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For father's day we be doing a 4.5 lb bone in leg of lamb. Would like to keep the time below 2 hours. To be cooked indirect heat on a Performer, what temp and how long can be done to about 140-145? How would a temp of 325 for 2 hours work? thanks.

Forgot to mention, there 2 hens each about 1.6 lbs.

250 lid temp, middle grate, water in pan...3 racks of baby backs on top...thanks.

Also consider Taylor 9305 & 9306.

I've rolled my back ribs once, when I tried laying them down they tore apart inbetween a few of the bones...does this mean they where over or undercooked? My pet peeve of the WSM, not being able to simply lay down atleast 4 full racks of ribs.

Thanks Kevin, your estimate was bang on, I took em off after one hour and forty-five minutes for perfect medium rare.

Thanks Jerry, I just read those articles, I will cook at around 325-350 if I can get it that hot on this cold winter day. Two questions still, I have a boneless roast so I think that should cut down on cooking time a fair bit? And instead of an 8lb roast I'm gonna do 2 x 6 pounders on top rack...

I just picked up an 8lb rib-eye for tommorrow night, how long and what temp should I cook it on my wsm, aiming for medium-rare. This will be my 3rd cook on the wsm first two were back ribs. thanks.

Yeah I think the winner of the contest was the guy who put the least stuff on his steak.

Thanks for the tips guys, did another batch last night and they turned out great...based on last nights results I think I overcooked the first try. This time I averaged sround 240 grate temp I took the smaller bb rack off after 4:15 hours and the larger one half an hour later..can'y wait to do...

Forgot to mention it was a cold and windy day but I did make an effort to sheild the wsm from winds.

On my first WSM cook, I did 2 racks of back ribs about 2 lbs each on the top grate for 5 hours.I did have alot of trouble keeping the temp down. I would say that for the first 2-3 hours they were in the 270-285 lid temp on average, and the last couple I managed to get em down to around 230is. I...

I've heard that the lower grate is bit hotter than the top, I'm wondering how much? I have 2 racks of back ribs to cook, on being much larger than the other, so I thought to do the big one on the bottom rack. thanks.

Thanks guys, I'd never ever consider putting my beloved back ribs in the micro. I'd eat the ribs cold over nuking them.

Hey folks, I did some baby backs on the WSM yesterday (first time) and want to reheat them now..oven or my gasser? What temp, how long and should I use indirect if on the gasser? thanks.

Well I finally got around to calling Weber CS and they are not really sure what the problem is but they are sending me a new center burner, it should be here in a couple of days I'll keep you guys posted.

Well, I keep mine the garage only because I don't yet have a deck. My parents have 2 Weber gas grills that they've stored outdoors for years (with cover on when not in use) and they both look and operate as new almost...one is over 10 yrs old. The older one is stored in a shed over winters though.

Thanks for the help guys, I will give Weber CS a call...If your grill was doing this, you would definately have noticed.

Hi Folks, I am the proud owner of a Weber Genesis Silver B that is about 1.5 yrs old, well used and taken care of. I'm wondering if it is normal for the middle flavourizer bar to turn bright red/orange from the heat? The other bars never do, just the middle one. Is it fair to assume the middle...