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Hi Mike and welcome to the Forum. A few years ago I wanted some info0rmation on Beer Can Chicken (BCC) and Konrad Haskins from this forum suggested that I try the brined chicken instead, He suggested that the chicken had better flavour and was more moist with a better finish. The end result was...

I agree with DoD Call Weber and have the shipping details at hand as well and ensure you take photos. Ask them if you can start cooking on the damaged grill until the replacement arrives. They should agree to that. Regards

Anne You should be able to purchase a bulk length and cut it to size with a hacksaw, or they may do it for you. If you are using aluminium make sure that you do not cut them to the exact length as it will expand at a greater rate than the burner box. Cut them an 1/8" - 1/4" shorter. Great idea...

Just saw this post. Lamb is extremely good brined. Brine for 5 hours with a basic brine with some Garlic and Rosemary as the aromatics. When grilling Lamb a squeeze of lemon on it during the grilling enhances the flavour by adding an acidic freshness. You do not need much in the way of...

I use a HeatBeads Chimney (Weber Chimneys are not available in Australia. It hold about 55-60 briquettes which will give about a 1/3 doubled layer and 1/3 single layer which I find adequate for direct grilling. You do need a safe zone. I always grill with the lid down, maybe that makes a...

Hey J Welcome to the forum All ideas work until they fail. The idea of indirect cooking on the Q or any other BBQ with a hood is to use convection air without a direct heat source (gas flame or charcoal) on the food. The best way is to have a reflective surface between the food and the heat...

Your Hood is covered by warranty. Contact Weber CS. It is always good to take a photo of the affected area and have the model and serial number handy when you call. Weber Stephen Products Co. ("Weber") warrants to the original purchaser of this Weber Charcoal Barbecue (providing it is...

Hi Mark I know what you mean with the Marinades. I use Honey and Soy for chicken wings so I use my trivet and cook indirect so I don't get the bitter taste. A good method to clean is to cover most of the grill with a doubled sheet of foil and hold it down with a tray placed upside down, turn the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: I'm like George - mine looked like that - once. I would say that the grate in the picture is a pre-seasoned cast-iron, but it most definitely...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Unless I can get fresh, local garlic. It is crap. I cannot believe some stores even put the nasty crap out on display. I wonder if the crappy garlic works to repel...

I have never needed to use a scraper, I just use the standard triangular Weber brass brush, If you heat for 15 minutes and then brush all but the most difficult will come off. For real bad stuff, I soak in warm soapy water for 20 minutes and then brush. After the soaking both cleaning methods I...

Mark The Weber porcelain coating has never been that hiugh gloss style coating that is seen on many of the el-cheapo grills. the weber porcelain coating is more about sealing the surface and sub surface of the cast iron. Cast iron is porous and braths, when it cools down it draws in moisture...

Anne We all have different ideas about what to do but the basics don't change. You want to have a clean rust free surface to cook on with the minimum amount of effort. Contrary to popular belief porcelain can crack with temperature variances and draw in moisture when cooling and then rust in...

RD I agree with Bryan, brinning first and then marinating with the Roadside Chicken recipe seems to enhance the saltiness of the chicken. Brining does contribute to the moistness of the chicken and is my favourite way of cooking chicken. I found that any marinade should be a sweet variety and...

Mark After one or two uses you should not expect to see any oxidization. Call Weber CS and advise them. Take several photos and send them to them by email. They should replace the grill under warranty. Report the discolouration of the knob also. Have the SNo of the grill and receipt details...

Pat is right about the extra 5 minutes for some types of meat and if you want really heavy searing, I don't usually worry about it as I watch the temp gauge on the Q220 or Q300 and wait until it settles at about 475 for a few minutes. I always recommend 10 minutes as a starting point for the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">OK Weber Q'ers - this part of the forum has been kinda dead lately - we gotta get things going here! </div></BLOCKQUOTE> Yes Pat I agree and I appologise that I haven't...

Allan Good pick-up on the Q, from your tag that makes 5 different BBQs you own so I guess that you are getting to Master Q'er level. Everything cooked on the Q is good. I guess that the best thing to do is to understand the capabilities of the Q. I have posted a few different posts in this forum...

Now your being -- PurrPostoruss Cheers

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by bry baker: Thanks Mr Hartcher. Appreciate the input. </div></BLOCKQUOTE> Bry That was me that wrote that not my Dad Cheers Mate