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woohoo, it's an OPD. Triangle with the words OPD right on it. It was dark, so no pics yet, and I belive the whole ignition system might have to be replaced, not sure yet. Going to check it out in the AM, but no tank saves me some dinero. Nice and clean on the outside. Inside is dirty but...

Told my gf I was getting a performer (we're trying to save for engagement, wedding and house lol). So to defray the heat, I said I was going to sell my blue master touch. "If you're collecting why are you selling???" Score! Ok I was never going to sell it unless she raised a stink.

Yeah I've heard about the gas conversion (seen people order from ebay.au?) but not this mini guy.

how do I know if it's an OPD valve? What is that?

Done and done, going to see if they'll take $75 Thanks guys, you are quick! Maybe he thinks it doesn't work because the hose is sitting there dangling

I finally found a performer in San Diego (it's been a long while). It's a green stainless steel (I like the look of the newer ones but this will do for now). http://sandiego.craigslist.org.../grd/1349967476.html I haven't looked at it, but it says the ignition starter does not work. I'm...

Jim, where did you get that block? I was set on a mag-blok but that is pretty **** nifty! I have some, and plan on getting more, damascus clad japanese knives, so I can't put those pretty things away!

Dang, I just missed one exactly the same as this, green/SS top. In San Diego and I emailed and called within an hour but someone beat me to it. It was $100 but the condition was not as good as yours by far. It was definitely used by the owner, but nothing a little cleaning couldn't take care of.

There are never any performers around here.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin Hoober: Joe, for less than $30 and a talk to a friendly Mid-western gal, you can get all the parts to make the OTG ash catcher conversion. Been...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Freiberger: The grill appears to be brown, not red and it does have the ash catcher in the photographs. Bill </div></BLOCKQUOTE>True, it could...

http://sandiego.craigslist.org.../hsh/1240713696.html Looks to be very old, has that two tone red color, welded in handles? But no ash catcher. Should still be worth it eh? If it had an ash catcher it would be bought already.

am I one of the only ones that are too lazy to even clean it thoroughly once or twice a year? I clean the grates and any film on top. That's about it. Any reasons I should go ahead and try to clean the whole thing?

Cheaper than online for sure. My story? I need a new grate for the Q200 I bought for my mother off craigslist. No i can't get you the serial because it's at my mother's house

Sounds like a great rub. Any sauce recs for this? Different than your normal bbq rub. Would it go well on say just a grilled steak?

I'm going to do the research on curing cabinets but first I'm going to check my mom's cooler. A huge cooler being operated and paid for by someone else, and is free, cannot be beat. If the humidity is right. To answer your request about the study mentioned above, I found this...

I also would like to know about the humidity. I totally forgot, my parents own a 7-Eleven (I didn't forget that) but never thought to use their big cooler! The temp does not vary much in there. But I'm not sure about the humidity. And since I have no idea how to regulate it, if the humidity...

But isnt that the point of the best dang steak technique? What you describe is just the "way I've been doing it" technique I had to try the method as described, but it turned out too salty, for me and alot of people it appears. </div></BLOCKQUOTE>well there are variations to the technique...

Seriously guys, if you find it too salty do not do the heavy salt and rinse method. Just salt like normal but let it sit for an hour.

I know some people have tried the alton brown method of dry aging their steaks. I've done a variation of it but I find that 3 days just doesn't do it. I've read about another windely known method where you just cover with cheesecloth in your normal fridge for 21 days or so changing it daily...