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I don't know if this has circulated before, but I just got this as an email from a friend: Thats one macho grill, no??? (of course it's no WSM!!!) Burt

Did a couple of pork butts on the WSM at the end of this week, and threw on a couple rack of baby backs as well.... In the cryovac... Trimmed the skin off... Rubbed them up nice... On the WSM they go... Coming along well (after 9 hours overnight)... Done...

I picked up something called a "steak-roast" today. It is about 7 pounds. It was cheap, $2.50 CAD per pound. Has a good amount of fat/marbling in it. It had a "potroast" label on it also. Hopefully it will cook like a chuck or blade roast on the WSM. Anyone heard of this cut before? Burt

I saw a thread on another board that discussed Weber moving away from 304 stainless and using possibly 403 (403 has chromium for stain resistance but no nickel). I was in Ontario Gas BBQ today and asked the sales reps there, they have heard this as well and have questioned Weber with no reply...

I am doing a 9lb chuck roll this weekend. I plan on going around 240-250F lid temp till I hit 160F internal and then foiling till I hit 200F. How long will this generally take? Burt

I am going to bbq a couple of spatchcock'd chickens ahead of time for an easy meal for when we arrive to our icefishing destination. I will reheat them on the gasser. My question is should I worry about maintaining high heat while cooking on the WSM to keep the skin chrispy or is it just going...

Just put an 8lb butt and a 7lb picnic on.... Here be the meat: Rub her up good: On the way to heaven (using Maple Leaf tonight!!!): Burt

Can anyone recommend a good knife store in or around Orlando? I am heading down for vacation in November and want to pick up some for the kitchen. Looking at Wusthof or comparable brands. Thanks, Burt

A couple of days ago I picked up a slightly used Performer. The old owner had a couple of brass fittings attached to run to a 20lb propane tank. Lucky I checked them because they were the wrong size and were only threaded in 1 or 2 threads deep. I want to use it with a disposable but it looks...

Off kijiji for $75 (they go for $350-400 new up here ), used once or twice.... Can't wait to fire this baby up! One question, the owners guide says to use the charcoal dividers to hold the charcoal, but I assume you can still use it on the bare grate? Or will it generate too much heat...

Picked up an older WSM with the wood handles today for $40CDN. All is in good shape except the water pan which has a large dent in it and is rusted through on the bottom. Just have to find another pan or a Brinkman one or a SS bowl to fit. Anyone know where to get a pan up in Ontario, nobody...

Hey there, I am wondering if anyone else gets these symptoms when consuming a lot of BBQ. Eating side ribs rubbed with either of the following rubs results in: <UL TYPE=SQUARE><LI>restless sleep (up from maybe 2-5am) <LI>freakishly bizarre dreams <LI>body very hot, feels like I am burning up...

Hey there, Does anyone know where I can buy a Maverick (or similar) remote thermometer in Canada, preferably around Toronto, Ontario? Thanks, Burt :-)