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I believe that they also used to make the Spirit line in Stainless as well, so it could be a Spirit S-310 rather than Genesis S-310. Easiest way to tell the difference would be to measure the main cooking grate (i.e. not the warming rack). If it is around 424 sq. in., it is a Spirit. If it is...

Thanks guys, you basically echoed my thoughts. I figured I wouldn't be interested in it at all unless I could get the price down into the $100-150 range anyway, but even at that price I think I'd rather wait to see if something a bit closer pops up since I'm not in a hurry to buy.

I found an 18.5" WSM listed for sale for $175. It has been listed for a while, but price was already dropped from original asking price of $250. From the pictures, it looks really nice: So, how far would you travel to get it? It is 100 miles (2 hrs +/-) from me... is it worth it?

This is purely hypothetical and conjecture on my point, but I wonder if it could have something to do with his wrap and hold in the heat drawer after pulling. Perhaps, 180* IT is a magic temperature where it is just hot enough to finish cooking and rendering out the remaining fat without...

That looks fantastic! I don't really see myself cooking anything like that at home, but I could see it being done over an open fire while camping... My mouth is certainly watering just looking at the photos!

I just stumbled across this beauty on Craigslist if anyone is local and interested. A bit more than I'm willing to spend at the moment, but looks like a good deal considering the extras with it for $475: 22.5" WSM Stainless steel door complete pellet popper upgrade kit from Cajun Bandit lid...

Wow, that is awesome! A couple of quick clean-ups and you can treasure his memory every night as you're turning out delicious food. That is AWESOME!

Thanks Joe, but I'm kind of past repairing the chipped lid at this point... Weber sent me a replacement lid since the grill is under warranty. See my post immediately above yours regarding handle orientation.

I assembled the replacement lid last night. It did not come with the thermometer, and there is no hole for a thermometer. They also sent me an extra damper assembly as there was one already on the lid and they provided a replacement as well. One thing that I do not like about the new lid...

I know the original post in this thread is old, but personally I feel like KBB gives less ash and burns longer for me, regardless of whether I'm doing low and slow or hot or somewhere in between. I just always seem to have more Kingsford left at the end of a cook than I do Stubbs. Stubbs, on...

I had them on for between 2 and 3 hours I think and pulled them because they were starting to get a bit dry. I intended to add some ketchup/bbq sauce to them and reheat them when it was time to eat. Shortly after the beans came off the butts were done, and about 15 minutes after I got...

As Steve W said we also make cooler corn with boiling hit water, however we have had coolers get a little wavy inside from the heat. Just make sure you use an old cooler you don't really care too much about. It didn't ruin the cooler by any stretch, but you can see that the plastic was close to...

I had that thought too. I put the butts on tight to one side opposite the lit end of the snake to provide as much separation as possible to avoid direct cooking over the lit coals. Then, after several hours, I added the beans and there was just enough room to put them next to the butts. The...

I do all of my smoking on my OTS kettle at this point due to lack of a better option. This weekend I smoke 2 pork butts and cooked a pan of baked beans for a picnic, all at the same time. As you can imagine, real estate was scarce on the grill and I had to keep rotating the grates to keep the...

I use my Craycort grate for everything. In fact, since I got the Craycort grate around 5 years ago I haven't used the 'stock' grate even once. I usually leave all of the grates in place on long cooks since I use the snake method, and this allows me to easily slide the meat around as the coals...

My hope is to be able to fit the 2 pork butts + a pan of beans on the kettle that I'll be cooking on. I figure to start the coals around 5 so my temp will be stabilized and I can get the pork rolling by 6. Add the beans around 10 AM or so, so that hopefully the beans and butts will be done...

I know there are 8 fluid ounces in a cup, but I thought the ounces listed on the cans was the weight, not the volume measurement... :confused: Serving everything and timing are the east parts on this one... It is a family reunion camping trip. I'm cooking dinner for people arriving Friday...

I'm making pulled pork and baked beans for ~16 people on Friday. I plan to use canned beans and doctor them up a bit, but I'm not sure how many cans I'll need. I know they say to allow for a cup per person, but how many cups are in a can? There will also be other sides including corn on the...

I used it Sunday morning for bacon and eggs. Cooked the bacon first, and a few pieces did stick a little bit which I attribute to not allowing it to fully heat up before using. The eggs did not stick at all, which really surprised me. Granted, I did cook them after the bacon, but I did not...

I used to tailgate Eagles games with a group of guys that ended every tailgate with grilled lobster tails. Definitely a head-turner in the parking lot. Personally, when tailgating I like to keep it simple so I have more time to enjoy the company of my friends - dogs, burgers, brats...