Recent content by Bobby P

Yep, the regulator and the can. It's no big deal though, I really don't mind. It would have been nice though.

Thanks.:alien: She didn't look like that when I picked her up. That was a good solid three hours of scrape, scrub, rinse, repeat. I wish I took some before pics.

Back in October I found a Genesis gasser I cleaned up and gave to my stepdaughter. Yesterday while driving back from fishing I saw a SS Performer looking all sad and neglected on the curb. Needless to say I took her home with me gave her a good solid cleaning with a razor scraper, #00 steelwool...

Well I'm out. My wife was planning on gifting me the EX6 for my birthday next month. Looks like I'll have to hold off until Weber fixes these issues. What a shame I was looking forward to playing with my first pellet pooper this year.

Trim it. You want uniformity when smoking a whole brisket.

I blame it on those damn craft beer drinking, mustache waxing, beard conditioning, skinny jean wearing, hipsters. :rolleyes:;):LOL:

Thank very much. I don't need to rush out an buy it now then.

Can you prove that? I need to know. Are you guessing? What's the theory behind you logic?

How long will the $1199 price be good for, and will it roll back to $1399 anytime soon?

I'm really liking this charcoal myself B&B Texas style oak lump. Picked up a bag at my local Ace Hardware. It has large pieces of lump, not a lot of small pieces and not a lot of dust. When burning it has a pleasant aroma, throws off plenty of heat, and last a long time. If you can find it give...

I usually let it dry in the fridge for 3-4 days.

Last years results.

I have a Kamado Joe classic. I've spatchcocked my turkey the last three years on it, and it comes out amazing. I cook mine around 375 with the deflector plates in for indirect heat. The birds cook pretty quick like that. Oh I almost forgot to mention I put a pan under the cooking grate with...

What you've got there is plate ribs.

Great color on those ribs!!!