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That's really really cool.

Hey Clark, I am not sure I agree with you. Yes, the old pans were VERY shallow (SJ lids), and therefore using the Brinkman charcoal pan was a nice way to increase pan capacity for those that needed it. I think we agree there. For the new ones, as you know, weber now uses SJ bowls... and...

Looks good Gary. Did you weld it or have a shop do it?

Kirk, the "tilt it a little" part is what becomes problmatic, especially if you are pulling out an 11 pound pork shoulder.

1) Don't use Water 2) Run the stoker probe in your oven for a few hours and graph the results on Stokerlog to see just how much fluctuation is in that controlled environment as a compare point. You may be suprised. 3) Is the WSM seasoned by several cooks? 4) I never use gasket material etc on a...

Glad you are relatively OK after that. I've never tried lifting a bottom grate all the way out during cooking opperation. I definitely woud be tempted to do that if there were built in handles on it. Good idea or bad? I am not sure. In your scenario I simply would have grabbed the pork...

That was the goal, to make it look like it could have been a weber original!

measure the lid diameter. You might just find that it is in fact round. If so ... the body is out of shape. Measure that diameter. If the body is out of shape, just tweak it back in to round so that is is even all the way around. Some leakage is normal, especially at the beginning. The more...

I used Joel H's Jarrah table as the measurement 'guideline'. This one ended up being 33 inches long at it's longest points. The legs are shower curtain rod, and are attached via modified shower curtain flanges. On my next one, I will HOPEFULLY source some weber leg brackets from a destroyed...

I would do some things differently.

Joe. Those look awesome!

That grill is in bad shape. I want it!!!!

Ken, Jeff ... you know the thread IS from 2011..... However, I will take every opportunity to also suggest The O'Neal handles. They are phenomenal.

Heywaitaminutethere! I had to "cook" precooked andouille and some other preecooked sausage last night for dinner. Oh yeah, I used the weber not the gasser anyway.

THANKS Terry.

Two questions: 1) Brian/Terry, where did you order that specific CB CI grate? I have had trouble finding it. 2) If "trading post really is a place to swap, trade, and assist others finding what they want, doesn't 7 days seem a short amount of time to delete threads?

I have jealousy.

Awesome. How much fuel was loaded and for how long did you maintain a viable cooking temp?

FWIW, I have done precisely what the OP is asking, and warmed sauce in my 'pork cooler'.

An incredible specimen.