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Hello fellow Weber enthusiasts. My wife bought me a 9lb pork butt roast -- as she put it to "keep me busy" this holiday weekend. I have never prepared a PBR and not the biggest BBQ sauce based pulled pork fan. I am looking for ideas, recipes and techniques to prepare this beast. We really...

Hello All and congratulations to the Seahawks for their Super Bowl win. Here is a quick photo essay of my Super Bowl cook. I had to clear 12" of snow to get to my grills, but our neighbors / hosts would not let me in the door without the wings and decided it was a perfect opportunity to try my...

I came across a free N series 22.5" OTS -- avocado green with wood handles, thermo in the handle and lid holder bale. The bowl and lid look decent aside from the usual rust spots at the welds, however the internals are a mess and the ash catcher is pretty beat up. Did I need another 22.5, no...

Hello fellow Weber enthusiasts. It has been a few months since my last post, but just had to share my story. While heading to the driving range last night I spotted on the side of the road the distinctive profile of a Weber charcoal grill hood. After nearly locking up the brakes and doing two...

In my first post in the forum introduction page I noted that I had put the word out to friends and family I was looking for a Smokey Joe for the WSM mini conversion. My buddy called me and told me his dad had a Weber he would let me have. He did not know what size or style. I got the...

Hello All, My name is Greg and I am from South East MI -- about 30 minutes north of Detroit. I stumbled upon this site looking for a DIY alternative to the Weber rotisserie for my OTS, and here I am. Since then I have browsed several of the forums, and look forward to learning more as I go...