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Is the table metal? Wondering if I could use one of these to mount one of my current OTG in? Guess I need to go take a look.

I think the value thing is like buying old cars or old guns, they are worth what people will pay for them. Personally, I would never pay more for one of the old ones vs. a new style. I have both and generally prefer to cook on the newer one because it is a little taller. I also like the throw...

I have built two of them using SJG so I can only speak from the experience my son and I have had with these. Due to the side vents, they tend to burn a strip through the middle and ash build up along the vents. After several hours I used a long rod that I poke through the side vents...

I definitely would look to other factors like the charcoal and maybe weather conditions. I'm able to get mine to hit some mighty high temps. One thing I have learned is not to skimp on charcoal in the 18.5.

It is receiver (remote unit) then transmitter (end with probes). Sounds like it's time for a new one. BTW I'm still using an ET-73. Mine is at least that old. Been waiting for it to die or for someone in my family to give me a replacement as a present (hint).

This is what I do. The little pieces of lump are a pain in the neck to deal with but it goes wth the territory. IMO a bigger concern with lump is that you need to be careful when sweeping ash with the one touch system. Sometimes bigger pieces can slip through and you can easily bend the blades...

Like Rich I can see it both ways. You currently own one of the top gas grills on the face of the planet. I agree it is big but if you are making a protein, a starch, and a vegetable all on the same grill it's full. IMO having the extra space will be something you will grow to appreciate. If all...

I really have had great results with smoking cheese this year. I had some cheese in the refrigerator that I had bought during the cold weather but didn't have time to smoke. Not wanting to waste it, I decided to smoke it today. We have had a beautiful day here in Georgia with the temp going...

I've never had great luck with russets unless I parboil them first. I think it has to do with their high starch content. My favorite potato to grill raw is Yukon Gold cut into 3/4 inch thick slices. I have found that the best way to get a good crust no matter which potato is to use plenty of...

Thanks. Guess whose credit card is going to take a hit as soon as my wife sees this? :-)

Thanks for the link on this. I have been looking for some like this for a while now. A little pricey but worth it. Picture below shows the difference in the new and old ones. The old ones are much better for doing reverse sear because the charcoal is right up next to the grate for the searing.

Gary - as we have discussed off line, your trip to the dark side with kamado is off to a great start. I wish I could get the temps on my CG to behave so well. Guess I am just having a serious case of kamado envy. :-)

I will definitely be looking for them when they get to Atlanta.

Like most people I just fired it up and had at it. About a year or so ago I dejunked mine totally and seasoned it again. I referred to the Q&A session that was done with Harry Soo a while back. You can find the discussion in the summary thread that Chris put together. I didn't go to Harry's...

Definitely worth a trip to go look. Parts are not going to be cheap because they are for a Summit they are not the typical stuff you'll find at Ace HW so that has to go into the overall equation. I would check it hard for rust along the bottom and frame. They are a big honking grill and stay in...

I light a Weber fire starter cube on the charcoal grate of my mini WSM. Then I set my mini chimney over it and carefully place the two briquettes one at a time in the middle of the chimney. Works great.

I like to remove the membrane on both pork BB and spares but I don't think it is 100% necessary but it does make them better especially at eating time. However, when it comes to beef ribs, that is another story. The membrane of beef ribs is like Kevlar. Removal is an absolute must with them IMO.

I am still learning myself, but the best results I have gotten so far has been using two lit briquettes together with two unlit briquettes in my mini WSM. I put the smoke wood (two small hickory chunks) on top of the briquettes. I let it smoke for two hours. In the mini I have all vents 100%...

I much prefer to use my own meatballs that I make specifically for Moinks. I tried a bunch of different prepared frozen meatballs and never found one that had bold enough flavors to balance out the bacon so I make my own. I use hot breakfast sausage as the base with a penade. You definitely...

Slightly off subject but does anyone know of a source where I can buy the old style of charcoal baskets like those that came with older Performers with the stainless steel tables?