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Has a few mods: https://pensacola.craigslist.org/for/5061661026.html

Picked this up today for my son at the local Weber Alliance Dealer. He is just a little over two and is dying to help out with the grilling duties so for now he will be cooking with plastic charcoal and food. I figure in a few years when he is ready it will be a good grill to introduce him to...

Saw this listed for sale locally, I would go for it if it was a little cheaper! http://mobile.craigslist.org/for/4977144679.html

I have the chance to get another One Touch Kettle I am just having a hard time justifying why I should take it. Give me a good reason to take it? :eek: I was thinking to set it up with a smokenator as a permanent smoker.

Got this Genesis 1000 tonight, have no clue on year but it is identical to the one my father had in the early/mid 90's. According to the previous owner it's works fine. I plan on restoring it as others have and use it as my outdoor oven/event grill. The frame is in good shape with the cooking...

This coming up Wednesday I am going to try my hand at competition quality ribs. I've selected a lovely rack of baby back ribs from Publix's that has no added chemicals/solutions. I am going to use my Kettle set up like the diagram below with Kingsford Competition charcoal, chunks of apple &...

Here is a simple one in advance of my first pork butt on my Kettle. I've read both ways blah blah blah but cutting thru the BS how does everyone prefer to cook their butts? Fat up with it "soaking" thru the meat or fat down on the grate? Thanks

Our local Weber Alliance dealer also happens to be the oldest business in the state of Florida. On top of being a fully operational contractor supply/hardware store it is also one of the largest kitchen supply places in town. Just to give you an idea of how old this place is it first opened its...

I figured since we grill out around six nights a week it would be better to make myself an ongoing photo thread then keep on posting new threads with photos. :blackkettle: So here is the first photo from last night, I made some USDA prime burgers grinding up a mix of chuck, tenderloin and...

Decided I would try my hand at some leg quarters (my favorite chicken cut). For the rub and sauce I used Booty Rub for the first time and what an interesting flavor it has!!! I really want to try it on ribs now. What I need to work on is getting my heat down, I was cooking too hot for chicken as...

Well I decided to try my hand at pizza again. It went a lot better this time only a couple issues. I got a little over zealous with the flour trying to avoid the sticking issue I had before, will have to cut back and find the perfect amount. The second issue was heat control I burned one end of...

A total fail! :mad: So I started with this equipment, I bought it a couple weeks ago and have been itchinh to use it!!! I thought I was doing right by following what I've seen others doing online but I obviously got a bit carried away with the charcoal. I ended up with a stone so hot...

So I have discovered a flaw with Royal Oak and my Kettle, RO is in such small pieces most of time it all falls thru the bottom grate into the catch pan. My question is how does the Kingsford Competition charcoal compare to Royal Oak? I think going to a briquette vs. the lump charcoal will reduce...

Hello folks new member in Pensacola, FL here. Just bought my first Weber Kettle after much research and thinking I have decided it was the best fit for my needs. It was a close race between a 22in Kettle Original and the Arkansas Portable Kitchen. The Weber having better support and a array of...