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I wished I'd seen this post a bit earlier before the big BBQ as I just wanted to suggest a little something in regards to the nibbles when people start to arrive or you can make a whole party from them. I'm referring to shish-kabobs, easy to make, easy to eat while standing around chatting to...

Harry, If you do decide to go with a 22.5 inch kettle,try if you can to get the OTG.Might be a bit more expensive but with the ashcan under the kettle catching the ashes when cleaning on a windy day will make you appreciate the pan..let me tell ya!! Better still, keep the eyes peeled for a...

This is actually a good question and I hope that i can share my experience with you on this. I first started off with a Weber Q120 babyQ and I went with the 120 over the 100 because it had the little side tables on it. I grilled on that little thing about 6 days per week average over 3 years and...

Wow Angel, you certainly had a good fire there....for a while I thought those T-bones were going to be cremated with all those flames and your camera melting with the heat But the result were fantastic... Cheers Davo

Man..I'd be proud to plate up ribs like that...well done....you are so lucky that i can't stick my hand through the screen and swipe one or two.(or the whole plate ) Cheers Davo

Besides my Performer which I love using most of the time (except for the quick nightly cooks I use my Q220) I have a Traeger woodpellet smoker which gives a nice subtle, non- overpowering natural smoke to every meal. It's not the best as a High heat grill which average top temp is about 420F but...

Jim...if that's your idea of BORING..then I LOVE BORING!! AND If those ribs were any closer to your camera....i'd be getting BBQ sauce all over my nose right now....great job Hope you all had a great Independance day Cheers Davo from Down under

You've done it to me again Larry.... 9.20am on a Monday Morning on the east side of Downunder,haven't had breakfast yet and here I am gazing in a hypnotic trance at your roadside chicken....have you no shame!! Looks like i'll skip the cornflakes and head straight for the chicken.... Davo

Derek, if it were me,after the brining,I would give them a good high heat grilling with smoke in the kettle.Chicken absorbs smoke quite readily so i think you'll have no problems with getting them smokey.Just ensure you grill them to the safest recomended temp of 83C (181F) internal. Give it a...

I've noticed that over the past 1& a half years now, all kettles in Australia are black which is boring, shiney but boring. The Performers here are retailed for AUS $799 but I bought mine for $589 when the retail was $729. I was lucky at the time because they had a run of damaged boxes so they...

Never mind Chuck,every stuff-up is one step closer to being an expert, everyone had to start somewhere. Chicken breast fillets are something you have to keep your eye on nearly all the time because they have almost no fat in them, not like the thighs and legs which have plenty. If next time you...

I tend to beleive that the paint coatings on the kettles over the past few years are not as robust as they were in the 90's, not so much for scratching but for staining. I have a light SAGE GREEN Performer (Australian model) and I find that the paint has stained and I can't get a new shine back...

I would like to pose a question on this subject, With many here using a clay pan inside their waterpan, would this be for a top grate cook only or would a bottom grate cook burn too much for being near a hot pan? I have read on this forum somewhere, that if using the bottom grate with the...

Hi Al, Sadly, the blackening of the inside of the lid is pretty much there to stay as the smoke and juices splashing up into the lid cavity kinda makes it's way into the pores of the cast aluminium.But that's not bad though, it's really not much different as seasoning a grill but it's very hard...

Personally, I think the paint ontop of the lid is a bit porous and easily stained by outside elements but nothing at all on it will rust because the body is aluminium and the lid is cast aluminium.Also once the inside of the lid goes black, that's it...you'll be there for a month of Sundays...

I had a similar dilemma over the past weekend where I bought a so called budget beef scotch fillet roast that i wanted to smoke it low & slow and I smoked it with mesquite over 6 hours and foiled it when it got to 160F and then placed it back in till it reached 195F. I then took it out and left...

Pete, I did Bryan's Roadside chicken on my Q220 on Friday evening,all 4lbs of wings and it was fantastic....only me & the mrs and we ate the lot....yeah yeah i know..we're greedy The Q100 is a great little grill, i had one before the Q220 and it worked hard for me for over 3 yrs. Most...

Hi Chuck, Hope I'm not speaking out of line here, but rather than use your chimney for the initial start, pour onto the coal grate the amount of charcoal you need,in the middle and use the gas lighting system on the Performer, it might take a little longer to do this way but at least you won't...

John, I really gotta get your wife to have a quiet chat to mine You're a very lucky man..but we don't need to tell you that eh!! Being in Australia, I've never ever seen a Ranch kettle in the flesh but can only imagine how huge they are. We can get them but they are sooooooo...

G'day folks, Wow thatnks a lot for that fellas...i never thought it would have been feasable to take meat that high thinking i'd be eatin' a old miner's boot so now I'm insired...first chance i get, i'll be buying a smaller butt to practice on and taking it up to or above 190F and wrapping it...