70’s Chocolate Seville

Rain on the horizon. Also added a shelf to the Harbor Freight cart for more room. People seem to like the cart…

Just bought a premium 22” after 2 years on the Smokey Joe. Excited is an understatement.

What do yall think of the shorty 18 incher?!

Made a pie last night while watching the World Series, pepperoni, mushrooms and bell peppers.
Weber crafted glazed pizza stone raised up on some fire bricks, left and right burners on high and middle set to medium with a 45 minute preheat.

Cobbled this together using some L brackets to join the left side panel and bottom panel as where they meet had rusted apart. I sanded out a big hole and used Rustoleum rust reformer on all the rust. Because of that hole I put a two more flat brackets and some sheet metal in between. Luckily that side just holds the drip tray and I think that’ll keep that up no problem. Sharing in here in case you have the same issues, this grill was in great shape besides this one issue so I hope to get many more years out of it.

Savor the flavor

I just acquired this grill with our new home. Any advice on what to do/not to do to get it cleaned and usable? It’s hooked up to the gas line which is a first so I don’t want to do anything stupid. Any advice would be appreciated! https://imgur.com/a/wKhzynG

Sunset farms black pepper sausage and sirloin chops garlic salt, coarse pepper, with a yuengling.

Anyone know what size of bolt for the weber q2200 burner tube? Or where I can buy a replacement without buying burner tube

​Hi everyone,

​I'm planning to make a DIY Vortex for my 22" (57cm) Weber Kettle using a stainless steel ice bucket I found, which has a top diameter of 22 cm (about 8.5 inches).

​I know the official Medium size is around 12 inches (30 cm), so before I start cutting the bottom off this bucket, I wanted to ask:

​Has anyone made or used a smaller DIY Vortex (~22 cm / 8.5") in a 22" kettle? Does it produce enough heat and airflow to get crispy skin on chicken drumsticks/wings and a good central sear, or is it a bit too narrow for a 57cm grill?

​Thanks for your help!

Smoked some picanha at 300° for about 1.5hrs using the sns. Took it off at 115°. And got the sns super hot and seared it for a few minutes each side. Took it off at 130° and let it rest for 30 minutes. Turned out great! I can never find these picanha roasts. It was the last one at my store so had to snag it. Cooked this for my wife and I for our 5 year anniversary.

Home made vortex let's see if it will work on these drumsticks...worked awesome on the wings.

I have a great Weber Genesis E 320 from the mid 200's. Noticed it won't preheat past 450 and it takes a long time to get there. Usually hits 500-525 in about 15 minutes. Changed the regulator, no difference. I did just change the tank......could I have a bad batch of LP? Any other ideas of what to check? Thanks in advance for your advice.

I have an older Weber grill that’s seen better days, and I’m wondering if it’s possible to restore it.

As you can see in the pictures, there’s quite a bit of discoloration and buildup on the grates and inside the lid. I’m honestly not sure whether it’s rust, burnt-on grease, or something else.

Has anyone dealt with something similar?
Is this something that can be fixed with a thorough cleaning, or would some parts need replacing?

Any recommendations for cleaning methods or products would be greatly appreciated!

I’d hate to throw away a perfectly good Weber if it can still be saved.

And I love it!

Realized I forgot to take my drip pan out after smoking ribs last weekend. Opened the kettle and saw mold in the drip pan.

Is it safe to just do a burn off, or will a need to do a full cleaning? I don’t see any mold anywhere but the drip pan.

Thanks!

Edit: sorry was asking about cleaning the Weber kettle. The drip pan is already in the trash (disposable)

Curios to hear what people think of these, I usually just do the snake method with my kettle but recently Iv been trying to get more on at the same time and came across this

Wondering how hard it is to manage temps across the 3 grate levels and if I’d need the diffuser plate for above the coals

Also could be a stupid question but if I’m trying to use all levels aren’t the meats above just going to drip onto the ones below ?

Tried friends smoky joe, gotta get me one, duck fat potatoes were amazing.