Recent content by John Henderson

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian O'Neal: Very nice, it's funny how different the green looks in all the pictures, At first I wasn't sure it was green, then it became real obvious...

No, Jim. No Diet Pepsi, but I would have gladly taken it.

Luke is five, and getting quite useful. He can drive screws, and I don't even need to tighten them after he's done. Here is is finished. I picked it and assembled it Tuesday, but didn't get to use it until just now (Saturday). The first steaks and veggies from it were great, and I wish I...

Just picked this up from Lowe's after getting the call that it was in.... It's green. I had my fifteenth anniversary at work last month, and they award you with credits at certain retailers. I wanted one big thing, something that would last, and something I ordinarily wouldn't get for...

I can't think of any reason why being slightly off level would be problematic. The pressurized gas doesn't care.

Is anyone going to be at Tampa (this weekend) or Ocala (another two weeks?) I will be judging both of those events.

I infer that you find something lacking about the quality of the one in your 18.5". What is that? I don't know what could be done to make the water pan in my 22" WSM any better.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Step 3: Buckboard Bacon I have not tried this before, but I knew I could get a cut from the butt that would be similar to belly. I'll report back with my result...

I got a Victorinox 12" slicer to go along with the Cimeter I got last year.

I don't line my water pan, but when I'm done, I use a new invention called "liquid dishwashing soap." Dissolve a few drops in the water, and wipe the pan with a paper towel. At worst, it might be easier with a Scotch Brite pad. The stuff is cheap, too! Never had a problem getting it clean...

Weber really should not call it a serial number, as it is not.

The Cajun Bandit door does to appear to have the tabs at the bottom of the OEM door that allows it to stay open on the cooker, if that's what I want.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I searched around but there is not a lot of info on fresh hams so sorry if I missed anything in previous posts. </div></BLOCKQUOTE> You're using the wrong search terms...

I concur. Don't mod it until you've used it and sure you need to. Although, like Gary, I did immediately put BBQ Guru eyelets on it because I already had the probe thermometer.