Recent content by Joe F

The big sales are usually around Memorial Day and Labor Day.

They ALL can lose bristles. If you use them dry you are more at risk. If you rinse (read use wet) you are less at risk.

Maverick ET-732 and ET-733 here. It's a paradigm shift from analog therms. It will change the way you tend fire and watch over the cook for the better.

I like a shorter handled brush like this one when I'm not scrubbing over fire. You can really bear down on these and service life is good. I stole the pic from Breadberry and bought my last one from Lowes. These things will really scrub. Use judiciously. They will take the hide off a rhino...

Oh, I see. As I think it through, it would be a challenge to vent the thing if it was full of regular traffic !

These long, Granton-edged knives are also a favorite of those that fillet large fish, such as our Chinook salmon. I watched a guide make quick work of a 30# Fall Chinook in Tillamook, OR using one of these knives.

Nice build ! So there really is a "Chunnel" ? Seems weird to be able to "drive" to France from the UK.

As long as KBB is involved there will be no "less ash generation". I would try a higher quality briq such as Stubbs for a longer burn and less ash produced. KBB is great because it's cheap (esp on sale) and it works, but there are better briqs. After reading that Harry Soo, the Grand Poobah of...

Shhhhh..... The two brands mentioned above are the secret, sleeper deal on great knives. My two most used are the Victorinox/Forschner 8" chef's and the Dexter offset sandwich slicer. Great holiday gifts for those that don't have decent knives. Visit your restaurant supply store.

Both the Dexter and Victorinox/Forschner are of great quality. They are the ones used by the pros. I give a slight nod to Victorinox/Forschner because I like their Fibrox handles.

Welcome Jules ! I use an image hosting site (Tiny Pic) and simply copy/paste the IMG code provided by Tiny Pic into my post here. You could try opening Tiny Pic and see if it can find your image on the cloud. (my pics are on my 'puter) Be sure to utilize Tiny Pic's re-sizing option (see...

This is quite the opinion thread ! ;)

My typical soak time is about an hour. Then a quick scrub with my grill brush. Rinse. Shake off and spray with Canola cooking spray. I don't bother completely drying the grate. The Weber grates have a thin plating. Retaining that plating takes work, unfortunately.

As timothy said, 1/4" per foot (2%) slope is common in a parking lot. I don't think that they would bother mentioning that.....it is not severe slope. So it must be more and has probably been a problem so they chose to mention it. Also, as stated above, place two legs at the same elevation and...

If holes were better, Weber would be using holed diffusers in their WSMs. They do not.