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I picked up a few racks like that once, my local grocery store had baby backs on sale. We ate half a rack and threw the other rack and a half away. I had never trimmed ribs much, previously I had bought ribs from a butcher who sells nicer cuts. Now I know to trim that junk before cooking, so...

I cook birds at ~300 for around 1 1/2 hours. I cut out the backbone and seperate at the breastbone to create chicken halves that lay on the grill. The last part to get done is the joint between the thigh and breast. When I think the bird is about done I seperate them while I'm still outside...

Yes, Weber equipment can be discounted. I have bought both of my Webers (WSM and Q200) at a discount. Target cleared out the Sprit gasser a few months ago at a discount, and the store manager offered me 10% off on top of the clearance price for a floor model. I ended up buying the Q200...

If your grates are enamel over sheetmetal, and the enamel is flaking, you might be best served by replacing them. If you can wire brush off the flaking enamel then you can preserve the steel by oiling them much like you would cast iron. If the grates are cast iron, and they aren't rusted to...

My top kitchen accessories/gadgets: OXO tongs. They are well made, provide good clamping pressure, and they clamp shut for easy storage. I have 3 of them and used all 3 yesterday. Thermapen. It does what it is supposed to do better than any alternative I've tried.

After 10-15 minutes of running my Q200 the bottle is becoming covered in condensation and eventually I get a layer of ice on the side facing away from the grill. I have also noticed that the flame starts all blue and after 15 minutes the flames are longer and have large orange tips. I am using...

George, why would you worry about stainless steel? Weber recommends using a steel brush on their cast iron grates. I picked up a brass brush based on recommendations here, but it hasn't gotten off some stubborn grit from my first cook (burned sesame seeds from sesame tuna). I'm probably going...

Awesome, this means a Genesis clearance is coming to my local dealer. I finally got a decent gasser this month and I'm really enjoying it (Q200). I might want to step up to a full size gasser by the time the new models ship.

Do you add oil while the grate is heating, or after it's hot? Yesterday I let my Q200 run on high for about 10 minutes and then I added some Canola oil with a paper towel (canola has a high smoke point). The oil smoked off immediately. Is this smoking expected, or was my grate too hot for...

I bought a knockoff of the weber triangle brush that Lowes had it on clearance. The brush leaves a golden color on the cast iron grate of my Q200. Is this coloring normal from a brass brush on a cast iron grate? Does the genuine Weber brush do this?

Thanks for the feedback guys. Sears had the q200 on sale tonight for a pretty good price. I picked one up and I'm looking forward to breaking it in soon.

I usually grill chicken spatchcocked or in parts. What type of roasts could I cook on a 220? I've never considered large cuts of meat on a gas grill. Usually I cook large cuts on my WSM.

I figured this would be an FAQ but I didn't find an answer by searching. I'm considering either a Q200 or a Q220. I like the 200 better because of the lower price. I like the 220 better because of the thermometer, but I'm sure I can add a thermo to the 200 for a few bucks. I don't understand...

My wife has held a few Pampered Chef parties, because the people who hold the party get huge discounts on the merchandise and they do sell a few things that are slightly useful. Thanks to multiple parties and several orders we have a cabinet shelf full of slap chops. I did find a use for one...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: For the price of the rental and insurance on a chain saw, you would probably be better off to just buy a decent recepricating ( sawzall ) with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">all stores...we're getting rid of it. </div></BLOCKQUOTE> They recently shrunk the bags and raised the price, I'm not surprised that you're getting rid of it. I'll be glad...

Use aluminum foil chaffing dishes and put them in the WSM at 275. I've never done this, but it sounds feasible if you can find pans to fit your smoker. I would use foil pans because the smoke might make a mess out of the outside.

My Forshner's came in plastic sleeves. The knives that don't get used a lot I put them back in the plastic and in a drawer. The sleeves seem to be fairly durable.

Thanks. My cheap charbroil (it's cheap even for a CB) is hot only over the burner. How does the Weber get evenly hot where there is no burner? Weber does a poor job of describing the benefits of their design in the documentation I've been able to find. The Q has recently shown up on my radar...

I'm considering a Spirit E-210 because I'm tired of dealing with hot/cold spots on my cheap old gasser. My budget is limited so the Spirit is the only Weber that would be available. My concern with the 210 is that the two burner tubes are at the front and rear, close to the edges, with a large...