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Sorry Larry can't see the pictures

From what I've tried on the gassers the vent at the back is too big and can't be controlled so all the smoke goes out the back and does not get on whatever you are cooking - but it does smell good when your out there cooking. So its up to you if you want to spend the money on it or do what Bill...

Anthony, I have seen a couple of the original weber warming racks up here at the smaller hardware stores, they go for around $25 cdn although shipping to where you are would be costly.

Ditto to what Rob says - its done when its done. Remember temperature is just a guide be sure to check for tender

Great lookin meal u got there Jim - I'd say that chimney looks well used.

Looks good - always nice to see a grill full of food. Good call on the weber kick'n chicken spice

James congrats on the deal, I would do what Bill said, and remember you only paid $ 20, or you could just live with it.

I use it for the longer cooks like pork ribs and shoulders, lasts a long time and very little ash

Thanks George I will try the 0000 steel wool. Timothy - I was not trying to clean the vent with the oven cleaner, just some over spray got on them or when I was rinsing, either way I am sure I am not the only one who has done this before, thanks for the info

While cleaning up the kettles yesterday I got some oven cleaner on the vents and while I did thoroughly rinse them off the vents seem to be very dull looking, what do I use to get the weber shine back on the vents ??

Congrats on the new performer, sorry to hear about the sticky on touch system. I take it you have the newer style with the 'H' in the middle. To take it apart you need to put a slot screw driver underneath between the washer and the handle while twisting and the handle will slide out.

Hello Mike, for the beer can chicken on the wsm I suggest using the high heat and no water in the pan. If you cook it at about 250 the meat will be fine but the skin will be rubbery, also at the higher heat it will be cooked sooner.

Crate & Barrel

Nice lookin ribs. I saw that display at Lowes last week, I was wondering how good the sauce is, may have to go and get some

Looking good so far, you should get an old peice of plywood to put your lid on when you take it off or your patio stones will soon have big black circles on them - not that this has happened to me before :confused:

Very nice, I haven't done ATB's for a while, you have inspired me to make some soon

I will take a plate of that - looks great, nice colour

I would be careful with the maverick probes on a kettle when measuring grate temperature as I think the max temp for some of the probes is only about 500 F

Thanks for all the kind words, Tim it only took about 15 minutes to get oil to 350 ish.

Thanks Jim , not sure what happened but I shall sort it out