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It's not even that! I'm only 5'10". I'm just so tired of having to stoop over all my weber hardware. I can't believe for a minute that there isn't a profit to be made (for Weber) in selling lift kits for their products. For goodness sake, they are selling two different lengths of grill...

What is this talk of switching? One doesn't 'Switch', one supplements with additional apparatus. Just sayin...

Nah... It seemed ok last night.

This is how I smoke on my OTP... :cool:

Why does one use such a thing? I'm not totally getting the idea.

I should have mentioned that it's rock solid. Also, I'll not be elevating the side table cuz my wife and I frequently put out a couple of stools and eat our dinner there. B.

Jacked up OT Plat with Stainless Steal cooking grate I've tried all kinds of lifting options but this may be the best. I hate bending over to cook. I've elevated the bowl with 5/16 threaded rod. Though you can't tell by the pic, it's only been raised 6". It makes a huge difference though...

Ok... I know this blasphemous but.... 2 Weber rib racks - 5 slots each. Trim the thin end back by 2 to 3 bones so that the racks fit the cooker, cook 5 on top and 5 below. Take the trimmings, season, foil, and tuck them in somewhere. Have them later for " chef's choice ". Enjoy.

"Silverskin". Don't sweat it. You'll be fine.

Pro/Comp for me all the way! I think I imparts better flavor & smell. It's higher heat makes it great on the kettle also. As for the runaway temps, yes. The Comp product does seem more sensitive to a breezy day. That said, this is more an issue with the cooker and I've solved this problem...

In my 14, I frequently smoke something on one grate and reheat a store bought side or veggie on the other. By that time the smoke wood is already spent.

It's all about the wind. Not the temperature.

That sounds awesome! There's nothing like a really successful cook to soften up my chief financial officer (wife) for the next grill/smoker purchase. ...just sayin'

The notebook is a great idea. I'm so sorry that I didn't start that earlier.

Bill, I use Comp K exclusively. Yes, if you're looking for high heat, this will run hotter than BB. That said, 250° is 250° regardless of what you use. I prefer the flavor that Comp K imparts better than BB and it produces less ash. I just reloaded. I've got 12 bags in the car.

That's not mold.... It's "experience".

I've cooked on my 14" two to three times a week since I got it. I'm out of work at 1:30, at the butcher/grocer by 2, and have food cooking by 3 or 4. Not every cooker needs to go for 12 hours. I have an 18 and a 22 for that. I love cooking on this thing.

Is this something new?

Let us know how this works out. I stood in restaurant depot staring at a roll of paper, but chickened out. I'm really interested in your results. Also, don't worry about the packer being too much food. Your friends, family, and coworkers will be easily enlisted as taste testers. It'll be...

Best of luck to Steve. I'm so totally choked up. I love that we can reach out to a like minded individual who loves what we love. Brett Fields Junkyard Barbeque.