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The "Trex" solution is growing on me.... Versus picking and paying for lumber, planing, sanding, conditioning, staining, cutting, varnishing, exhausting. Everything else in the rehab comes together so easily... and then there's.... THE SLATS. :LOL:

Did you video that moment perhaps? Would be an epic teaching module for the newbies ;)

I forgot about your vice grip solution. Nice. Perfect solution for the 9891

Spit rod balance kit Spit rod Maybe the end of an old baseball bat for the handle?

Yes, sir. Holes on the left for the motor bracket and slots both sides for the spit rod, all factory made/drilled on the cookbox. I think I have extra motors and forks and the spit rod can be bought and easily fabbed, but It's the handle/counterweight that are probably the most challenging...

I still have some work to do on my JR before I get there, but I am planning to modify a rotisserie setup as I think it would be a cool way to spin small birds or a petite roast given the wide spacing of the two burners which still probably crank out 20-25K+ BTU and might make for a fun...

Nice, Ron, what species of wood did/he you use for the slats?

Kelly, welcome to the Junior Club. So sorry to hear about your hunting trip. As far as my opinion on parts, you can "steel" yourself for the following: As far as the flavorizer bars and grill grates, all you'll need is a sharp metal-cutting saw to trim otherwise Gen 1000 parts to fit. The...

Yup that’s the “Deciphering” post I was talking about. Thx Chris. Great historical info to have once you’ve been diagnosed with Weberitis.

You know I guess I could try and attach casters to the tabs that are used to bolt the rig to your deck or patio. You can see one in the last picture. I will take a hard look at that - good idea Larry thx.

Picked up a Weber 5000 NG this weekend, perma-mount, original owner. I have been hunting a long time. The unicorn has an interesting provenance: The owner lives about 2 minutes from the original Weber factory (now the Weber parts store I was told). He wandered in at closing one day, saw it...

Have a tenderloin in the fridge and heading to an Opening Day tailgater, wanted to slice into 1" thick pieces and grill on the gasser. I was thinking maybe caramelized onions and a toasted roll w provolone or jack cheese? Any other versions out there? Thanks

I have my eye on a Weber 5K with the Weber perma-mount setup instead of the wheeled chassis/frame. (Set up is different than the 1000 perma mount btw). Has anyone ever modified one to get it back on wheels? Thanks.

Pull, vacuum seal, and freeze. way better than plasticware or plastic bags.

I know we've touched on this in the forums, but I just picked up Kingsford PRO priced at $14.99 for 2x18LB bags ($0.42/lb.) Not an earth shattering price but I was there, thought about it for 5 seconds and I loaded up. Limit is three.

Dang, Gerry, you are a salesman! Yah, I am pretty disappointed to miss the meet-up. I was going to spin a porchetta, too. Darned bucket list just keeps growing man.

Say it ain't so...:cry: Unfortunately, that weekend I am already committed to Indy Car racing at Road America. Dang. I was already shopping for a cargo carrier to bring up my Jr....I'll be there in spirit however. Please designate a "forum fotographer" Tony

Really an awesome 5000, Mark. A true unicorn.

https://www.amazon.com/dp/B07WK78QK8/?tag=tvwb-20 Are yours 11.5"?

They are just steaks band-sawed from a bone in pork shoulder butt (not the picnic). At my local grocer, I can grab a butt on sale, walk up to the butcher and ask to have it sawn into 1-1/4" thick steaks. If not busy they do it immediately and don't add on cost.