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Way back, I never cleaned it. Maybe once a year, but other than that it was left to set. It was loaned out to my mom's house where everyone and their brother used it. There was ash left in the pan for prolonged periods. When I finally cleaned it I found the pan to be very pitted. Truthfully, the...

Heard that on the radio yesterday, priorities!

Seriously? Wow. I am laughing at myself too.

Cool, thanks for sharing! They might want to rethink the video title though. 'Gas Production' sounds like a scene form Blazing Saddles!

Laughing my *** off! So, the culinary delight that I had prepared my very best taste buds for was not only a typo, it was a cooking mistake, and an unpleasant one at that! Jim, I gotta' tell you, I am sorely disappointed. I was ready, nay...anticipating...some delicious new way to cook (or not...

Monty Python's Spam.

Nice work. Keep looking for the donor grill. You may get lucky and find a free one. I have a complete black lid in excellent condition on the outside, very good on the inside. I intend to keep it in case I need it since parts are only going to become more scarce. Fred, good job! Love that...

Try Armour 'Treet', same stuff, much cheaper, like a couple bucks per can. Canned meats are a great way to store fat long-term for emergency preparedness. As long as they are stored correctly and the cans remain undamaged, there is no expiration date.

Man, looks great. Describe please if you will the uncooked sweat 'taters. They appear to be glazed? What's the process?

Pork is pork...kind of. Obviously kind of a generalization. But seasonings, spices, and flavors that work on ribs or a butt would do well on a pork steak. What flavors are you looking for? While I enjoy the sweetness on a rack of ribs, on a steak I prefer savory. As a suggestion, next time you...

Dave, my name isn't Tom. Please try not to assume. If you will go back an reread my post, you will note that you are the only one who mentioned a frame-off restoration when all that we being discussed was the hood. So again there you assumed, or your intent was to escalate the conversation...

No, it doesn't, and your reading comprehension skills are very poor. It implies nothing. It flat out states that anything worth doing is worth doing right. The issue you're having is that my 'right' is different than your 'right', which worked fine for me until you got all butt-hurt because...

Social media, and technology in general, will kill all of us. Of course, I sit here typing this into a forum....

I am in a different, yet similar boat as the rest of you. While I've owned a Kettle for almost 30 years, this summer, heck, this past 3 weeks is my first experience with a Weber gasser. After buying and restoring an old redhead, I can honestly say that this is the best cooking grill I've ever...

there ain't a dang thing wrong with that!

Yes, that's exactly what I said. That's what it calls for, because everything is black and white, there's no gray. Extremes are the only way to approach anything. You must either do as little as possible or go full tilt. If you'll read my post, you will note that I qualified my statement with...

Worth doing = worth doing right.

They day after a cook I salvage the leftover briquettes then get the ash down into the pan. Then I use a plastic putty knife (Bondo applicators work really well for this) and scrape the grease through to the pan as well. Pan gets emptied, rinsed and set aside. I toss a bucket of water in to get...

Get Rustoleum, it is rated at 1200 deg. And for my money, take the thing apart. There's a difference between 'restoring' and 'freshening up'. The added effort it takes to do it right is minimal. when I took my readhead apart I found that the enamel had chipped down to the metal surface in the...

Nice find!