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John, This was highly rated by Cook's Illustrated. However, that rating was for the brush. The mop is even better.

Phil, Any chance of some photos of the Q being used for indirect coookings? I know you have tons of techniques with this grill. What about smoke? Do you use the foil packets?

Paul, You can get the cylinders at any large hardware store. I get them from Home Depot. They are in the hand tool and power tool department. There will be two types of gas, Mapp gas will be in the yellow tank and regular propane in the blue tank. Get the blue one. It should run about $2-3 per...

Rusty, I've never fired up a bird that big. I would be careful of going too high on the heat since it is such a large bird. You might really get some uneven cooking since a bird is not the most uniform piece of meat around. In addition, you might have to shield the wings and legs if they are...

Red Head

Tom, You can find them at Costco too. Look in the pharmacy section, not the cleaning or cooking section.

Davidd, I also have the same one as Kevin. I also have the older Platinum like you do. A word of caution on the older Platinum, don't lift the table at the end since there is very little support at that end. The frame ends about a foot before that area. I've seen numerous Platinums with half a...

Kevin, I'd be interested to know your pull temps for varying grill temps. For example, 600 degree grilling temps would probably have a high bump after pulling vs. a 250 smoke. What are your pull temps for various meats at various temps? Thanks in advance for any help you can offer.

For those in the know, how much weight can the fold out tables support? Are they sturdy or would you not risk your porterhouses on them?

Wood Storage Bench Jim, You could try something like this. Just Google "wood storage benches" and you should get a lot of hits.

I think someone just posted that the Grill Doctor has the WSM for $179.00.

I can keep a steady lid temp of 250 with burners 1 and 6 turned low on my D6. If I fire up all six to high the lid goes off the scale and I'm probably over 700.

I did a quick net search for the top brush but I couldn't find it. Anyone else have any luck?

Haha, yes the scenery can be spectacular on The Strand. Dan, I live in an area where the first drizzle causes the headlines of the 7:00 pm news to lead off with "Stormwatch 2006" and we all complain that its "freezing cold" when the temp goes down below 60 F.

Mike, Go with what works. It sounds like the Old Smokey worked fine for your smoke. With my Maverick the probe should work for air temp as well as food temp. Therefore, I don't think it would matter with the Nu-temp. I have a BBQ Guru therm that goes in one of the three vent holes in the lid...

Dan, Your shed looks great. However, your property looks even greater! Living in the Los Angeles area we don't get the chance to appreciate those grand trees in your backyard!

Andrew, I would agree with Paul. The problem with foiling them is you might leave them in too long and they would completely fall off the bone and me mushy.

That's a stumper Mike. Did you wait a while for the Old Smokey to get up to temp on the probe?

Local grocery store has them on sale ofr 0.77/lb. However, it says previously forzen. I've seen other ads from other stores and they all say the same thing. Is there any major effect to the meat due to this? Also, since it is beef, is there USDA grading?

Just finished my first smoke with the new stuff. I did 10lbs of spares with a full Weber water pan. I started with just over a half bowl of unlit topped with 20 lit coals and three chunks of cherry wood. All vents open. I walked away for about 20 minutes to prep the pork and the temp spiked up...