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Great cook Chuck. Barb and I got to retire early (another story for another day) Been on cruise control now for 22 years. One of the first things you'll wonder is how you ever had the time to work for a living and that's a good thing.

Local Safeway has exchanges and with Barbs discount it's about $17. But 90% of our gas grilling is on the NG E320. Bottles are used for the performer, gen 2000. Plus, I have 5 tanks for the generator.

Back in the day when I was doing flips I used to get the flippers all shinny and new, the keepers not so much, get the big chunks and done.

Hey Bob, just installed my new PID controller in my Camp Chef to replace the non PID it came with today. It's also Non WiFi. What a difference! Got two chickens on the CC and it's staying within 8 degrees of the 325 I set it for. Monitor the grill and cook temp remotely with my Smoke.

But it seems like according to you guys that there is nothing but problems with them. This goes out, that goes out, why doesn't this work or that work. I guess if I was going to buy one I wouldn't mess around with these average pellet smokers. Looked in the mirror and didn't see any haters...

Did you ever try to smoke something in your home convection oven if you have one? Didn't think so. Some of us who have mobility disabilities and are getting up in the years aren't interested in being Nanook of the North woods with stick burners or other grills and smokers that need more...

Been using Weber rubs for years as stand alone or mixed with other homemade rubs. Like stated above most commercial rubs have too much salt or sugar or both Been using my homemade rib rub for over forty years now it is a little heavy on the brown sugar, but doesn't taste at all sweet so see no...

Of course, what Barb said. :):giggle: I see tacos in my future.

Yes, it has and it's always best to agree with the one you care the most about.

Wow! Twice in one day... What Barb said(y)

Looking good! Just give the plate to me I'll take it to Barb ;)

What Barb said :giggle:

Love it, great cook! Haven't had a chuck eye or even seen one in the wild for years here. Have to ask the butchers at Safeway, if I get the blank stare, I'll know I'm SOL.

Ours is Barbs burgers about 80/20 hand made when we grind our own ground beef. Chuck roast, top or bottom round, brisket and brisket fat. Barb hand makes here own recipe with secret herbs and spices (not really secret but I don't know what she puts in them) into 1/4 pound burgers, we vacuum seal...

Welcome and ask away with any questions you may have. There is a world of knowledge on here to help with anything you need. Also were a friendly bunch of diehard grillers, so there are no such thing as dumb questions. Especially, thank you for your service.

Lance see post 15. Rich

Boy, you caught me flat footed on that one. Barb and I do all kinds of different chicken vortex cooks. So many different ways to do them. I checked with Barb and we both agree that the one you are interested in is bone in skin on chicken thighs which is what we use. We use a coat of yellow...

The jumbo joe is my go to grill for the two of us, plenty of room and easy to clean. I do use a weber basket for indirect cooks and it's perfect for vortex cooking also. I even built a special cart for mine I use it so much.

I've had both and still do have two JJs. It's perfect for two or more people and can do direct and indirect with ease. I noted where you live so the JJ probably wouldn't be a problem. Here in Arizona and most of the western states during the summer they have live fire restrictions in the...

Looks good Tim. Seems as we get older those things from the past that tasted so good now don't taste the same as they used too. Growing up in the 'burbs of Chicago (Franklin Park) nothing was better than a bowl of Cambells chicken noodle soup on a cold winter's day. I hadn't had that in many...