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Works fine except for the igniter (so I've used a lighter),but some cosmetic issues. I bought a newer (used) one that's cleaner, the igniter works, and has bigger shelf area. Any creative ideas to save it from the scrap heap ?

I can't bring myself to junk my old grill, and the used market (CL) is flooded with old grills, so is there any other cooking or non-cooking modification any of you have done to make it worth keeping and to keep my wife on my a$$ to get rid of it ?

-- Thanks for that input Tim....the roaster has a large heat shield between the coals and cooking grates to prevent fat drip flare ups...like a smoker... so I think skin down would be OK (and the skin won't burn)

I meant a much smaller pig...50 when live but dressed...I used the terms split and butterflied but perhaps wasn't clear.

Am told this equates to about 25 lbs bone, meat and skin...also cooking butterflied and skin down and want to serve at 7 pm Any idea about cooking time ? Will have multiple racks of ribs on too, which by experience takes 5 hours.

I misplaced my 22.5 kettle rotisserie rod and I often see complete 9890 gas grill rotisserie sets for sale costing less than buying a new 22.5 kettle replacement rod from Weber. 1. Is the 9890 rod the same as the kettle rod I lost and/or would I be able to use in with my kettle ring and motor...

Have an opp to get a used one cheap...not that I need another grill. Is this a decent grill ?

nevermind...found the answer i sought

question is...do they make the same accessories for it ? rotisserie ? pizza insert ? etc.

Interesting.. it seems I am in the minority on this matter ! I prefer the chimney starter.

Have an older 22" charcoal kettle model. is it really that useful to use the propane burner beneath the coals to light them ? The location of the burner isn't helpful for lighting indirect heat coal orientation and even for regular grilling, using a chimney starter is faster anyway. What...

pm'd twice...but they don't appear in my sent box. not sure if they're going out. could you e-mail rutgersfan1@gmail.com ?

is this still avail ?

Do not need enough feed 40 but would like ample for 15-20 adults to at least sample a smoked food in a backyard casual setting...cannot include pork or shellfish. What I would term beer food...food that can be eaten while holding a beverage. Ordinarily ribs meets that definition but I can't...

- unnecessary, but will it ruin the fish ? I need to extend the process until Saturday.

much internet suggests brining overnight, air drying for 3-5 hrs, then smoking for 4-5. being the middle of the work week, I don't have time to do these steps continuously...so my question is...should I brine for 3 days then air dry and smoke on saturday.....or should I brine overnight and...

thx for the wisdom Bob.

OK thanks so last dumb question..will it lose its heat on the counter before foiling/resting in cooler ?

Is it OK not to foil at the stall and then only foil at end ?

about to attempt 2nd all-nighter brisket cook..first attempt FAIL last year (smoker got too hot while I had passed out for a few hours). three questions.. 1) should I put a drip pan underneath to collect liquid during cook ? 2) is there any reason I shouldn't use a clay pot filled with sand as...