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Doing fine, Joan. Way northwest of the storm. Central NC. But thanks for the thought. Sad for those who got hit, but glad it didn't pound the same old same old -- like you.

Glad it worked. You may have noticed that Barkeepers Friend is oxalic acid with a scrubbing agent. So the longer you can keep it wet, generally the more it works. But it also can scratch if rubbed cross grain. My Genesis has the serial number in the hardest place to get to -- inside the...

🫠 Melt my heart!

Oops, hit Post accidentally. This IS a cooking forum, so two semi-relevant items. It's a great day to sit out and contemplate blackened fish ala @MartinB -- with a cajun flair. Hopefully I'll bring a pic later. But while we wait, I strung up the rest of my sister's tobasco peppers and hung...

Idalia passed us by with only some overnight rain providing a glorious upper 60s day with a light breeze, crystal blue sky, and low humidity!

Joan, you coy girl!

@Jim Weber You simply rephrased what I said in my post. Yes, I agree that you can add smoke flavor. If you want to call that "smoking" then I politely disagree... ;)

I've added my cookbooks, but failed to add the one I probably used most -- it's called Google. (Sorry, Joan, I can't hide my bad habits from you.)

Agree, bummer. And also why I like the simplicity of a WSM and a Genesis. Technology is great, but technology breaks.

I had the 18, sold it to a good friend and then replaced it with the 14.5. I can cook anything on the 14.5 including a 19 lb brisket (took some imagination, but did it whole). I really like the small WSM with it's low charcoal demand. I've packed it in one cook with meatloaf and sausage...

In spades, Larry! Blocking vents can literally choke off needed air and prevent the gas from burning. When air is introduced again, the collected gas can suddenly ignite and you have a gas explosion. Ask me how I know. I said above that I have tried for many years to get true smoking from a...

The real answer is none. You don't need smoke to cook. But if you're looking for some smoke flavor, some will adhere to the surface with just a little smoke, more MIGHT be better bu... Overdo it and you can get some nasty tastes. If using a smoker (not the same as a natural gas grill), it's...

And i like the finger lrotection at the back of the blade. Actually sorry we are more than full up on knives. :rolleyes: Reminds me a bit of some years back (20?) When I was trying to start a woodshop. Woodworkers Supply for a while had these bench chisels for sale at $3-5 each. After trying...

As said, Barkeepers Friend. If it doesn't come off right away with BKF, try to tape a paper towel over the stains and re-cover with BKF. We had a stainless tray (not grill) that got a really bad stain burned in that we couldn't clean with anything -- even BKF. I went back and covered with BKF...

:ROFLMAO:

Look back, @ChuckO . My last post was mainly about goat cheese. 😉 We're in complete aggreement.

Great "maiden" cook!

I decided to add to this thread because of some experimenting I did last evening -- this is basically about the goat cheese. But a quick comment: Someone recently said that I seem to make poppers a lot -- yes, at least once a week, sometimes appetizer for a meal, sometimes a I do a bunch to...

Sunday morning quiet (the A/C just clicked off) waiting for the home fries to crisp. Temp about 80 and the neighborhood is still. This pic is self-explanstory, but... One egg mishap. Fried then drained two slices of bacon. Fried the potatoes in the bacon grease then drained. Fried balls...

Methinks you are over analyzing this. The main thing is to cook and adjust if needed based on experience. You'll be fine with the 14.5.:)