Recent content by JasonT

Thats funny George, I was actually checking out the mini smoker mods. I think I might have some expanded metal in the garage too. Thanks for the tips.

Thanks John & Mac No the dutch oven on the left is about 2-3 y/o. The skillets on the right were given to me by my Mother In-Law. She got them from an older lady that no longer wanted them. They are Griswold's #3 & #8 . not new but not too too old either.

As of Today I am no longer that guy that never gets a deal. Wandered into my local K-Mart this afternoon looking for something totally unrelated to Grilling/Smoking. There it was on a push cart in the middle of the isle. A Smokey Joe Silver with a clearance tag on it for $12.99 ! Later...

Man Dan, Everything is lookin' good. Hav fun with the cook.

Hi Aaron I used the "Slap yo Daddy" BBQ Rub last time and it was Slap Yo Daddy Good. The whole family liked it too. If I remember right I made a double batch for two butts and had a little bit left over. Here it is: Slap Yo Daddy All Purpose Rub (makes about 1 cup) 4 tbsp Kosher Salt 2...

Hi Steve, I wish you luck with your first butt cook. I know you asked Albert, but I though I would share my experience as far as rubbing the night before or not. I have done it both ways and did not notice much difference. The butts I have rubbed the night before and then added more rub...

Boy, Since the knob can not be ordered by itself. Between breaking knobs and people taking the knobs off the original door to put onto the Cajun Bandit stainless doors, There are going to be alot of knobless Weber doors out there. I have two myself.

I am happy for you about finding the Performer you had been seeking. It looks to be in pretty good shape too. The meal looks great too. My birthday is 9 days away and I am putting in plenty of hints toward one of those Southwest Disk plow disks as a gift from the wife. (fingers crossed)...

I only recommended the SS because the question was about cast iron not porcelain coated. I had in the past read on a cast iron cookware forum that a brass brush will discolor the iron. There they recommend stainless. This is of course for non porcelain coated iron. And any "hard"scrubbing of...

You're an Idiot. ........well you asked me to call you one! But, I am an idiot too because I have had to redo many things before. And, I actually consider myself a careful direction follower but still get dumb and screw up. I love the things that are a bit difficult and its late at night...

My favorite BBQ/Grilling Books are (in no particular order): Weber's "Charcoal Grilling: The Art Of Cooking With Live Fire" Webers "Way to Grill". "Legends of Texas Barbecue"- Good read and recipes. I also like Raichlens "How to Grill" lots of good technique in there. I am Currently Reading...

I was reading on a different forum about refinishing cast iron cookware and someone mentioned that brass will discolor the iron. They said to use stainless steel scrubbie pads called 'Chore Boys'" or someting like that. I bet a stainless brush would be ok too.

I like being able to see the crap on my gray handles. It reminds me to clean it. If it was hard to see the crud, do to darker handles, I might just forget. Kind of like "If you can't see it, it's not there."

Here I am. All Business!

I noticed that the 12.25" saucer sat down in there quite a bit. I decided to give the 14" saucer a try. I foiled it and did a test fit in the water pan without removing the 12.25" saucer. I left it that way and now have 2 saucers in the pan. More mass two seperate air spaces...