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Try a Jaccard. I bought one cheap on the web.

Recipe?

It's Iowa. Most likely corn fed.

Butter is used by most Sheboyganites (and they know brats) in their beer baths, not sure why, but who am I to question? The bath itself is a method (in my case) to soften the skin so my finicky wife can chew them. If I don't use a bath, she peels the skin off, to my dismay (but not our dog's).

Darrel-what spices? I am simmering right now some brats in chicken broth (not enough beer on hand to spare), bay leaf, onion, thyme and a little butter before I sear them.

That grate restore is incredible. How did you do it?

Did my first brats on my new to me Q200 yesterday. Had too much sear for my wife, (only started on the Q and finished in beer bath). Preheated on high for about 10 min and turned down to low once the brats were on. Could use advise on how you all do your brats.

Thanks, Bruce. Great idea, I'll give that a try.

I have a new to me Q200 with stationary cart and need to cover it. I read somewhere that the full covers leak. Any truth to that? I've had mice build nests in another gasser-would I have less chance of that with a bonnet?

Bruce, wish I would have known about your cart a few days ago. - - - Updated - - - Tom, Weber can't help.

I picked up a 6508 cart off CL yesterday for $20. It's missing the tank base, tank skirt and one wheel cover. Any ideas where to look for them? (I can live without the skirt).