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Hi Jim, I was just thinking that most Japanese households (in Tokyo anyway) run their cooking and water heating on Natural Gas, so I thought maybe you might be better to have your Q200 converted to NG rather than a canister propane gas. You may have to get a gas outlet put in your place for...

Hi Andy, I was kinda wondering why you went with the unlit and then placing the lit on top for grilling? I'm not sure if that would be of any benefit in this case would it!! I normally just place a full chimney on half of one side of the grill for a real hot fire and nothing on the other for a...

Hi folks, Yeah after reading this thread yesterday,I tried Pinni's way to cook some pork sausages indirect on my Q220 by placing them around the side parimeter of the grill away from the main flame after i gave them the initial high heat grilling in the middle (for the grill marks) but when...

Hi Phil, Speaking of those little foil drip trays, I usually won't chuck them away till they are a bout half full and cold but I have found that they do leak into the tray holder. Have you found that? Whether I use the Weber or Glad brands or any other for that matter,the drippings seem to...

Yeah Raf, it'll all taste the same. I think the main difference of the chimney over the baskets is that sometimes you might want all your fire to be spread into a 2 or 3 level heat range on one side of the kettle so that you have very hot on the fireside of the kettle, then a cooler heat...

To do a thorough clean is not difficult but can become a bit of a chore. I find that the hardest thing to clean with the Q series is the underside of the grill grate, it gets greasy & grimy and sometimes you've just gotta scrape stuff off with a flat screwdriver or something like that.The...

Hehehe ya lucky fella Chuck, but y'know,being able to come around to your place for some really good BBQ might've been a method to his madness.. You're going to love your performer Chuck, mine was the best investment I've ever made. Cheers Davo

Hi Folks Yeah this is definately the way I would go, having 2x22.5inch webers OTG, in fact i almost have this set-up but one of them is an OTS and the other is a performer and i only use what i need at the time and if i need lots of cooking area, they then both get used. This is not a...

Hi folks, Don't know if this would help or not but how about if you got some decent sized hose clamps and clamp the area where the legs slide into, it might just tighten it a little. The clamps I have in mind are a metal/stainless steel that has many flat holes in them and are tightened by a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Dave is right about finishing in the oven. You should try this if you are behind on time. Since I am the BBQ guy around my town, I am...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Dave is right about finishing in the oven. You should try this if you are behind on time. Since I am the BBQ guy around my town, I am...

Tony C says: i myself treat them like a big sirloin.i either use a steak rub or a marinade and grill them direct .anything higher than medium rare makes them too tough in my opinion. ............................................... Yeah Tony but as long as the Sirloin isn't still Mooooo-ing...

I've also become a fan of the reverse sear method after I seen and followed a video from the barbeque Pit boys on Youtube using a spatchcock chicken and the result were sensational,now I'll always cook chicken on a slow roast then a reverse sear at the end. But getting onto this steak method, I...

Hi there Phil & Jay, I've been cooking Zuchinis,eggplant,onion rings,capsicum, mushrooms, pumpkin, potatos pretty much 3 days a week average on my little Q120 and it does a great job of putting that char flavour into those vegies. Actually it's probably one of the only non-plated (griddle)...

Hi there John, I often BBQ roast carrots as part of a roast dish in the weber Performer and they come out really nice but i find it best to slide them in half lenthways so they'll cook properly inside as sometimes i find that the thicker carrots will still be a little hard in the middle unless...

If the paint is oil based, try applying some mineral terpentine "turps" which might melt it off or maybe some kerosene. If all else fails, you may have to hand sand it or possibly grind it with a light grinding wheel and repaint it with as close as you can get high heat paint. Last suggestion is...

I'm with Bryan S. on this one, I never brush down the grill grates after a cook-up on my little Q120 and after almost 3 years,I haven't got one speck of rust on them. Mind you, the little Q doesn't get time to rust because i use it practically 5 nights a week all year round I always give it...

Hi Folks, Ok my 5 cents worth(used to be 2 cents but must account for inflation) I would go with the performer if you hadn't already done so as it's been a month since this post has been first written because the usuability of the Performer far outweighs an OTG due to having a table, charcoal...

Clay, I doubt very much the grate temps would overtake the lid temps as the way I see it, If your lid temp is around 220-250F and you cook your brisket and pull it off when internal temp gets to 190F then I don't see the grate overtaking the lid temp. I'm not sure about the WSM but with my...

OOOOOPS!! Sorry about that last sentence on my last reply You already got the little Q100. Jeez I feel like a bit of a git right now...that'll teach me to read the first post properly If you're only cooking for 2-4 people on a regular basis, these little grills are brilliant.If you like...