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Hey gang... So, I just bought my fourth Weber cooking thing. This time it was a Spirit e220 to complement my Performer. I also got the rotisserie that Weber makes for this model. I've never used a rotisserie before. As I'm reading about rotisserie cooking on the grill, I consistently see...

Solved: Weber Q220 stops at 400° -- Need mythbusting So, just to follow up on this thread... The Customer Support rep said it could take up to 14 days to receive the new regulator but that she'd try to get them to "step on it." Two days later, the FedEx truck left me a present. I have an...

Ding! Ding! Ding! I think we may have a winner! I finally did call Weber customer service, as suggested. It was nice to see that they live up to their reputation--they sincerely want to help and know their stuff. As it turns out, everyone here has been giving good advice; the woman I talked...

Thanks everyone for the thoughtful replies! Here's where we are so far... When I cleaned the burner before, I just used a wire brush over the holes. This morning, however, I took the burner off again and went over each hole very well with a paper clip that was just the right size. I have to...

Hey folks! I'm trying to solve a problem with my Q220 and trying to separate fact from fiction in the process. I hope you can help. I like to use my Weber Performer for longer grills but I love to use the Q for fish and other quick stuff. My Q220 is several years old but in excellent shape. I...

Can't say that Kroger tops my list of meat vendors, but I just happened to notice something interesting about our local store tonight. As recently as a couple weeks ago, every piece of pork that particular Kroger sold was enhanced. Tonight, I noticed that unless it was specifically tagged...

I've made 1/2 chickens a few times, using Gary Wiviott's methods. I've done them both w/full water pan and w/o water pan. I don't think I'd use the water pan again. You get a much crispier skin with no pan at all. With this method, the chicken is done in about an hour or so. Blasphemy though...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know nothing about Wiviott. I've never cooked fall-off-the-bone ribs that were also too greasy. Does this method involve foil? </div></BLOCKQUOTE> Heaven's, no! He'd...

I also had a disappointing experience w/grocery ribs this weekend. I'm following Wiviott's dinner lessons and took my first shot at dinner #4 (spare ribs). The ribs came out as you describe yours. They not only seemed fatty, they were completely fall off the bone tender as if they had been...

No tales of culinary derring-do to report from this newbie--just a couple of chickens. BUT try to remember what it was like the very first time you pulled something out of the smoker and heard everyone ooh and ahh. That was MY weekend! - Keith "Don't call me Cherry" P.S. The chickens just...

Finally, finally did my first cook today. Big success. Threw a cheap oven thermometer on the top grid for the fun of it. Use Wiviott's method to start and was rock steady at 250 degrees. I wonder how much wrong crap I would have in my head right now if I had only the advice of "expert" books...

Folks-- The information/enlightentment here is terrific, including the book recommendations. I'm learning a lot. Nice thing is, it's Saturday which means today I finally start cooking and stop reading! Here's another gem I found--- from Backyard BBQ: The Art of Smokology by Richard W...

Par for the course that I would make my first beginner's mistake before I've even fired the d@mn thing up!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joel Kiess: Smoke And Spice was my first BBQ cookbook and got me into this thing of ours and Raichlen deserves respect but, hey, who you gonna trust...

Done! We live in New Albany, a suburb of Columbus. (Not Georgia--the real Columbus in Ohio!)

I mentioned earlier that I'm in that sad limbo state between taking delivery on my first WSM and my first cook. So in my idle moments... One thing that made me question getting the unit were passages like these: ...from Smoke and Spice: "It [a water smoker] adds considerable moistness to...

That's why I love this site! I was so dazzled by the half-price thingy I grabbed them and ran. Yes, I see now that you are right--Kroger has lovingly enhanced the ribs by 12% with a solution of water, salt, and sodium phosphates. Yummy. I'll adjust accordingly. FWIW, we have a superb meat...

I assembled my new WSM yesterday and placed it beside my Performer. Now all I need is Saturday. I also ordered a Maverick ET-73 and some eyelets. I got the WSM from Amazon (clicking through from this site--hope it made a few pennies on the deal). I have to say that more than anything else...