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Thought about that and just lifting the chimney to access the cube, but the single piece of paper (Harbor Freight ad, so double satisfaction!) allowed me to light the paper while the chimney was setting on the fire grate of the kettle. By the time the coals were ready the paper ash was...

Fair enough. I guess the 'dinner for two' threw me. I thought maybe you had a dog or something.

Nice. The glaze on the potaotes is very appetizing.

Agreed. He said ribs and butt. For brisket I use salt and pepper. Might add some onion or garlic powder, usually not.

Someone posted about McCormick's marinade in a different thread and inspired me. Picked up 5lbs. of bottom roast and cut in to large irregular chunks. Couldn't find the McCormick's regular flavor so I settled on their Grill Mates Zesty. I figured it looked like Italian dressing...it is. Pounded...

Nah, I read that Yup, I see you do. But if you just chuck that one you'd be down to 2. In order to maintain your current stock, you'd need to buy one.

You may want to rethink the WD-40, it's great for getting things loosened up but doesn't last long and can gum up over time. Try some lithium grease in an aerosol can.

Well, it was gone. I wish people would remove their freakin' ads after they sell something.

So I broke down and bought some of those Weber starter cubes. I put one in the chimney in the bottom of the charcoal section and poured charcoal on top. Then I used one piece of paper in the paper section and set the chimney on the coal grate. Man lights paper, paper lights cube, cube lights...

Not me. There used to be a place around here called 'The Boneyard' that everyone raved about. I think they steamed their ribs and served them plain with sauce on the table. To this day I can't figure out why everyone liked them, worst ribs I ever had. I've seen people do this on 'Man, Fire...

Maybe you're confusing 'crispy' with 'dry'. Really, bark is the result of your rub caramelizing and then drying out over a period of time. When we think crispy, we think high heat, sear, etc. In this case the opposite is true. Most rib rubs do use brown sugar or white sugar at some point...

While I certainly admire your loyalty and dedication, I don't think anyone would think badly of you if you just went ahead and splurged $20 or so on a new one. Insert charcoal chimney smiley here, since we don't have one.

No, only other photo is with the lid off. I don't have it yet, I just sent an email asking if it is still available.

Yeah, already told him I'd take it. Guessing late 70's, maybe 1980? Wheels are plastic 'Weber' style.

Maybe a Patent pending? Metal handles on the sides, looks like wood on the lid. Bottom vents. Also looks like the older ash pan without a lip or ring. Guy is asking $10 and he's close to home. I sent an email and asked if he still has it.

Ran across some ribs last night for $1.97 lb. Cryo packed. Not a screamin' deal but good enough to warrant two 5 lbers for future use. They also had a couple of full packers there, never saw that before out in their meat cooler. $2.96/lb. Not too bad, I shoulda' grabbed one of those too.

Since no one else asked, I will. What, or whom, is the third steak for?

This just proves how stupid people are. $6 for asparagus water? What a bunch of dopes. Everyone knows full-well that radish water is the way to go! It's usually a couple bucks more, but you get four radishes....

Nice. We've used McCormick marinade on tough stew meat before. Cut into cubes and Marinade overnight. Makes great kabobs!

Dang! Best I found this year was $0.95, I cleaned out the last 5 they had.