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I saw a pack of 4 individual beef short ribs at the supermarket (marked down, since they were a day away from going out of date), and couldn't resist buying them. I looked on here for suggestions on time and temperature, and I used a rub I'd previously used on brisket, smoking them on my...

So, after giving up on finding a decent SS Performer in my area, I happened to stumble upon this one last week while I was looking for something else. It's green, and came with the wire charcoal baskets and Weber Style vegetable basket. The grates weren't usable (the charcoal grate was...

So, I was asked to cook something for my friend's 40th birthday party, and I went with brisket. I picked the biggest one at the Walmart Supercenter I could find, and went to work (after trimming, it was probably about 9 pounds). Injected with beef broth, coated with yellow mustard, and then...

So, I fired up my Weber 22.5" OTG grill today, and cooked up a London Broil and a thick cut NY strip steak. The London Broil steak was marinated in Stubbs marinade, while the NY strip steak was painted with a thin layer of mustard, then dusted with Weber's steak and chop seasoning and paprika...

I'm looking to modify a Genesis silver frame to fit my 22.5 OTG and 22.5 WSM (it's too narrow right now), and I'm unsure how close the frame rails get to the bowl of a production Performer. Can anyone tell me the inner dimension between the front and back frame rails?

So, I've got a couple of cooks to post here. The chicken breasts were cooked last week for my mom, sister, and I. The 45 minute travel time to my mom's house didn't do the chicken any favors, but it was still good. The tri-tips were cooked for my father's birthday, and they handled the trip...

Here's my latest brisket (it was about 6 pounds before trimming), seasoned differently than I normally do it. The reason I changed things up is my father is a type 2 diabetic, so I needed a rub with less sugar. So, after I injected it with stock (I accidentally used chicken stock instead of...

So, I found another tri-tip (it's relatively rare in my area), and decided to do it up. I used a modified version of the rub I used last time (with less cayenne pepper), and cooked it to 145 degrees this time, and it turned out great. I'm hoping that I can continue to find this cut of meat in...

So, a couple of days ago, I picked up a USDA Choice Eye of Round roast, and thought it would be a great candidate for making shredded beef (my first time doing so), so I fired up my WSM after I got home from work yesterday. Just put on the smoker. After a few hours. After it's been taken...

So, this is a cook I did after getting home from work early. It wasn't too much, just a couple of boneless skinless chicken breasts, and a well trimmed 1.85lb brisket flat (no fat cap). Except for saucing the chicken and brisket a little late (I didn't give the BBQ sauce enough time to set...

So, today I decided to attempt my first Tri-Tip on my 22.5" OTG. The rub ended up a little spicier than I care for, and the meat ended up a little rarer than I care for (I cooked it indirect to 135 internal, then a few minutes direct over the coals), but it was still a decent meal. Next time...

I offered to cook a couple of brisket flats for a friend's party today (she's turning 40), and I was planning on making 10-12 pounds. So, I'm not off to a good start, since the briskets hit the WSM about 45 minutes late, and were much bigger than what I asked for. I asked for 2 6 pound flats...

So, for the first smoke on my new 22.5" WSM, I decided on a bacon wrapped meatloaf (partially to help season the WSM, and because I really like bacon and meatloaf). This post is mid-progress, so I'll be updating after it's finished. WSM started, waiting for it to get to temp. Not there yet...

So, I just placed my order for a 22.5" WSM (through Amazon, using the link from TVWBB). Now, I've only put in $80.77 of my own money, with the rest of the cost coming from gift cards from family/friends, as well as those generated by Bing points. Now, my plan is to run it stock for a while...

So, I just made up some spare ribs Wednesday, and I tried a few things differently from my previous attempt. For the first time, I trimmed the ribs St Louis style, I applied yellow mustard to help the rub stick to the ribs better, and I used Stubbs barbecue sauce instead of the Jack Daniels...

So, I cooked my first brisket today, as part of a "competition" against my roommate, his brisket recipe, and his crock pot slow cooker. Mine was cooked on my 22.5" OTG with Kingsford Hickory briquettes and applewood chips. It came out a little dry overall, but had a great flavor. On the...

After my second rack of baby back ribs, I've started wondering if I've been checking the ribs too often. The first rack of ribs I did, I checked them every 20 minutes, and at the end, my ribs had no bark, and almost no pullback. The rack of ribs I did tonight, I checked every half hour, and...

I'm wondering if anyone's ever ordered a replacement bowl part # WEB3069 from Weber (I'm not talking about a warranty replacement), and if so, do you remember how much they charge? Was it a hassle? The reason I'm asking is, I bought an older Weber 22.5" grill on craigslist, and the bowl has...

Well, I put my Weber OTG to work for the first time (I'm a barbecuing newbie), and did a rack of baby back ribs. I ended up cooking them at a hotter temperature than I planned, but I thought they turned out great. Here are some pics I snapped towards the end of the process (I forgot to grab my...