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Thanks for the grilling tip Mickey. What kind of sauce needs to be baked on? Are you talking sauce like stubs etc.? I usually don't use it as I need to drop about 40, but sometimes I get weak and induldge. Sometimes I use the wire holders on my weber charcoal, cook indirect, lots of hicory...

Thanks Brad. The crisp and golden brown thing is important to me, so maybe you can order a few wire leg holders, try it on your own weber, and report back with some pics? With my weber I tried shoving 4 racks (48 legs) to the front of the grill, and only turned on the front burner, and after an...

Thanks for checking Mickey. Seems like I read somewhere the gg's won't work for chicken holders, but maybe that only pertains to whole chickens. Like I said, if the grillgrate man will explain this matter, we will all know for sure. When I do get the gg's, it will be to replace my cast iron...

Mickey, the wire rack is made by thebayou.com, and you can see them at: http://www.amazon.com/Bayou-Cl...g-Rack/dp/B0009KF3QC Using them on top a regular grate, the heat comes right up through the openings in the grate, and the grillgrates I would think would stop that direct heating action...

Thanks. I hope someone here can answer my question about doing chicken legs on wire holders using grillgrates. I have a feeling it can't be done, but maybe... Frank

I'm guessing you can't use the wire chicken holders with grillgrates that hold 12 legs hanging? Anyone else here use wire holders for wings and legs? We are a bit lazy here, so using the wires I cook up 48 legs, or fewer leg/thigh combos, and freeze them. Makes for a quicker meal. Of course they...

I will buy on Amazon when ready. Frank

Thanks to all! I'm sold. Frank

Brian, on the GrillGrates site they only show them on top of the org. grates. I'm wondering why, or maybe i'm missing something? Also, it seems to be cheaper to buy two kits if you want four grates. Frank

Brian, i'm guessing you replaced your cast iron grates for the grillgrates? I guess you can put them on top of the org. grates although I don't know why one would want to. Frank

Anyone use GrillGrates, and if so, do you like them, are they needed, or even work better than my cast iron grids that came with my Weber? Thanks, Frank

I'm wondering if you could brine a chicken butterflied as in not whole, and what would be an optimum brine solution/time? <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: I don't think...

I have a 1957 model wife. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P: I replaced my enameled FB's with Stainless steel FB's. They seem to distribute the heat more evenly. You can...

Thanks for the link. I'm wondering if anyone has used a small pan of water on the grill to add moisture, or maybe that doesn't do anything. I know I've tried soaked smoke chips on the bars and it did almost nothing, and not worth doing imho.

The strange thing is the burnners look new after all the years, but I will clean them and check for webs etc. The grates are cast iron so they will never wear out.

Very nice info here. Thanks!

I'm guessing either spatchcooked or beer can, you still need to use a pan? Also, does the spatchcocked come out moist like the beer can without the additional moisture from the beer? Your right about the time for bc as it took 2 hrs.

I did look at the burners, but It's been a while so I will check them out. I have never taken them out and cleaned, so I think It's time. The unit is 17 yrs. old and I've never replaced one part, not even the striker! I don't think there are many bbq's out there that can say that. Makes you...

Not sure I understand. Are you saying that beer can chicken can't be done on the grill instead of on a pan? If it can be done on the grill, the fat will drip on the bars and create smoke. The only thing is with 4 chickens on the grill, I would have to use all 3 burners on low. Also, whats...

The bars are not broke, but are pretty rough. A friend suggested that I just scrape them off and reuse, but I hear on this forum that they are being changed out every few years. I'm wondering if the cooking quality itself would improve, or would have less flare ups etc.