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It seams that the problem I had was the flare-ups reaching the meat. I hadn't had those problems with the NYS or sirloin. I will keep this method for the leaner cuts as pointed out. I don't typically get ribeyes, but they were priced right and they looked fantastic. The steaks still...

After a lot of reading I did some reverse sear steaks last week & weekend. The first I did was a sirloin, it was fantastic. Between the seasoning and rest for 2 hours on counter, and reverse sear technique, this was the best steak I have ever made. (not eaten, but made myself - top 5 overall...

Actually two guys with welding gloves can lift/dump no problem. We always set it in the grill to light it so we don't have to move it too far, reducing risks slightly. The heat baffles and handles could be bigger, but actually do more than one might think. Mac, no doubt Weber doesn't give us...

George, I hadn't ever considered using it as a grill. That could work well for a steak fry, high heat sear. Mac, no doubt it would save from having to light 3 or 4 regular chimneys to fire the rancher. I am rather suprised weber hasn't put out a chimney geared towards the rancher. It is a very...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Albert Adato: For smoking the ideal location for a more precise reading is opposite the fire where the vent is and right above the meat...

Jamie, I target 300° on my therm (performer, not 26.75"OTG) & have been happy with the results. I have checked mine a few times with an oven therm, and at the grate I get near 250°. Some advice on the oven therm... don't leave it in in heavy smoke for long periods of time, it is hard to clean...

The BIGG one, side view and arial view. Gets so hot with 20lbs of lump in it that it glows red hot. I wish I would have remembered my infrared therm to see just how hot this thing is. I imagine it could hold 30lbs of lump, but temp of the chimney is insane with only 20lbs. I have never used...

Thank you to all for your help. The picnic was great fun. I was successful at reducing the amount of grilling time the day of the event, and the food was better than ever! You can see a few pictures of the food from the event here. I started out with 30lbs of thighs and drumsticks, 30lbs of...

Albert, I also agree that checker plate aluminum would not be good for this application. No good reason to use it, many reasons why you shouldn't. J Reyes - The aluminum foil tape trick sounds interesting. On a OTG/platinum/performer one could foil the ash catcher pan mounting ring, just cover...

I think those pictures show everything you were hoping. That meal looks great! Glad to see you got your kettle dialed in, they can really smoke great, and you should be able to get 2 big butts on no problem. The number of lit coals is not critical, now that you know the settings on your grill...

Wow, you guys sure are quick! Dave - I was originally thinking of doing them the night before, but I am not to confident that things will come out so well. The picnic is Sunday at the local state park. We usually gather early and I don't want to worry about keeping the meat past 6 hours or...

Over the last five years I have planned and executed our company picnic with the help of a few others. We have always done brats, hot dogs, burgers, chicken, and corn-on-the-cob. This became a lot of work for the morning of the picnic, so we have decided to do pulled pork as replacement of the...

Keep the top vent fully open the entire cook, just use the bottom vents. I like to use the bump method instead of the grab and go for adjustments. For smoking just barely crack the bottom vent open. I agree that the baskets are a great idea, but not so great to use. Lighting charcoal in them is...

Sorry to gang up on so many of you at one time, but here it goes; Jim; thanks for posting your dims, looks like your charcoal area is a little larger. I am extremely interested to hear what kind of temps and times you can attain with your design. I can get the kettle to hover in good about 260...

The dimensional information that I used can be found here. I used this last night to sear some thick sirloin steaks, it worked very well. When I make another I will not use anything lighter than 14 Ga material. I noticed a very minor bow after the high heat I used on the steaks - 11 ga would be...

Awesome job Jim. That looks WAY to good to cook on. You had better foil it to catch the drippings that miss the pan I drool looking at your other cooks, I can't wait to see whats coming. What kinda finish did you put on that thing? Directional Satin #4 sans the wax? When I shut the vents...

Thank you gents for the kind words. Just need to hit it with a flap disk on a grinder to polish it up a bit. I had the guys at work cut it on the CNC plasma after I created the burny dxf file. Then into the break for a 90deg bend. 10 minutes of total time and some small change for the actual...

I don't think the water pan really lowers the temperature or adds humidity. It is basically a heatsink that regulates the temperature in the grill to reduce hot and cold spots. The bricks should act as a heatsink as well but I have not used them, so I cannot verify this. I have used this with a...

This is a great idea. Here and Here is my version made from 14 Ga 304S.S. I used the heavier gauge material to help control the heat a little better but I have still used a foil drip pan with a little water in it for the few cooks I have used it. This works great, just wish I could get the...

The other inconvenience that I noticed on my 2010 performer (may or may not be on other models) is that the sweeper arm is to the right under the table. This may not be a big deal to most but when you are 6'-4"; it's a ways to bend over. If Weber would have put the holes for the slide aside and...