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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 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...

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...

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...

Jamie, Just want to say that my wife and I really enjoy your books. I've got the Weber Big Book, Real Grilling, and Charcoal Grilling. I'm not kidding when I say that at least 3 dinners a week come from your books (even in Ohio winter). As others have mentioned, the photography is...

I just installed a new set of PCI (porcelain cast iron) grates for my Genesis Silver B. For those who have these: which side is up? On side "A" the food will sit on the thin peaks of the bars, and on side "B" the food will sit on much wider flats of the bars. Which side do you recommend and why?

A funny thing happened over the weekend. Friday night I grilled some salmon fillets on the WSM. After the cook there was a single layer of Kingsford comp, some pieces of lump and spent wood chunks. I shut down the WSM as normal. (My WSM is usually cold within 1.5 hours). After about 2 hours...

My WSM took a tumble in a recent windstorm. Luckily, the only damage is that the upper lip on the middle section is bent inwards a little. As a result, I have a hard time getting the lid on. How can I bend the lip back without cracking the black finish? I thought about warming it up with a...

I'm thinking of building a custom cart for the WSM. My goals are: 1. Wind and rain protection for long cooks 2. Easy access to vents 3. Easy access to entire WSM for assembly/disassembly I made a few sketches that show what I'm thinking of: Shown with cabinet door closed...

Here is the long winded story of my first overnight cook. The occasion: my son's 3 year B'day party. Friday night my 3-year-old-to-be-and I went to Costco to pick up a 2 pack of butts. They were out, and told me they would have some in the morning. Lesson learned: don’t wait till the night...

I have a 2lb salmon fillet on the smoker at 225deg. the salmon temp is currently 110. I predict it will be at 150 around 5:20. Dinner is not scheduled till 6:00. Should I remove it at 145, foil, and put it in a cooler? This works well for pork, but I've never tried it with fish.