The Virtual Weber Bulletin Board

Just started using my 20+ year old GA charcoal grill and it does not have an internal “bottom plate” part number 67187 I’d prefer having something like that for ease of clean out. I got that number from a member in the UK so, I have a feeling I’m up the proverbial creek on finding one through weber but, I did place a ticket in on that. Anyone have any suggestions.
Given ta...

See title: This was partially inspired as though I love Weber's products and am a big advocate for the brand, there are a couple non-Weber grills I wouldn't mind adding to my own collection one day. Some possible contenders include an offset smoker (something a bit larger to replace my current smaller one), a vintage Napoleon Prestige II Gas Grill (I love the look of the older m...

Just started using my 20+ year old GA charcoal grill and it does not have an internal “bottom plate” part number 67187 I’d prefer having something like that for ease of clean out. I got that number from a member in the UK so, I have a feeling I’m up the proverbial creek on finding one through weber but, I did place a ticket in on that. Anyone have any suggestions.
Given ta...

I purchased a Searwood 600 right before Thanksgiving, used it on a couple cooks to get the hang of it, and it performed marvelous. After my second or third cook, one of the 2 probes went wonky, and the temp jumps all over the place when plugged in. 60-400-150-380-80 just randomly all over the map. I assumed I got the probe to wet cleaning it, and used extra caution when cleaning...

I use the Southern Succor rub for pork shoulder, but I have not smoked chicken breasts before. Is that a good rub for chicken or is there something better for poultry specifically? I plan to brine the chicken, so do not want anything too salty.

Thanks in advance!