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Thanks Clint. Bill

OUCH. SNAP 1-900 Bill

The Steelers of course. What a great organization, top to bottom. Bill

What a great why to change up a burger. One question Clint, do the pretzels become a bit soggy soaking up the juices or do they stay crunchy? Bill

AB was the man at taking you step by step through the process of preparing a dish. You could really learn something watching his shows. Unfortunately I can't find any shows on FN that can do the same. Come back Good Eats come back. Bill

Chuck your NYs look so good and at $4.99lb ( I just paid $9.99lb yesterday at Costco ) what a fine meal for the price of a burger out. Bill

A little profit here, a little there. LOL Bill

Good size numbers, loud ring, magnetic back if you care to use it, and mine is very accurate. Don't hesitate, just do it. You won't be sorry you did. Bill

The Vortex is a chicken wing cooking machine. Some of the best wings I've cooked was using the Vortex. Try some chicken thighs some time. Oh hell any chicken parts are great with the Vortex. Good luck with a great tool. Bill

Jerome you're making all of us SoCal boys a little envious. Tri Tip is our states go to beef cut(just my opinion) and you did a fantastic job on that one Sir. Great cook. Bill

Smooth Mr. Lampe real smooth. LOL Bill

Thanks for sharing a truth Jim. Bill

Wow, $9.99 per lb is out there. I was just complaining to my Wife about paying $3.99 per lb on sale here in San Diego. Last summer when on sale I could buy for $2.99 per lb. We are very fortunate here in SoCal, TT is readily available year round. I would venture to guess that's the reason for...

Thank you Jerome for sharing your experience and pictures with the SNS. It's folks like you that make the TVWBB a great place to be. Bill

Thanks Bob, my 22 is just getting to much for me to handle even though I have the lid hinge and wheels to help with moving around. I'm going to pull the trigger on the SNS Plus which I can use in both the Performer and the 26. Thanks all for your input. Bill

Well it seems there are 3 choices, rely on the reviews, pull the trigger and buy one, or forget about it and chalk it up to just another gimmick. What to do What to do. Bill

I'm with you Mark, I have a WSM 22 that I stopped using because the startup and cleaning of the beast was getting to be to much. I'm no spring chicken any more and the 22 is a bit to heavy to remove the center section and put back. I can do it but more work than fun. If the SNS works as...

Thanks for the reply Dustin. The folks over at the Weber Kettle Club seem to think very highly of the Smoke N Sear. Bill

Have any of you folks used a Slow N Sear? If you have, what do you think of it? Seems to be well made of all SS and made in the USA. I would love to hear your opinions. Thanks Bill

Great idea Rich. I'm going to use that one. Thanks for sharing. Bill