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I wing nutted up the manifold - that was a great idea. Did a nice ribeye on it yesterday with red beans & rice. It's working better. Can't wait for the new burners.

Looks so very yummy. Where did you get those skewers - they are awesome. I thought at first that those were lathe turning tools :)

It should also be said to only get an automatic one if you have traditional German/French knives. Japanese & Ceramic knives would be a no-no. I think that Cutco would have an issue, too, but I think that you can send them to Cutco for sharpening.

I have a Tormek and the EdgePro Both work fabulously. For the kitchen, I would get the EdgePro. I've never used the Apex, but that would be the one that I would get. I've also got bench stones and one of the Lanskey systems. Sharpeners can be very enthusiastic about their hobbies, almost as...

yes, please. Brett

Yes, the oval section is melted. Its been that way for at least 2 years, so I am not too worried about it. I mentioned it to the customer service guy, but he said lets try the burners first. I like the wing nut idea.

Would a shoulder clod roast count? It is in the "Chuck" section of the beef charts, but doesn't contain the name chuck. Or maybe a better question would be, on the beef chart here would anything under the "Chuck" section AND a yellow (Braise) box count? Thanks, Brett

Well, here are some shots. This first one is from when I started. Pretty dirty. Didn't realize that it got that bad. Burners removed, basic brush clean up. Still a lot of grease all over. It is pretty well carbonized. You can see the melted part on the left side. Shot of the dirty...

Awesome :)

Looking around the forum, I see all kinds of interesting hardware, accessories, seasonings, rubs, etc. How do you guys find this stuff? I don't even know what I should be looking for. :) I've got some standard weber brand rack stuff, but that's it. Lately I've been thinking about hanging...

Danger of Thrift Stores, Swap Meets, and Ebay. 12 bucks isn't bad, though. As long as you use it :)

When I was a scout leader, I would (best as I could) make the boys cook over the wood campfire. They of course would have to make the fire. Want to feel some anxiety? Give an 11 year old boy a razor sharp Gransfors Hatchet and watch him make kindling (we did a fair bit of training with...

Is that actually mesquite charcoal or is just mesquite wood? I'm lazy and usually just use KBB, but the times that I've bought mesquite lump, it has alway been black. Plenty of mesquite here in Tucson. I actually love ribs that are just salt/pepper or simple dry rub. One time I did 8 racks...

I've had 44 lbs of pork butts on the top rack, a 16 lb brisket underneath that. The top rack was kind of full, but none of the meat overhung the water pan. I've also done 8 pork racks up top and 4 beef racks down below, using rib racks. I could probably have crammed a few more somewhere. My...

You must be reading my mind :) It is the lower part of the firebox, for some reason in the early morning I just couldn't come up with the word firebox. I was guilty of not cleaning it. I had cooked some bacon for a big get together (I often cook bacon on the grill) and then a day or two later...

A few years back, I bought a used Genesis 3 burner of of CL. It was the first gas grill that I have ever bought. It seemed to work well. At the beginning of the year, I noticed that it wasn't working as well, so I decided to clean it. I took out the burner tubes and blew out the rust. I...

Yes, that is it. However, there is no link under the cooking topics that I could find. Thanks for pointing that at. Guess I need to bookmark it. Brett

I thought that on the old site there were some meat/butcher charts, but I can't find them now. Anybody know where they are? Thanks, Brett

The bottom 1/8" was turned to carbon on the gasser. I just sliced it off. The rest was nice and tender, just kind of flavorless, but that is what sauce if for. Brett

So I have done several briskets and such in my WSM, but all were overnight cooks. I decided to try a high heat and this is what I get: Now I always have a hard time getting high heat out of it, so the door was a little open (note the twine) which worked great until the rain put the...