Search results

Which wheels do you recommend?

Lol yea I have a Performer, 22.5" WSM , 14.5" WSM, E-310 and now this new addition :)

So was working on cleaning up my E310 (2010) and noticed that the cookbox was pretty much eaten away and sadly noticed a fist sized whole on one of the side. Weber support is aboslutely awesome and they are promptly sending me a new cookbox. At the same time though I noticed that the frame is...

Yes I checked with Weber, they want quite a bit of money for the frame and walls, think it was roughly 200 or so.. While working with them i noticed my cookbox was completely corroded, i tapped on it a bit and my whole hand went through :/ Luckily the grill is only 5 years old, weber is sending...

Hi guys, Im trying to find a source for the frame to my Genesis E310, its about 5 years old and pretty rusted through. By frame I mean the actual cart where the firebox sits on. Anyone know of any sources for this? Thanks!

So far Ive done 2 cooks on my 14.5. Both cooks were quick cooks at about 300 degrees for chicken. One was with lump and the other with briquettes. I had intended to do some pork butt on the 14.5 but im not quite sure it will go the distance on a 12-15 hr cook. The ash buildup on my first cook...

Santa seems to have decided that i need to do smaller cooks! and brought me a 14.5" WSM! So here she is the big momma 22.5 along its mini offspring a 14.5...and a little labrador to boot :) lol I added wheels, though seriously doubt its necessary, but thought it deserved em! Plus you never...

Little late on the update...but the end result was a roughly 15 hour cook. All 4 butts were cooked to perfection! I really think that having the clay saucer in there evens out the cooking temps across the top and bottom grates. I saw fluctuation between both temps being even to a roughly 10-12...

Just took a look now approx. 4 hours after starting and the temps are even at both the top and bottom grate at 237. Im guessing that has to do with the clay saucer thats in there...will update and post up new pics in the morning

Looks like I was worried about nothing....after about an hour and a half the top and bottom temps settled in at 235 top and 229 bottom. Just for logging sake...im using 1.5 bags of stubbs with a foiled empty water pan and a clay saucer in foiled over inside it.

So decided on making 4 pork butts for our family's Christmas Eve dinner on our 22." WSM Quick question popped up...I can only fit 2 on each grate. So I have the 2 heaviest butts on top and the 2 smaller ones on the lower grate. I setup 2 mavericks and noticed I have about a 30 degree difference...