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The 3200 warming racks worth at least half if not more of the price, nice find.

I've looked at this one at my local Ace HW, think it could work in a pinch but not close to the 3200.

I started buying chuck eyes reduced for quick sale at walmart because no one knew how good they were, had twenty in the freezer at one time, but now it's hard to find them in the case. Salt & pepper, rare to medium rare and some horseradish sauce. At least once a week at our house.

AJ, please let me know if you try the blue, I have some that are in good shape, just faded. Thanks! Sonny

Original SBR is the best I've found, even better than mine...

If Weber doesn't feel there's enough interest should we all start emailing requesting they offer them in the States? And all the colors they offer overseas....

Hi, RC - try V Richards on the Southside, never buy a bad steak there...

I use cascade with bleach and 0000 steel wool. Let the cascade sit for a while and take it off with damp steel wool.

It may be older than 70's , I have one like it but handle was not in as good of condiditon. PM me if you want to sell it, please.

I have always cooked them a while then pull, sauce and foil, usually, 3 hours each, turns our pretty tender, easy to pull and pretty tasty.

Looks great. I love Dale's too, on a pork tenderloin for approximatey 30 minutes, any longer and it gets too salty, but nothing SBR's can't fix. Nice job Tony.

Looks amazing, you do add some flour to the gravy, don't you? Like the butter idea.

Gald I have chuck eyes in the freezer, know what's for lunch...

Those may be to pretty to cook on, very nice job.

Anyone ever run across an 18 inch with no letter stamped on the top vent? Maybe just one that missed the press?

And a cooler........

Tips and flap may not take as long as full slabs but they're still good eating. Also makes a nice addition to the bake beans you're fixing to go with the ribs.

Great looking tenderloin, and black eyed peas & cornbread, know what's for supper tomorrow night.

Hi, Neil. Arthur Bryant's original location has some mighty tasty and very tender burnt ends, they're newer locations are good, but on a given day..... I love Smoke House for burnt ends and they have the best beans I have ever had. Smokin Guns in North Kansas City have some really good burnt...

A snub nose Weber, not bad looking but for the price they better paint it red.....