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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by William Blackwell: Just me being me. Like a light bulb, on and off wear it out and a fan turning on and off I just don't know about. Also I would...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by William Blackwell: Do either run the fan at different speeds, or is it just on and off? Do either have a learn feature like a PID on the Auber and ramp...

Awesome. My next project will be to convert a 18OTx in to a jumbo Joe. When that time comes, these are exactly what I will need. I am waiting on some regular handles from Brian already. They look tremendous. Greg, how did you finish trhat handle?

How hot do you need it to run?

Boooooooooooooo.

Yes AJ, Blue. Duh. But seriously, I found the thread with that one in it. It is clearly Cobalt Blue similar to the current ones despite it's provenance. And of course that Cobalt Blue is what Weber calls Dark Blue. And it is not. And it is clearly not Navy either.

And FYI, the CURRENT BLUE, which is clearly a cobalt or bright shade, is in fact called DARK BLUE by weber. But not by me. Those SS tabled performers sure look darker.

Would be an odd photo staging for a heated grill (cover right next to it, charcoal leaning against, etc) C'mon Shaun!

'splain yourself Shaun. It looks like a navy one. But it also looks like a dark photo. Spill the beans. Is it real?

Using galvanized material in a high heat cooking environment is the last way I would try to save a few bucks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington: i sat staring at that first pic for at least a minute trying to figure out if it was in better condition than mine. </div></BLOCKQUOTE>...

A question on the history of Blue Kettles. We've seen a couple of the rare and fantastic "light blue"/"robin's egg"/"Tiffany Blue" kettles from old. (Troy's pic): And we are familiar with the relatively common "Cobalt Blue" that is currently and previously available. Has there...

Also in the future, you could cut them (in to pairs at least) before foiling and holding. I find that holding the rib vertical (instead of laying flat) and slicing down the bone to the counter is best. An extra hand helps.

Paul, I am not going to give you a very helpful response, but will offer an aneccdote. My WSM sitting in full afternoon sun during the dry, still heat of June will approach 150 all on it's own. If I set my stoker to 150 .... it would never come on. I mention this because just this weekend I...

Wow. this is pretty much just an awesome pictoral thread. NEXT TIME....Jeff should snap the photos with the lid face up sitting next to the base. So we can see the top vent style, the handle style, and the vent color.

Thanks Ulf, exactly the type of answer I was looking for. Others?

I have a simple question for those who regularly use a OTx grill. How often do you clean the interior of your OT kettle bowl by some method other than simply opperating the ash sweep and emptying the fallen ash?

Hey Wayne, hate to be needy, but can you tell me how many coats of teak oil you applied. ... and pictures of course would be great.....

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> . Note, never use oven cleaner again. It eats up the aluminum vents. Also, no handle right now as I am still refinishing it. </div></BLOCKQUOTE> Good point, but I...

Jealous.