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I'm helping a friend restore an older kettle. He wants to replace a damaged lid that doesnt have a thermometer with one that does. When I called customer service they advised since the original didn't have one I couldn't buy one with the thermometer.....company policy. I understand there are...

A rancher. For no logical reason. Its too big, I don't have room for it, I'm usually only cooking for my wife and myself, they are far too expensive, etc. Still really, really want one though

Does the high heat method work as well on flats?

If I could get one in the older, brighter "weber red" I'd pay enough that I would have to lie to my wife on how much I spent........again.

We cook garlic bread 3-4 times a week as a side dish. My wife usually uses a garlic butter (think the brand is Roberts)on any bread we may happen to have...sometimes buns, other times focacia, etc. Other times we have simply sprayed some Pam on the bread, sprinkled with garlic...

NIB.......For $180?.....Wow.

I ran into the same problem several years ago on my 2001 Performer. Tried everything to no avail. Finally, I inserted a needle in the brass orifice that the gas comes out...pretty small opening...even a safety pin was too big. Solved it. I've had to do that twice now.

Smoking a couple of 7 lb pork butts, pig candy, and some baby back ribs. Some people call it Easter; we know it as Porka-pallooza

Richard, I have a set identical to the ones in your link except they don't have the wooden handle; instead they are all stainless steel. Bought it at a Ace Hardware in Lincoln, NE 2 years ago. If you have them, might want to check at your local Ace.

Thanks for the tips Derek.......I just pulled the point off and it came out great.

I tried the "appetizer style" recipe for salmon under the cooking topics and it came out great. It seemed a little salty right off the smoker but once I chilled it to serve as an appetizer the saltiness seemed to go away.

Derek, Thanks. I like how easy that sounds....one question: You mention foiling and putting in the microwave? The two wouldn't seem to go so well together?

I'm hoping some of you more experienced smokers can give me some tips. I have smoked about 15 brisket flats so far but never the full brisket with the point attached. This weekend that is going to change....I want to try a full Brisket. More importantly...I want to try to cook Burnt Ends. I...

Welcome! A word of warning....you now may find yourself spending a completely inordinate amount of time wandering aimlessley around the meat counter of your grocery store. At least thats' what my wife tells me.

I have an 18.5" with a built-in thermometer. I hung a BGE remote probe and a maverick from the top vent and compared with the Weber.....BGE was ~10 degrees warmer and the maverick registered 5 degree's colder....and I had them in what I am pretty sure was in an identical location. I then...

I'm only on my second year of smoking and have had my share of "smokes gone wild" too. The good news is that it is a absolutely wonderful feeling once you start figuring things out and perfecting your own style (and you will). Keep at it.

The Salmon came out excellent Jeff. I just followed the recipe on the VWBB site (the brown sugar rub one). Was worried when I tasted it warm...was a little salty for my taste. But once I chilled it in the fridge it came out perfect and the saltiness seemed to be gone. Pretty quick cook...

I have a large Salmon filet smoking right now. Will chill it once its done and take it to a party we're going to tonight for the game to have "appetizer style". And beer.....lots of beer.