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Yes, it works just fine. The only issue: the lid can't sit in the lid holder.

One method I use is the "Bull's Eye". Make a pile of charcoal in the center of the grate, leaving a nice gap all around. Now arrange your chicken over that gap. This works well with smaller pieces like wings and drumsticks. In theory you can grill more meat, and your meat cooks more evenly...

I was fortunate enough to receive a Weber kettle rotisserie for my birthday (thanks dear!). The first night I spun a chicken and it was fantastic. Like bacon on the outside and like butter on the inside. So now I'm inspired to rotiss everything I can, including beef, pork butts, ribs, gyros...

I set it on a cheap aluminum pizza pan. It is the perfect size, it's light, and it catches any drippings.

Another vote for the headlamp. In addition to grilling in the dark, they come in handy during camping, power outages, working on a car, working under a sink, etc. They also make great stocking stuffers for kids.

I like the vacuum, lobster pot, and propane cooker idea. If you don't have a propane cooker, perhaps you could use a WSM to heat the water?

Thanks for your replies gentlemen. I just replaced the regulator/hose and I've got a fresh tank of fuel. Hopefully that will do the trick.

I have a strong feeling that my Genesis Silver B is leaking propane. Not sure how or where. I've been using this grill for 6 years now, in all sorts of weather. My grilling habits have not really changed. Yet starting last fall (4 'tanks' ago), I seemed to run out of propane much faster than...

Justin, The pan in question just slides towards you like a drawer. It basically acts as the bottom of the grill. There is an aluminum grease catcher hanging on the bottom of the pan too. Both really need to be kept clean. I've have several close calls when the whole grill lit up like the...

Here is a nice compromise: Wind resistant lighter I found mine at Meijer here in Cincinnati for around $5. It acts like a typical "Aim-N-Flame", but as promised it will not blow out. In fact, I cannot even blow it out at "point blank" range. The flame is more like butane torch flame...

Walt, I had the same air issues with my WSM. Here is my solution: Make a "gasket" for the lower-middle section. I took a piece of HD aluminum foil that was approx. 58" long*. Then I folded in half several times until I had a strip 58" long by 2" wide. Finally I formed this strip around top...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Raveret: I guess the next question is does anyone have any ideas about what one can do about it?? </div></BLOCKQUOTE> You probably already know...

As Jay B said, 409 or equivalent. I spray, then let soak for 15 minutes or so. Then it cleans up easily. Without letting it soak, those stains can be stubborn.

I've got a Genesis Silver B, born 2003. Up till now it has worked flawlessly. However, over the last few months I'm seeing a black sooty coating on my food. It only seems to happen on food cooking in the rear right side of the grill. I've brushed the grate and flavorizor bars, but the soot...

If I were in your shoes, I'd plan on having the ribs finish an hour before serving time. I'd foil them and place in a cooler to keep them hot. Then increase the WSM temp to 350ish and cook all the wings for about an hour.

I've got you all beat... 4 butts, almost 30 lbs. total. Rubbed with Byrons, cooking over lump with hickory, apple, and cherry chunks. I've never done more than 2, so this is a new adventure for me. It's 2:30 AM, the night is cool and still, and the WSM smells incredible. She's settled in...

Next weekend I'm cooking pulled pork for a family gathering. 4 butts. 6 hour drive. Option #1: Cook in advance, vac-pack, reheat on site Option #2: Cook overnight, foil and pack in hot cooler around 9:00 AM, drive 6 hours, put in oven if needed, then pull and eat around 7:00PM. That's 10...

I have a Genesis Silver B, which has basically the same Thermoset type table as a Performer. -6 years old -used 2-3 times a week year round -covered most of the time, but not always -I never put anything on there that is really hot It still looks great. It does stain occasionally but soaking...

This is a great question. In theory, I don't think it should take any longer. Think of all the huge pits stuffed with hundreds of pounds of meat at once. However, remember a few things: 1. The more cold meat you put in the smoker, the longer it will take for the smoker to get up to your...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay B: Weber's Charcoal Grilling: The Art of Cooking with Live Fire by Jamie Purviance. </div></BLOCKQUOTE> Great book. I'd start with this one...