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Take a look at some of the designs for egg-tables at www.nakedwhiz.com. It should be pretty easy to adapt a design for a kettle.

Sam's is made by RO but with a bigger mold, same as their hardwood briqs. RO also makes the briquettes sold under the Ace Hardware logo, so basically the same as the regular RO briqs. I've noticed that all the RO briqs burn with a much nicer smell than the Kingsford product. Lots of restaurant...

Right the airleaks are an issue but nothing a few mods can't fix. I've got the old Kettle-Mate tables on my One-Touch and they attach under the bowl with l-brackets under the rolled edge of the bowl. It wouldn't be hard to rig up something like that on this new table. I love my Kettle-Mate...

Does anybody have one of these yet? http://www.amazon.com/exec/obi...N/B000WEPHKM/tvwb-20

You could call Weber Customer Service and order part #98051 which is the molded lid damper handle included on the Weber Performer. I can't imagine that it would be too expensive unless you wanted one for every tab.

I've been using these lately: http://www.diamondbrands.com/pages/fire_starters/9.php Just one lasts a long time, more economical than the Weber cubes.

Hmmm, I really don't knowl. I'll send him an email and ask him. By the way, where did you relocate to in the UK?

Barbecue Beads work great, they are usually sold under the Weber name in the UK and are similar to Kingsford.

I've been thinking the same thing, I've cooked with the BDS and have a similarly designed deal I built myself. My only gripe is the plugs used for temperature control, you can lose them, step on them, I've been using ball valves on mine and it works great. The Magnum design has an other plus I...

You can still get the old Kettlemate side-tables at this site: http://www.barbecue-store.com/tables.htm I have them on mine and they are the best investment I have made in a kettle. What I like best is that they attach in a way, underneath the lip of the bowl, that they do not affect air-flow...

I believe Jamesstew's concern was that since the food would be closer to the flame it would need to be turned more to cook on a WSM. Really though if your just using the top grate you should be fine. I find that chicken really tastes great when the fat vaporizes on the coals and flavors the...

This weekend at -18 was definately one of the coldest. Brisket and ribs turned out great. Has anyone noticed that long-stemmed lighters don't want to work in the cold?

Methinks the belly meat would cook faster than that right next to the bone. I've noticed this with spareribs with the brisket and rib tips not removed. You could trim them to make St Louis style ribs or you could place a ziplock bag of ice on the portion with the belly meat for half an hour...

You can also buy a cheap but very effective propane burner similar to the ones turkey fryers use. Use that with a Weber chimney and get a nice table and you have all the functions of a Performer but the portability of the One-Touch Gold.

Besides the medium-low cooking temps and closed cookers many of the contestants were slathering on meat tenderizer. I never thought about doing this with certified-angus beef before, it's usually well enough marbled.

I've gotten the temp drop many times and it is a good thing. It means that you are entering the phase where the collagen breaks down and makes really tender barbecue. If you don't foil it could last several hours but it is worth it in the end, once the conversion has taken place your temps will...

Methinks I saw the same show on Food Network, the contest was in Arkansas and there were many huge grill made from steel pipe. I will cook ribeys at a lower temp than I will strip steaks, filets and T-Bones due to the extra fat. If you are curious I'd cook one steak right above one of your...

I was wondering if anyone has tried this or a similar technique. This weekend I smoked a brisket which ended up being quite tough, I usually will start testing the tenderness around 180 degrees and always end up with a great product. This particular evening I had to leave the house unexpectedly...

If you get a full packer brisket that's USDA choice or Angus beef, keep your temps at or below 235, foil it after 185 degrees or when you can easily slide a fork into it and pull it back out, leave it in foil for an hour with a little low-sodium beef broth (optional) you will have a brisket that...

You could get the Whalen King Kettle and the WSM for about the same price as just the Ranch Kettle.