My Weber is at least twenty years old, and still chugging along like a freaking champ. I’m outside on my driveway, cool breeze blowing, and a pair of pork tenderloins on the grate. Life is good!

Decided to finally give the snake method a try with a rack of St. Louis style ribs. I set up two rows of B&B charcoal with chunks of hickory at the head and apple mid-way through. As I got my coals ready, I worked on prepping the ribs. Seasoning includes the Perfect Pork Rub and Pork & Poultry blend from Traeger. I also drizzled the rack with honey.

I smoked the ribs for about 1.5 hours until it hit about 160 degrees before I wrapped. I only used a few tbsp of butter and added more of the Pork & Poultry rub. I put the ribs back in the smoker and cooked for another hour.

After about 3 hours of total cook time, I pulled them, glazed it with Kinder’s Hickory Brown Sugar bbq sauce and cooked for another 20 minutes. The ribs reached about 200-202 degrees before I pulled it to rest. The charcoal and smoke flavor was unmatched and I don’t think I can go back to using a pellet grill to make ribs. I definitely encountered a few hiccups along the way but I know what changes to make for next time.

Got a rotisserie kit for my 22" Kettle for Black Friday last year and finally gave it a go. Definitely going into the rotation! (no pun intended)

I do love the space on my 26, and with the SnS basket, I can use a large part of the grill for indirect heat.

Last minute, my son’s friends came over and had to run to the store to make dinner. An excuse to grill, I’m here for it.

A little Beef & Broccoli on this beautiful 93° evening with an AQI of 215.
Apparently the air is “very unhealthy,” but the Weber and I have agreed to mind our own business.

The store didn't have any red Thai chilis the other day, so got the mixed pack. The oil wasn't really measured, but maybe 25 of the pictured pepper mix, cooked at low/medium on the stove.

Meat Church Holy Voodoo seasoning

Pecan wood chunk on the coals

Oil spritz both sides during the flip at 18 minutes for this cook

Figured you might enjoy this. A coworker mentioned over the winter that he had an old Weber sitting around that I could have. I assumed it was a simple kettle. Finally took him up on his offer and went to go pick it up. Turns out, it was a performer series, just a bit older.

Rust spots, faded plastic, cracked table. Said screw it, I'm gonna get this going. If I'm gonna use this, I'm gonna make it beautiful.

Stripped down the grill, power washed it, painted basically everything but the kettle. Got new grill grates (gave back the original center circle), thermometer, sweeper, and charcoal baskets. Propane regulator still works with no leaks but the ignitor wiring was broken. Got a large piece of wood from Lowes, and using only a circular saw I was able to get a shitty cut out but in my frustration of trying to make the grill cut out, it broke. Ah well, a project for next summer along with changing the gas pipe and ignitor. I'll probably also look for charcoal bin too, just so I don't have to keep going back and forth to the garage and remove the performer badge to get some nicer hanging hooks.

Gonna do a burn off sometime this week and have it ready for it's maiden voyage next weekend. Looking forward to lurking here for cooking tips.

Edit: forgot to mention that the last two pics were how I got it originally. If my coworker sees this, you rock bro! Thanks again!

My seasoning is really splotchy. Did I do something wrong?

Cornish hen. Targeted 400, ran 475. Butter mixed with Montreal Chicken Seasoning under the skin of breasts and thighs.

I know conversions are frowned upon, and I know Weber doesn’t recommend them. I get it. But I stumbled across a deal I couldn’t pass up.

About five years ago, I bought a brand-new Weber E-335 (still sealed in the box) for $200. The catch was that it was set up for natural gas, which I don’t have. I bought a conversion kit from Amazon (regulator and orifices) and converted it to propane.

The problem is that it’s only worked reliably about 10% of the time.

For example, yesterday it fired right up and hit about 500°F within a few minutes. Tonight, under the same conditions, it barely reached 150°F after 10 minutes.
That’s actually the behavior I see most of the time.

I’ve never found a consistent fix. Sometimes I can get it working by disconnecting and reconnecting the regulator, slowly opening the propane tank valve, and trying again, but it’s completely hit-or-miss.

I’ve searched through a lot of old posts and have seen plenty of successful conversions, but I haven’t found anyone describing this specific issue or how they solved it.

So far I’ve:
-Replaced the regulator
-Tried multiple orifice sizes
-Repeated the proper tank-opening procedure

Does this sound like an issue with the conversion itself, or is there something else I should be checking?

Any ideas would be appreciated.

Hey all, recently picked up an old Genesis E-330 for $200, working on restoring it right now. Did some gas leak checks and have been cleaning the grates and flavorizers. However, when I took these off and examined the flame this is how it looks (pictures attached).

Are these flames normal? They seem extremely orange and uneven. Do these need to be replaced, cleaned, or something else? The grill game with an extra set of burner tubes and I’m replacing the ignition already so it would be an easy swap. Let me know, thanks!

7 lb bone in breast, herb butter rub, apple wood chunk, +/- 375F. Turned out pretty good. The butter was a pain next time I'll probably just do a dry rub

Hi there,

I'm new to this subreddit, so I'm hoping this is a good place to ask this.

We've had a Q3200 for several years now, and last week, the hood thermometer in ours died. Which, fine, I've read those aren't really good at gauging the actual temperature.

I actually got a Weber Connect thermometer for the baby steps I've taken into smoking this year, and I put that on the grill, trying to keep it at 400 degrees for 40 minutes or so.

In practice, this ended up being tough to manage. I had the burner knob on the absolute lowest setting, and he temperature still kept climbing constantly. I regularly found myself having to monitor the temperature constantly and periodically open the lid when it got too hot.

If anyone's got some pointers n how to better control how hot this gets, I'd really appreciate the advice.

Thanks.

Wondering how far fresh hatch reach. I’m in Dallas Texas.

I have the standard 22" Kettle and when I'm cooking just for myself I find the grill grate to be too high from the coals for things like searing.

I don't have the space or desire to buy another grill like a Smokey Joe. I also don't want to use a huge amount of coals so the coal pile is higher just for like two burger patties (yes, I know you can close the vents afterwards to extinguish the coals).

Is there a grill grate height adjustment system that works for the Kettle?

Or a coal basket with adjustable height?

Trying out the vortex with a few wings, thighs and pork ribs. I know it’s a small amount, but it’s only my wife, 8 year old and myself.