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I'm sorry but unless that's a real old pic I don't think you qualify as a codger or even old. Your hair isn't even grey! Let's just say you're "experienced" and leave it at that. As far as BBQ is concerned, to each their own. Do what works for you and if someone does something you want to...

I have Redi-Check remote but the remote sometimes just loses the connection. Now I only use it at Christmas for turkey, keeps Mom happy. My go-to therm is a Polder, it's not a remote but it tells me the pit temp and meat temp. I've had for four years and it still passes the boiling water test.

Good Lord, I've over "talked" this, just know that this is an iron clad deal. I've been wanting to do this for years and I finally have a real reason to do it.

OK, been Sick so doc gave me meds for pain that made me a little wordy and weepy. They didn't do much for the pain so I stopped taking them. Long story short, I will offer ss grills for the Kettle and WSM at basically cost. I like to make things but I won't offer them if I cannot do them...

Guess what I'm saying is that if I can't do it right I just won't do it. Most of this stuff is done by cnc or computer controlled machines. I would put up with slightly substandard work for myself, as I understand the concerns. When it comes to you, WSM or Kettle owners, you deserve the best...

Good God man, have you no shame?! Here I am, 10pm at night and I could have eaten that meal in seconds! The only thing missing was garlic bread but I will forgive you this one time, just this time.

I am a habitual hobby freak. I will be taking a class on welding stainless steel in July. I want ss grates for my performer and WSM. I'm tired of replacing grates that get rusted. Ss grates could be put in an oven on the clean setting when they get too cruddy. 304 seems to be the way to go...

The reason I ask this is that I'm going to take a class on mig/tig welding and will make grates for my WSM. I am looking into getting stainless steel bar to make grates. I have a neighbor who is into metal art who can teach me how to heat metal to form stainless in a circle, the rest is just...

Good God man! Those meals make me feel like I got cheated having a bowl of seafood gumbo at lunch! I especially liked the chuck steaks and taters, shrooms, peppers. Heck it all looked good. Keep on cooking, wind be ****ed!

Would you buy, at a reasonable price, stainless steel grates for your WSM or Kettle? I would but they are not available for every model, as far as I know. Please correct me if I'm wrong.

When I have to clean my gas range grates, I use straight ammonia last time I put them in a trash bag and put them out in the Sun. The ammonia ate trough the plastic, next time I'm going to use a disposable aluminum pan with ammonia and then bag it. The ammonia did they job and was effortless...

I think Andy was going for melted smoked Gouda as he cubed it and put it in a ceramic bowl. I bet it was awesome with some toasted baguette slices.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: Ah, got it. Sorry to hear about your health issues. This may help. http://www.wikihow.com/Reheat-Mashed-Potatoes Good luck...

Tim, does the cover still fit if you add handles?

OK Bob, time to move To Texas. Those burgers belong here. All you need is pickled jalapeño rings and you have nirvana.

Stay away from sugar on rib rubs. If you want to add sweet, glaze with sauce in the last half hour.

Oh yeah, not sirloin tip but standing rib roast for Dad. I like to do the sirloin tip from time to time because the yield is great and it has that great roast beef flavor. Sea salt and cracked black pepper for both is a great complement to the beefy flavor of both cuts. Simple I know but I'm...

It's because I have to take them over to my parents house. Just a couple of miles but I don't want to have to dirty Mom's pot for the tatters. I can prep it all before the dinner, let the roast rest during transport but the roasted garlic mashers I'd like to be hot for service. If I make them...

I want to make them ahead of time and I remember that someone told me that I can reheat them in the microwave without and loss of quality. I just cannot remember who, Jane perhaps?

I see little spots in the finished peppers. Did you add red pepper flakes or something?