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Gotta love it for just about anything -

Another vote for BB from SAMs. It's all we ever buy.

Just wanted to bring this thread to the top! Interested too.

thanks guys - I will post up some pictures of the design we have in place right now.

I am building a patio kitchen and have always had Weber grills, smoker and charcoal grills and want continue to utilize the product. I have found a way to mount 2 performers and planned on a Summit 470 but i am not sure if I can manage convert it to a built in or not. has any done this with...

I use the warm water method. It doesn't cook it just warms it up! I never nuke it. just me .02

Dale - I like this idea! Can you post more pictures of you setup? thanks

I use mine all the time. We freeze a number of cooks now, pull pork and chopped beef is a easy meal when you have had a long day. I heat the food up by putting the bag in a hot pot of water. Seems to work well and doesn't overcook like the nuke machine.

This will be my 4th weekend in a row with ABT - They are a favorite with eveyone so each time I try something new. I have down shrip, sausage, different cheese and yet it always comes back to one thing. Creem Cheese (seasoned), pepper and bacon. You simply can't go wrong. I will tell you that...

Brian, can you post a picture of the cuts/slits in the mid sections. I do not want the additional ring and would prefer to slot my mid section for the ROL. Can you share any other experience now that you had had this for some time.

You know I was in the same boat this year - going into my 4th year of owning a WSM - regardless I had a cook off with a friend and while both of us had great ribs it turned us on to both try new techniques. I have recently started cooking for 3hr and then foiling for a 1hr with a wet rub...

I am sure that I could have added a few more if we hadn't used them all already. Hour or so to cook and 5 minutes to eat! good stuff. edit - While this is on my performer this setup is usually cooking on my WSM. I love this rib rack it really does come in handy.

I can second that. Weber took good care of me recently. None of the run around trying to have something handled under warranty. Weber is worth the money that we pay for it.

I just pulled off 22 lbs @ a internal temp of 190 wrapped in foil and resting in a cooler. cook time 12hrs 40 minutes. First cook with clay pot mod! This is a A+ mod, i only wish i had done this a long time ago. Cook temp wsa pretty steady at 225 - 235 all night, all vents 3/4 and top vent...

I made about 50 last weekend as well for mother's day. Momma loves them... I am a cream cheese guy myself with various mixture of spices. I will say one thing - the BACON used makes a world of difference. I only use center cut as I find it turns out the best. I also cook them for till the...

I would think the orange won't be orange for long.

great something else I should worry about with my 2 WSM. I never thought about it blowing over till now. I just changed my deck a bit and have them on an corner edge. If they get blown off they are taking a 20" drop to the hard ground below.

i have never foiled before either, so last weekend I tried it. I cooked for 2 hours foiled for 2 hours and then cooked for another hour or so. They came out perfect. temp was 225 for just about the whole cook. Give it a try and see what you think.

Jason - looks good. I wouild like to get something as well but gas prices are scaring me off right now.

All the hype about others had created a bit a "want to try" feeling... So guess I am out to Ace this weekend. Not to mention I am low on coals anyway so I couldn't think of a better time to try something new. Don't get me wrong I am not knocking others brands, I am the last that could I...