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Tom, I'm guessing you've never had food poisoning from meat before. TRUST ME..you don't want it and it's not worth the risk. Many cooks say "your nose knows". Follow your instincts...if it smells bad and you have even a small doubt...toss em and go buy fresh. You don't want yourself or the...

Yep my local HD has a place for them empty on the ground, a price tag/sticker with SKU all ready to go but no product. The HD guy said they are on order...didn't know when delivery was supposed to be though.

Made this last night and love it. Thank you Keri for a wonderful recipe. You are quickly becoming my hero after this recipe and the foodsaver tip (1 for Mom and 1 for me). Can I take a peek into your recipe book?

Jim, YOu mentioned the weber thermo being off. I thought it was just me and kept scratching my head because mine did the same. In fact I put a 2nd digi therm on the grate to verify what I was looking at. The grate temps were much higher than the weber lid thermo temp. I wonder if that is...

As best I can tell the difference between the grate and weber's thermo is approx. 14-16 degrees. At the start of the cook it was more in the 20-25 range but seemed to settle in around the 14-16 range.

Yes mine has moisture in there and has since I got it too. I have cooked 4-5 times and it keeps coming back. Gets worse during cooks. Thinking that a new thermo will be a necessary mod. We just need someone to make one that fits in nice looking silver holder weber has the current on sitting...

Gary, I'd lock it down with a chain and lock if possible. Those can be cut though. The bad guys know fake cams and stuff...that won't be as much as a deterrent as a big arse chain and lock. Maybe get one of those vehicle steering wheel locks and figure a way to get it on the lid? If...

Hi Dan...where in CO do you live? Doesn't look like the big city. I lived in Durango for 3 years and miss it badly. A beautiful town with wonderful people.

no other brother can deny!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay M: I just changed my background to this pic for a while. Anyone have any other weber backgrounds for their screen...

Van, What is the dry spice you use or are talking about here. I see in your previous post you contemplated doing the dry rub/spice before marinating and I see your previous ingredients list but wanted to ask to make sure. What is the dry rub or spice you put on first? TY! Jeff

Mine arrived and all is as advertised! Canisters too. Thx again Keri! Jeff

Mine is due for delivery tomorrow so I'll let you know!

Thank you for the heads up Keri...I got one for my Mom for Xmas and had to get one for myself too!

I've read through the past posts about a wok but still have a question I'd like to pose. I want to get a Wok and I don't know whether to get a weber kettle wok or one for inside. I had never considered a kettle wok till I read about that accessory on this site. What are the pros and cons of...

Question from one of those new cooks: Where do you do the test exactly? in the side of the meat, on top, all over, a certain area?

Dave, how exactly do you foil it. I'm assuming with heavy foil. Do you wrap it loosely and/or build a tent to let the air still get around the meat or do you wrap it tightly. If tightly, how many layers of foil? TYIA!

Ha we posted at the same time and yes you would be lucky to have a buddy as cool as you! heheheh

Your buddy is lucky to have such a great friend. Kudos!

Claire, I think I understand the question and yes, the second probe can be used as either a food probe or grate/grill probe. You could run one probe on the grate and one in the food or both in food.(while I don't have that specific model..i have a single prob maverick), I believe you can set...