Recent content by Marc Massaro

Hi everyone, i have a 26.75 kettle that is coming up on 2 years old. I am noticing the rear if the grilll is a good inch to two inches lower than the front. When i assembled it new, it was level. The rond tube where the rear legs fit in are pushing in the botom of the kettle causing the real to...

thanks for the help everyone- looks like some replacement hardware will do the trick

Hi, my 26 is coming up on a year in June and has been used often, well maintained and kept covered. I have noticed that the lid vent has become loose in the sense that it rotates very easily, much looser than new. Is this normal? Temp control is ok.

Id want my 26 OTG built in to an L-shaped island type table with an 18 or 22 kettle on the other side for sides or veggies....with all kinds of flat work space and storage in between

Jeff...the suspense continues to build! How are things going?

James, salt is the one thing I like to see exactly how much I am applying so salting first is an easy way to do that and any variation in the amount of rub wont leave meat under or over salted.

Jeff, Im new to my WSM and best I would do given that you are this close is to finish it and hopefully its tender. You probably have sveral hours til you want to eat, and if it is too long to hold then plan to pull it and serve reheated. Ive cooked pork roasts in my oven at 325 that have been...

Allen, Im new, used my WSM 18 3 times, one rib cook, one smoke of a Bluefish and a long ovrrnight picnic shoulder. I used 2 or 3 pieces of clay brick in an unfoiled water pan, and a foiled, shallow drip pan on the lower grate. Steady temps each cook, a little adjusting but no major swings.

Steve check your Sams...I was in two Sams today, one had them the other did not Newington store had doubles, boston butt, $1.88/lb, same as the other post from the sams in IL

Thats a great store Richard, all that variety of wood too! I went in to a garden center here a few weeks back and was surprised to find a pretty big display aea, had probably 3/4 the Weber lineup set up on the floor (no Ranch though) even had one of those wood and aluminum whole pig cookers...

What a great way to spend a birthday Lew, with family and some great home cooked Q Happy birthday!

Tom, glad to know the deviled egg is a staple on your menu! I love them, will have to find a recipe and start them going again up here

Was talking about this thread earlier, and even thoughit was already on a lis a few posts up, I remember deviled eggs from the early 70's....havent seen them served in years though Also, my parents were making plenty of london broil in those days too

James, we froze some leftover pp and will try this. Are ro tel tomatoes a brand, and what type of canned tomatoes are they...crushed, seasoned, etc?

Lew- when the bone pulled as smoothly as it did, I knew it was going to be pretty good Very tender and juicy, smoky pork flavor- I surprised myself actually. The wife and kids loved it Have plenty leftover = probably do some pork tacos or something tomorrow