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hmmm... maybe I can make some money on this... Perhaps it is a rare one-off weber accident. Kind of like that stamp with an upside down plane on it. Any bidders out there?

Wow... Weber CS is quick to respond. Here is their response: Thanks for choosing Weber. So it is a black One Touch Gold and it has the words "Limited Edition" on it? DU indicates the grill was made in 2002. I would imagine the handles are plastic. Do you see any other differences? I know...

OK...It has a DU on the lid vent. I just emailed Weber CS and will post their response when I get it. Thanks for all the help guys.

It is black and besides being shiny and newer looking it looks just like my other OTG. I would not have thought it was different if it was not for a label on the handle. If I get the serial number is there somewhere i can look it up to learn more about it? And yes... quite a score. My wife...

just picked up a barely used OTG from Craigslist this evening for a mere $30. I ran out of the guys house with the grill before he could change his mind. When I got home I noticed the words "Limited Edition" on the handle. While I have not had time to study the grill I did not notice anything...

I have two more bags left from when I stocked up when the bags were $2.99. I wish I had bought more as now I am dreading going back to Kingsford.

Another vote for spares... a little more work to trim them into STL but they are meatier and tastier.

Thanks Larry... how many racks of spares can you cook on it? DO you have to cut them back or divide each rack in half to fit them on?

I have been cooking mostly SL Spares and would like to be able to fit more on my WSM. Anyone have a favorite rib rack that they use on the WSM that they could recommend?

You got it right... get it up to temp... Double wrap it in foil. Wrap that in towels and throw it in a cooler. I am always amazed at how hot the butts are after 3 hours.

I agree with Don. Once you figure out the proper settings on your vents it is nice to know that temps will hold as long as your charcoal will.

My WSM is on a oil drip pan on my deck but I light my chimney on a old piece of slate on my patio.

OK... I have three whole chickens i will be cutting up and marinading in a little bit. I have a question about cooking. I have seen a number of folks cooking indirect with good results but I dont think I am going to have enough room to do so. I was planning to use my OTG for this. Can anyone...

and I am lovin every minute of it. Just did my first cook with the 14 inch clay pot base and I couldn't be happier. Cleanup was breeze and temps held like a champ. I doubt I will go back to water again.

Just curious. Has anyone tried their Lump? It appears from their website that the same company sells a lump charcoal as well. As for the rancher briquette... I couldn't be happier (especially for the price).

just picked up another 5 to add to the 3 I still have from the last run.

I am sold on this stuff as well. Did a long cook this weekend and it burned even with less ash than kingsford. After I took the brisket off I still had quite a bit of coals left as well. Just wish I had caught it at 2.99 a bag.

Thanks Russell... I have read a number of complaints regarding the Maverick and connectivity (short range and loss of connection). In your experience would you say that the Nu-temp works better in these areas?

I have a little birthday money to spend and I am thinking about a remote thermometer. Amazon is having a great sale on the maverick et7 but it looks like the et73 is made for smokers. Can anyone recommend one over the other... or perhaps another brand alltogehter?

OK... I have a whole cut up chicken marinating as I write. I am torn between doing this on the gasser or on the WSM with high heat and an empty water pan. Anyone tried both and have a preference? If I do it on the gasser with all three burners on Medium... any thoughts on how long it will...