Search results

Hey guys, so I'm making some headway on my 4000 overhaul, and another item on my radar is fixing the scorched side burner lid and was looking for some tips. I tried Barkeepers Soft Cleanser with a mild scrub pad and while I think it might have faded a tiny bit, it's still pretty prominent...

So I finally got the snow melted off the new E-435 and got a cook in last night. Really like this thing, but just wish I could hold a little higher temp with one end burner. But, that's another deal. The one thing I would like to tackle is finding a better solution for a front facing tool...

Hey guys, got a new gasser coming to replace the 4000. I've read a few threads, mostly on resto topics about upgrading the fasteners to stainless. Does anyone have the screw type/sizes/quantities you would need for the G2-4XX? Not sure if they are std or metric, but it would be great to avoid a...

Over the last year or so since my wife bought me my WSM for Christmas, I've used it quite a bit, and I've come around pretty well in honing my skills. With the addition of the DX2, I've pretty much nailed Ribs, Butts, Turkey, etc. I've kind of developed my preference of different combinations...

I just brought on board our 4th Weber, adding to the Summit, Q320, and the WSM, a Performer Platinum and I have a few questions. I gave up on charcoal back in the 80's with my first gasser, and I do quite well with gas. However, after my first shot last night, charcoal sure is more involved...

Dual Griddles on the Q320? In reading some past posts, I've heard a few folks mention that you can only run one griddle as there is a tab or something that prevents it's use on the right side. I'm wondering if that tab was ground off, would that allow the ability to use the griddle on the...

I went to lunch with some clients to the Weber Restaurant this week, and got to talking to the top chief about their grills, and my 22" WSM. I noticed they were not using Kingsford, which I thought was recommended with the WSM, and asked what they were using. He said they only use Hardwood...

I have a quick question... In discussing my extraordinarily long cook time on my butts last time, on of the thoughts brought up was the probe placement perhaps being too close to the edge of the grate causing the temp at the center to be much lower. As mentioned in that thread, I had 2 Sam's...

I'm in the middle of doing my first butts and jeez, and its taking forever. I had 2 Sams bone in at around 8 lbs each. Put them on at 4 AM CST Sat morning hoping they would be ready for dinner. It's now 8PM Sat and I got it to 225 within 30 minutes and its been right on the money at 225 now for...

Q320 Best Deals and Questions? I'm looking to add a Q320 for camping and tailgating duty. Most local places have them for approx $379 + tax. I know from time to time you can find some nice deals online, but besides a couple of scammers on eBay, I'm not seeing much. Anyone see any good deals...

I've been reading every where that if you use the brown sugar, honey, and margarine route when foiling ribs, to use Parkay Squeeze in the blue bottle. On the BBQ TV shows, I just see the blue squeeze bottles too. However, for two weeks now, I've been to Jewel, Dominicks, Whole Foods, and can't...

Another dumb question, but what the hey, let's stir up things. I am setting up to try my DigiQ DX2 this weekend, and I finished up the install, and built a little hanger to mount the controller and the Maverick away from the heat a bit. As I'm working on this, and completing all of the...

Hi guys, I just ordered a DigiQ DX2 for my WSM 22". It's arriving today, so I'm anxious to get it installed. I think instead of using the tape, I'll try the 3/4" nickel plugs I've read on other threads. That said, while BBQGuru doesn't have a manual for the Viper 10 CFM fan, I read...

I've tested a few rubs I've found on the internet, and listed here as well, and many are quite good. I have stumbled a few times folks mentioning Jeff's recipes from SMF. I can't find any mention here, so I was just wondering if anyone has tried them? I've heard alot of people rave about them -...

Well, everyone said it came out good, but I think it was a little rubbery and way too much rub. Firstly, going with hot water in filling the water pan was a huge improvement. Not sure why I kept seeing to use cool water, but hot is defintiely the way to go. Anyway, I used the Schoelfield...

I got through my first cook with my new 22.5 WSM and ran into a few issues, some of which I think I can fix. I cooked two packages (6 slabs) of the Costco rib lions, and I'm not so sure I would do those again, but I'll explain later. I used a rub and let them sit on trays for about 2 hours. I...