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When empty it is moveable..... kind of. I have no intention of leaving it behind should I move, unless I use it to negotiate a sale. Your objective is quite achievable with a little ingenuity. You could frame in steel studs, angle iron. Have a welder frame out the bones of your work station...

What's the difference between using vital wheat gluten, and a spring wheat with a high protien content, like KA Sir Lancelot? Q'n, Golf'n & Grill'n.... too many choices! Gary

Holy s*!%, does that plate look good! Q'n, Golf'n & Grill'n.... too many choices! Gary

Branon, I can see some design headaches by creating your grill station with a lift top. Think about a design table where you place your cookers on the cart floor, and you build gates into the surround for access. You could make it a decorative part of the build, or plane Jane and put them on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Lohrentz: The reality is that many really good chefs are good at many things but not everything. It isn't really surprising that they screw up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Hi, My name is Bryan and I'm a grill lid user. EDIT: I use the lid on both gas and charcoal grills. </div></BLOCKQUOTE> I too must confess...

You could make this work. Scroll to the WSM work station at the bottom. I can invision a few ways to make that work. Q'n, Golf'n & Grill'n.... too many choices! Gary

I know of a 26." Q'n, Golf'n & Grill'n....too many choice! Gary

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Allen: Airflow - You guys, do you know how difficult it would be to build cart that is completely AIR-TIGHT? It would be almost impossible even...

To your point paul, I have a 1/4 inch holes drilled in several places in the floor. The entire counter is also 1/4 inch off the ground. Also gives water a way to escape when it rains. Air flow is no problem. Q'n, Golf'n & Grill'n.... too many choices! Gary

Eric, For the floor may I suggest something alone the lines of backerboard(sp)/ cement board and just place some cheap tile on top if you choose. A loose coal and plywood would give me pause. I have placed a piece of cement board in a lit chimney to see what it would do and it did not catch...

Here ya go. I tried this not long ago, and it worked very well. Q'n, Golf'n & Grill'n.... too many choices! Gary

You can order from Home Depot or Ace Hardware have it shipped to your local store, but you are still doing better with Amazon. With fuel doing what it is doing it is going to be hard to buy locally and not pay higher for it. Keep in mind, if you choose to purchase online through amazon, enter...

Once the cooker is stablized, I am confortable leaving it alone for minimum of 8 hours before checking. If I trusted my experience a bit more I could let it go longer. Rarely have I had to fiddle with the WSM in order to complete a cook. Gotta love it. Q'n, Golf'n & Grill'n....too many...

A ceramic cooker for sure. Q'n, Golf'n & Grill'n.... too many choices! Gary

If there was a choice between Lee Ann and Flay for Q, well there isn't a choice. Not knocking him, his shows are entertaining, but when it comes to live fire cooking some of the techniques used fall short. That or perhaps we are simply spoiled by the quality of information presented here...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dsitterson: .......... Damn now I got to go out and bbq on sunday and drink beer and watch the TPC. ...... </div></BLOCKQUOTE> One more step and you...

I default to the MM for most cooks on the WSM. Good luck with your cook. Q'n, Golf'n & Grill'n....too many choices! Gary

Have fun with it..... the worst thing that can happen is the cook gets all screwed up, and you order a pizza. If messing up is ok, the good and bad of the learning process is very rewarding. Q'n, Golf'n & Grill'n.... too many choices! Gary

Hi Rita, I will trim most of it. I want some fat because I start the cook direct over high heat for a few minutes. IMO, rendering the fat over high heat at the begining helps to improve the texture of the skin. Otherwise, I have not been able to produce a good bite to the skin. Q'n, Golf'n &...