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Great lookin Brats,Al ... the Q series grills are incredible!

Good advice, I'd add timing to the big scheme of things .... timing steaks and chops is very helpful even when you've developed a "feel" for your grill ... Susie, try 4 mins per side, (rotating 45* every 2 min) for nice grill marks and keeping an eye on cooking progress Also, I have a Q 300...

Nice lookin' machine .... Looks more gimmicky than functional to me though. ... FWIW, I'll take the Weber Ranch Kettle smokin in the background! ... better smokey flavor, covered cooking insures no flareups and more even doneness, and you'd save $$$$$

T Bounds!, ... buddy, you sang it perfectly!

Hey,Tim! If you're considering the Spirit E210, the comparable Q model is the Q300/320 as both have approx 400 square inches grill space ... definitely get the Q300/320 ..it's way more bang for the buck and the tables fold down so it takes up less space! On the other hand, the Q200/220 with...

Hey Tom! .. what do ya think of the Masterbuilt Electric Smoker ... how smokey are the ribs you cook in it? .. I've often wondered if they would be effective for folks who live in condos etc.

If ya want to buy an excellent sauce, <span class="ev_code_BLUE">Blues</span> Hog Tennessee <span class="ev_code_RED">Red</span> is fabulous It's available here.

"G", that's how I like my ribz! Derek, that's how I like my Beaver

Apple 4 pork & poultry; Alder 4 fish; Oak for beef; Mesquite 4 gator, zebra, anteater, elephant trunk, & kangaroo

Hey Andrew! The temps you're reporting are typical...and each one is accurate! Here's the deal...each therm is indicating the correct temp for where it is located. The same thing happens in one's home...the thermostat says one thing, a thermometer set in the room getting the most sun says...

Great lookin' meal Mildo, WELCOME!

Here's one of the best ready made sauces for pulled pork: Blues Hog Tennesse Red

I usually Kabob the veggies, then grill Filet Mignon or Ribeyes seperately ... much easier to get the steak a perfect medium rare

Get the Thermapen! You can upgrade the grate later ... right now you have a grate that works fine, the Thermapen will help ya now!

Sounds like a fine cook Richard! ... if you liked the ribs, change nothing!

I agree with Travis, get to know your WSM with H2O ... then try different techniques I've tryed virtually every method, ... all good, but I prefer water for all but poultry

Cut 'em in two and take them outta the fridge before you go to bed ... that way they'll be 75* before ya start smokin...saaaaaves a bunch o' time!

30 mins meals' Rachael Ray did some Yukons in a cool way the other day,...we tryed it...great! Place the small Yukons in a deep covered frying pan, add 1/4 inch chicken stock, drizzel olive oil on each spud, boil covered for 10-12 mins, then remove lid & continue heating until the liquid is...

Slim Cut spare ribs result in two racks from one slab. The butcher, instead of trimming to St Louis, uses the band saw to cut the slab length-wise into two racks. One rack is approx 2/3s the width of a traditional St Louis rack, and the other rack has the other 1/3 plus the part you would...