Search results

Did you try Weber? Don't use the website, it's useless. Call their CS.

Yes. The tubes should slide out from under those bolts without loosening.

Thanks Dale...or is it Robert? LOL. My name isn't Clark, I think the "She's a beaut, Clark!" is a reference to National Lampoon's "Vacation" movies!

It all depends. I will be refinishing the wood on my Redhead, but I have a bench mounted belt sander. I can do them all in about 15 minutes.

Now that the redhead is up and ready to rumble, ( http://tvwbb.com/showthread.php?61028-SCORE!-No-more-filthy-dirty-G1K ), I need suggestions for an inaugural cook. So far this year I've done burgers, dogs, bratwurst both cased and bulk, Italian sausage both cased and bulk, steaks, chicken...

Done. Very happy with the end result. So far I have purchased zero parts, I got everything from the two grills. I ended up with two sets of burners, two grates, two ash pans, and a lot more extras. The only thing I have to purchase is the thermometer. Unfortunately the cost to ship is higher...

LOL. "Typically, the dark sides of your grill pull heat." Dark surfaces don't absorb heat, they absorb light. Better put, the absorb more colors. Light surface reflect more colors. Regardless of the source, light is an energy. Whether electricity or good old Sol light creates heat. If we...

How's it goin' eh? Is the Tartan significant?

Tek (left) and Boomer (right) Both rescues. Tek has three legs after an invasive lipoma required surgery. Boomer was rescued by the dog rescue one day before heading to a research lab. We've had sled dogs for years and years, there are numbers 6 and 7. Another shot of Tek in his native...

Weed whacked, didn't blow, but it sucked... :cool:

So a bit more progress. I've been scrubbing, painting, and puttering about. Burners were soaked, wire brushed, scrubbed with SOS pads, rinsed clean and blown out with an air hose, then set on a table to finish drying for a couple of days. Things are going back together nicely. I expect that...

One of them $29 jobs? I was looking at one the other day...walked away thinking that it couldn't be worth dookey for that kind of money. However, if you say it works it might be worth a shot, especially since I really don't know how much I will end up using it. I'd hate to spend $125 on one and...

I always cut larger butts in half. More bark, shorter cook. Anything 8lbs and up is fair game. Edit: BTW, I can't even imagine having 'too much space' on a smoker!

A shield made of plywood will work. I've seen them made for smokers with aluminum foil lined Styrofoam insulation to help keep the heat in in the winter.

Got it. I missed this... ...in your previous post.

But he isn't frying, he's smoking. Odds are his temps aren't getting anywhere close to any of those smoke point. The entire point in using oil is the help get the rub to stick. After several hours in the smoker it's irrelevant. On July 5th I smoked 20lbs of Butt in the form of 4 smaller cuts...

Who's using them, and what would be a good unit for my G1k? It looks like the original is no longer made. Would like to be able to do a couple chickens, more if they'll fit. Maybe a turkey.

I am capable of discerning over 100 Different types of wood based on the flavor of smoked meat. Nah. Not even close. Here's how much I can tell: I can usually tell when a fruit wood was used because it's lighter flavor. I can usually tell mesquite. I can usually tell hickory. I've tasted oak...

Nicely cooked! Gordon Ramsay wouldn't call you a Donkey!

Wow. I do loves me some ham steak. That one in particular looks amazing!