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My first question would be are you getting any gas to the back burner. Can you light it manually? If not, then I would look for issues with the gas valve. Are the spider blockers installed on the air inlets?

Wow. 3.5 to 4 hr plateau. Cool data.

It is so clean it looks Photoshopped! I have my Dad's Genesis B. He probably used it no more than a half dozen times. I tried selling it at about 75% of retail (knowing I'd keep it if it didn't sell...) No bites at that price.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You could use stainless steel flavorizer bars from rcplanebuyer on Ebay </div></BLOCKQUOTE> Great post, Dave! This guy also sells his version of the SS rod-type grills...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Had typical commercial Texas Q last night in Longview. Tender brisket, slightly dry, devoid of rub; slightly overcooked ribs (I often find them more overcooked in Texas - to...

Well, we just finished dinner. Holy carp! That was the best flavored brisket I think I've ever had. I mean, the BEEF flavor was simply amazing. I could pick up the lemony high notes from the thyme. And the heat and flavor from the chile powder. The flavor was perfect. I ended up spacing...

So I'm trying a new technique... more of a Texas-style minimalist approach. I did a significant trim on non-cap side, fully distinguishing the point from flat. Trimmed the hard fat from cap side. I seasoned the cap side with just kosher salt and coarse black pepper. Seasoned the non-cap side...

How to render lard But the best thing about lard is that it’s not bad for you. It has less saturated fat (the bad fat) than butter, while it also has more than twice as much monosaturated fat (the good fat) than butter. And it has none of those pesky trans fats—that is, if it hasn’t been...

You might consider a dry brine, which can be done with a really big ziplog-type bag. Dry Brined Turkey -------------------------------------------------------------------------------- Recipe By: Steve Cutchen Summary: Based on the Dry Brined Turkey method published in the LA Times by Russ...

Lighting a Weber from pouring of the charcoal in 30 seconds. http://www.youtube.com/watch?v=SS7n4kVL5kA

Nuke's scared cause his nostrils are jammed and his old man's here, we need a live rooster to take the curse off Jose's glove, and nobody knows what to get Jimmy and Millie for their wedding present--there's a whole lotta stuff we're trying to deal with--

I've been going in with my fingers and hand. I'm probably too random with what parts of the skin are loosened. Thanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't oil most things. Chicken, yes - I put flavored butter under the skin and flavored oil or butter on the surface. But I'm going for deep color and crisp skin, so I...

Tongs! I love my Zyliss Cook-N-Serve Tongs because they have a thumb slide for locking them one-handed. I also want to add my Jaccard Supertendermatic 48-Blade Tenderizer. When you need to punch up a flank steak or the like, this puppy will do it with authority.

I really like Kevin's additions. Especially the Edge Pro. I used to use a Wusthof chef's knife that we got for a wedding gift. But I bought a Shun Ken Onion 7" Santoku for Christmas a few years back and I would never go back. I also have the Shun Ken Onion paring knife. But I went cheap on...

Boiled Peanuts -------------------------------------------------------------------------------- Recipe By: Steve Cutchen Yield: 3 pounds Summary: Boiled peanuts are a staple of the South, and they evoke deep emotional memories for me. We would have them every time we travelled to visit my...

It would help the diagnosis to know where the flames were coming from. My guess would be from fat that was collecting among gunk in the pull-out tray Chicken is notorious for causing big flare ups, and on gassers this is hard to control because even when you cut the gas down, the heat and hot...

A VWBB Grilling thread on flank steak, with my Mom's marinade recipe

Glad you liked it! It was a staple when I was growing up. It was a bargain beef dinner. Before Momma Ninfa made fajitas so popular, flank steak was almost a throwaway at the grocery store. I've only tried it with flank. I've never cooked a tri tip. I'm planning on trying it with skirt...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The kid is in bed, and I am drinking a manhattan and watching the Sox. Life's good! </div></BLOCKQUOTE> Didn't take you for a Chicago baseball fan....