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Another vote for the Chef’s Choice 615. I had a $70 special for years and while functional, those units are a pain to use and a horrible pain to clean. They don't hold the thickness setting and the plastic pieces flex and break. I just got done slicing a whole (semi frozen) ribeye into shavings...

One of the national fast food chains is advertising smoked belly and I imagine that might have some effect on the supply.

PayPal doesn't get in the middle of a a dispute and decide who's right or wrong. They simply tell the buyer to return the item and when tracking shows it returned, give the buyer their money back.... for ANY reason and for 6 months. If the seller has no balance in their account, PayPal covers it...

I talked to a friend of mine last week and he "thinks" he might have a chunk of stainless he can cut so I think I'm taken care of. If you wind up with 2 I'll still take one if we can find a way to mail it. Thanks!

Sorry but I can't agree. I've never competed and most likely never will but to my way of thinking, picking out good meat is part of the competition. If everyone is forced to use the same meat, why not make them use the same cooker, rub, wood, charcoal, & sauce?

The problem I see is that there isn't much room in there now and anything intruding on that space will make it too tight. I think they designed the sides short in order to compensate for the heat loss in the dome area but with a "lid" I'm thinking they could be taller and work fine. I agree...

I just measured my frame and it looks to be 22". It looks like 22 1/2" will fit under the lip of the lid. I've never heard of a method of attaching the deflector to the frame but I'd consider some tabs on the deflector to keep it from sliding off when you lift the kettle lid. I also think I'd...

I also bought a slew of the Pizzaques. I sold the frames for decent money but including the stones made the shipping too high so I kept them. Not sure what I'm going to do with the last 12 stones. (grin) They're nice accessories but there is definitely a learning curve. The first few pizzas...

A miter saw can be VERY dangerous when trying to cut irregular objects. Unless you have the piece firmly up against the fence an flat on the bed, they have a tendency to suddenly rotate whatever you're cutting and turn it into a projectile. I'd use a "Demolition" blade in a reciprocating saw...

Thanks Jim. What a loss...

If they're stealing the bait from your traps try tying some bacon to the trigger with fine thread and then smearing with peanut butter. We're rural and always have mice around. In the fall when the neighbors bring the crops in , the critters start looking for a secure place to live so I go...

Maybe I missed something but I keep reading medium-low heat and my understanding is that a HOT skillet prevents meat from sticking.

That would explain the left foot being a dog paw Wow! err... I mean Woof! ;)

Love the Firecracker Brats! We stock up on those because they don't sell them in the winter.

I wouldn't do that unless you really want a new one. Dry it, sand it and it'll be good as new.

When I painted my mini-WSM I scuffed it, wiped it down and painted it. A few days later I removed what was left of the paint and used primer.

I like the Brinkman rib rack. Heavy duty, holds a couple racks of ribs, and fits in the mini WSM.

Free shipping seals the deal for me!

Unless you can place both probes next to each other you're going to have different readings. Even if your stock thermometer is off, you'll eventually develop a feel for the difference. If I want 250 on my grate, I know the dome thermometer I added should read a little below 200.

I place my wood on top of the unlit coals where it will burn within the first hour based on what I've read here about smoke absorption early in the cook. If you live in a cooler climate, you can brine in a cooler. I'll thaw a frozen bird in brine on the back porch and if it thaws too quickly...