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Thanks Bruce. That will be our next step.

I am helping my brother in law fix his E-210. The grill won't get much over 200 degrees. The problem has been on going since it was new, He has a full new tank and has done the safety valve reset a couple of times. Anyone go a through a similar situation? Thanks, Bb

Thanks Lynn

Lynn, What method are you using for the cook with 30 coals on each side? Replenish with lit coals after first are done burning? Thanks,

Thanks!

Do you move meat to heat source during the time you wait for new lump to start?

I have noticed some of my recent smoke sessions resulted in overly smokey meat. I go between KBB and RO briquettes. I watch to make sure I have a clean fire before putting the meat on and use a couple to no chunks of pecan. I was amazed to see how clean the lump charcoal started right from the...

I have always been happy with Q from my Performer with bricks, fuse, minion and other methods. I don't really cook a lot for a big crowds. Walking through HD last week I looked over and saw a WSM 18 at a phenomenal price and simply couldn't resist, though I was thinking maybe the next grill...

ChuckO, Thanks for the heads up. I will check it out later today and if mine is the same as yours it is on to Plan B!

Monitor internal temp with wireless remote.Depending on the size of the Butte probably won't go that long.

Yep! Thanks Tom. 250 degrees for 15-18hrs in average temp of 55 should be fine on full tank?

Hey Guys, Usually do pulled pork on the Performer which comes out great. But I just saw a really interesting recipe for a pork shoulder at 18hrs in a home oven at 225. It has a lot of salt, fresh garlic, and herbs on the exterior. I do not want the smoke flavor for this so no chips in the smoker...

Thanks Tim. Maybe in trying not to do over do it I have been too conservative. I will try that next time. Thanks, RC

Hey Guys, Just started to smoke again and use my Weber Performer for High Heat Butts and usually works out well. Question: Is there a way to get more pecan smoke to the meat other than using an occasional pecan chunk? For me that method seems to allow the neutral smell of the charcoal smoke vs...

We received as gift sometime ago a "Southwest Beer" marinade from Williams and Sonoma. The stuff ended up being really good but to expensive to repeat at $12 for a say, sixteen once bottle. We saw it go on sale and picked up a bunch at $6/bottle and can't find any more. I have tried Google to...

Well I tried it with baby backs (in a time jam) and as you might expect and many described here, the end result was not really Q. Michael the recipe called for foil in oven or since they were foiled could have been grilled indirect. The only good thing was the family seemed to like them. There...

Hello to all! This is my first post here and I have really enjoyed watching the site over the last few years. I just saw a Cherry Cola Spare recipe that was well reviewed by hundreds (epicurious) where the ribs were wrapped in foil at 325 for two hours and finished sauced up over direct for a...