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Jim, let me make sure I'm looking at this right... Did you put a Cajun Bandit center section on your 22" WSM charcoal bowl and vice versa? Sicko!

I can see the market segment they're targeting with it, but the new Platinum looks cheap to me... ECB-style thermometer, Char-Broil-style lid handle, leftover Q cart. I'll try to reserve judgment until I can get my hands on one.

Joe: Since we're all interested, maybe try posting pictures to a photo site (photobucket, picasa, flickr, etc), then linking to them from here.

I found a couple of barbecue-related patent applications that refer to Popular Science, Jun. 1958, Weber SJ-100 Item as an additional reference. Anyone have a stack of seriously old magazines? Edit: Looks like Justin did too, and faster.

Mine was a new-in-box $10 craigslist score, but I think they carried them at Crate and Barrel a while back.

How big is the base on the poultry roaster? You may be able to put it right on the charcoal grate between the baskets. I do that sometimes when cooking a chicken upright so I'm able to close the lid.

Jeff, what's that tiny red kettle sitting on your performer? I've been looking for something like that for my desk at work.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff: The lid fits okay to begin, but sticks before it seats on the lower flange area... My idea is to take a Sawzall to it and see how the lid fits...

East Longmeadow... Google Maps says 1 hour 35 minutes down the Mass Pike. Hmmmmm...

Okay, I'm intrigued by your cheapo ash pan... I assume it keeps ash out of the one touch assembly but still allows sufficient airflow? Also, how's your fuel consumption? I find that when cooking at the 225-250 range, I consistently run out of fuel around 11 or 12 hours. Techniques? I shut...

It's a little less manly, but I use a basket. I live in a third floor apartment, so I have to take everything but the charcoal out with me whenever I grill. Contents: paper towels foil placemats Chef's knife utility knife salt pepper basting brush mop battery lantern probe thermometer...

There are two cooking grates. The overall design is very similar to the WSM (Weber Smokey Mountain Cooker), which is pictured below. From top to bottom: Lid cooking grate cooking grate water pan charcoal ring charcoal grate charcoal bowl

First of all, let me make it clear how much I hate and resent you. Unless you live in New England and want to unload your precious OTP, in which case I'm your new best friend. I was checking the Weber schematics (don't even ask why), and it didn't look like the kettle of the 18.5" OTP has the...

There is a LOT of conversation about how the SJG vents in the portable grills forum (for example here), including vent mods, charcoal banking methods, etc.

Justin, don't forget that the silver only has one side handle. Pinny could probably thread a bungee or small tension strap through the side handle, under the lid handle, then around one of the leg stubs on the other side.

I cooked a couple of slabs of ribs and a butt on the CB this weekend. After a few cooks, I feel confident controlling the temperature with the one-touch system. It's surprising how little I have to crack it open, but once adjusted it stays pretty steady at 225-250. I can let it go for several...

I hang mine on the lid holder, and it still holds the lid.

Pat, make sure to post a follow up if the CB legs fit an 18" kettle. I've been wondering ever since I got my bandit. The 22" is a little big to throw in the trunk, but an 18" would be perfect for travel.

Kevin is right on the money. I also have both a Performer and a OTS with slide aside (more recently converted to a cajun bandit), and the slide aside allows the lid to clear the grill much better than the Performer's built in lid holder.

I keep bags of apple and cherry chunks, some paper towels, and a bag of kingsford comp in my charcoal bin. It's a tight fit, but there isn't much storage space around my apartment.