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Another great cook with your DIY griddles Jeff, I watched cooks country this weekend and they did philly steaks and they used skirt steak, froze it and sliced it thin, yours look great.

Jeff, great idea first off, but why not just one big insert instead of two? that way you didn't have the seam to mess with.

I was at my local store Friday after Thanksgiving and got a fresh 22# for .49.

John, how much did you have to cut out of it to make it fit right? Thanks Steve

Woodford reserve, about three fingers and a couple cubes, I have found it to be a real nerve calmer.

two please?

My last garage sale Weber got cleaned until it stopped coming off, then I stopped cleaning and started cooking. I figured why bust my butt removing something I was just going to add the minute I started using it.

Great looking meal, it looks awesome

If you do pulled pork make those beans. I always do some sausage either a fattie or some rope sausage everybody loves it.

Thanks for posting that Bob, it was interesting to see how they make it.

I did a Sam’s club case of butts for my daughters sweet sixteen party, 76# about this time of year in a 18'' wsm and a propane brinkman the day of the party. I'm not going to lie it was a job, the wind picked up and I had trouble keeping my temps up, I should have got done way early but I...

nice looking bowl of soup

Looks like you nailed the crust, good looking pie.

Morgan, where did you get the string bag to hold the turkey in? Good looking cooks by the way.

I'm not ready for another winter like last year.

I want to start getting invited to your get togethers, if you are going to eat like that!

Super nice post, good looking cook and the pictures are awesome.

Thanks Webster, for the write up, if memory serves I have one on those kits at home waiting to be installed.

That what I thought, so if you put the holes closer together could you gain a little more room in the hoop for the lid?

I lay mine on the table by the grill, if I hang them from the kettle the dog licks it when I'm not watching.:)