Recent content by timothy

The guys doing road work would wrap up tortillas and such in foil and bury it in the hot blacktop for lunch. I was offered some but passed. I think there was a whole series of a guy cooking on his engine block during road trips.

Sounds interesting.

I worked construction, outdoors for most of my career. My idea of a hot lunch was whatever I could stick on the defroster of my work van. I used a wide mouth thermos for soups and stews. Put hot dogs with hot water in it a few times. We would break out a grill once a month with the crew...

I think a fair workaround is 1 serving equals 1 cup. 16 servings in 1 gallon.

I have several of the round dots just for roasts. This one seems newer. https://www.thermoworks.com/square-dot/ Edit: Never mind I see you want remote. https://www.thermoworks.com/smoke/

Now that's something you don't see everyday and NIB, wow!

I bought that Smoke for my WSM. It works fine for me in my backyard but then I bought a Char Griller Auto Kamado which has two probes and a app and the Smokefire EX6 which has 4 propes and a app. The Smoke has been delegated to backup, or only when I wheel out the WSM for overnites or more...

Happy Birthday young man!

I'm not sure if this thread should be deleted or left up for a warning.:unsure:

Wow, sorry to hear that!

They really made it a point to level out the chassis and lock down and raise the wheels for no movement. I would think that's for using water, somewhere.

Youll love a performer for the extra height and side table.

Sorta reminds me of Montreal steak seasoning or Weber's Chicago steak seasoning. I have some " Back of the yards " seasoning from "The Spice House" and its similar.

https://www.weber.com/US/en/parts--et--support/replacement-parts/charcoal-parts/leg-parts/ Try this.

OBTW, Welcome to the board!:wsm: