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Hello everyone. I'm sure there is a post here somewhere about this topic, but I can't find it. I've started finding older, used Weber gas grills on FB, CL, etc and cleaning and repairing them for re-sale. Many are free, some I pay up to about $40 for. I then power wash them and put in new...

Part of the reason I went with it was because I have a 26” Weber kettle and there is no Rotisserie ring option that was reasonably priced. Also, the portability would allow me to bring it to our vacation home easily. Going to try another chicken tonight with some adjustments (raise the fire a...

Got one of these. Like the idea of it as it can be used with any grill. Just getting started with it, but since you have to use with the grill cover off, it burns through charcoal quickly. Anyone have one? If yes, any tips? If no, general thoughts? Thanks!

Sorry not a Weber branded item. Just got one of these. Anyone else have one? Would love to hear your thoughts and comments. Started a Facebook group for more discussion if you're interested: https://www.facebook.com/groups/1628752483858969/

Two questions: 1. Are there any lower cost options to the Weber rotisserie for 22.5" kettle grill? Would love to get it, but my performer is at our vacation home and only gets limited use. $150 is too much for the amount I would use it at this location. 2. Are there ANY rotisserie options...

If anyone has made linguica or presunto in the WSM and has a recipe, please share!

We recently moved to a predominately Portuguese neighborhood in eastern MA. The neighbor behind our house had what we thought was a cinder block shed with a small chimney. In the middle of January, we saw smoke coming out of the chimney quite often. We thought she was possibly providing heat...

Thanks to all for the info!

"EZ" is stamped on the top vent...

OK. Think I fixed the pics now...

Need everyone's help with this one. A friend found this unit in the backyard of a house they are moving into. Definitely a Performer. Personally, I've never seen one like this/this old. The propane tank is a strange size. The charcoal baskets inside are all wire. They look like they are...

Can't imagine that the meat doesn't dry out....

Smoke day has (luckily) coincided with my neighbor's 40th B-day party. His wife has asked my wife and I to help cater the shin-dig and she made a special request for my brisket! Well, it's really Jamie Purviance's brisket...I follow his recipe from "Weber's Way to Grill". Two packer briskets...

I was flipping through my copy of Charcuterie to find the next cured meat project that I wanted to tackle and came across this simple recipe. The book leaves the choice of vegetables, spices and other flavorings to the reader. I went with what we had at the time which was: -Zuccini, sliced...

I'm reviving this topic again as we've stopped using our small chest freezer recently so I think I'll convert into a curing chamber. If anyone has converted a chest freezer before, I'd love to hear about it. By the way, my pancetta was OK....salty. Some real cured coppa, salami, etc is next!

I've made myself many a pulled pork omelet the day after smoking at butt.....

Yes. We planned for 200 but only sold about 70. We had less leftover than it sounds as we started making the sandwiches bigger as the day was coming to an end. Every event is different I'm sure. This was an Oktoberfest in New England with many other food booths to choose from. I'm thinking...

All went well. The first 8 butts I spoke about earlier took a full 15-16 hours to complete, but came out great. While at the Oktoberfest I fired up the WSM and cooked two more to generate some smoke and aroma (our sales technique). Sales were OK. I can say that we did better than break...

Anyone ever cook this many (or more) in a WSM before? Any feeback?

Making pulled pork for a local Oktoberfest this weekend. We're expecting to serve 200, so we've purchased and prepped 10 butts. At 5:30am this morning, I squeezed 8 of them into my 22.5" WSM. It was tight, but I did my best to ensure air flow in and around each butt. At last check (11am) we...