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So I received my issue in the mail, and was not impresed by the way it was designed/executed. The result was predictable - if you add wood in the middle of the cook, your meat will be "smokey" not smoked. That's what happens when Yankees bbq A little off topic, their review of coolers was...

I did the antenna mod for the et-73 (discussed extensively here: http://tvwbb.com/eve/forums/a/...90051153#7290051153). Now I am trying to do something similar for my et-7. The antenna mod did not seem to work all that well, so I was wondering if I could solder an RP-SMA pigtail to the...

Call Weber and order on the phone. About $60 but you'll get free shipping until the end of this week I believe. The new covers don't fit (been there done that, paid $10 to ship it back to the seller). Personally I've been happy with a $20 heavy duty cover I bought at Academy.

I haven't read that article/issue yet, but I question how the test was executed. Adding smoke to the cook after 45minutes means that the wood started burning while the chiken was cooking. Many folks wait for the initial dense white smoke to burn off, and only put their meat on when they see...

not saying its impossible, but i would find it difficult to do a lo/slo brisket on a Performer. Different story with a smoker (WSM, drum, etc) since they are designed for fine temp control and holding a large supply of fuel. If you have done a HH brisket, why not do that again? I don't...

I did a hot and fast brisket last weekend and it came out great. I did mine in a UDS, with a clay saucer wrapped in foil and filled with water on the second rack. I foiled at 165, using a double layer of heay duty foil. No leaks, was easy to unwrap, move, pick up etc. I don't think I added any...

I was inspired by this thread to come up with an even easier mod: Used expando that I had lying around. I confess that I have not tested it yet (just finished), but all i had to do was cut the expando panels. I think they will work well because they allow air to go from the side vents to...

I'm right-handed, so I installed with the wheels on the left. Made sense to me.

Sean, I would have said that you cheaped out on the charcoal! Kidding... that's a lot of food for a day's cook! I'm sure it was fun though.

Just to let folks in TX know, I found my IMUSA 32qt tamale steamer (made in China) at HEB for $21.62 out the door. Will be working on my Smoker Joe next week!

I looked into this when I was restoring my SS Performer - I don't think caliper paint is rated that high. The cans say something like tolerates upto 500F intermittently.

Thank you all for the replies. I personally favor the N/S burners since if you are trying to do an indirect cook, I find it easier to have the fire on one side and the meat on the other. This can be inconvenient (IMO, but not impossible) to do with E/W burners, where you

That looks like it is in amazing condition... and its a redhead! Great score!

To get down to grate level, I have used a long turkey fryer thermometer. But the lid thermometer from Weber works pretty well too, I add ~50°F to what the therm says to estimate what the grate level temp is.

Brian Moriarty is the authority on restoring redheads. Duplicolor Engine Red is the closest match. i read about someone using Krylon, but was unable to find it in my area stores. Good luck!

Thanks. I did look at the weber site a bit and it was helpful. Any reasons to pick one over the other, besides the difference in price and cooking area? I expect the build to be solid as other weber products are.

I need some help from the members here. My sister and brother-in-law aremoving overseas and want to take a gas grill with them. They asked me for help deciding which one to buy spirit vs genesis? I play with charcoal mostly, and so don't really know much about the gas grills. Could you help me...

This can be done wihtout cutting the nothches, if you have an older OTS. The tabs that hook into the notches are bent kinda inwards. For older OTS, bend the tab outwards and attach with a small ring/hose clamp. i don't have a pic for this, but I've seen it somewhere, possibly on another...

mmmmmmmm... steeeaaaak. Wait... mmmmmm... pork chops. What time should we come over? Once you screw in the propane tank for the starter, no more messing newspaper or lighter cubes. just put the chimney over the burner for 2-3mins and your chimney of charcoal will light right up.

Paella pans are pretty thin on the bottom, to allow for that nice crucnhy crust to form, so you have to be careful. you could try cooking on a pizza pan between grate and pan, but that might affect the crust. maybe worth a shot anyways.