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Hey Kevin: I've always stayed away from B-B-Q forks because of the misconception about the juices running out. Thanks for the enlightenment! Weber Dave

Hi Glenda: Great suggestions! I've even used a variation of this mop on some salmon filets I grilled - all good stuff!!! You & Jock might want to give us a brief Aussie Dictionary. Chook is chicken? I have a friend who's married to an Aussie gal. When her folks come to visit they bring me...

Hey Guys: Had a great Mop recipe come my way from a customer. It's made to be mopped over steak, but can also be used for the mushrooms you're going to saute as well. 1 Cup Soy Sauce Juice of 1 Lemon 1/2 Stick Butter 1 Tsp Garlic Salt Simmer for 5 minutes and mop over steaks 10 minutes...

Hey Jeff: I'm not going to weigh in on this with an answer (I'll let the B-B-Q circuit boys do that), but instead with the question; what type of ribs are you referring to? Baby Backs, Spare Ribs (or is it St. Louis Ribs?). I just wanted to clarify the question, cause I'm wondering too...

Whoops...it's almost 3:00am and I hit too many buttons. Sorry P.S. Jim Minion: Love that Lamb glaze recipe...anything with Jalapeno jelly is good by me. Any more word on your event schedule for this summer? Weber Dave [This message has been edited by Dave Estrem (edited 05-03-2001).]

Hi Jeff: I'd bump down all those temperatures by at least 10 degrees. And remember not to take the meat off AT the temperature you want, but instead 5-10 degrees BEFORE the finished temperature you want. As meat rests it continues to cook. So for an example, if you want a duck to finish at...

Hey Jeff: I'm with ya all the way! Those are definitely three of my favorite kinds of meats/fish. Try our website, www.weber.com and go to the Recipe section. We've got great recipes like the one for Cider Glazed Duck. I'm a big fan of NOT doing duck inside the house because of the strong...

Hey Dean: The "EE" tells me that your WSM was made in 1999. Also, that bumpy surface shouldn't be a problem, but if it shows any signs of rusting - let us know and we'll replace it. Hope you can get to the ribs soon. I'm going to do 4 racks on the top grate, and a turkey on the lower grate...

Hey Dean: Your Bullet may not be as old as you think. We just switched to the synthetic handle in the last couple of years. But either way, as long as you don't see any nasty chips in the coating - there ain't much difference one year to the next. If you want, I can tell you the year of...

Hey Chris: I don't suppose I should comment on this mod - being a company guy, but WOW! As a private citizen I have to say that you did a great job showing how to do it, and the finished result was a knockout. The Bullet with the 2 thermometers was beautiful. No, maybe he didn't "need" 2...

Hi Joe: I'm not positive, but I believe the Pyrex thermometers are made by Accurite, the same company that makes our Weber Brand digital thermometers. If so, there was a bad batch of these last year that went bad right out of the box. Customers kept telling us that the display locked-up on...

Hey Brian: I heartily recommend trying some baby backs using the method of tieing the ends together to form a ring 'o ribs. I've found this to be the best way to insure even doneness (the ends don't get overdone). I rotate & flip them just once, and it works for me. I know Chris talks about...

Hi again Rodney: I believe I read a post from Chris regarding smoke-flavor, and how much is enough. Seems to me his advice was to start with a little and work your way up, just as if it was a spice. I've done this, and even though every 'cook' is different in so many ways (meat, amount...

Hi Jim: Why do I feel like Robin Hood sensing an ambush? You're asking me if chicken can be prepared on a WSM? I can't believe the name-sake of the 'Minion Method' needs advice on smoking chicken. If you really want my answer, it's "yes, yes, yes!" - but this is a joke, right? I was born in...

Hey Rodney: I haven't ever heard of anyone 'marking' the vents, but just when you think you've seen it all...there's something new. The way that I guestimate the degree of the vent opening is by looking at them like the moon. Full moon - wide open. Half moon, and so on. Maybe someday we...

Hey Chris & Stogie: I made the Pork Loin recipe for Saturday night. It was great! I didn't use the Bullet (per Stogie), but instead I fired up my Performer Kettle. I reduced the marinade/glaze down to a syrup and used a squirt-bottle to dispense it. I figured with that much effort into it -...

I'm not gonna argue with a Packer Fan like Stogie, but I've always added the butter to the beer & onions to stew my brats. The best brats I ever had were these little ones from up north in Eagle River, WI. They were stewed in the B.B.&O for I'd guess 6 hours, just barely simmering. Then (like...

I'm not sure it'll matter too much, but heating up the sauce and the honey can't hurt. Just don't get it too hot so it burns. This may be a dumb question, but what is BRITU? I'm stumped. Weber Dave

Hi Matt: We get a lot of Weber customers who contact us with the complaint that their inside lid paint is peeling. Being that the porcelain enamel is fired on at about 1500 degrees, this isn't very likely. What they're seeing is carbonized grease that has built-up to the point that it starts...

Hey Bryan: If you are smoking the meat on the top rack...you could put a drip pan below on the lower rack, but I'm afraid that is too easy an answer at this point. You probably would have thought of that. I'm sure this next suggestion is going to be looked at as heresy, but in the worst case...