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Just wondering if anyone has tried one of these. I'm tempted because it's much $15 cheaper than Weber's but I am leery because it's not Weber's, and I have not heard of Hongso. http://buygrillbbq.com/view/4406-Amazon-0.html Thanks

I picked up an old Weber Q-200 off of CL for those quick, beat-the-rain cooks. But each time I want to use it, I spend more time scraping the rust off of the cooking grate than cooking on the darn thing. I can have my Performer up and running faster than I can prep the Q-200. After every cook on...

I see where Weber recommends using tongs when cooking on the gourmet system griddle, but tongs don't work well if you're blackening fish fillets on the griddle. What do anyone use on those occasions? Thanks

I've never thought of myself as a klutz until I starting using my new Weber expandable rack on my 18.5 WSM. I've used it three times, hanging chicken halves, a tri-tip and spare ribs. And on all three cooks I've had to don my welding glove and fish cross pieces from the rack out of the hot...

So I picked up a heavy-duty cooling rack to try to do some indirect cooking on my CL Q-200. AWTs were my first attempt. This a recipe I "borrowed from a restaurant on South Padre Island, Texas. Cap'n Dan's restaurant uses fresh shrimp, pineapple cream cheese and barbecue sauce to turn out a...

I put the Q-200 I picked up on CL through its paces and was surprised by how hot it runs. I am running it off of a 15-pound tank with the Weber brand hose. After 15-20 minutes on high, the Q was running between 525-550 degrees, according to my Maverick thermometer. When I dialed the Q down to...

Saturday, I am going to meet someone who is selling their Q120 on CL. They say it's an older model that doesn't have a thermometer. I seem to recall reading southing about that on here but can't find it now. Is that right? Is there anything I should watch out for? This would be my first Q. From...

I'm wondering if anyone has used their Q as the equivalent of a gas grill's side burner? I've tried putting my pan on the cool side of my Performer, but the pan keeps getting in the way during my cook. If you've done it, does it work well, just OK or not so well? Thanks.

Does anyone use a traditional Chinese wok for cooking on their grill? I'd love to know what approach you take: Wok on cooking grate or in coals? Flat-bottom or round-bottom wok? Loop handles or skillet handle? Carbon steel or cast-iron? I've done stir fry in my CI skillet on my Performer but...

Just found this; not sure how long the free lasts. http://www.amazon.com/Webers-Time-Grill-Grilling-ebook/dp/B008N0TP3C/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1370377686&sr=1-1&keywords=time+to+grill

For those of you with a PartyQ and the screw-mount adapter that fits in one vent on the WSM: When your cook is finished, how do you shut down your WSM? Do you unscrew the adapter and remove it? That looks like a pain. Or do you plug it, which seems easier. If so, what do you use? Thanks and...

The local seafood dealer had fresh Galveston Bay oysters so I snagged a dozen, washed them up and tossed them on the Performer: I let the cook in their shells until they started to open, about five minutes, then I opened them, removed the top shell, added a mixture of melted butter, lemon...

Most of my mini WSM build uses stainless nuts and bolts, but my later addition – U-bolts as lid hangers – aren't because I couldn't find them in stainless at the time. Now I have found stainless U-bolts. Is there any advantage to replacing what I have with the stainless ones? Thanks.

http://auspitbbq.com/accessories.html#spitmate Just wondering if anyone is familiar with or has used a Spitmate? I'd love a rotisserie basket that would allow me to do nuts and coffee beans in addition to wings, scallops and other treats. I'm trying to decide if they are versatile enough to be...

I join the others in thanking you for making time to visit with us. Here are my questions: In "Smoke," you recommend using water for low-and-slow cooks. I used water in my WSM until our drought got so severe that even lawn-watering was prohibited. I then went to a clay saucer. What am I losing...

I'm leery because I'm not that fond of mesquite. My neighborhood butcher sells it and says it's no different than using lump made from oak or another hardwood. Unfortunately, his mesquite lump comes in 30-pound bags, a bit too for a trial cook or two.

Besides bragging rights, what does a kamado cooker give me that I don't already have with my WSM and my Weber Performer?

Weber seems to have changed the style of its tongs. On the set I have had for 10-plus years, the business ends resemble spatulas, which makes them handy for flipping burgers or picking up single potato wedge. I am trying to find second set, and I have checked all of the usual spots such as...

I found a bag of B&B oak lump charcoal in my local supermarket the other day and thought I would try it, especially after continually finding small rocks like this in the Frontier brand had been using. Any guesses on why there rocks in the charcoal? Anyone familiar with B&B B&B

As usual, I shut down all of the vents, made sure the lid was on properly and covered my WSM before we left for Thanksgiving. We got almost an inch of blessed rain while we were gone, and much of it seemed to get inside the WSM. The ash in the bowl was so wet that I had to scrape it out. How...