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Omar, Got really busy so I have not got to it. My brother in law was over the other day and looked at my performer and said their shop should be able to make everything I need. I just need to work on connecting the kettle to the cart. I don't mind drilling holes, but would rather not. I am...

I was considering getting one of the new platinum handles (wide & in the front) to put on my 26". The new 26" handle is not welded and a bit flimsy. But after almost year it's still doing fine. Once I do my outdoor kitchen I will have my 26" built in, and then probably want the front handle.

There are many different ways on this one. It really is about personal preference. One issue you may have when smoking chicken is rubbery skin. You would want to smoke at a higher temp, foiled pan with no water (remeber it is a 212° heat sink) to get a better skin. Not sure there is much...

Tim, $1.29/lb is a good price. RD's case price ranges from $1.20-$1.40 / lb around me. I would also suggest starting earlier. Not sure what you cook at, but I cook at 260-275° and 9-10 lb butts take 14-16 hours for me. Once you get to temp they will cook in approximately the same amount as...

You mention the 26 is your only kettle, do you have a WSM by chance? There are rotis out there that work with the WSMs. As mentioned, I haven't seen one for the 26 yet. Sounds like a reason for you to get another grill. I agree with the spatchcock. It's my favorite way. Easy to do, quick to...

I like the red & black idea Welcome to the SEC and see you on Sep 8th.

Bob, all of the food looks great. You are like me, take a bunch of pictures for awhile, then post them all at once.

This is my first year with a garden, and I am not sure I can ever go back to store bought tomatoes. So for dinner I needed to use some tomatoes, but wanted something I hadn’t made in awhile. Setup: These heirlooms are pink Berkeley tie dye. They are the best tomato I have ever eaten...

Tim, I can fit 4x 10 lb butts per grate, albeit a little crammed. 4x 8 lbs fits a little better. So with 2 grates, that would be 64 lbs if you did 8x 8 lb butts. That would be more than enough for 70 ppl. I use a 50% yield for butts. So 70 lbs would be 35 lbs cooked. For sandwiches I do 4 oz...

After moving 9 times in 9 years (work), I hired movers when I bought a house last year. I had just stocked up with about 600 lbs from the memorial day sale last year. The movers opened the garage of our townhome and said "That's staying here, right?"

Here is 35 on the top rack of my 18” WSM, had about 20 on the lower rack. Depends on the size of the jalepenos. I always buy the thinnest bacon possible, usually oscar meyer. These cooked at 275-300° for a little over an hour. These japs were huge, I trimmed some of their length off...

I have all of my webers on the Weber Family portrait link above, but here is our Lang 84 we have been cooking on this year for larger events.

This is a great idea, looks really nice. Bob, I think he got the 24x48.

Morrey, Not sure about that extra membrane. I could never find good beef ribs around here (Atlanta) either. I found these at Rest Depot a couple weeks ago http://tvwbb.com/eve/forums/a/...1078595/m/2621073936

Thank you everyone. Guidance on the method and the pasta idea were Kevin's (Shocking!)

I have looked at several ATCs and read many reviews and I have never seen a recommendation of using water. Water serves no purpose if you are using an ATC. The purpose of water in the WSM is to act as a heat sink and assist you in maintaining your temperatures in a certain range. Since you are...

I got my therm for my SS restore from weber about a year or so ago. I will see if I can find the part#. I know some have been able to get the ignition from weber, but some have not. You can get it below for $30. My SS needs a new one, but the burner tube still lights so I just use a lighter...

Awhile back my brother in law was given a deer hind leg and did not have room in his freezer, so it came to my house. I looked at a few different ways to cook it, but most I found were to either stew or braise. Many thanks to some advice from Kevin and he also pointed me to this thread here...

I haven’t made pizza in awhile, but did find 2 frozen balls of dough, from Rita’s Dough Recipe. I set them out Wednesday night in the fridge to thaw overnight, then in bowls to proof while I was at work. I picked some basil & tomatoes from the garden and the mozzarella from the local market...

I am trying to use up all my swiss chard out of the garden, it’s not liking the heat we are getting. Pulled some ribeyes out of the freezer. I cut my wife’s in half, she isn’t a big eater. Off to rest for a few Time for the chard Plated Thanks for looking