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I've been eyeing a Performer Deluxe (copper color) at my local Ace, waiting for the price to drop since it's a 2014 model. Now they tell me the price won't drop and they have no control over pricing - only Weber does. I've seen Martin From Chicago posted pictures of his new 2015 model and it...

I've been seeing references to a 'vortex' in various grilling posts for the last couple of months, but am not clear on what it entails. Is this a method of simply placing coals in the center of a kettle with indirect heating zone around the perimeter, or does this refer to the use of a...

Just timed out while trying to post this! Ugghh. So photos first: Did an overnight 8# pork shoulder Sunday morning (day after SD due to family schedules). After 7 hours into it, I made room for a 4# chuck roast. While that was going, cut up onions, peppers and jalapenos. Added...

Not sure why there isn't already an entry for Mike Mill's place, so I'll start one here. I stopped by with my daughters after a trip to St. Louis last week, but it is not really nearby. In fact, except for Southern Illinois University in nearby Carbondale, Murphysboro is really kinda out...

.....by the creek in the neighborhood. I've been watching this tree since I first noticed the activity on it just after Christmas. Then, no activity during our 3 or 4 rounds of the Polar Vortex, or whatever it is that we call winter these days. And now, they're busy again. Bigger tree than...

When grilling indirect - or smoking - on the kettle, I usually bank the coals on one side and put meat on the other. Is it better to place the lid vent over the fire source or over the meat? Does it make a difference? I usually put the vent over the heat source to get a nice, clean vent...

This west suburban bbq joint has been open for a few years now. I recently visited it after not having been there since it was recently opened, and was quite impressed with the product. I only had the brisket and hot sausage link with sides of beans, mac-n-cheese and hush puppies. Choice of 4...

I wanted to take advantage of a nice break in the winter so far - clear skies, temps in the 20s, and no snow for a week or so. So I thought I'd smoke a couple of pork shoulders. Each around 7.25 lbs. Smoked with some apple wood chunks, in the 'smoke zone' for 11 hours total time. It...

Test

Does anyone have a link to studies/analysis of the health affects of match-lite charcoal or the use of lighter fluid on charcoal? My work neighbor thinks there is absolutely nothing wrong with this, and I can't convince him that it's just not right. Thanks in advance. Peter

After seeing a lot of pics lately with tasty foods on warming racks, I looked at the local hardware store/weber dealer for a warming rack for my 22 1/2". They hadn't had any and said they couldn't order one because it wasn't in the 2010 or 2011 ordering catalog. Not on the weber website...

Or jalapenos, more precisely. Yesterday I bought a dozen big red japs at a farmers market in dowtown Chicago. Tried a couple late last night for some quick ABTs (no bacon). They were much hotter than what I find with the local Domonicks or Jewel grocery store peppers. The lady at the farm...

Help! My wife and kids always like the way I used to cook ribs on the kettle - ribs smeared with frozen pineapple concentrate and steamed on the kettle in a covered aluminum pan with a little water for a little more than an hour, and then taken out and on the grill for a little time to brown up...

Has anyone ever cooked ABTs on the Q220? If so, how do they turn out? I recently done them on the WSM for the first time and they were great. I thought they'd be great for a group outing where all we have to cook on is the Q. I just don't know if they would be as good. Any tips out there...

I'd like to smoke some ribs for the first time on my relatively new 18.5 WSM. I'll probably cook 3 racks of baby backs. I was planning on cutting the slabs in half and using both grill grates. I've also seen pictures of people rolling the slabs, or using a rack so the ribs are on their side...

I'm new to the WSM world (2009 18.5" model), as well as TVWB. I'm very impressed with the amount of knowledge that get's shared on these sites and it makes me think that I've been very lucky on the couple of smokes that I've done so far. On Thanksgiving I smoked an 11# turkey that I brined...