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I know this is way late after the first post, but since I just noticed this, I thought I'd respond. I have used a cast iron grill pan for years, and had the same problem. They are hard as hell to clean. I would add as much water as I could to the pan and poil it for a few minutes, then rinse...

I'll bet the 17" is the grill diameter. That would calculate out to the 450 square inch cooking area specification, with two grates. Don't know how well it works. If it has adustable vents and a charcoal grate like the WSM, it may work great, and if it's only $70, it may be a good deal even...

Frankie, I guess you need to go step by step until you find the defect. Start by taking the hose off the tank, and ease the valve open and see if you get a good rush of gas. If you don't, then you know where the problem lies. Then attach the gas line to the tank, but leave the other end free...

Dan, people have used gas grills as smokers before. I don't know if it works as WELL as a true smoker, but it does work. The trick is to maintain the temp between 200-250º. You will probably want to use the rear burner alone and adjust it to the right temperature. Using two burners will...

Rick, this is a common problem, and has a very simple explanation and fix. See Here

Frankie, the most common problem is there is not enough gas, so the grill tends to top out around 200 degrees or so. If this is the case, it's not a defect in your equipment; it's a training issue. Propane tanks have a safety device that detects if too much gas is flowing and it trips a...

Somebody needs a better doctor.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> There's not enough internal fat in a tri-tip to cook it like a brisket... </div></BLOCKQUOTE> There's also no connective tissue, which is what you want when you low-cook...

You can always try one and see how it comes out, but I don't think it will work at all well. The meat will probably just be dry, tough, and overdone.

I think it's common for men to like food hotter than women. Try cutting down on the pepper, cayenne, paprika, and anything else with any kind of burn to it. And use a sweet sauce.

Weber sells the conversion kits, but why do you need to use copper for a gas line? I would just run steel gas line. I'd much rather use NG than propane.

I don't use those supermarket briskets because they are trimmed so much. But I have heard of people laying strips of bacon over the top to supply the fat.

I have Barbeques Galore near me, so I buy wood directly from them. The bags I get are around 5 lbs and cost $7-8. The wood is good; nothing wrong with it.

There are two issues with the Genesis' left to right burners. One is they have the knobs on the side of the grill, and a lot of people object to wasting that extra real estate for the knobs, where burners that go front to back can have the knobs tucked out of the way along the front of the...

Eric, I have a Genesis 2000, and I bought a Steam and Chips smoker for it when it was new. My recommendation is to not waste your money on it. I had two, and the little hinge pins broke on both of them. Even worse was they were pretty ineffective. To actually get chips to smoke required a...

The porcelain hoods hold up very well. I wouldn't hesitate to have one. But if I got a new Geneses, I would want EP-310 or EP-320. This has the Porcelain hood, but comes with the stainless grates and bars. The standard E-310/320 have PCI grates (which are good) but enameled bars, which...

Better look again at that Platinum ad. Weber One-Touch Platinum Charcoal Grill 461001 18-1/2" Model: 46100 Other products by Weber Average customer review based on 2 reviews. List Price: $229.00 Price: $169.00 You Save: $60.00 (26%) Availability: Out of Stock Weber has...

I installed a thermometer years ago. I put masking tape over the hole area to avoid chipping. I used a little dab of high-temp barbeque paint around the inside of the hole to prevent rust. So far, no problems. But you can use a digital probe thermometer to measure your pit temp and it saves...

You can always give it a shot and see how it comes out, but I think braising will ruin the bark and make the outside soggy. I don't think I'd do it that way. I would cook it until done, then store it and reheat it later. I just wrap the brisket in foil and heat in the oven, but you could also...

Is it possible the mustard slather sealed the meat from the smoke, retarding the nitrite reaction? Also, there's some stuff on the web that moisture on the surface of the meat helps, so using water in the water pan and/or soaked wood can increase the humidity and that helps. I'm thinking the...