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Hey folks, Just looking to make some southern-style macaroni and cheese to go with my tri-tip or flank steak. Does anyone have a good old southern recipe for macaroni with about 4 kinds of cheese and bread crumbs? Rick

Has anyone tried this on a rotisserie? Other than being a little bit messy with the marinade dripping, I don't see why it wouldn't work. Rick

Thanks Bryan, I e-mailed weber and got a response today. They gave me a customer service number to call and said they would take care of the crossover tube. I need to pull out my owner's manual/parts reference but it looks like the crossover tube is part of the burner assembly. I don't see...

I was cleaning my summit platinum and broke the crossover bar which connects two burners. Has anyone had this happen to them? I don't know if I hit the crossover bar or if it just broke from age. The grill is only 2 years old. I am not real impressed with the quality of the crossover bars...

Thanks to all It sounds like a good companion for my tri-tip which will be a little bit sweet. Sweet and tangy. I like it. I am going for the skin on breast with the bone in.

Sorry Dan, I didn't understand a thing you said. Must be some new type of shorthand but I really didn't see the body of your message. Anyhow, thanks for trying. I appreciate anyone who responds to my questions. Rick

I would like to give this a try. I read the recipe but I am trying to figure out the end result. Sweet, tangy or what? It seems to be real popular, based on the posts in the recipe section. If you have tried this, would it work well with skinless breasts? Would it also go well with a...

I have the summit platinum d4 with the same infrared burner. I am going to use the rotisserie burner this weekend, for the first time. I have, however, experimented with it. I find nothing super accurate with the weber temperature controls. 9 o'clock is wide open but from there you have to...

Thanks Bill, I think you have confirmed my suspicions. I might as well buy another tank for backup.

My step-dad uses one in his 5th wheel trailer. My summit has a very primitive spring loaded scale which is supposed to measure the fuel remaining. I find it to be not to accurate. Have you found an accurate gauge or should I just buy a spare tank? Would rather go with the gauge if I could...

Thanks to all who responded. Sounds like the old digital vs film camera debate. Each has it's purpose. I wish everyone had read my original post. I wasn't asking about comparing the gasser to the wsm. I can afford and probably will buy the wsm and a kettle. I already have the summit...

Amen.

I agree with Bryan. When was the last time you cooked restaurant-style steaks in your oven? When was the last time you added wood chunks to your oven to create a gentle smoky flavor? When was the last time you set up your oven rotisserie to let whole chickens baste in their own juices? I...

Thanks Paul, I am really on the fence about this one. Cost isn't even an issue. Just want to make sure the wsm is something I will use. Currently, about 90% of my meals are cooked in an hour or less. I too can't taste the difference between charcoal and gas but the low and slow method might...

Which grill/cooker would you use for different cuts of meat? I am looking for unbiased input. I know most of you probably already have the wsm. I am considering one but I also have the summit platinum d4. After investing as much as I have, I am not going to discard using the gasser. Other...

After this post, that's what I am going to do. Ordered red oak chips from california and they are going on my summit platinum. Rick

No problem Bryan, I am not offended and I hope I didn't come off that way. At first I was interested in the pizza thing but I quickly lost interest. I can buy a good pizza and a couple glasses of wine or beer for about $40.00. If we go out to a decent place for steak and wine it costs $80-300...

Thanks matt but I already have the summit platinum. I was trying to expand my options between the kettle or wsm, not choose between charcoal and gas. Now my post has turned into a discussion about pizza on the grill! That's okay. I was interested in that too. Rick

So many choices! I can do steak, beer can chicken and rotisserie on the gasser. I can sear at almost 700 degrees. Santa Maria tri-tip needs real red oak chunks, which calls for the one touch kettle. Ribs I can live without, along with the other "southern-style" pork butt, pork shoulder or...

I have the summit platinum d-4 which serves me well for most of my cooking. I am not into the low and slow 4-12 hour cooking events. Mostly steaks, lobster and some ribs once in a while. I do have a genuine interest in santa maria style tri-tip. I cook it on the gasser with great results. I...