Recent content by John Mongrue

You are correct. I was just reading through the numerous restoration threads and aluminum should not rust:rolleyes:! I believe the previous owner must have painted it and did not properly clean it. What grit would you recommend starting with?

I recently acquired a 1999 Weber Genesis 1000 Red that in very good working order. The previous owner had replaced the flavorizor bars and burner within the last couple years. The frame and wood components are sound, and all parts are original minus the internal components. The black parts on...

Set it and forget it! Use the minion method with only 15 to 20 lit briquets to get it going to 225° to 275° based on your preference and what your cooking. Place wood chips throughout the coals to get a long smoke out of your fuel.

Hello all, I am having a group of about 12 close friends over on Saturday evening and we have decided to just do apps, finger type foods and or tapas type plates. This particular group has feasted on pulled pork, brisket, pork carnitas, wings, stuffed jalapeños and the recently discovered...

Hello all, I am having a group of about 12 close friends over on Saturday evening and we have decided to just do apps, finger type foods and or tapas type plates. This particular group has feasted on pulled pork, brisket, pork carnitas, wings, stuffed jalapeños and the recently discovered...

I did not use the engine primer color as a base. I have another thread that explains what I did to correct some issues and my observations about what caused my issue. I believe my cots were too thick and with some step sanding, I corrected it to a satisfactory finish, but I will do on the next...

I placed the grate on the regular? grate that is on the weber, on my old pine wood island table. It's raised an inch above the wood. Removed it with tongs.

I actually laughed out loud! The only one with elegance around me is my wife and daughter... Thanks Frank!

Just chicken thighs and breast so far. Just looked at a pastrami recipe in the photo gallery that looked incredible so I may get to this soon.

WOW! That looks incredible and my mouth is watering. Just another recipe to add to the list.

Rich, Keep us posted on the build.

This => :cool:

Mike, Simply delicious!

Looking good, Jim. I have to ask my butcher about hanger steak...

Bill, About 70 miles from BR. Thanks to everyone for the nice comments. We'll keep cooking if you keep looking!:wsm: