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Hi, Ben. Sorry just saw you're post. Foil sounds good, then let her go til tender. Are you saucing before the foil?

Should clean up nicley, I'm envious. Needs wood for handles... oh, Brian..

I can not tell Brian's from original Weber, unless they are better than the originals... I'm putting a list together to replace a bunch of mine.

Great idea, they used to charge a premium in the old days for the color and who can say no to extra cash, besides that little girl on the insurance commercial..

I refinished an old one and used gun blue on the legs, turned out nice.

That will clean up really nice. Great find.

Brothers from a different mother....

I don't clean the bowl as often as I should, but when I do I get a higher temperature. Go figure...

I cooked ribs on my performer yesterday instead of breaking out the WSM, set at 250 for the whole cook without any adjustment. Then turned up the heat for a strawberry cobbler. Can't find anything that you can't cook or taste better whe cooked on a Weber.

I can't tell, is that a wok?

A time machine set to 1964 and $2,000 cash.....

Very nice find, love the red...

Nice grill, should be a great cooker........

Doubles as a travel mug?

Check with Brian, he makes some pretty sweet handles...

Heck of a deal, I love that table.

I would love to start scrubbing on that one, bet it would make quite a cooker.

Should clean up really nice, handles appear in good shape. Nice find.

Feels good, doesn't it? I can't believe I get so excited over another grill. Pictures please when get her put together.

If it's cured you're really just heating it up plus adding some smoke,two hours on a 10 pounder sounds close. May watch it around the 1.5 hour mark, don't want to dry it out. You can always wrap in foil after the initial smoke is achieved.