Search results

Thought about this a bit and I don't think we need much of an air gap. I plan on putting an S hook into my genie handles to hold the maverick hanger and, if large enough radius, a second one to hold the lid.

Thanks, Dale & Gary. I actually saw exactly what you're talking about in the same youtube vid last week. I recall the follow-up advising proper installation from the comments. I think I'm going to do the permanent install and avoid the vent taping altogether. Borrowed my dad's high speed...

Have a couple WRT54G boxes (v4 and v1.1 hardware) in the closet somewhere if any of you modders are near Tulsa, OK. Had them running sveasoft firmware in WDS mode at a previous house, but don't need a secondary WAP in this house thanks to the uverse gateway/router. They're up for grabs.

I just ordered my DigiQ DX yesterday. Was hoping for delivery by Friday so I could cook this weekend with it, but apparently UPS Ground doesn't get here in 3 days any more. Will see how it goes. Better go well or I'll be sleeping on the couch after dropping that kind of cash on a toy...

@Daris - I just bought one too. Looking forward to it. PS - I knew the 22 WSM was bigger, but 2 briskets, 2 butts AND 4-6 chickens? At the same time? Did you add a second and third mid section or something? A single whole packer brisket will take up all of a grate in my 18 WSM and the twin...

@above - call Weber, they'll send new vent slider thingies... 2 of mine were out of round due to me or the kids (definitely didn't arrive that way) and they said they'd cover it under warranty... I have yet to replace mine since I have to drill out the rivets, but in the mean time I use crumpled...

Well, so much for the before & after pics... they look pretty much like before & before pics. The grates cleaned up okay, but the char marks appear to be permanent additions. Guess I've got a "flame kissed" model. ;-) Gotta say it cooks up brats, hotdogs and burgers great... Steaks coming...

got it unloaded off the truck last night and moved to the back yard... will get before and after pics in the process of cleaning it Saturday...

Well, I'm now the (proud?) owner of a new-to-me genesis ep-320. Went by Ace HW last night to try and see a Spirit EP-310 and see if I'd be happy with it. Found out they're a canceled product at the store, so no bueno. So I start talking to the manager about seasonal sales, when do they...

I compared them side by side at ACE HW today and didn't notice anything particularly off about the fit and finish of either. Both seemed well put together. The differences I noticed were <UL TYPE=SQUARE> <LI>heft - Genesis much heavier than the Spirit <LI>rigidity - when lifting/maneuvering...

Well, so much for that plan. Went by the hardware store and saw one of the many Genesis they had on display. Compared it to the Spirit and what a difference. So now I think I've convinced myself I want the Genesis EP-310. "Only" $200 more. Bleh.

disregard the question for specs... apparently I overlooked them on the main page

Is there somewhere (official) with specs on the Spirit SP-3x0 grills? Looking at them on Ace's web site but no specs that I can find. I checked the S-320 @ HD earlier and it just had the PCCI grates and what appeared to be PCS bars, waste of $30 just for the SS lid IMO. Will stop by the ACE...

Would have bought it in a heart beat... looking for a 3-burner weber to replace a 3-burner Perfect Flame model that was recalled because the lid, of all things, catches on fire.

go with the 5qt... the recipe as stated filled up my 4qt crock pot to just overflowing

Need to have these in a slow cooker to keep them at temp for a mid-day pot-luck at work. So, some questions... Prepare ingredients night before and then combine and cook in the slow cooker in the morning? Bake them earlier in the week and store in the (removable) crock pot dish in the...

Mr. Soo, Thank you for your time here on the forum addressing our questions. I've read several of your comments discussing what you cook at home, and vegetarian dishes seem to be the most common mentioned. Do you have any vegetarian dishes, barbecue or otherwise, that you would recommend...

I've missed a lot of the discussion apparently, but I'm wondering if the external environment has anything to do with the zone differences you're seeing. For what it's worth, I did a session last Wed evening with outside temps starting at 37F out of direct sun, dropping to 30F in the dark 6...

I noticed that a lot of recipes call for 3-5 fist sized chunks of wood for flavor on top of the charcoal fuel... That said, I know that my friends with offset smokers / stick burners / whatever use wood for both the fuel and the smoke production. What's the difference? I would have thought...