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I've never used one of those but I can't imagine bouncing food against wire mesh for an hour is a good thing. I have one of the flat baskets that holds the food in place.

I'm with Lew. I imagine if you ran a few hours with the top vent closed you would run the risk of getting bitter meat but I've never had a problem with shutting everything down for 15 minutes or so. My WSM is 15 years old, been knocked over a few times, and isn't as air tight as it once was...

Can someone tell me why a cookie sheet and a flat cooling rack won't work the same for a LOT less?

Excellent news!

I prefer Apple for most of what I cook but also use Oak for beef and Mesquite for burgers. I have apple, oak, cherry, and pear growing on my property and I have boxes of apple, coffee tree, and hickory that have been in the attic of a shed for 10+ years. I can have wood in in just about any...

That's the stupidest thing I've seen in a while..... I really want some. :):)

And they said............

Hard to start says dirty carb to me. Weak discharge says worn belts. YMMV

A camping favorite! Have you tried the Bacon Spam?

I'm bookmarking this thread to hear how the cheesecake turns out.

Nueske's makes some of the best bacon but it's almost too good. It will overpower the flavor of anything you cook with it. We used to call and order cases of "seconds" until we discovered Ossian Bacon which is almost as good and much cheaper. If you ever want to splurge, order some Nueske's but...

I wonder what he would think if a LOT of people asked him how many he had for sale..... on each and every ad? :)

If you have some washing soda, a paste of that might do the trick. I also use oven cleaner on my stainless cook ware for really burnt on gook. Edit to add; A lot of what I see there is discoloration from heat & I don't think anything can "fix" that.

Not too many folks know that Weber designed their charcoal baskets based on alien spacecraft technology. Originally made from Bolognium but that was too expensive.

I never know when my "last" cook for the season is so I try to give my cookers a scrub late in the season. After that I make it a point to open it up and let it rip after each cook. I figure the heat will burn off anything left.

I had very good results with a Sous Vide Tri-tip that I froze to take camping. I seasoned it with SPG before cooking (6 hrs @ 135) and went right from the water to the freezer. A couple of weeks later I threw it in the cooler with the beer and two days later I cooked it indirect to 90 degrees...

Use a digital coupon to get; $3.77 Kingsford Charcoal (Saturday - Sunday) When you buy ONE (1) Kingsford Original Charcoal Briquets (15.4 lb). Download your coupon from June 13-June 17 and redeem June 16-June 17 ONLY. Use up to 5 times in a single transaction, while supplies last...

At least he didn't say it was in grate condition.

My money says the first photo is the grill that's being sold and the others are "borrowed" from somewhere else.

That's good news and bad news. You can no longer be assured of having food in the house simply because it requires cooking. Now, nothing is safe from the insatiable teenage appetite. It's going to get expensive! :)