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Welcome. Are you a member of CAMRA or just an imbiber?

I HIGHLY recommend adding the gasket material to the DOOR and not the center section. I wish I had done that...

I close off the vents until they burn out. Then I put them in a wire basket (1/4" squares) and sift the ash off. Anything worth saving goes into a metal pale and is used in my next chimney burn. Whatever is left gets mixed in with the wood and charcoal (set up in the Minion Method) the next...

I don't have a rotisserie (thinking about it though), just by looking at the picture I would think the bigger issue would be if you can use these ROUND forks on a SQUARE rod.

I've tried making burnt ends AT least 5 times (2 beef, 3 pork). Once I cut the meat it goes downhill. All I end up with are jerky cubes.

Owner's manual? We dunneed no skeenkin owner's manual! :cool:

I've been making these for years with "scoop-style" chips. I chop/slice the pulled pork, stir in BBQ sauce, heat (by itself), fill the chips, add a little salsa and top with cheese...35 seconds in the microwave and done. Every chip is a party.

I use a fireplace shovel too. Just grind the corners to round them out a bit.

I thought charcoal was organic. Even petroleum is organic is you believe it comes from fossils (organic materials). (Some scientists have found there isn't a trace of fossils in "fossil fuel" even at the microscopic level...I don't know). From what I've read, it costs $20k for a license to...

I don't blame you ...unless I was the guy right behind you...

We drove up to Berlin (Germany) to see the sites on a long weekend. While there we smelled garlic (knoblauch) on one of our walks. We asked about it at the hotel and was told there was a garlic restaurant around the corner. Everything was garlic. Man, what a smell. Some places call it the...

I used snuff a lot during my first tour in Germany in the 70s. I smoke cigarettes and a pipe, but never cared for dip/chaw or cigars though. I quit all tobacco on March 5, 1990.

Weber doesn't want you to use any other manufacturer's products. When I first got my 22'5 WSM I called them to order another small grate to make mine 3 tiered...the woman refused to sell me one because I would be voiding my warranty by "modifying" it. We chatted for a while about what a...

Hmmm...note to self: SAVE all the BBQ grease you can. Mix with BBQ sauce, add a wick...light...enjoy.

I've been to BK and Mainz at least once each. I can't tell you how many Amifests I've been to let alone all the local fests. FWIW, I lived and worked in Augsburg for 4 years and worked in Bamberg for 5 years, I lived south of Bamberg. I had German friends go crazy over burgers and ice...

I had to buy a house to get a power washer... :rolleyes:

Been there...drank there...LOL!

By your description it sounds like you're making "mud" when you mop. It happens when you use too much rub.

I line my tray with foil and switch it out when it looks like it needs changing. I also use a water bottle for spraying flair ups.

I have neither one of those, but just by looking at the pictures I would have removed the wheels and mounted the grills on a dolly...raising them (height adjustable by the wheel size) while still keeping them mobile.