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Make sure your burner knobs aren't on when opening the LP tank. That's the only thing I know of that without fail will kick in the regulator.

Definitely go for the EP series. It's a true sweet spot in the line. I'm a big fan of stainless steel innards, but didn't want to pay the premium for an SS exterior. The EP is the perfect compromise. Regarding north/south vs east/west burner orientation, I'd say you're going to cook great meals...

Ever try marinating? I've only done them once, but I did a soy/garlic/ginger marinade and used the same concoction for the braise stage and they turned out fork tender and delicious. 1.5 hours smoked on the gasser and 2 hours braising in oven around 350.

Thanks for all the replies. I'll take them all into consideration. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Hartwell: If you buy your ribs name brand from a supermarket, chances are great...

I smoked up a bunch of ribs for my family to be finished and eaten at the beach next week. They turned out a bit on the spicy/salty side. I don't think anyone would complain (I love 'em), but I'd like to serve them with a sweet sauce. Perhaps something with orange? Any recommendations for a...

When cooked up right, Hebrew National has a nice snap for a supermarket brand.

How thick are they? I go by Weber's guide of 6-8 minutes per inch on high heat. If yours is like most London broils at ~1.5" thick, it would be roughly 9-12 minutes total. Maybe do around 4 minutes per side direct then finish it off to desired doneness for a few minutes on indirect.

I thought people avoided the vented models because they let in rain. At least that's why I avoided them.

Have you ever modified the grill in a way to retain heat and/or smoke? For example, blocking any of the back vent to hold in smoke or foiling the grates to increase heat? Do you usually fire up the whole grill or do you use half of it for a lot of meals? I'd like to know what caused this.

Well I'd really like to know the true story. It seems to me like they officially state a "no transfer" policy, but are prone to bend the rules often because they rock. Maybe they just need to cover their butts a bit.

From my understanding, if the original owner never registered the grill, you could possibly get warranty service for it, but Weber definitely intends for their warranty to be for the original purchaser, as per the first line here:

I bought a Foodsaver 3825 off Craigslist unopened for $100. I would not pay retail for it, but at that price it's a worthwhile investment. The cheapest I could find rolls (generic) was about $.35/foot for 11" rolls. You just have to scour Amazon and eBay and do the math to find the current best...

I only made my first RSC last night (for 5 people ) but with as many as you're cooking for, I'd forgo mopping and instead just dunk each piece in a big bowl when basting.

Oh wow, I gotta try these. I'm a sriracha junky. I just love how you can keep adding more and more of it, balance it with something sweet, and the flavor just gets crazy intense. Mmmmm, the Mrs. and I will love this... York has BBQ contests? My hometown... I never knew...

Hey Bryan, do you ever get tired of hearing new folks tell you how great this recipe is? Tried it tonight for my sister and her picky eater kids and it was a hit. Lots of fun...

I suppose I have enough posts that my contribution here is now long overdue. Although my avatar covers it pretty well. Here's me at the studio.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: Sometimes I have to "burp" mine. I don't know what causes it, but sometimes the flame gust goes to about half power. When that happens, I...

I agree with Justin. The side burner on my 330 is more powerful than my (fairly capable) inside stovetop. Boiling water is not a problem.

My ribeyes needed a slight pat dry after the freezer, but a subsequent filet did not. The cornstarch will greatly reduce surface moisture, I think. Don't reapply. It sounds like you used too much cornstarch. How many steaks did you make with their recipe? It calls for 4, and they're probably...

I tried it tonight and it made for some very nice ribeyes. Perhaps my favorite so far. It got very crusty very quickly. I always salt a half hour before the grate anyway, so this method is easy to adopt so long as there's room in the freezer. I'd probably do the corn starch regardless. Loved...