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Same problem with my 94 Red head Sprint 900. Bolt heads broke off. Tried a torch and screw extractor. Was able to get two out. Weber quoted $89 for a new cook box ...

So drilling, slotting.... and after several years of just under the lid..... Lets' all play nice together, no?

I love the catfish. Last time it was "blackened" and on the gasser. It's been a while but this is inspirational.

Nice job! The steaming is the only way to finish.

I know what I'll be making this weekend! Looks great!

Honestly after a couple years with my Thermapen used constantly, I think the investment is more then worth it. Of course now I want the back lit version..... Suppose it has something to do with how and what you cook. If it was just for bbq/grilling there are other less expensive options. I use...

Well done. IMO foil wasn't necessary but cant argue with the results.

No worries! Made two gallons of apple cider vinegar a couple years ago using the Braggs as a starter, Great stuff and plan on starting a new batch in the fall when cider is available.

As far as the finishing sear; If I have some charcoal going for something else its my preference. However, your not going to pick up much is flavor over the hot cast iron at that point. Try a bit of cold smoke before SV. Some more random links: Here, Here, Here and Here

Braggs is fine. My preference is for an unfiltered and unpasteurized vinegar. That said; using Heinz or a store brand is (imo) perfectly acceptable in this case.

James, Lamb takes very well to (mild imo) smoke! I've done shoulders as well as legs. The last with grape (vine) wood.

In the worst of times.... never a member I'd ignore. That's what makes this a awesome place to hang out.

Rita... It was a few years back when I did this. From what I can recall, wasn't really happy with the results (although I think my friends were lol). Point being: I was too casual to my approach for both pizza and cooking to keep better records. Times, commitment's, etc..change. Think it's time...

Missed it & thanks for posting!

Welcome Jennifer! The ribs look fantastic and please post more details to your cooks!

Brian, GREAT JOB! Another convert to home curing.

If I have the time for a cook I'd brine. Love to use buttermilk with chicken.

Definitely going to give this a try. Will smoke some "bread flour" as well as some semolina. Hard part is finding the right ratio of smoked to non and then being consistent. As much as I hate liquid smoke, I have experimented a bit with it in pizza dough. It's a fairly consistent product in...

That is some wonderful looking chicken!

That looks outstanding! As long as they are "politically correct" whale steaks, I'd love to try them!