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I'm going to do a chicken on the roti Saturday, for the first time. I'm going to use the charcoal rails w/25 coals on each side as recommended by Weber. Drip pan in the middle with a baker potato in the pan. Any tips, pointers or comments?

The new Kingsford bags use tape now, no string. You just pull up on one end. String bags I used to just slice open with a razor knife, I got tired of the hassle.

Petra, the other thought I had was that for your peace of mind you could sit the WSM in a water heater drip pan like this one. Drip Pan Just put a couple of inches of water in it and you are good to go.

If you are concerned about the dry grass, water it for an hour just before you start the fire. It will stay wet/damp while you get the charcoal going. Keep a hose handy and after you're done cooking just shut all of the vents. It was hot and bone dry here last year and my patio is not much...

The only time I'll clean the ouside is When spill something on. The inside only if it gets moldy. then, I'll get it really hot and let the fire burn everything off. Then take a plastic putty knife to get the stubborn deposits and finally brush it all out. I never clean the rim on the bottom...

****, I didn't think those boards were less than four inches wide. If rot is a concern you can use plastic electrical conduit for the legs. Glue in some adjustable feet and you are good to go.

I had real trouble with temps when I used the double charcoal grate. Went back to one grate and had no problems. Having the ash drop to the bowl seemed to be the problem.

They sell oak, pine, fir and poplar. Poplar can be stained to look like mahogany. The problem with those woods is moisture. Oak can be a problem, what they mainly sell here is red oak, white would be better. The others concern me when it comes to rot. That is not a lot of lumbar, so if you...

On further inspection those Jarrah boards look to be four inches wide. So it looks to be around 20 inches wide.

That kettle looks like a 22.5 so I would guess from looking at the picks tha it is around 18 inches wide and 36 inches long. I really like the way it attaches to the handle.

It depends, if you are like me and shut all the vents when you are done cooking. Then I use my weed burner to restart my charcoal. Otherwise if I have to load a new chimney then I use the gas assist, it's a no brainer. Once I got my Performer I was done with paper and oil.

I have used many different racks. Just keep the thick end of the ribs up and rotate them if you are using an offset.

Ok, need a recipe for tater cups, anything wrapped in bacon needs to be recorded as a recipe.

I like salt on my fries and the emphasis on crispy fries at the fast food places has left unhappy. It was always the limp greasy fries that soaked up the salt, especially Wendy's fries, you could count on them. The last fries I had that were an Ah Ha!moment were russets cut lengthwise in one...

Thanks, great read! Sometimes great things are discovered by accident. I'll raise a beer to Mr. Shutz when I cook my first Tri, the man did the world a service.

That is some nice lumbar. Great job on the refinish. Jarrah Lumber like that can be a test of will. I love Purpleheart but it's a bear to tool, fasten and finish. The only mechanic that I will let touch my truck is from Trinidad, and there they use it for everything. I'd like to take a...

I just happened to see one in the new HEB on hwy 6. May need to try one out.

71 In September is nothing, I work this guy who's Father lived to 93. That is what I consider old. 70 is the new 35, because I say it is. I'm a former Marine and I'll fight to prove it! Push me and you'll get a beating.

I bought it and seasoned it/them yesterday. I like the fact that I can lift the center section out and use my Cajun Bandit roti. Cast iron is so superior to everything but stainless steel. CI can't take big temp changes w/o cracking, stainless does't have that problem.

Kevin Kruger is the man for BBQ, especially a chuck roast.