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Looks worthy of a post to me, thanks, four hours til supper.......

I'd smoker the brisket for the 8 to 10+ hours on the top rack and place the turkey breast on the bottom rack for the last 5+ hours of your cook. Should not be a problem, I've done this before. Times depend on the size of both. I like the turkey on bottom where there is not raw poultry over half...

Brown is pretty sweet, the red is really sweet!!

I didn't see information to order one so I sent them an e-mail. Very interesting at that price. Thanks for the lead.

Tell you what I used on an old wire type smokey joe legs, gun blue. Just kept working on them, even sanded them till they were smooth(er), then three or four coats of gun blue. I love the color.

Brian makes a sweet replacement for the two rivet handles, can't tell it's not original.

Welcome, Jasper. Nice looking performer. I'd say burgundy, love this color.

I think the cover number is 7871, only thing I do not like is the mesh panel located above the bowl...

I've always been happy with Dale's marinade for about an hour before, sear them well on all sides and finish them indirectly. Then three or four coats of Sweet Baby Ray's.

The blue-wave would be nice start.....

Is the large red lid and some of the copper lids, 22 or 26", what would you offer for a brand new 26" red?

I love the table, I need one of those bad. Grill looks pretty special too....

914 is the plastic wrap, heat resistant to 250 degrees. Used to wrap ribs, butts, etc to finish, locked in juices better than foil, seemed like too well at times. Just wondering what others felt...

Does anyone use Reynolds 914 wrap in place of foil for wrapping / finishing. Used this back in the day with mixed results. Just wonder what others think. Thanks! Sonny

Hi, Guys. Also here in Kansas City, been cooking on my WSM since 1983, always close to 225 degrees and only add enough soaked wood chips to cover the first hour or so of the cook. Always have a ring and depending on the wood, a good smoke flavor. What prep or rub are you using on the pork?

She's a keeper!!

I do a veggie mix in a aluminum pan, first layer yukon gold halfs, layer of sliced sweet potatoes, layer of sliced yellow squash, layer of sliced zucchini, some quartered tomatos, quartered or chunks of vidalias, don't forget jalapenos. Cover and indirect on the grill for approximately an hour...

I just bought Rust-olem high temp at Auto Zone. Was working on an old yellow kettle at the same time. It's a bit bright so you may want to look around a bit, but it looks good enough for me and I will probably never fire her up anyway. Please keep me posted how it works for you.

Any metal parts I use Cascade dishwashing liquid with bleach, let it dry then some damp 0000 steel wool. Inside or out.

Nice find. I picked one up several months ago in just about the same condition. Bought both a yellow and white high heat spray paint and blended my own, starting with white and adding the yellow til it got as close as I could, well for my old eyes. Turned out pretty nice, but a few battle scares...