Recent content by Bob Whitney

That looks Awesome!!!!!!!!!!!!!!!

It always settles in at 275°. I have no problem with that.

11 hours seasoned with Blues Hog and S&P. So Good!!!

I let it run for 20 minutes the other day almost got to 600°. No issues. BTW, it's not Powder Coat. It's a food grade coating used for resteraunt kitchens that withstands temps up to 1300°.

Yup, I'm all over that also. Ships in October.

I do ribs for him. He owes me LOL

I'll check for you. Where are you located?

Food safe. He does it for some resteraunts.

Didn't research that yet. Thanks for the tip. 😀

Luckily I have a good friend who owns a Powder Coat shop. He sandblasted it then coated it with something that withstands temps up 1300°. There was absolutely nothing I could have done with it. It was a mess.

First Gasser rescue. JustJust finished the badge Logo. Love how it turned out. Curb find a little over a month ago. Wish I had taken more before pics cuz it was pretty trashed. Anyways, here's some pics and thanks for looking.

That looks great. I just picked up a freebie to rehab yesterday exactly like yours. But it's missing the condiment holder that you have. PM me if you'd consider selling it to me. Thanks.

LOL, good memory!!! I still have my Red 18". Did this one about six months ago.

Big advantage for doing Ribs on an 18". I could easily fit 6 full racks in it. Another advantage is cooking time. Only takes around 2 1/2 hours and as far as taste goes it does take on a different flavor. Not a fan of fall off the bone though. By that time you'd probably be fishing then out...

Being SS it was a pain in the ***. Started with a pilot hole then stepped up every bit up to 1/2 inch. Then I used a step up bit from Harbor Freight to get to 7/8th. 1 hour and 15 minutes of drilling and broke for bits. I finally won though.