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Yep, the factory cover is useless.

The people on this board are divided into two groups, those that have had that happen and those that will. Blast the bulk off with a hose, apply degreaser or bleach solution. Rinse thoroughly. Fire that thing up with the vents open and door off to get it nice and hot to sterilize everything.

As posted by the other users a large brisket fits but you have to arch them. I bought my WSM when only the 18" was available. If I where to cook two briskets regularly I would want a 22" but a single brisket cooks up fine with the 18". I have never tried to cook a brisket on the lower rack as I...

"cough" bear paws "cough"

Right handed Paring knife Towards

I am glad to hear that they are giving good ol' American style customer service worldwide

Yep, beef is best with a good dose of salt and pepper and a a little bit of garlic. I also tend to use rosemary with beef.

A lot of really good restaurants cook their steaks in a seriously hot pan.

I hope that storm does not have much wind or the neighbors may report a flying saucer.

They have a Dreamlands around here but honestly I have never been there. I heard it is ok from people who do their own BBQ but I hear that it is excellent from those who like the ribs at Chilis and Applebees. Me? I prefer Big Bob's.

FWIW if someone is interested in the current Calphalon lines I received this reply from customer service when I requested information about the country of origin for their products. Thank you for contacting Calphalon. We currently produce our products in many locations. The bulk of our cookware...

The Q as is does not do indirect well if at all. You can rig up a baffle to do indirect. The 300 and 320 can do indirect because of the second burner and the fact that the outer burner is larger in diameter. Even still the area for indirect is very small when compared to traditional three and...

Are you talking about the trimmings from when you cut a full slab ST Louis style? If so yes I cook whole untrimmed slabs all the time.

Flats in general do not have enough fat to keep them moist when smoking. Small flats I imagine would be even harder to cook properly. A full packer brisket with a massive fat cap is the best way to go when making smoked brisket. I imagine you can turn your brisket into a good meal but you...

Raichlen did an episode with this technique but I have not tried it. I would reckon that your average backyard commando does this and gets an OK but not great product.

Some plastics can withstand high temperatures. I am willing to bet that the Americans that designed the Q grills thought it through properly. Some folks here have put a lot of cycles through theirs without any issues.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sameer Wahid: Back when I ate steak medium rare, I'd often cook on my Q200 with the lid open. I'd first let the grate heat up with the lid closed for...

I find that the Q300 is great at cooking steaks. I can get 550 easy and sometimes 600 lid temp. You want to run it wide open for 15 to twenty minutes to get the chamber and grates really hot. Quickly open the lid just enough to throw your steaks on and close it as soon as possible to retain the...

I find pulling the membrane off of beef ribs easier than pork ribs. Sure they take more force but they do not tear as easily.

4 hours is easy to sustain in a cooler.