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Tom, Your welcome, glad to help out. Looks great. What wood did you use ? Stu

I live in Holmdel, and have some apple and cherry I can share. You would have to pick it up Friday morning, basically before 1 pm. About to leave my office (NYC), so leave an email or number if you would like to set this up. Stu

Nothing local I can think of. Where are you ?

Tom, It wasn't really down the shore, but this weekend I was at the "old school" hardware store on Rte 34 in Colts Neck had a decent assortment of Weber wood chunks. I know they had Hickory and Apple, plus others, and chips. Plus they had the 2010 Performer and Platinum to look at. Depending on...

Finally saw the new OTP this weekend, and honestly, I was not impressed. I much prefer the old style OTP, with the "Performer type" table. Much, much more usable room, in my opinion. Also, the the lid did feel lighter, not sure if it is, or if it seemed that way cause someone else mentioned it...

I like mine a lot. The only thing I would have done differently is NOT order the griddle section, as I don't really use it as much as I expected.

Well, I can say this, on my Platinum, with the "plastic" side table, small pieces of lit lump will definetely leave a mark !

Very cool ! What's that "miny" red one on the Performer table ? Does it actually grill ?

Larry, as always, looks great. Gonna have to try some high heat spares, as I almost always do babies low and slow on the WSM. I just got my CI grates , but haven't cooked on them yet (very soon). What's been your cleaning process for these, especially after a good cook like this one ? Thanks. Stu

Goerge, I'm jelous !! What liquid was in the foil pan ?

I have everything in the house , except for the marmalade, what's a good substitute ? (plus, I have never been a big marmalade fan). Thank you.

Rob, I recently bought a used "new in box" Platinum off CL for $75. http://tvwbb.infopop.cc/eve/fo...40039023/m/709107581 About a week ago, I spoke to Weber's customer service, and replacement tables are definetly available. I am drawing a blank on price, but I want to say $47. Great grill.

That's a great story, best of luck to your nephew and his unit.

Everything looks great ! I like that knife in the bacon picture in the other thread !

Check out some of the other video links at right, Particularly good is the one on Spicy Chicken in Nashville, and Owensboro Mutton.

Very interesting, thank you.

That is awesome, I am dying to do a suckling pig. Couple of questions if you don't mind. That's an 18 inch WSM ? At what temp did you pull it out ? What was the skin like ? What was the best part of the pig ? I was also curious about prices, but not sure if that's relevent with a farmer friend.

What did you use on that onion ? Almost looks like a French Onion soup in the bowl like that.