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I have a 4lb belly smoking at 180F in the WSM and the probe is reading in at 100 after only 45 minutes. Is that normal? I'm going to be done in less than 2hrs at this rate and most folks smoke for 4 or even 5 hours. Should be worried that I will hit 145 in less than 2hrs total?

Looking for some last tips before I go ahead a screw up a slab of pork belly. A few questions...... What should I look for with regards to the belly? A good amount of lean meat throughout, uniformity in thickness etc. Basically when you folks go buy a belly what do you look for? Since this is...

Its a Hobart 1612 and I paid very little for it. Its used but slices real nice. Its a bit of a tank thou at approximately 100 pounds in weight and has a 12 inch blade. I'm basically going to use it to slice paper thin prosciutto,salami etc and definitely home made bacon, BBQ brisket and roasts...

I was thinking about doing the grommet hole thing for my ET 732 instead of putting the bbq probe thru the vent. It works thru the vent but it's a bit of a pain to take the probe out everytime you open the lid. The only concern I have with the bbq probe being near the grates is the drippings...

Old man winter was being nasty with major gusts of wind....and then I wake up to this!!! I normally had it tied up to the fence but I used the straps for the xmas tree in the trunk. Never again will I let old man winter or mother nature knock my baby on her arse again!! Lesson learned.

Purchased two pork shoulders @ $0.79/ lb.... I thougth it was a great deal. Now I have read that for pulled pork, the butt (bone in) is the best part of the shoulder to use. I have two shoulders but I have no idea if they are picnics or the butts (or maybe one of each) because the label just...

I have a terrible set of Henckles steak knives that are more adequate for cutting branches off a tree than our steak because they are so serrated. They tear and rip our steaks apart so they need to go. I have a few Global knives and I really like them a lot and I did see that they have steak...

Don't get me wrong. I love Weber products and I know for a fact that they make quality products. However, I do think they dropped the baLl when it came to making the charcoal grates. First the gaps on the ends where charcoal falls through, and secondly the quick rusting and now (at least mine)...

Do you use the char baskets or a chimney to light your coals? Or both for different reasons? I'm new to the performer world so your comments would be very appreciated.

I just recently added a Performer to my Weber family and I wanted to celebrate the first cook with some delicious 100% grass fed (and finished) ribeyes that a local farm raises out in the Niagara region. I have had them a few times before and they have been fantastic everytime. My question is...

I've been getting a severe case of Performeritis lately. I love my OTG but I think about how great it would be to have a side table and never use a chimney starter again. Heck maybe a performer would even get my wife out there grilling too. (yeah right) My question: is it really worth it to...

When checking for temp on meats while grilling, do you take the meat off the grill to check the temp or do it while on the grill. I found that the temp was way overly exaggerated while the meat was on the grill comapared to when I checked it while off the grill and on a plate. Any thoughts? I...

Pretty cool....anyone use it. http://itunes.apple.com/us/app...ill/id400796680?mt=8 Sorry if this is posted already.

I have a OTG lid that has the paint chipping off where the damper slides open and closes. It's less than 2 years old so I wanted to have it replaced. What will I need to give to the Weber CSR in order to have it replaced? I never registered the product and don't have a serial number or receipt...

Folks, I have a DU WSM and was thinking of making a few upgrades to bring it up to date. I was thinking of buying the new WSM door and knob and replacing the old tin door. Also, I wanted to add the same temperature gauge on the new ones and just drill it into my WSM. Does anyone have any advise...

I just order the thermometer for my 22.5 OTR (same as the performer) and would like to know where on the hood should I hard mount it? I know some folks just pop it in the vents but I'd rather have access to the vents all the time. Any comments would be greatly appreciated.