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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: I called Weber Customer Service, they said "we know you, you have a performer" So I told them I wanted to order the three parts for the...

You know I will try this and will be sure to grab some fresh cilantro. Sometimes the fresh is hit and miss up here but it is better and better. Ironcially (or maybe not so much) all of our produce comes up via the military supply shipments to stock the commissaries - or so I've been told. So...

Fantastic. Thank you for the advice. I had tried other batters that had been enhanced. They were good but I always wanted to customize a batter to my own (my family's) taste. This was great. I will add a litte more coriander next time (or fresh cilantro if available) and eliminate the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Try ground fennel, ground coriander and crushed green peppercorn for ther grilled, minced fresh cilantro, granulated garlic, white pepper, and...

I'm going to check out a CL performer (black )but hopefully in good shape. Asking price is $75. From the photo looks like a 2005 or later because of the rounded plastic work table. Bottom grate may be missing. I'll check for the other parts, etc.

It worked well. Although I wasn't ready for the spray of chilie powder when I was grinding the toasted pods(?) in the coffee grinder (used solely for spices and herbs). The guajillos have a pumpkin/squash smell to them once ground. I toasted a few pasilla (sp?) chilies but haven't ground them...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil R.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

I concede, if for no other reason than I think at some point 1) this conversation got off track from its original focus and 2) I'm not convinced we aren't all saying about the same thing and the difference is in symantics as well as less than careful use of certain terms. I think Kevin's last...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D: "Barbecueing", in the most strict sense, never meant anything to do with sauce. Strictly defined, barbecue means cooking indirectly, at...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Lohrentz: Do you have any Chinese markets near by? There's one near me that sells boneless pork butt. Buckboard bacon isn't that hard to do and...

To be sure, the notion of "barbecueing" before the last few years meant BBQ sauce - period. So to me, the style of cooking, is a combination of a slow-cooker and a smoker - the sauce is optional. This obviously then becomes more of a symantic discussion strongly influenced by regional...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Presumably after...

Putting 2 and 2 together from other posts, I don't think anyone recommends foiling until after 150/160 degrees. Presumably that is because the knowledge/believe that the smoke ring/smoke flavor is imparted into/onto the meat throughout the cooking process up to about 140 degrees. Smoke Ring...

I've got the same model but a couple years earlier (maybe 1993/94). Igniter and flavorizer bars are the only replacements I've needed to make. All hose connections, etc and going strong. If you don't have a cover, spend the money to the Weber (not generic) cover for your grill. That will do...

Both goals satisfied during my last cook. The only potential issue I had was with the reduced holding capacity of the water pan for the rendered grease/fat. See Grease overflow - almost. Temps were rock steady until the end of the cook and you could see the gradual decrease of temp indicating...

I think it went well. The chilie's (guajillo) are drying further on the rack. I went with a medium heat (gas) and a cast iron skillet. I didn't go with a hot skillet as recommended. Basically just used my nose to tell me 1) aroma increase and 2) change in that smell. I also saw the peppers...

That was my one of the two reasons I tried it. I don't have to worry about a temp spike b/c the pan goes dry as I'm sleeping. Once I get the temp/vent position stable and set nothing should change the cooking temp except wind and eventually the coals burning down. The other reason for me was...

Thanks Kevin. I wish I had checked the board before dinner tonight. Did the tired lemon & black pepper. I'm just so tired of it. I will try your suggestion in each context. I'm making a point to toast some guajillo peppers tomorrows and then grind them. No specific plans, but I wanted to...

Rich, I"m equally curious about the possibility of conversion. I read somewhere of a "poor man's" conversion of placing a large coffee can in the charcoal catcher of the Silver kettle and the can serves the purpose of the Gold's ash catcher. I'm suppose that you could put holes in the coffee...

Dave, use the find button and search for waterless or clay pot bottoms or saucers and you will see a lot of discussion. To answer you question, considering that I have all of one waterless smoke under my belt, yes.