, $3.16. I would be happy to part with some if it helps someone out and you dont mind picking it up or at least meeting me where I dont have to drive out of the way...

Hi... I picked up a bunch of the Kingsford Competition Charcoal at my Home Depot for $3.16 per bag. These bags are the 11.1lb size and seem to be on clearance. I thought it was a good deal. This might be only at one store or may be regional. I am not sure however I thought I would pass it...

Thanks....looks like sausagemaker has a good selection of stuff and you are right, the prices do seem reasonable

Anyone have recommendations or places they order from for sausage making stuff. Prague powder, casings, etc? Other supplies like equipment such as grinders/stuffers? I have the attachemtn for the kitchenaid but was considering a hand cranked machine. For casings, natural or the collagen...

Thanks so much everyone... Chicken came out OK, although I think I left it on a bit long. So, Glen/Dave, should the water temp be at 212, boiling? Also, do people rotate the lid around to sort of mix up the air stream flow throughout the cook or is that a little overkill? Thanks again. This...

I mispoke... water temp in the bowl is 200, not 210.

Hey Dave... That much difference on opposite sides of the lid? I forgot to mention also as best I can tell the water bowl is about 210. I think Glen asked this earlier and I forgot add it. Werner

So here is the deal as best I can tell. - Dangle probe through vent lid and it measures about 225. Move it around and it goes to maybe 230-235 depending on where in the air stream. Lid therm only measures about 210 I think. 2 ticks on the therm with 5 degrees per tick - checked the meat...

Hey Glen... I have been using the lid temp gauge. I have the newer model so its built in. I also take an oven therm and dangle it through the lid vent and have it dangle it free in the air stream. Dave....maybe the charcoal is damp... I keep it in one of those Kingsford Charcoal kaddy. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Edit or Delete MessageReport This Post IP Ignored post by chad adcox posted November 18, 2010 12:01 PM Show Post </div></BLOCKQUOTE> Man !!! Temperature frustrations...

All great ideas.... The scrub brush is a better idea than just a plastic scrubbie. Instead of the putty knife, I was gonna use that to scrape any gunk and ash in the bottom of the bowl. for now, whatever I have to dump, I do the same as I do for my kettle. I have a plastic kitty litter tub...

So as far as cleaning ash and stuff from the bottom of the WSM, has anyone tried a plastic putty knife. Seems like it would scrape away the ash, grease, and stuff, yet not scratch the porcelain. Just curious

I leave some of the leftover charcoal in the bottom and pour a full chimney over it. Also I find its best to have a cold side to the grill depending on what Im doing, especially if I do a roast. Even chicken or steaks, I will cook hot over the coals and as they finish or if I want to cook...

Mike... Also I was using the built in therm on the lid. I probably should have done what I have done in the past and fed in a meat therm through the lid and dangle it in the air coming out. I didnt do this though thinking the lid therm on the new cooker would be accurate. Good point though...

Thanks for all the help everyone... Mike, I always leave the top one open. Im assuming this is the right way to go. While this is my first cook on the WSM, I have a kettle and another cheap smoker (GrandMac Triple). Ive always kept the top open full so the smoke doesnt get trapped making it...

Thanks folks for all the help so far. Jeff, its a 18.5". I also always leave the top one open. I say always because I have always done this with my old smoker (GrandMac Triple Crown) and my Weber kettle. This has made the most sense as I understand you dont want to trap the smoke too much...