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We will be doing the Madison comp in July.

Brian, that work is absolutely outstanding. The handles with the etched logos look crazy authentic.

I treat my wood Weber handles with teak oil. It's marine grade and seems to work really well. I also use it to treat wood knife handles and wood handles on spatulas and the like.

Positioning of the vents on the older kettle depends on what you are going to do. Because the vents can be opened or closed independently of the others, you can have overall better fire control. With the One-Touch, all three vents are operated at the same time. I have found that when trying to...

Hey Brian, I opened up a couple of the Vasconia pots tonight to see if they would nest. It doesn't look like it. The indentation around the lower circumference of the pot doesn't have enough of a "vertical" element to lend any stability to stacked pots if you were to cut the bottom off there.

I have a couple of the Vasconia pots in the garage. From memory I don't think they will stack, but I will check it out and post for sure.

I know I'll be piled on for this suggestion, why not use a razor blade scraper? It should get under the melted on plastic and should not damage/scratch the porcelain.

Those look good! If you like ash wood for smoke, try using birch. Very light, doesn't overpower. I use it whenever I cook chicken.

Saw the results of the Barn Burner Peter. Congratulations to the Smokin' Croations! Looks like you had a great comp.

I have never replaced a grate in any of my WSMs. The grates don't get dirty, they get seasoned.

I have been in the telecommunications industry since 1984. Started out installing telephone answering service systems throughout North and South America. Did a brief stint testing and servicing theater lighting systems. I worked as a PBX/Voice Mail installation/service tech. Then spent about ten...

I hate cleaning up, whether it's after a small home cook or after a comp. And my kids don't seem to like it either.

My three handles came in today. Awesome! It is taking all of my will power not to go out to the garage and put them on now!

I cooked pork for our hometown festival in early September. Started with 92 pounds of butts (10 butts, cooked on 2 18.5" WSMs). It was a tight fit, but I made it happen. The butts took between 14 and 17 hours to finish, used no foil during the cook. We ended up with 50 pounds of finished...

Using my version of the No. 5 sauce (Steve's exact recipe actually, using my rub recipe) I won 1st place brisket at Smokin' in the Bogs Labor Day weekend. I have cooked 5 comps, used the No. 5 sauce in every comp, and walked in brisket everytime.

I am putting mini-WSM kits together for each of my sons for Christmas. We will work on doing the builds together (instead of me giving them completed smokers). There will be a customized Marty Leach handle in each of the kits.

My preferred cleaning method is to scrape out the accumulated gunk with a '5-in-1' paint tool that has been bent to kind of match the curve of the Weber devices. Sometimes if it's really bad, I use a wood chisel VERY CAREFULLY to scrape ot the really cooked on stuff. Then I use SOS pads and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Peter Matijevich: I should thank the Clark and the Wyocena Yacht Club...it was their old 18" WSM that cooked the chicken that day ... we are doing the...

Thanks Jim! That was our best showing ever. Everything was cooked on WSMs. We had a great time, and it makes it better to finish well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Goethel: Chris & John, congratulations! </div></BLOCKQUOTE> What am I? Chopped liver? I was happy to see Coz get back on top and start his run...