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Thanks everyone! Had a quiet BD yesterday Cooked up a new steak recipe in the CI with a new marinade, really good. Nice big baker for the side. For those that know me and my non tolerance to cold will be glad to know the old man got out and installed my new PID controller for my Camp Chef. The...

Thanks, Timothy, for the birthday wish. Never thought in my wildest dreams I would live to be 76. Although I can't do many of the things I used to do, but I still treat each day as a blessing with my wonderful wife Barb and my grown kids and grandkids. Heck my son will be 50 in a couple of...

Same boat here. Trying to downsize, so what do I do. I decided to semi restore my 1985 gen 2 that's sat covered for over two years. But on the bright side I have a jumbo Joe (one of two) and a Smokey Joe along with a 22 kettle I want to unload cheap. Probably should unload the performer also as...

You got my curiosity up with your serial number. I went out and checked mine and its L3-010204?

Glad to see you're making progress and Weber is helping you also. So! agree it would be nice if I didn't have to drag out the dedicated vacuum cleaner after every cook on the Camp Chef. Guess they all have their own drawbacks.

For years I've read the sagas of the Smokefires woes. I'll concede that maybe a Smokefire probably can create a better smoke profile by design, but I've never had anything cooked on one as around here you can't find one working long enough to try it. I will say that I'll take my good enough will...

About 6-7 years ago I was doing about 2-3 restores a week. Then I figured out that I was making about $2.00 an hour, but it was fun. Now not so much. Wife is in a two year program to have both hips replaced and both knees replaced. So, my focus immediately changed to picking up the things that...

Thanks for the reply, Scott. I've decided that was what I wanted (redwood) and both Barb and I agree that it needs to go back to being an active grill instead of a museum piece. Although a well taken care of active grill. Reserved for Barbs cooks and her great ribeye's. With 10 grills and two...

Scott, What size and type of wood did you use, like said above that looks great. As you can see on mine it has 1" X 4" flooring for shelf material.

Brett, Best wishes on your new home. Know what a pain moving can be. Barb and I bought and sold three homes in one year moving three times...Don't ask. All I can say is our mover just parked his truck in the driveway and waited for the call. At least you still had some time to cook a great meal...

Nice work Scott looks fantastic and welcome to the forum. I also have a 1985 gen 2 chocolate colored awaiting restoration, also a low serial # if I remember correctly one of the first 200 made. It is in remarkable shape being an Arizona grill even the FBs, grates, and burners are original and...

No, I haven't. Lets just say life got in the way. Seems like I don't have time to do anything I want to do anymore. Plus it's to da@@ cold here still for my 76 year old bones to get out and grill. Another pain in the petunia, this winter just won't end. But yes, believe it or not the JW book is...

Great looking cook, would love to try some JD but can't find it around here.

Best of luck to you.

Now that's the way it's' done!

Been there done that I lived with an old Rival meat slicer for years until it overheated and caught on fire. Cut 10 slices let it cool, cut 10 more let it cool.

Here you go, not the cheapest but more than enough for home use. Barb and I can do three slabs of bacon pork belly in under 20 minuets. Doesn't even get the Beswood warm. Chris our leader has one also...

Looks great Dan. Going to be doing the same thing with a bottom round today. Also, we have that same slicer and except for it weighing a ton it's great. Makes quick work out of slicing bacon or roasts.

Nope no Sonata, but my Buick Encore wasn't singing happy days are here again either. Love the morons who go to the front of the aisle and park waiting for someone to pull out of a spot with a bunch of cars lined up behind them.

My kind of burger. We grind our own also, chuck, brisket fat and London broil or top round. Good stuff.