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I mentioned elsewhere that I am doing my first lump cook tomorrow morning. I am cooking 2 butts totaling about 16 pounds. My question is if I want to do a normal Minion start, how much do I put in the chimney to light? I am used to using charcoal where I use aroun 12-15 to start. Any other...

I'm doing my first lump cook tomorrow. I usually use Kingsford but wanted to try the lump. My hardware store only had Big Green Egg lump and the Cowboy brand which everyone seems to hate so I went with the BGE brand. Will let you know how it goes. Bob

Phil, I did step up and bought the S-420. I looked at the 450 and chose to stick with the 420. The way we cook, I probably wouldn't get much opportunity to use the rotisserie and I use my WSM for any smoking so didn't think I would need the smoker box. Either way, I am psyched. The high end...

Phil, Having 4 kids creates the necessity that I have the gasser. We use it all the time so I gotta stay that route. I am still trying to decide between the Genesis or the Summit but leaning towards spending the extra money and going with the Summit. It's a brand new patio we are doing and...

Maybe a stupid question but is there really any reason to wash it? Is the concern that the fat/drippings would imparts some taste into the next cook? I have never cleaned mine but am wondering if I should. Bob

Phil, My bad. I was really looking at the smoker functionality of the Summit versus using the WSM. I use my current gasser all the time in the way you described and this would replace that one. I was more curious about how well the smoker works on the gas grill as I have never used something...

Phil, You are once again the man when it comes to anything Weber. Thanks for the input and now you have me looking at the 450 instead. Question for you or others out there. I use my WSM on a regular basis and am curious if this will replace that. Wasn't sure how good the smoker...

Am looking to buy a new gasser. Am trying to pick between the Genesis S-310 and the Summit S-420. Here is what I can determine from the Weber.com site. The Summit has about 6,000 BTU more and has a built in side burner. Aesthetics aside, I trying to determine if it is worth it to spend the...

This reminded me of something I wanted to ask. Many on here reference pork loins but do you smoke the loin or just cook it indirect. Seems to me it would dry out if done low and slow due to the minimal fat. Just curious. Buckeye Bob

I put a couple of 7lb butts on last night around 10:30. For whatever reason, it took forever to come up to temp but I finally got to bed about 1am. In the middle of the night, a big storm came through and I noticed my temp was down to 185. I let it go for a while and after the rain stopped, it...

J Martin, I have the Foodsaver V2490 and love it. I don't have any experience with any others so can't compare. This one cost around $110 bucks at Costco on sale and they frequently discount it. Good luck, Bob

I did the high-heat last weekend and it was my best one yet. Rubbed with basic BBQ rub from one of the Raichlen Books. Got my temp up to around 325 and cooked for almost 3 hours. When the meat hit 165, I foiled with some beef broth in there with the meat. After another hour and a half or so...

I use Kingsford all the time and always use the Minion Method. I have never noticed any odd taste and neither has anyone I have shared food with. I do need to try some lump, though.

Larry, I know you would defrost those but do you serve them hot or cold? I am guessing cold by the looks of that tray but thought I would check. Bob

We love flank steak, usually with an asian marinade but am always looking for other ideas. Larry, can you elaborate on your chimichurri style? Bob

So Jeff. How did this cook turn out? Bob

Dennis, So what did you decide to do with it? Bob

How do you all use this? Through the top vent or do you install? Bob

Besides lighting the WSM chimney, what does everyone use the side burner for? I wondered because I cook on my gasser a lot and never thought I really needed it. Buckeye Bob

In starting my search for a new gasser, I want to find one that has the burners going from the front to the back. I think this configuration makes it much easier to cook indirect. Unfortunately, unless I am mistaken, I think that the only Weber that has the burners this way is the Summit...