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Chris B

Grill Masters
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About Chris B

  • Rank
    Advanced Member
  • Birthday 10/11/1971

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  • Location
    Melrose, MA
  1. Smoked chicken: to oil or not to oil?

    RE:smoking a chicken. I recommend spatchcocking it (or at least cut in half). Also, low and slow won't do it. Chicken needs 300-325 degrees for the skin. Anything lower will yield rubbery skin. Interesting thread here about using mayo as a slather: http://www.bbq-brethren.com/forum/showthread.php?t=32160
  2. Major Site Rework

    Got it to work! Thanks!
  3. Major Site Rework

    Mine looks very different.
  4. Major Site Rework

    ??? I don't see the paint brush.
  5. Major Site Rework

    Looks much better.
  6. New Summit in 2018?

    Thanks, guys. I thought it just happened. I also agree. Weber ain't what it used, for gassers anyway. My WSM is awesome, however.
  7. New Summit in 2018?

    Hood, do you a link about B & D acquiring Weber? Thanks!
  8. Called An Audible This Morning

    I have a 22" WSM that I am using for low and slow. The Kettle never really worked to well for that purpose.
  9. Called An Audible This Morning

    Cool. The PK can go that low?
  10. Broil King Regal 490 Pro

    2017 update. No changes. That is a good thing.
  11. Broil King Regal burner removal

    Are you talking about the bar that covers the igniters? Yes, that needs to be removed. It just comes off easily on mine. If it is rusted and stuck, try a wee bit of WD-40.
  12. https://www.amazon.com/gp/product/B00CS6YFIC/ref=s9_acsd_hps_bw_c_x_1_w
  13. Weber Genesis Silver B Rebuild

    I would get the the grates & flavorizer bars from this guy. Much higher quality than Weber parts. http://stores.ebay.com/rcplanebuyer?_trksid=p2047675.l2563
  14. Newbie Question Q3200 or E210

    I would either get the Q or skip Weber altogether. The new ones aren't good. OTOH, some the grills made by Onward (Broil King Baron, for example) are made in either the USA or Canada and are quite solid.
  15. First Use / Seasoning the grates...

    I recently tried using my smoker for the low part, then hit the gasser for the high heat sear. Came out fantastic.