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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David DeVivo: HANK the leg looks phenomenal ! I must do this soon. I must ask....what is the great grate for ? Dave </div></BLOCKQUOTE> That's...

Hi Rudy, Welcome to TVWBB.

Hi Gerd, The wheels look like that but the handles are flat, not tubular. I'll try to get pictures later today.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Branon S.: That makes me want to try some lamb!!! </div></BLOCKQUOTE> Do it! I followed Raichlen's directions for SMOKE-ROASTED LEG OF LAMB PROVENCALE...

That sounds like a decent price. I recently acquired an '85 26 that had never been fired up for $175, but it had no cover and was missing the charcoal grate. OTOH, it was shiny and ding free. Practice makes perfect. I inaugurated ours with a leg of lamb.

I have a gray 18. It was given to us in '74 as a wedding present. I think it was black when we got it, but I wouldn't bet more than lunch on that. I was trying to clean it up the other day and hit it with some polishing compound to see if I could remove some rust stains. I could not. And it did...

Hi Damon, I'm a huge fan of the WSM for stuff that benefits from a long slow cook. It can hold a temperature near 225F for hours with little effort. My opinion is definitely biased. (I do not have an extension so I cannot comment on that.) Nevertheless, it's a little hard to offer advice. On...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marty G: thanx for the replies guys....Maybe I should take a video of the flame in the crossover tube. It doesn't seem to have deteriorated, but I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Is that a Performer with the 5# tank? I thought those were almost impossible to get refilled cause of the 12yr rule and no OPD valve. Tim...

I'll give this a try for a charcoal grate. It preserves the correct height between charcoal and cooking grate. If it needs some bracing, I can do that with an 18" cooking grate.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Davis: Thanks everyone for the input -- turns out my grill (2001 Genesis Silver B) is the same as everyone else's and the knobs are removed by pulling...

Hi Marty, Welcome to TVWBB. I have to respectfully disagree with AJ regarding flames on the crossover tube. It should have a row of small holes facing the center of the fire box. When either burner is on full, you should see small flames from one end to the other. That's how the rear burner...

They occasionally have free shipping offers and I'd just wait for one of those if you can do without the part for now.

IMO Way better red than orange. Too bad he didn't mask the emblem before he painted. Nice looking grill!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington: I tried doing it that way (both ways, since i wasn't sure which way the valve works). However I still couldn't get it to light. Is it...

Modern propane equipment has safety features that prevent free flow if a hose ruptures or there is a bad leak. If you don't open up the valves in the correct order, you will trigger the safety feature and result in little or no gas flow. Last year I bought a gasser and was surprised when there...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince Ser: ... Right over the baskets, it gets real hot. But everywhere else in the grill, is real low. </div></BLOCKQUOTE> That's the point. For...

No oil or seasoning, just a quick rinse before roasting. The skins are easily removed once they cool. Then I either use them to make a fire roasted red pepper dip (hummus) or slice and pack in a mix of lemon juice and white wine vinegar and add to salads, serve as a side dish or however I want.

You had me at the salad. Notwithstanding my love of things cooked with fire, I really like a salad and that one looks sumptuous. Of course the meat loaf and its preparation and presentation easily match. Thanks for sharing the technique for smoking on the kettle. I probably would have chosen my...

I would think twice about anything that would block air flow into the Q. I'd be concerned about the possibility that the flame could be starved for oxygen, go out and result in a flammable mix (flammable mix == explosive) filling the Q. It sounds like what George did blocks air flow getting to...