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Thanks so much!

I have never made those beans, but I'm dying to! Do you have a recipe you follow?

I absolutely love mine. It's a lot of fun and when company comes over they love to stand around assisting. Do you need it, nope. But, it's a blast.

Thanks! Doing it this weekend!

Do you flip the butts often? I usually never do when running the terra cotta plate.

Thanks guys! I appreciate your time.

I used to have one and after two years it crapped out. I see you are in St. Louis, did you buy it from their factory/store? I went right in and bought mine. Was temped to go back in and give it back when it died. But, went w something else. That said, how have you closed off the remaining vents...

I've done a search on here and the question is asked from time to time, but the replies seem to get off course quick and don't directly address it. Does anyone smoke with no water pan, no terra cotta plate, no nothing? Chicken seems to be a popular one to do, but ive also read the dripping from...

***sold***

No, this was the replacement sent by Weber. It has the exact same fit as the first one, so it's clearly my kettle creating the problem.

Still available.

Made these last Friday. Really, really good. Adding this to the save file. Thanks!

item has been sold on ebay

Hey John, going to give this a try! How much chicken do you have?

I have read this a few places. Customer service had me measure mine and said it was the correct size. If the replacement doesn't fit this is going back. Im livid. This was purchased to do Xmas dinner pork loin tomorrow and as of right now this is a big POS. Would a rotisserie purchased in 12/17...

I just bought one, with a sticker date of 5/17 and the fit is horrible! I contacted customer service and the level one tech support suggested it was, possibly not authentic (it is), possible a used return (it isn't), and finally agreed to send another after an email of my receipt. The fit on...

I just bought one with the baking sheet for the top. We are blown away with the results. I've read the baking sheet takes it to the next level.

Made these Friday and they were outstanding. My only issue was it seemed like there was too much bath and the meat (3.25lbs) was drenched. Juice poured out of the tacos. Next time I'll drain a bit before I shred it. Other than that, top shelf. This is going in the rotation.

I used to live in soulard and bought that sauce quite a few times.

I don't have one myself, but ive been researching them. This article here seems informative about a few tricks they have used: http://slice.seriouseats.com/archives/2012/06/pizza-lab-in-which-we-get-the-kettlepizza-insert-working-and-meet-its-maker.html?ref=title