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You are right, there is no inherent danger using that hose, but I was referring to the mod in the thread from Clint. I'm not the most mechanically inclined. :o

Thanks for that thread Clint. Great information. After reading it, I believe I will stick to the 1 lb canisters and use it the way it was designed to be used. Sometimes short cuts aren't worth the hassle or the danger! This is why I love this site, so much knowledge and helpful people. Happy...

Thank you! :cool:

[/URL][/IMG] Hope this works, kinda new to this, but hopefully you can see the type of connection I have.

Tom What type of adapter hose to you use? My Q has a CGA#600 connection, which I'm having a hard time finding an adapter for. Chris

Got a new Q 1000 for camping and want to use 20lb propane tank that comes with the camper. I don't want to use the 1lb portable tanks if possible. Has anyone out there ever done a modification for these grills to except a "standard" propane hook up?

I have not posted to this site in quite a while, but through the gentle prompting from a friend and member of these boards (Don Irish), he has convinced me to. Here’s my story: got a 9.75# pork butt for the smoker this weekend, which may be just another weekend for some on these boards, but I am...

This is mine which was done on salmon and using the WSM as a grill...IMO the taste was off the charts. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/9780069052/m/9940010275

I'll take an order to go with a side of hash browns please....that looks fantastic Don!

Pacific Halibut Mix of fresh herbs (basil, oregano, parsley) Garlic Dried Pepper Salt/Pepper Olive Oil I used my WSM with the set up used by Clay J. Chopped the herbs garlic, put into a small bowl add salt/pepper to taste, add finely minced dried pepper and spread on fish. Once the coals and...

Salmon Chimichurri with Garlic Smashed Potatoes For the sauce: 1 bunch parsley chopped Garlic minced (as much as you like, I added 2 cloves) 2 tbls olive oil 1tbls onion powder Squeeze of lemon Salt and pepper Dried red pepper flakes (I used a dried szechwan pepper chopped from the garden)...

Hey Paul.....that sounds great. I’ll keep that in mind. I’m just guessing here, but I bet delivery time is more than 30 minutes.... Here is a web site that is pretty expansive for a home baker. The specialty is Pizza Napoletana Pizza Napoletana

Paul K, Please forgive me but can you help a newbee out? This probably is a very stupid question, but are your pizzas grilled or oven baked? They look awesome. One other question. Do you deliver? Chris

Don & Tom.. Thanks for the kind words. The brisket did seem to have an okay smoke flavor, but again, with never cooking one at home, my only comparison is with chain stores that do it everyday. I did separate the point cut from the flat before smoking. Plan to save that for chili, and as for...

Marc, That's right, however a fair amount of moisture has been removed. They're still rather pliable. Chris

Paul, I cooked a 5# flat form Costco. This was the first cook where I’ve used exclusively lump. Since this was my first brisket, I really have nothing to compare the taste to except some of the local BBQ places, and needless to say I have a lot of room for improvement. I would say it was...

Hi folks. Well after lurking about on the boards and reading what the pros have to say, I finally got up the nerve and decided to try a brisket myself for the first time. I decided on using the high heat method to cook it. The night before I rubbed it down with savory dry rub. Next day fired up...

Tom, OMG. You can't go wrong with green chilies and Jack cheese. Doing them on the Q is the ticket. I'm gleeking right now! Nice pics. Wondering if you could also adapt to use crab instead of chicken? Chris

Excellent looking brisket Don! Sandwichs? or just finger food..

Anybody feel like posting recipes for brines...mine is a combo of maple syrup, lemon, soy, and Jim Beam...Hoooha