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Hi folks, I've purchased a used WSM some time ago here in Australia as these things are not common even in Weber dealers, they are rarer than hens teeth 2nd hand. Anyway, I tried to cook a pork shoulder on my WSM on Saturday evening and turned out a reasonable specimen that was at least edible...

Hi folks, As well as a WSM, I have one of those Traeger woodpellet smokers and am absolutely happy with the results it gives me.Although the wood pellets are 100% hardwood pellets,the smoke doesn't overule the taste of the meat. it is quite subtle compared to the results I get from WSM. The...

Hi Bob, I thought there must've been a method in your madness We don't get the red Q's downunder or the charcoal ones either, we just get the ordinary creamy top ones. The Q220's are an awesome little grill,I've had mine now for nearly a year and before that I had a Q120 for 3-4 yrs and it was...

Bob, I was just wonderin' if it'd be just as easy to contact Weber,buy a Q220 lid with temp guage, and just fitted it without the mucking around of selling of the other grill then buying another? Apparently that's all that seperates the Q200 to the Q220 is the lid & temp guage. Just thought I'd...

Hi Folks, I kinda like that 'Red' color,it's not one to come out and smack you in the face 'Red' My Performer is a Sage Green which is a light green but not lime green that I beleive was made around 2007 and I bought it new in Australia in Feb 08 and the only differences I can see is the...

I'm just wondering if it's because the meat you are cooking has come up to temp so overall, the temp is higher because the meat has no longer become a heat sinc? Just threw this out there for discussion...... Cheers Davo

I would be more inclined to go 3 hours smoked, 1 hour max in foil and half hour to firm....lift up one end and if the meat tears underneather, they are ready to nibble on, I guess it all depends on how much meat was on them but I've found that these timings for me are a good guide. Cheers Davo

Hi Folks, I think by nature of it's design and purpose, the Q series grills may not ever get to a high enough temperature for lid open frying. As Phil stated,we here downunder much prefer to grill our fish whether on the grill bars direct or on a griddle/hotplate with lid down. I think the only...

Either Steve Raichlan or Jamie Purviance would be great to have over at my place for a BBQ...of course he would be handed the Tongs and I would say "ok mate..the entire pantry is at your disposal..go for it" I will however keep the beers up to him! Cheers Davo

Thanks Paul for your input, I guess it's trying for a happy medium when it comes to how many lit coals to start with, your seasonal temps over in America are much more extreme than what it is here in Australia, for example, here it is in August, last month of Winter and i''ve been outside most...

Hi Folks, Just an extension on Phil's post, as he mentioned the sales of the Weber Q range went through the roof and in one section of the Market is the 'Grey Nomads' who are newly retired people in their 60's pulling up stumps and even selling their houses, setting up their Huge RV's...

Hi there Mark, Congrats on buying a Performer, they are an awesome grill, that's for sure!! Just a suggestion for next time you might want to do a Minion Method cook and this is what i do. I don't use the metal charcoal baskets, i basically dump a full chimney load of UNLIT briquettes on one...

Heya Arn K, another Sydneysider eh....where abouts? I'm in the Campbelltown Macarthur area and it's great to see another Aussie on here. Are you also familiar with our forum group in Australia where Phil is also a very active member. http://www.aussiebbq.info/forum/index.php If you haven't...

Whilst I'm typing this post, i'm sipping on a Rosemount Cabernet Sauvignon from the Hunter Valley Australia, very smooth 2008 and while it's still quite young, with an hour's worth of airing,it's a very nice drop.This one cost me about $10 aus. While the Hunter region (just north of Newcastle...

Thanks for sharing that Don, it's something I've been wanting to try on the Performer for quite a while but wasn't sure on the set up of the coals. By not putting any in the centre,is that to stop the stone from getting too hot and burning the area where the pizza goes? You get good even heat...

Hi Pat, I own a Q120 & a Q220 (120 will be sold on ebay soon)and the method i use to clean out the bottom part of the grill is to buy a cheap plastic spatula like you might use for icing a cake but make sure it's a harder plastic one and not a rubber type as the rubber type doesn't have enough...

G'day DavidT, I'm from Sydney(don't hold that against me )and it's the same here trying to get much in the way of US style cuts. I was talking to a local butcher the other day and he says that you've got to get as much meat of a single carcass as possible to make it pay and if they don't do the...

If you make those ribs too tasty/melt in your mouth & delicious, then you can forget about leftovers Cheers Davo

YUP....I think one of the most famous MULLETS in the USA was Billy Ray Cyrus, over here in Australia we had John Farnham Cheers Davo

Hi folks, My wife & I have been toying with the idea of moving closer to the city (Sydney, Australia)mostly for the conveniences of city living & I guess we (mostly I)don't want the constant upkeep of lawns on the weekend but I hesitate because I don't know what I'm going to do without being...