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I've tried starting with just a handful of coals, gives a slow start but eventually runs away. At 225 the flame boss shuts off, but the temp keeps rising. The flame boss holds one vent open and doesn't have a flapper, so when the fan shuts off I've got one bottom vent open. Haven't tried...

As the title says, upgraded in size primarily to avoid having to get creative in fitting what I want on the smoker. Having a very hard time keeping the temp from getting away from me though. Working with a terra cotta disc replacing the water pan. Right from the start, can't get anywhere near...

Forgot to report back with an update - I'm up & running now, with a little fine tuning needed when I've got the time & inclination. Decided to pursue the whole manifold conversion, and unfortunately the Genesis II is so new the appropriate manifold isn't out there for the 335. Perhaps I should...

Swapped out the regulator, still running too hot. Guess the next step is calling grill-repair for correct orifices? Looks like they'll drill for me if I supply the BTU target. Should I consider the whole manifold, would that give more control for low & medium temps? And for the side burner...

I think it makes a difference to let it sink in (don't think I mentioned an hour in the fridge after rinsing the salt off & patting dry), similar to putting rub on a larger cut the night before a smoke. But maybe not worth the time & effort. Thanks. The man wasn't a cook but he loved a good...

Late to the subject. Less experienced than plenty of the previous posts. Underequipped (no working grill at the moment though LMichaels is helping me sort that out). But I'll offer what I cooked Saturday anyway - Costco Prime Ribeyes. Heavily salt, wait 25 min, rinse. Sous vide with a little...

How can I check the output pressure? I've tried searching online for info based on the numbers on it, coming up blank. Logo indicates its from GasOne which looks like a reputable company. Didn't have time today to dig out the front orifices, but I did eyeball the side/simmer burner where its...

Yes, I get a change from way way too much, to way too much. Specifically what the guy told me was "Weber buys these parts from china..the vendors supply variable orifice valves 99 % of the time because they are cheaper to make..but on occasion will supply fixed orifice valves (as long as they...

Got a mess on my hands. Ordered the wrong version (NG), swapped orifices to allow conversion to propane and it runs WAY too hot, flames leaping up 4-5 inches. Ordered the conversion kit on Ebay from someone with impeccable feedback. He tells me I must have fixed valves rather than continuous...

Glad I found this thread (search function can be your Friend!). Just put together the wrong Genesis 335. Intended to buy the LP version (planned location is far from any NG pipe) but somehow screwed it up when I finally hit "BUY" after obsessing about the choice for a month. Didn't notice until...

Looks like the right size, I'll check it out. Thanks!

Don't think I've posted in years but great site, I've fed a lot of people from the good info on the main section and in the comments. Never had a gas grill before, but I'm noticing I never use my kettle due to the time involved nowadays. I'd be better off with gas for weeknights (or a quick...

Not sure who posted it on the grilling forum (though I have personally verified it!) grilled tilapia is excellent - all it needs is salt, pepper, and a little olive oil.

I've seen a discussion on another board about how we tend to refrigerate far more things than we need to or should - for example soy sauce, worcesteshire, peanut butter, yellow mustard. Also listed was BBQ sauce. What do you guys think? Do you refrigerate your BBQ sauce? I use KC Masterpiece...

Got a supply of apple from an apple orchard (sold cheaply as firewood), and free oak from my in -laws' tree. I've got it down to approximately usable size with a miter saw & axe. The bark is pretty thin on the apple, but gets almost an inch thick on the oak. What's your experience with bark on...

Great ideas guy, thanks! Luckily, I've got time to try them out with some frozen leftovers!

My wife wants Mexican themed food for her birthday party - want to make burritos with pulled pork, but thinking I probably shouldn't serve it dry. Any ideas for a sauce?

Thanks, I'll give it a shot!

Used the new stuff for a pair of butts last week, here's my impression - Definitely lights faster, seems to burn hotter. I had to choke off the vents more than usual. Once i got the initial flare-up controlled, seemed to hold proper temp easier than usual. I added half a chimney (unlit) in the...

My mom bought some mahogany chunks for me - she was told they are great for smoking. I don't see them listed on the smoke woods page, and google isn't much help either. Anyone heard of smoking with mahogany? If so, with what? I'm leaning towards chucking it at the moment.