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I have a number of Weber's kettle grills, a WSM, a Q 220, and a Char Q. My take on the Char Q vs. the other Q grills: As you suggested it is built like a tank -- this thing will be around a while. If you really fill it up with charcoal -- particularly lump -- it will get REALLY hot. Much...

I did the same recipe yesterday. The whole family loved it. I'm definitely doing it again.

I am a charcoal fanatic, but I do have the Q220 that I use during the week. I won't pretend that it can duplicate the taste of charcoal (I don't think any gas grill can), but I am quite pleased with it. The build quality is excellent, and the cast iron grates can sear food very well. For a...

This one looks good -- has anyone used it? http://www.hastybake.com/asccu...398&cartID=856251274 This has the largest capacity of any rib rack I've seen, so I'm interested in hearing any feedback. Thanks!

I have to agree that this charcoal is great. I just did some spareribs for the holiday. I lit up two full chimneys of charcoal and put them on the WSM once they were fully lit (overkill, but I wanted to see how long they would last). The charcoal did not even reach the top of the ring -- I...

I'm talking more about when barbecue restaurants got started in the area. I guess my main point was that it surprised me -- not being a native or someone that familiar with Memphis barbecue -- that wood was a fairly recent addition, and that barbecue, at least to the Memphis area natives, is...

I appreciate all of the responses so far. Really, I'd like to be able to use the thing without having to modify it. I understand that a new vent on the bottom would increase air flow and increase heat, but it would also take away one of the advantages of the Gold model (at least in my...

I heard someting recently about Memphis barbecue that surprised me a bit. 1) To people actually from the Memphis area, barbecue means pulled pork NOT Ribs. Ribs were something else. 2) Both ribs and pulled pork were traditionally cooked with lump charcoal ONLY -- no added wood smoke...

"If you are so inclined, you can install a bottom vent on a SJG and then you can have a SJ-Hybrid." To my point -- while this grill is OK, to make it work as it should, you need to modify it.

I realize my experience isn't new, but I wanted to reiterate something that many people have experienced: I just picked up a Smokey Joe Gold, mainly for camping and ease of packing. I already have the Silver model, which works great, but I wanted something that is a bit easier to pack and...

I picked up a bag of the new Kingsford charcoal and used it tonight for the first time. I did simply chicken breasts with salt and pepper and I added peach wood. I also added some mustard bbq sauce at the end. Overall it was pretty tasty. I think the new charcoal lights a bit faster...

I have a Char Q and you definitely have to keep an eye on things. It sears better than any grill that Weber has, at least in my opinion, so is great for steaks and fish that need high heat. But you need to watch it closely. I have measured with a grate with a surface thermometer recently and...

I have had one of the WSMs with the lid thermometer since last year. I've cooked tons of things, never checked the accuracy of the thermometer, but always have tried to keep it somewhere between 235 and 275. It generally stays around 250. And you know what? Everything has turned out great...

You made a good choice in the OTG. It'll do everything you need it to do, and save you money for the additional purchases you will make in the future (and you WILL, as others have said). To me, the only real assets to the Platinum are the work space and the lid thermometer. If you really...

The 22" is easily big enough for what you need. As far as the rotisserie goes, I think it's worth it. Poultry, for example, cooks much more evenly than indirect, and is incredibly juicy. I recently called Weber to order an additional set of forks so that I can do multiple chickens at one...

I saw one of these in a Lowe's in Charlotte, NC. A few of my observations (sorry no pictures): 1) The grill feels quite solid -- much more than the OTG or OTS with their 3 legs. 2) The shelf on the bottom is actually useful for storage. 3) The work tables on either side of the grill are...

Do you know if there has been any talk about coming out with a 26" One Touch Silver Model without all of the extra features of the new model? Thanks!

I am looking at the Char Q and wondered if anyone has had any experience using it. I have a larger One Touch, so am familiar with charcoal cooking methods. A couple of thoughts: 1) How well does the grill work for indirect grilling? 2) How much charcoal does it use? 2) How easy is it to...

I agree - I think charcoal fires can be MUCH hotter than gas fires. I don't think BTU's has anything to do with it. I think it's more about justifying the extra cost of the gas grills. One way they keep the cost of charcoal grills low is the cooking grates. If Weber were to offer cast iron...

While I can appreciate all of the nice features of the larger kettle, I still would prefer an option for a larger OT Silver (or Gold) for those of us who won't be able to afford the new 26". For me, the increased space is the biggest attraction for me. Having a less an expensive option in...