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I wanted to add to my thoughts on why I think customer service has been outsourced. During my warranty claim I had exchanged several emails with Weber CS. Having a few warranty claims over the years I always found the CS reps to be very knowledgeable about the products. In this instance I did...

After contacting them about the color difference they now tell me that Brick Red is discontinued. They had never mentioned that before, they had just insisted that I had an Espresso Brown grill. The new lid also has a chip on the back. I am going to ask them for a set of matching doors, although...

The replacement lid arrived today, and sure enough, the espresso brown they insisted I have isn't the same as the Brick Red that I insisted I have. I'm going to contact them again and send the pic BFletcher provided in this post (Thanks!) of the 2013 models and the Brick Red code. Hopefully that...

I'll check.

Neighbors yard sale, got this non-gas assist Performer. New grate, about 3 hours of elbow grease and it comes in at 100 bucks. I don't know how old it is, but it was lightly used and cleaned up well. Part of my wants to to try and flip it.

Well, at the risk of making a profiling judgment, in the course of this claim every contact was with a different person. 5 emails 5 different people with foreign names. In the past I called a number for Weber and spoke directly with a customer service rep that always seemed very knowledgeable...

So Weber has switched to an outsourced customer service overseas. I have a warranty claim on my 2012 purchased Genesis 310 and they are insisting that my brick red grill lid is actually espresso brown based on the serial number. I'm insisting that it's red. Not a fire engine red, but...

I have a question on the vent plugs. You posted that you used the 3/4 inch plugs form Depot. I bought both the 3/4 and 1/2 pugs from there and both were too big to fit. My question is how much force did you use to get them in? Do they simply pop in or do you hammer then or something? Thanks

I stopped in Home Depot yesterday to pick up some paint supplies and walked by grill section as I always do when I almost passed out. They had 3 new in the box Q2000 clearance out for 58.03. Needless to say I bought one on the spot and even picked one up for a buddy of mine. In retrospect, I...

The tenderness is starting to work its way down the flat from the high end over the point to the mid point of the flat. The low end is still 15 degrees cooler and not as probe tender. 10-1/2hrs in.

This process is interesting. So many people talk about 12+ hour brisket cooks and then you watch some of the bbq shows and these guys turn them out in 8hours. I know people like Miron Mixon do high heat to get those times, but some of them say they are doing 225-250 and get them done in that...

Thanks for the good wishes! Have a great 4th!

At hour 10 right now, cooker temps holding steady still. The beef is holding the same temps except for a part near the thin end of the flat is actually 175. Not sure why that part is so far behind. I took it out of the foil and letting it go for a bit longer. The butts are still in the stall...

I will try my best to ignore the temps, that is what everyone says. However, it is difficult to discount all the years of cooking to temp, I worry it will suddenly dry up like an old pork chop!

Hour 8 and its went up 2 degrees to 196. seems to be getting more tender. cooker temp dropped to 240 but I stoked the coals a little bit to bring it up to where it was. Still plenty of coal in the chamber. I will check again at the 8hr 45min mark.

I foiled at hour 5 when temps in the point were in the low 160's, flat was in the low 150's. I just now pulled off the foil to do a temp check at hour 7 and the temps were in around 194 in all areas. However, the probe did not go in as easy as I was hoping, especially in the flat, for that...

It is 1:30am and I am about 3 hours into my cook. I trimmed a 13 pounder and injected it with beef broth, soy and Worchester sauce then rubbed it up. Cooking at about 275 according to the WSM temp gauge. Hoping to get this done sometime mid to late morning. I have only done one brisket...