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I have a 16" diameter round stone, what's the largest that can fit on a s310's cook surface?

i have stones and screens but havent every tried outdoor pizza making w/ a bbq device. w/ a stone, you have to preheat it for quite a while. would using a pizza screen instead allow for the proper cooking of the pizza so a stone isn't needed?

isn't this called a clod? it's relatively inexpensive... i read this is cut is used for smoked pulled beef... can it just be cubed and skewered for kebabs (grilling) or is it meant for low slow?

I saw the homeeverything.com website hawking the weber s310 stainless gas grill for around 647.99 after their 19% dicount once you put it in the shopping cart. this item isn't something that i got a feel for its price throughout last yr... meaning for ex. through easter, memorial day, labor...

I couldn't tell from the pictures i came across online.

dying to see if i can start running rotisserie, but i want to have a gas powered 22.5" round grill. Looks like all gas powered are square and hundreds of dollars. i have my mountain smoker and a charcoal kettle, would love to get a small gas round and slap on a rotisserie. Is there anything...

Happy 4th, all. I think some of you employ a 16" potbase? Do you include sand? I don't have any size but the 16" and i topped it off with sand. AFter 8 hrs of cooking, (12midnight to 8am morning) the tempe dropped to around 175. It was 185 at 2am and i opened up the bottom vents a bit so it...

Those of you that grill w/ your WSM, does the grill grate give you satisfactory grill marks? I'm impressed by the thickness of the Stainless still rods used but I doubt it gives nice looking marks. If grill marking prospects are better via a Weber Kettle than a WSM, I'll settle for adding a...

texas = brisket carolinas = pulled pork kansas city = ribs memphis? i have questions about ribs and sauces... how does each region do their rib sauces/glazes? molasses is indicative of texas based rib sauce?

was curious, anyone converted their WSM? I personally dont see too much of a need for a gas smoker, maybe a gas grill... but still curious.

hi, i've read some threads about making beans, many of which are about doctoring up canned beens. i'm interested in making bbq beans through a pack of say dried navy beans. my weber bullet will be on order soon, so i've never bbqed before. seems like the consensus is the soak the beans...