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So the consensus is...maybe? Follow-up question: Since the grill I'm using has three North-South burners, which burner(s) are recommended for a rotisserie pork roast? Or, should I just smoke it?

Great!! I knew I could rely on TVWBB to get me out of this quandary(y)(y).

Back in the day I had a Weber Genesis 1100 (the red Home Depot special). Over 20 years I cooked literally thousands of meals on that grill with great success. The three burners ran side-to-side, which allowed for great indirect cooking using a rotisserie. Eventually, I replaced that grill...

I had the 1100, which I think was the Home Depot version of the 1000. Came with cast iron grates and a red lid. It was a tremendous grill. I used it literally hundreds of times a year for basically 20 years. Replace the burner once, the grates once and flavorizer bars maybe twice. The best...

My iGrill 2 Saga: https://tvwbb.com/threads/igrill-2-probe-project-mini-review.87518/ I called Weber to ask a few questions about the iGrill product line. The 4 devices seem intended for different purposes. My understanding, which is not necessarily comprehensive, is: iGrill Mini = 1 probe...

For well over a decade I've smoked without using a probe thermometer. Things always worked out, but it was usually difficult to predict when meat would be done. I thought getting a probe thermometer might help, so I cut a slot in the WSM rim as described in TVWB "modifications" article. This...

Guys, Thanks for the assist. The fish just went on the fire. I decided to go with 3 small chunks alder, 2 cherry and one apple. Smaller chunks than I usually would use. The fish came out of the 'fridge looking great after I washed it, and dried beautifully. Temps are all over the map...

I have tried this recipe/procedure now three times, following the directions pretty much the same way each time. One time the product was outstanding, another time only average, and one time a little less than average. I pretty much set-it-and-forget-it until time to check the ribs, and...

Because my meat consumption has gone thru the roof since getting my WSM, I thought I would try some fish. The salmon recipe on this site looked good, so that is the plan. Due to circumstances beyond my control, I couldn't follow the recipe exactly, I'm wondering if I need to adjust the...

Looks like this will be another outstanding product from Weber once the few noted kinks are worked out. I would assume since they asked for Chris A.'s opinion, they are well aware of the TVWB following and will take advantage of the best test marketing opportunity any company could ever hope...

Believe it or not, I've actually been to the Datl-Do-It pepper farm in St. Augustine, FL. The have some interesting stuff, but I found the Devil Drops, well, mild. Okay, maybe not mild but certainly not hot. I'm growing some Habaneros in the yard, but they normally have an off flavor due I...

I've tried Dave's Insanity Sauce, and it is hot (not, really, insanely hot) but otherwise not much flavor value-added, IMO. I got some Habanero Tabasco today, which has pepper and fruit undertones, with fair heat, but I'm looking for HOT!! Anyone have suggestions? I need to whip up a batch...

I've owned this or a very similar offset for several years and have always had extreme difficulty getting decent food out of it in spite of trying the suggested modifications. After getting my WSM, I doubt I will ever use it again; I might even pay someone $30 to take it away. BTW, I spent...

Yes, I think the offset design is probably intended for very large cookers and tons of food. I don't know why they bother making smaller ones-they just don't work. Since I cook for one or two, or sometimes maybe 8 people, I'm thinking I should have purchased a WSM in the first place. Chris

Wow! You guys have some serious options there. I used the Bernzomatic today, and was fairly pleased. The child-proof thing was a pain, but when I got past that, it cranked out a great flame and did the job with ease. The only problem was the flame was invisible, so hard to know if it is lit...

Hi John, I was thinking of using the old beast for the same purpose, but I would like to have the space back on my small patio, so I'm trying to find a willing victim to take this off my hands for little to no investment. Took some pictures today, and when I learn how to host them someplace...

I don't know about you guys, but one of the most infuriating things about outdoor cooking has to be the very, very poorly built lighters many of us use to start the fire. I can't tell you how many of these "refillable" lighters I've purchased, most of them in the $4-$8 price range; a few a bit...

Brian, Thanks for the great pictures of your modifications. These should be very helpful for the tortured souls who choose to continue fighting their Char-broil offset beasts. I had lowered the stack, and didn't notice much difference. I didn't have a way to make the heat deflector you...

I was using a relatively el-cheapo Char-Broil offset smoker; I want to say I paid maybe $175 for it several years ago. What a waste of money. Has produced edible food perhaps 30% of the time. Last night's cook was a disaster. Hours and hours trying to get close to proper temp, 30 lbs. of...

The sun is going down, the wind has diminished, and my temp is going up; fuel consumption a bit reduced, but still seems outrageous for what I'm trying to do. I know they say 9lbs. will more than do the job w/the WSM, and I'm 3X that amount on this cook. Feedback welcome! Chris