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Thanks for the info. I will let you know how they turn out. There are some great ideas here. I will have to try them all on different weekends. Thanks again.

I need some top notch addvice. Is it possible to BBQ 4 or 5 pork butts on a Saturday and eat them on Sunday? And have them still taste fresh and moist? I haven't done enough of this to have an opinion yet.

Are those spring shackle bolts? That would almost give me a headache trying to think that up. Nicely done.

Thanks for the info. I have already registered it. Shouldn't be to much of a problem. Later.

I to use the Q all year round. It takes a little longer to warm up when it is below zero but yet still a little faster than kingsford. The flame can blow out but it does take a pretty good wind to do so. I found that it is a very good cold weather BBQer. My 2 cents.

I have had the same problem with mine. Do you know if that is under warranty or if you have to buy it?

All I can say is Bravo! Thats a ting of beauty.

I just smoked one on Friday. I know it is early, but WOW. It is the start of the season. Only I injected and smoked for 12 hours. 18 pounder. Many yummy sounds were heard

When I ordered mine it took 5 days with the free freight, which I thought was really good considering where it came from. Like you guys said, you get used to adjusting the vents, you can control the temp almost right down to the degree.

I went and bought some wielding tip cleaners. they come in a little packet of 15 or so. This is for the times that the brushes don't work so good and you still can't get the gas holes clear.

What a great idea. I have about 10 of those, keep buying that fat one instead of the long skinny one. Way easier it looks like than carrying around the big bottles.

I use mine all the time for meat that needs indirect heat. I suppose you could move the coals to the outside against the drum, which could cause some premature burn outs. Never really thought to not use them. Interesting.

There are a couple of ideas here that are tremendous. I have a performer that I modified. Took the rotisserie section, that fits in the middle, drilled 4 holes with 1/4" by 1" long bolts at the top to hold the grill. Got the grill away from the heat. Used the original grill and bought another...

I'll tell you what, having cold ribs for lunch the next day at work, with the aroma of smoke lofting around the lunch room, is priceless. I say you can never have to many cold ones.

I've found that the Q is way more portable then there larger cousins. Grab and go and BBQ. Less expensive to. Mac, that is a good price for that 320.

I use the always reliable Q grill for fast burgers and thin steaks. It definitely has it's place and is clean and efficient. It is high and fast. But I still think that there is nothing that can compare to charcoal. Low and Slow.

Great effort. Very nice.

That is really impressive! It's the best looking backyard I've seen in 25 years. Showed it to my wife. What is a "loon"?

Your right. I have had 3 of the old covers and they all had the mesh. Was told by the BBQ guy at the stores that it was to let them breath, Witch always seemed pretty stupid to me. Seemed like rain and snow got in. K ind of defeated the purpose of a cover.

Thats one heck of an idea. Beats giving it the big squeeze and risk dropping everything. Good job