Recent content by Bob In Fla.

OK, let's try this again. I'll type very slowly, so please try to keep up. You asked for opinions (since none of us work for Weber, all we can answer with is opinions, got it?) and several people gave you opinions. You didn't seem to like the opinions, so you repeated your question again...

You'd freak out if you knew how much money I have tied up in my outdoor cooking equipment, but I think every one of them is worth at least double what I paid for them. NOW I remember why I don't come by here much any more.

Because with use, a Weber is WORTH 4X as much as other kettles/grills/smokers of the same type. Don't like the price? Don't buy one.

If you have never owned a Weber and you have a closed mind, you will NEVER understand. For starters, think CUSTOMER SERVICE! Nobody comes close to Weber customer service, although few ever need any.

What Max said. (Did I really type that?)

I guess you need to know the players. Myron's persona is basically "made for TV", it's what the producers want. And with the number of shows that they have produced and aired, lots of people must be watching. The first season of BBQ Pit Wars was the very first time that the teams were...

"Strickland Propane" Ask for Hank Hill

Take a look at all of the threads that Vermin has started. He has a LOT of pictures of grilled veggies and fruits. Just never look at his pictures when you are really hungry.

Go play with your computer games and leave the BBQ to the men around here.

Leave it to Maxie to bring up boiling ribs. Don't make me bring bigwheel back here to straighten you out.

:prayer::prayer::supz:

The whole pellet pooper needs replacing. "Friends don't let friends play with pellet poopers" or something like that, huh Griff? Can't you edumicate your fellow Alaskaians how to do things griff?

https://www.youtube.com/watch?v=XZ6N5m8FpVg

Personally, I'd rather grill with charcoal than with gas, but if ya got to go gas, then Weber is the only choice. I do like my indoor gas stove though. Listen to Bosco!

It's NOT done yet. Cook by feel, temperature is relative, especially in a brisket. The brisket cannot tell the temperature, so it does not know it is supposed to be done. When you can stick a fork into it and twist the fork, it's DONE! The "red ring" or a smoke ring has nothing to do with...