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I would test the thermo before you declare it off...I think the probe is just too short to compare temps to the lids temps that everyone quotes around here from Tel-Tru's and candy thermos. I have a new 18" and my grate temps are reading quite a bit higher than the lid temp on the Weber thermo...

Last I read, the problems with the contaminated peanut paste occurred between cooking and packaging at one particular company. It wouldn't have anything to do with the peanuts you buy at the store.

Lots of snacks, but the stuff going on the WSM and Kettle are: 2-3 chickens for pulled chicken sandwiches, a bunch of chicken wings (some buffalo, some asian flavored), sausage stuffed jalpenos, and probably a stuffed fatty of some sort, perhaps incorporating the bacon wrap that is making the...

I can't imagine not leaving it all mixed into the rest of the pulled pork. It's got all of your flavor. It's my favorite part of a pulled pork sandwich.

Send it to me...I'll eat it.

Were the vents open the same amount around the bottom? Which side was the top vent on? Maybe the butts just cooked differently due to different fat content, etc, and the side they were on was just a coincidence? Every piece of meat is different.

Yes. Everyone is switching over to sarcasm. It's pretty amazing stuff...flies right over your head sometimes.

You must live in one heck of a large neighborhood if you have 25-30 minutes of travel time. I can't imagine wings being very good after that much transport. A good wing needs to be crispy IMO. Can you get them almost done at home and then crisp them on a grill at the competition location...

Thanks Jeff!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry M: Thanks for clarifying the "film" and the simple green suggestion. After it is cleaned up should I wax the outside of the bowl or the stainless...

Oops...this forum doesn't seem to have a Private Message feature. Jeff, if you read this, shoot me a note at admin AT almostgold DOT com.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Smith: I'll keep you in mind in my searches. I am banned from buying any new grills for a while (I have 2 WSMs, OTS, Performer, Gasser) but still...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Erickson: However, I still use my ET73 to measure the grate temp, which for reason on the last cook was 15 degrees hotter than my lid temp. That...

Many of the pre-ordered 18's came in before Christmas.

Do your parents have a grill at all, whether charcoal or gas? If so, I would cook the ribs "most" of the way, transport in foil/towels/cooler and then sauce and finish on the grill at their house.

I've just started looking at Craig's List for a kettle, so I don't have a good feel for what the used market is like on these grills. Is a 22" One Touch Gold, used twice, for $75 a deal or too much? I'm not in a hurry to buy, but I don't want to let a good deal pass either.

It's not really the water pan that is the "problem", but rather the temp you are cooking at. You'll probably need to lose the water and use an empty or sand filled pan in order to hit the temps you need to avoid rubbery skin. You may also like to crisp the skin a bit directly over the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Bloomfield: Went to DynDNS paid for a seperate web address etc, but still confused. </div></BLOCKQUOTE> No need to pay for a Dynamic Host Name...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Burnham: I doused them with rub and smoked with hickory until they reached about 170°. They were OK. Am I pulling the meat off the smoker too...

Dan - I'm new to this too, but I've read of people using a couple balls of foil in the pan to "tent up" the top layer of foil so that it's not resting on the bottom of the pan. The layer of air between the bottom of the pan and the foil with drippings keeps them from burning.