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Pat, I can verify what Phil says about the grill sheet. I admit,at first I had my reservations about laying the sheet ontop of the grill bars but after using it a few times, it's great. You still get the signature grill marks on the meat or veggies without burning them to a crisp. I haven't...

Yes Chris, I thought you might've found it a bit cumbersome as the Q220 is really better on a balcony or porch at home sitting on the cart. The little Baby Q120 would be the perfect Companion for an average family in a RV. When I relied on the little Q120 for nearly 3 years, I found it no...

Wow Chris, that's some quick grillin' but that's to be expected with these Weber Q's, they are brilliant, quick, fuss free and easy to use. I have owned a Q120 for nearly 3 years and just bought it to do the quick midweek steaks,chops and lots of grilled vegies and it had been a great little...

Hi Jeff, By reading what you wrote, I reckon you had everything covered and sounds like you had a successful first smoke session. The only thing I did different was rather than putting the water in the pan under the food, I placed a small pan of water overtop where the coals are so the...

Hi Carlos, I'm from Sydney and it's pretty much the same down here but I have seen a lot of the American Style ribs as you were reffering to and I guess it depends on the butcher as to how much meat is on them.Some ribs are pretty much anorexic Did you ask them why & how it stuffs-up the rest...

Ribs are very much a challenge at the best of times and it's possible that although they turned out a bit tough, it's possible that they are still undercooked. Now I've confused you...huh!! The rib racks don't seem to have that much meat on them do they, so how in the hell can they take so much...

Yeah, I'll go along with the lid gunk theory myself. Perhaps even the Lids have to be seasoned with a few good solid Q-ing sessions. Cheers Davo

Justin, you sure ain't gunna lose that baby or fall over it in the dark LOL I have a similar green but it's lighter. It's called 'Sage Green' sort of like a pastel green and not as bright as the lime. I just want to reassure you that you made one of the best investments in your life with the...

Laf, Those little table flaps are actually stronger than they look or feel so don't worry too much. I have a little Q120 which has them and I thought at first that they may be somewhat useless but they never once buckled under the weight of some of the food I've stacked on them. I now have the...

ooops!! (whispering) sorry for speaking so loud Eric,

Elmo, I can understand your frustration but don't give up now. Using charcoal is a bit of a learning curve but you'll get there. Instead of filling up your chimney with all the hardwood charcoal, fill it up with 50/50 of each untill you get used to the characteristics of lump style charcoal...

Hi Shawn, They look completely different to our set ups here and i think I may have to install a different regulator than the one used for the canisters. I think I may have to call up Weber Aust. to find out if there is an adapter kit.None of the local Weber dealers seems to know much either...

Hi there Shawn, I beleive there must be many reasons why you SHOULD go with the performer, but I'm just going to relay to you and all the other good folks here what I think of them. I live in Sydney, Australia and bought my performer when it was on an after summer special just over a year ago...

J.Reyes said: Shows you a big variable is the person doing the cooking versus what is being used. ............................................. You've got that right John, it's like anyone can go and buy a set of Titleist Golf Clubs but that's not going to make them in the Tiger Woods. Cheers...

I'd be more inclined to use a griddle for bacon due to the high fat level unless you trim some of the fat of it first. My concern is that if fat does happen to run off the side of the grill sheet onto the flame, then it could be "goodbye grill sheet" and it could well stick to the grill bars if...

Jim, Heres another one to try, If your wife is Japanese, then she should know what to do and how to mix the sauce. I hope i can spell it properly, Gyu-no-tataki Basically the method is very thin stips of beef grilled on a hotplate griddle for mere seconds on each side and then placed on a bed...

I can't comment on the temps on the WSM as I don't have one yet as I'm waiting for the 22.5 inch to be released in Australia in a couple of months time, but on my Performer grill, I always go on the lid temps as that's where I beleive most of the heat is and gets swirled around till it finds the...

Wow James,...you sure got some good cooking with your Q200, as long as everyone's tummy was satisfied, I guess you can't ask for anymore than that. Have you tried some favourite japanese grilling foods such as O-kinomiyaki, which is like a japanese pancake with sauce mayonaise & dried bonito...

Hiya Chris, It's good that you have chosen to go the Weber Q way for some of your cooking and I'll be very interested to see your evaluation on these little gassers. I've had the little Q120 for 3 years and have just updated it to the Q220.I'm still getting used to the bigger cooking area and...

Hi there Pinny, As Tim the Toolman often says on that TV show "Home Improvement" "If it ain't doing it for ya, ya gotta replace it with something that has more 'GRUNT'" Or something along those lines!! So therefore I replaced the little Q120 with the Q220 mainly due to more space and a...