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Every once in a while I will get distracted and mess something up. For sure I have tossed one here and there. DiGiorno anyone? Gary

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: I gotta 'fess up. Gary's was my inspiration......... </div></BLOCKQUOTE> Wow, nice to hear. Enjoy your backyard creation! Gary

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

My grill area. Gary

Joe, I was on the once a year replacement plan until I purchased the ss grate. Two years now,and no signs of problems. Gary

Mark, Are you marinating or brining the chicken? My preferance is a marinade, but give both a try. Gary

For those of you who have The Meat House near you, give them a look. I was in Charlotte, NC this past week and used them. The meat is high choice, but the best part is they were quite knowledgeable, something I have find lacking in the meat departments I patron. Pricing may be a bit more...

One suggestion not mentioned is take that weber pamphlet, sprits with a little cooking spray, place in the underside of you chimney starter, light to start your fuel. Then try any of the procedures suggested. For thick cut steaks you might be interested in the reverse sear. Good luck! Gary

Two fire bricks have had a happy home in the kettle for years. I just shuffle them about based on the fire setup. For smaller, lower temp cooks (a rack or two of ribs), I have been defaulting to the kettle with a similiar setup you describe. It works well, and is a nice option to have. Gary

I considered the residue from use as some of the difference, and definitely a dampener of the sound. The lids on these couple of kettles seemed extremely light. I was at HD today and the kettles there seemed fine. I don't know, perhaps an anomaly but I have suspicions. I would not hesitate...

Weber serves their customers well, but this past weekend I was in Illinois and had chance to see a good bit of the product line on display. I was disappointed to see that some aspects of quality that they are known for had succumbed to building on the cheap. The mid to higher end gas product...

Check out the billy bar. Similar concept, simple tool and less expensive. Gary

I replaced the top grate of the WSM and the grate of my kettle with the SS about two years ago. They are holding up fine. I was purchasing grates annually, so I am happy. The HD grates are nickel plated (at least what is stocked locally). Gary

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by George L: I love pizza so much so that I decided to build an outdoor wood-fired brick pizza oven and am in the process of doing so. It should be done...

Heat exposure from a single cooking session should not cause any problems. If you bank on the side of the table all the time I can see the repetive exposure to heat might impacting the table over time. I had some issues with a platinum some years ago, but I know Weber changed the table top...

I wrap it tight.

I will be thawing cryovaced butts. I plan on dropping them in a cooler of cold water, and will change the water several times over several hours. I am not so concerned about thawing completely, but I do not want 15 lb ice block on the smoker either. Gary

Mike, Would it help stabilize the trays for item like the peppers if you were able to attach some counter weights to the sides of trays? My thought was if you could add weight to the perimeter the trays there might be less influence by the weight distribution in the tray. Gary

Here is a little more inspiration for you. Gary

I too start my fires on the charcoal grate without issue, but I had a grease fire in the ash catcher that seemed hot enough to do some damage to parts that are not designed for that kind of heat exposure. Gary