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Thanks, all. Sometimes, you get lucky.

I ordered a Vortex from them on a Saturday, and it arrived in my mailbox on Monday. I was impressed, too.

Just sent a PM.

Thorough and informative job, Chris. Thank you.

No orange (burnt) in this house; otherwise I would be the top qualifier. Thanks, Chris.

Bob, I've seen you post a similar question on several grilling sites, and it makes me wonder what your connection is with TTT.

Interesting. Thanks for taking the time and effort to post this, Tyson.

According to the UPS website, shipping would cost me $20.42.

They are $14.99 here.

I see where Weber recommends using tongs when cooking on the gourmet system griddle, but tongs don't work well if you're blackening fish fillets on the griddle. What do anyone use on those occasions? Thanks

I've eaten at FDs in two different states, and there was no comparison between the two. One was pretty bad, and they even cut the brisket slices with the grain. The other one was very good with a great smoke ring on the brisket and nicely cooked ribs. As with any chain restaurant, you take your...

I bought a flat-bottom, 14-inch carbon steel wok for my Performer. Upkeep is easier than cast iron, I've found. I bought it from the Wok Shop in San Francisco: http://www.wokshop.com/ Lots of good information on that site.

This should help a lot: http://www.virtualweberbullet.com/cheese.html

And from the price, it looks like Weber is really proud of it, too. Thanks for sharing, George.

Wow, great information and fabulous looking cheese. Thanks for sharing all of your insights.

Can't add anything to the excellent advice from Russ. I do have a second top cooking grate for my 18.5. I fill one grate, then invert the second grate, rest it on the first grate and fill it. That way, both levels are approximately the same level and I get a much more even drying process.

I use the pellet/sawdust maze in my mini-WSM for cold-smoking cheese, tomatoes, salmon. Top and bottom vents wide open after making sure I have a good burn started. Great tool.

With KBB in my 18.5 WSM, the last rack of babybacks I hung cooked in 3 hours. Temp was ~285, and the WSM ran with the top vent and one bottom vent wide open. They had some nice bite, and my wife, the critic, said they were some of my best ribs. YMMV.

Skirt steak. Pound thin to tenderize, cut it into decent-sized pieces, season it well and smoke it at about 225-250 for an hour or so, flipping halfway through.