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Oh great. I will have to upgrade!!

Do you have the part number for the black handles?

Dave, I think you missed the second sentence of my first paragraph, and in my short answer I used "I think" not I promise or I guarantee.

I have always used K in the blue bag, and I feel it adds a weird taste to whatever I cook. Maybe I'm doing something wrong as I would still consider myself a newbie when it comes to cooking low and slow. I had a good friend and his wife over in December, and wanted to WOW them, so I picked up...

Hey neighbor, Sucks to hear about the ribs, we can't always be perfect... Were are the pics of that prime rib? I really want to do one.

MMM Walleye ANOTHER white meat... The wifey: Our little one: And the tuff guy:

You could always use thier gasser to burn the crud off your WSM grates. Thats the only good use I can think of for a gas grill. LOL!!!

I buy pre made patties (different grind on the meat) at my local butcher shop. Sea salt, Fresh cracked pepper, and light garlic powder. Season the patties, lite the coals, and always pull them before I think there done. Eat as quick as you can when they come off the grill. IMO burgers loose...

I'll be using water for the first time this week. I have a feeling that will solve a few things.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris W.: It does boil off; when I take the foil off there is little to no water left in the pan. Unless aliens are beaming it up, I figure it's...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris W.: I haven't used a clay pot for awhile, but when I did use it, I foiled it. When I was done and it was cooled, I just took the foil off and...

I have been using a pizza stone instead of the clay pot because I can not find one during the winter months. I feel that using the pizza stone is not that great. It seems that the drippings tend to burn on stone and I feel it adds a negative taste to my Q. I also notice a blackish puddles on the...

When setting up the WSM. 1. Do you use the "minion method" or do you start with all the charcoal fully lit charcoal? 2. Do you use wood chunks or chips? 3. How much wood do you use for one cook? 4. During that one cook. How do you use the wood, just at first, at least half the cook or the...

Kent, I vote NO on the pizza stone. I've used it and a couple of times, and I think that the drippings burn on it, and taints the Q.

Harry, Do you use the factory Weber water pan? Do you use water in the pan? P.S. Thank You for doing the Q&A session. Dennis

http://cgi.ebay.com/Weber-Char...?hash=item5ad434cd76

Maybe??? Weber p/n 307440

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: Do you use the Cavender's Greek Seasoning? Great stuff! Pat </div></BLOCKQUOTE> I just get McCormick, easy to find.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Thanks for the input guy's, I went ahead and done them on the grill as usual: EOO, K salt, Cracked Pepper and Smoked Paprika. Seared em and...

Would there be a reason to not use them?