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Kevin, you may be right. I'll have to take a look at lunch. I definitely do not want to cut into it. I'd just love for it to have the ash catcher somehow. Hmmm. Thanks for the tip!

I wasted a lot of money on covers for my grills. THey never get used. I'm too **** lazy. But you want the vents I believe to prevent mold etc by trapped condensation.

I have a EP-320, two kettles, performer and WSM. They all get used quite a bit. WSM obviously for smoking. The EP-320 vs. the kettles, just depends. If i'm cooking say one piece of pork chop, or steak, or two breasts, I just turn the gasser on. Pop a beer, wait, then cook them. it's way too...

Yup I got it. Will take pictures in a little bit with a real camera. Terre, thanks for that, I'll buy it and see what happens. It does have two handles on either side. I should restain/protect those wood handles yeah? Any ideas on how to clean it? I want to spiff it up.

Picked it up. The bowl is in perfect condition physically. The lid, looks a bit dull, I believe he/they tried to wash it with something, so you see residue. Any ideas of what I can use that'll be safe but also buff it up purdy good shiny and all? Also, can I just buy this ash catcher and add...

worked for me too. I looked at your post, you are using the URL tag.

It doesn't have the OTG ash catcher. Is that easy to add in? I have this picture, I'm about to go see it in a few minutes. Said there is no rust. It's a deal for $45? Haven't seen this color much around here. Still searching for a red head though.

A cast iron wok would defeat the purpose of a wok. Woks are meant to heat quickly. That said, I would totally buy that grate and wok if they were available in the US. </div></BLOCKQUOTE>I think Wok's historically were made from cast iron. Traditionally it's a thin cast iron.

http://www.youtube.com/watch?v=JlO6wf3DGOM

After you get the basics down, and you really want to elevate your rubs, maybe do what I plan on doing (one of these days) http://www.amazon.com/Flavor-B...native/dp/0316118400 Flavor bible, combinations of flavors. I found this via a Knife forum that a lot of chefs frequent. Don't use this...

Funny, Bristol farms had ribeye wagyu beef on sale for 20/lb this week, So I grabbed a steak (1.3lb) to cook for myself, but right next to it were SRF wagyu briskets. 12 bucks a pound I believe. I made a mental note to think about grabbing one in the future to smoke.

Everytime a Pyrex deal comes up on slickdeals.net, there is discussion of pyrex exploding. Scary. Glad to hear nobody got hurt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Garland Hudgins: One of the best posting I have ever read on seasoning CI is from the Chowhound: http://chowhound.chow.com/topics/433869#2875040...

8 racks of ribs. 7 babys, 1 spare. On a 18.5" WSM. It was my first minion too. Its chugging at 245-250 almost four hours now. I didn't even fill the ring all the way up with lump, or pack it down tight. Also, I've had to leave all vents 100% open for 245. But it's not been a problem yet...

Bought a bunch of lump bags (royal oak made in USA from walmart), wanting to convert to lump. Pointed out the difference in smell, even my girlfriend noticed it. But I still long for Kingsford! Ease in lighting, use, and burn time. I even tried one bag of some all natural briquettes from...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Overkill. Just like roasting most steaks over 5 min doesn't provide significant benefit (as seen in the authors' chart), resting a rib roast...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: i never miss a opportunity to say that weber really ticks me off. europe gets great grills and we get nuttin. </div></BLOCKQUOTE>Why...

I noticed they cut with the grain, not across. Tsk tsk tsk. Haha. You know, I've known about resting meats but sometimes we are so impatient. I tried but then couldn't resist. Then one day, about 5 years back, I was watching, wait for it, 30 minute meals with Rachel Ray (I didn't purposely...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Reid Smith: I remember reading the WSJ article. And your image of the USDA Prime stamp with a label showing $5.99/pound sure validates that you got some...

Going to check it out next time I'm in Whole foods. Got some Frantoia on order, so I'll give it a taste test. I'm with you, I can't stand the bite of supposedly better olive oil. I agree, tastes immature. I've never bitten into a spicy olive why should my oil be as such?