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Darryl. I've had that Wüsthof 10" Beef Slicer in my Amazon (UK) "Save It For Later" basket for a few weeks. The other day I got a notification that it had been reduced to £99, ($128). I need a brisket slicing knife in my life. That Amici 1814 is pretty. But too rich for my blood. I've always...

Indeed Martin. But I was in the middle of a cook and didn't want to leave a gaping hole where the door was and the fire take-off out of control. The back nut had come loose so the shaft had rotated and the locating dowel was misaligned. (This was after the cook and the cooker had cooled down)...

I don't see why not. Put a little evoo on it to help it go through.

Feeding the back garden family since 1952-ish. Still growing[sic] strong in 2024. 🎤drop.

Would I buy this cut again? Yes.......but..... It would be a toss-up between this cut, a full leg or shanks. The shoulder blade & leg are similarly priced, but the leg would win by a smidge due to its better post-cook yield. That's all. The shanks are grate value for money, not much meat on them...

Indeed. The interweb is a grate tool at times. No they didn't, as I only requested info for the 14.5" door. (PN: 62-10-15). JOSE (UK) does not stock them. SouthCo (UK) do have them, as do the a bbq outfit I use now and again. On sale for £14.00.

Which I did, as you suggested, & CB have responded with the correct part number. Let's see if JOSE has them in stock.

Why didn't I think of that? :rolleyes: Cajun B. contacted.

That was my thinking too. But I'm not sure, so I hope someone who knows for certain can chime in.

As promised The Pull & Your Plate. The lamb pulled grate. There were tendons that attached the scapula to the upper femur that you could have re-strung a banjo with. The return, I would say, was a third of the initial cook weight. +/- 2lbs. Unfoiling. Still hot after 2.5hrs. The Pull. Crispy...

I'm happy for you Gavin. But the fact you don't ever open your door is a moot point, and has little bearing to the question I asked.

Took delivery of a 6lb lamb shoulder blade from my butcher earlier in the week. I've never seen a lamb shoulder like this before. It has been butchered exactly like a pork butt...with bone-in. Going for a Greek / Middle Eastern flavour profile. A pomegranate molasses slather and rubbed with...

Good Morning. I've had a SC Comp Latch malfunction this morning whilst smoking a 6lb Lamb Butt. The latch will rotate but it won't compress. Not wanting to force it and break it, I have wired the door to the middle section with SS tying wire. Works ok, but I can't use the door. My question...

Is that a new acquisition Chuck? Nice. (y)

Grate call timothy. (y)

I agree with a double-tap on the top grate. Less hassle. However, I would leave the lower grate in, and put a foil drip-pan in there. It will help enormously with the clean-up if you're using the waterpan. Edit: If you're using a diffuser, & not the waterpan, put the drip-pan on the diffuser.

The TW Dot & Square Dot are my go-to's. I have been using the Dot, (with needle meat probe & silicone cable), & the Tel-Tru BQ225, which is mounted on the Bullet, for my last few cooks. One wire. Golden Arches. The TW Smoke & ThermoPro TP20 are languishing in my gizmo box. Granted, I don't have...

As sure as :poop: stinks. I meant if I lived in the US I'd bid on it. Yourself could rent a kayak in South Haven & be in Racine in no time!

4th Year (5th grade) maths question. 1970s Calculate the area of A. 1980s Calculate the area of the large rectangle. 1990s Is the area of the large rectangle: (a) 126 sq in. (b) 144 sq in. (c) 166 sq in. (d) 198 sq in. 2000s Colour in rectangle B. Sadly, it's not really humorous......is it?