Recent content by Rick Moore

Thanks! I saw that but wasn't sure if they would even ship it here. That is the same case I have seen on ebay - maybe I'll try my luck there. Or I'll go look for something that is a close fit. I just have always been a fan of it being fitted to the product rather than just putting something...

Bingo! I also don't want the metal of the legs sliding across the deck of my boat. Also nice to keep the sand off of it when not in use, keep ash from blowing out of it when running back home, etc.

Hi all! Many years since I have posted on here. Good to see it is still such an active forum! I just took the plunge on the charcoal Go-Anywhere. I have the portable Napoleon gasser but it is not as portable as I want it to be - and I love charcoal cooking. This little go-anywhere is going...

Thank you Chuck and I hear ya - but man, I don't know how to get more airflow to it! The drip tray and the drip tray holder are not installed in this pic, the lid is open - I mean this was a bare bones burn after the major clean simply to get a pic. Other than forced air (obviously not...

If you really mean to remove the knob, just pull it. It will come off. Then it was an 11/16" nut to remove to get the regulator off. I downloaded the below tonight and it really helped. This is for the Q100/120 but I can't imagine the others are much different. GrillParts.com was a very...

And I guess while I have your attention :) I'll add the photo of the grate after an overnight "soak" in Easy Off - and an additional quick spray tonight. Big spot of rust is being too stubborn. I think this also has to be replaced. Or do you think multiple Easy Off applications will finally...

Hi everyone - it has been a long time since I was last here. I assume this is still the best place in cyberspace for everything Weber! I bought a Big Green Egg a few years back and have been using that almost exclusively - and my Smokey Joe for portability. I have had my Q100 since the 2007...

Bill- Your last statement - holding above 140 before serving - I assume this is applicable to any meat - not just my pork that went through the situation described in my original post. My temps are at 185 now - plan on pulling between 192 and 195, double wrapping in foil, towels and resting in...

10-4. Thanks much!

Thanks both for the replies. Kevin - I don't visit here often anymore but good to see you are still very active! This is still my first place to come when I have questions! So, really - cook it now? I put it in the fridge about 2 hours ago when I found out what I had done. But I can...

So I think I messed up. I had 2 butts in the freezer sealed in a 2-gallon ziploc. I took them out of the freezer on Monday morning and put them in a 5-day cooler covered in water. The intent was to check them last night and see how they were doing. Well, I forgot. I got home from work today...

Not to be late to the party or contradict, but La Caja China isn't exactly what I think of in terms of eastern NC barbecue. From what I have heard it turns out a good product but I have not taste tested that myself. I traditionally cook on an old fuel-oil drum converted into a charcoal/wood...

I constantly joke with my wife that our now 5 year old daughter will have a hard time finding a man that isn't intimidated by her. We live in a coastal NC community. If I have my way and things progress as they appear to be now, she will be able to cook whole hogs, grill/smoke essentially...

so having recently become a huge fan of whole garlic closes/heads - loving roasted garlic -how are you putting whole heads in the stew? Are you putting in a cheesecloth bag to keep the skin from getting in the stew - or are you putting a bunch of whole, peeled cloves in the stew? Thanks! A...

Don't know if this matters or not, but I am planning a dry rub (memphis) style for about 3.5 hours, foiled with an apple juice / vinegar braise for about 30 45 min and another hour of unwrapped ribs getting blazed on the coals! We'll go dipping sauce from there. Seems like this is going to...