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I cooked some REALLY small "upper blade steaks" yesterday because I just needed to burn something. 4 minutes of cook-time later and they were delicious. I took a before, but didn't have time for an after. (~1:1 ratio on cook-to-eat time.) I'll try to find some place to host photos and share...

I have the directions for a manifold replacement as I mentioned earlier. I didn't take a picture, but I did fire it up today. It took 12-ish minutes to get up to 500º+F. I cleaned it up and made sure fire seemed to come out of the burners evenly ...on high and low. It did. The flame looked...

So, with this grill, I got 2 3-ring binders. One has the serial I gave above on an owner's manual that says its a Genesis 1000 series Natural Gas Barbecue. I got another 3-ring binder with "ER 427829" as a serial number on a manual that says "Genesis 1000 Series LP Gas Barbecue". Weber's link...

Its mine now. Looks like it was NG and now is LP. I didn't realize that until I got it home. Can anybody tell me what precautions to take in that regard?

Pretty close to where I was reading and mentioned from above, he said that if you came with a thermometer to his pits, you're more than likely to find them running around 285.

I went back and read last night. At no point that I was able to see when discussing upright smokers does he mention anything about a preferred temperature, but when discussing cooking on a pit that isn't his, he says that 275 is his preferred starting point, choosing to alter from that based on...

http://help.weber.com/schematics/#serial-number When I select "ER" and enter 517927 in the box, it says "my" grill is model # 352101 with a link to this page: http://help.weber.com/schematics/browse.aspx?model=352101

If I did that right, "Your grill: 352101 Genesis 5000 NG Maroon (USA)". Maybe the conversion was NG to LP ...and something got lost in translation.

er517927 ?

So is this just a case of the person listing it not knowing what it is? I'm not excited about a converted grill, but I didn't think they'd ever made a charcoal like that before. Xavier, that's the one.

I see this grill on letgo just around the corner from me and just the red has me wanting to snatch it up. Then I read that its a "Red Weber charcoal converted to propane outdoor grill" (emphases my own). Does anyone know anything about this? Do I just need to be patient and wait on another...

I cook on a 22" Kettle w/ the KettlePizza attachment. I use a hinged grate so I can feed the fire between pizzas without having to disassemble anything. Just keep the hinge over the fire in the back and slide chunks of oak or peach on top. I'm usually cooking at 650-700 and takes 6-8, maybe 9...

As implied by my second post, quoted above, I realized I've been powering my heatermeter/raspberry pi combo wrong. Redundantly even. I've been powering the raspberry pi AND the hm, ...for longer than I'm willing to admit. Sorry to derail the thread.

...unless I've been powering my RPi/HM combo incorrectly all along...

How do you power the Raspberry Pi with this case?

A couple of things: Aaron smokes his at 275 with fat cap up. (He suggests 275 as a starting point for most meats.) The reasoning behind the fat cap being up is that's where the heat is coming from on his offsets. Don't quote me quoting him on this, but I think he makes some concession for...

New iPhone means I need to install this one again. The fact that there are no (meaningful) results when I search for PitMeter must mean that this isn't available any more.

David Ward, my apologies for not replying, but since Gene_N went and numbered his questions, one of which you'd ask, I'll just answer him and you can listen in. 1.) 5 cups. My Great Grandpa said to add more as needed, but I cooked it about half the time with the lid on the dutch oven so I...

My dad used to work all over the Upstate and he was very familiar with Midway BBQ. They've got good hash too. Is that the same place that makes chicken stew in winter?

That's the "BBQ eatery" I mentioned. I was relieve that the "You been farming long?" picture survived the fire years back. I've got a bottle of their sauce in my fridge, and make a pretty close approximation myself. (The stuff they sell isn't exactly what they have in the restaurant.) You...