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The only time my rollers spun freely on my 2010 performer was when it was hot enough to melt the plastic:D I recently received an new bowl from Weber due to some cracking of the porcelain coating, and they also sent me a whole new tuck away holder as well.

I live in SW Ont, mine sits outside, covered, under a roof, all year long

Put one shoulder on each rack, two 10 lbs will fit. When done cooking, make a big batch of No. 5 sauce and pour it on after you pull it.

Called back today, and a new bowl should be here in a day or two. This is the reason why I have 3 Weber grills/smokers.

I also understand.

I have a blue 2010. I just noticed the same problem. I called Weber CS in Canada. Hopefully they come threw like every one else says they do.

90 mins should be fine. If you think about it, the cans are already cooked, just need to be warmed up, and let the flavors melt together. 90 mins should be goood.

Stogie ( AKA Kevin Taylor) came up with the 3-2-1 method. His first line in his post is to hold temps at 225 or it won't. workHere it is

I either do 3-2-1 or the BRITU method. I think I prefer the 3-2-1

In my method, I grill one side of the crust, flip it then load it. I also roll it out on the table and then carry it out to the grill with the peel. Maybe rolling it out on the peel made it stick???

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">As long as you don't overheat it, the quality is easily 90% of freshly pulled. </div></BLOCKQUOTE> Which is still 200% better than restaurant food.

Welcome to the "cult" As Wolgast has said, start with a WSM and let it progress from there. Soon you will be like all the others here, and come home from a restaraunt disapointed by what you had knowing that you could have done better for half the money .

Can't answer on the knife question, someone else probably will though. On the rib question, try to cut along the bone to leave meat on both sides of the bone you are turning in. For example, trim along the bone on the right, your sample is in the middle, and then trim right along the bone on...

+1

I LOVE Natures Own. Haven't been to COSTCO yet to get some, as I still have a few bags in the shed. I usually buy a whole skid at a time. Nice looking burgers as well Stuart.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Im super impressed by the 85lb sausage run! </div></BLOCKQUOTE> We made 10 lbs of pepperoni, 10 lbs of Jalapeno sausage, 25 lbs of Honey Garlic, 25 lbs of Sweet Italian...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: What a great time! </div></BLOCKQUOTE> My wife tends to disagree, however she knows I enjoy it, and we need to eat so she puts up with it...

Thanks for all the comments guys. A year ago we bought a new (to us)grinder. It was an old one from a grocery store. What used to take us longer to grind than to cut up the pig, now only takes about 10 mins to grind 100lbs. Much easier now.

Started out yesterday with 2 whole hogs . Here is one half hanging since Monday. Glad we had the cooler weather return. On the "operating " table Kids home from school and ready to help Sometimes a dog's just gotta do what a dogs gotta do Busy cutting up...

Here is my method.