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Heaven on a plate right there!

Outstanding! All of it, totally outstanding!

That is a TOTAL win win. Santa might have to leave one under the tree for my 8 yr old daughter. Thanks for the idea! Please post pics of your son and his 1st cook!

Thanks!! That really is a great price. I am ordering that.

Can you buy the grate separately? Steaks look great and like Hayden said, beautiful yard. No need for you to go on vacation, between the food and the yard, you already are in paradise!

Either Nathan's or sabrett in the casing. YUM!

A red kettle is my dream. They are never on CL where I am.

Thanks Regina! Whole chickens is what I will be doing, so it would make sense to do it like your beer can chickens.

Mike, thank you! I was leaning that way too. Reassurance always helps!!

Do you cook with the lid on or off when using the rotisserie? (Over charcoal not a gasser) Probably a dumb question, so I apologize in advance. Thanks!

I can't wait to see all of the pics! I keep checking to see if there are any posted. This whole thing was a great idea!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: Since the WSM is coated with porcelain, anything that grows on it can be removed - just like going to the dentist for a 6-month cleaning...

OK, I think I can get most of off like that. Whew! What a relief. Thanks!!!

bump

I just uncovered my smoker and the inside in covered in mold! What can I do? Have I ruined it? Please help. Thanks!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Yes, it can add much depth. And it is nice as a little extra, i.e., rather than put on by you for service, instead serve each guest a little...

Thanks for the link to that thread, it was very interesting. I think I am going to try and smoke some salt. I think it can add depth to many things. Prior to the show I mentioned, I had never even heard of smoked salt.

I just saw an episode of Giada DeLorentis and she was using smoked salt in her recipe. Anyone ever try this? Just curious.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.: It took awhile, but I have something unusual to try in this one. I won't have to travel too far in the unlikely event that I would win...

Phil you got to be in it, to win it! So just get cookin! Just consider me the official cheerleader for this site. Who else is in? Do I need to do a roll call?