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Ok thanks for the info. Seems strange they aren't parallel. Is there any way to shim them so they sit flat?

Hi, I'm wondering if anyone knows the availability of the side tables and the cost. Also do they work with the rotisserie? Thanks Joe

Tried the magic eraser. Aside from it breaking apart on me it worked really well. Thanks for the tip!

I light a bit of coal and get that going to a full glow, then I fill the basket and remove the draft door and fully open the dome. Then I wait, depending on the wind I will turn the cooker into it as a natural bellow and voila, >1000K temps are easily achieved. I rarely cook like that though and usually sear my steaks at 800 dome temp. I always only use the upper grill since I still get a great sear and allows the heat to penetrate my thick cuts of meat. This is the result.

OK cool, I was considering one of the citrus based cleaners as well. Any problem with that?

Hi, I'm just curious what everyone uses to remove the grease and food stains from the outside of the cooker and from the stainless? I don't want to use something too aggressive. Thanks, Joe

Holy MACGUYVER! He'd have moved it with a pencil, a paperclip and a half a piece of chewing gum though

Thanks for the replies. I already have the EZ Que. THe AC pin is all green and doesn't work anymore and the screws that hold it together are seized and I can't get it apart to replace it. I'll see what I can find at the big boxes and post when I know something.

I should give it a try. I'm just sooo tired of chicken that I thought pulled pork would be a good option. I'll give the chuck roll a go though and see how I make out.

HI All, I need a new rotiserrie motor for my EZ Que and was curious if there are other options available? It seems they are charging a lot of money for a roti motor. I think I'm going to go with an AC motor for a bit more power. Having said that I don't want garbage either but I'm thinking the EZ Que may be proprietary with Dennis' design. Thanks, Joe

Yeah don't laugh, I'm serious. Pork shoulder is a very fatty hunk of critter but when I am watching my fat intake I need something besides chicken which got me thinking. When I do my shoulders they are on the heat for 12hrs or so. I hand pull them discarding as much of the sinew and fat as I can. I usually only end up with nice hunks of meat with no fat mixed in. Anyone know what the fat percentage would be for pulled pork? Surely once you throw it on a bun with some BBQ sauce all bets are off but is it reasonably lean enough to eat plain and still maintain a low fat diet? Joe

Yeah, maybe I'll pass on the butts in the roti. I'm having 15 people over for Fathers day and thats all I need is a butt falling out and being forced to buy pizza. I use my Roti about once a month and love it for chicken.

Anyone ever tried this? I might give it a shot but don't want them to fall out after they shrink..... Any thoughts? Joe

Hi, I saw a BBQ mag a few years ago and bought a few issues but never saw it again after that. Anyone know of any good Q magazines? Thanks, Joe

Just saw it, great movie.

Ive eaten Wagyu on several occassions. Wagyu being the breed of cattle the meat comes from. True Japanese Kobe I have never had. Way out of my price range. Kobe is graded from A1 to A5 and an A5 Kobe ribeye at a high end restaurant such as Bourbon Steak is $150 for a 6oz piece. I'm not that rich. Anyway, what I had was wagyu from Snake River Farms. I tried the tenderloin, strip loin and rib eye. The strip being the best in flavor and texture. The tenderloin was too soft and didn;t have the beefy flavor the strip gives. The rib eye was too fatty for my tastes. The amount of intramuscular fat is staggering. A true Kobe steak, one of high grade, looks white. Not my bag as I'm trying not to die of a heart attack. IF you get a chance try the Wagyu beef from an american farm. It is very tasty. Joe

Thanks guys. Got 20lbs on now! PU them on at 0730hrs and went to bed. Windy and cold here and with my BBQ Guru it hasn't budged from 225. Always amazed when I use this thing.

Mine are boneless.......

Hi, I am planning a party and plan to put the butts on at 8am. Won't be eating until 11pm though. Once the butts are done my plan was to pull them off and wrap them in foil then put them in a cooler until I can pull it (probably a few hours). Whats the best temps to pull them off? I usually pull them at 195 but I've seen higher and lower temps. Thanks, Joe

Jackie, are you wanting a fix for the roti falling on one side? If so, did you find one?

Hi, I recently fell back in love with my rotisserie and after some trial and error and advice from other members I finally have a perfect solution. In the standard set up the coals are directly below the food on the roti. This isn't a bad thing until fat starts to drip off and then smoke which taints the flavor of the food. I used to pile the coals on the backside of the cooker but that was a PITA. I then bought some Weber charcoal baskets and tried those. REALLY nice but they were unstable so I welded them together. Well, actually I pimped a friend to weld them together. Anyway, it's super stable, no smoke and an easy mod. You can put a drip tray below but I just let the ash in the bottom of the cooker collect the grease which may or may not be a good idea. Anyway I thought I'd share. Total investment was less than $50. Joe

I think I'm going top look into the licencing etc. If it's reasonable, which I think it is, I'll give it a go. I probably lost more at the casino than this venture will cost. The beauty is that pulled pork holds really well so no need to cart a huge apparatus around decreasing the initial cost even further. Thanks for the tip on the turkey legs. I'll check it out. Hey Dennis, if Weber can have a restaurant I'm sure you can too!!!

You know I agree BUT if I could make some decent loot AND farm out most of the work it may be worth it........at least for a while

Yeah I know there is all of that I need to look into but don't want to start if the general principle is flawed.

Hi, I have a question I need to ask. Well, maybe more advice than a question. Where I live there is a large factory that runs 3 shifts. Essentially this place runs 24/7 (6 days a week) and employs several thousand people. At lunch hour there are several vendors that will sell their products at the gate so the employees can grab a quick bite and head back to work in a reasonable amount of time. This includes subs, pizza and the like. This got me thinking. What if I were to sell pulled pork sandwiches. It's easy, delicious and cheap. The start up costs are low and I think the potential to make some decent cash is good. I wouldn't be able to be there myself but I could hire someone to do it. All I would need to do is cook the pork. With the Komodo and the guru it almost cooks itself. I don't want to become rich but even if I sold 50 sandwiches/day at $5 that's over $1000/week. Sure there are a lot of other things to consider but what do you think of the general idea? Any comments or suggestions? If all goes well I may need to buy another K Thanks for any thoughts. Joe