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OK Jim, It was not my intention to duplicate your last documented meal, but I did. My side was snap peas, grape tomatoes, julienne red peppers and onions cooked in coconut oil and seasoned with Big Butz Gettin' Roasted season all. Jim, you created an absolute winner with that combo. I wanted...

Great looking cooks sir. The grape tomato and snap pea dish intrigues me. I'm cooking for the SoDT and me tonight and that may need to be the side. I may have to fire up two grills tonight. Thanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Kneipp: All vents, except the top one were open. After 10 mins, the temp was just going over 280F, so I closed all the vents. </div></BLOCKQUOTE>...

Great score Matt! How did I miss that one?

Those are uber-cool!

That was a pretty good read. Thanks for posting.

Those recipes were obviously created for folks that don't have a true BBQ pit, or advanced temp control skills on a grill. For the "average Joe" temps on a grill will be higher than we would achieve on a pit, thus the shortened time in smoke and the foiled finish in the oven. Just my $.02.

Now that's nice, I don't care who y'are. I am really startin' to dig that color. Great score!

The Wyocena Yacht Club Q Crew will be there. Peter, looking forward to seeing you and your dad. Buzz and Dan as always it will be a pleasure to see you. Coz has been working on a smaller pit so maybe it will only storm a little.

Personally Lem, I like the first pic. More like a skillet. Then again, the handle can be in the way when you put the lid on the grill. That makes the middle pic a good choice. No handle to get in the way, but may take two hands to operate. Last one just looks... I can't think of the word I...

Hassouni, First welcome to the forum. The rust you are seeing in the bowl could be rust from the grates. It looks to me like that thing has spent a lot of time in water, so it's not impossible that the bowl was full of rainwater, and as it evaporated a rusty residue was left behind. I really...

Hey John, welcome to the forum. I hope you don't mind my asking, but why 225 was your target temp? I ask because you had a 12 hour window for your pork to cook and at 225 (to me) that was an optimistic goal. I always prefer that my pork get done early, and then hold it in a cooler until serving...

As far as rain water and mold goes, if you invert the center section when you store it (especially if it's outside) it will prevent water from getting in.

Good idea. Is the WSM fastened in at all? Also, Weber never used an 'R' as a date code. (Last single letter was 'P' 1993) A 2004 would have a date code on the vent damper of 'DH'.

I have some of those clip-on lights with the flexible necks to light the WSMs. I also have a 'swing-arm' lamp that goes on the prep table for turn in boxes. In the peak of the canopy I clip on one of those cheap aluminum 'bowl' lights for general lighting. This year I also have a 500W halogen...

I was cleaning out the garage the other day and came across a no longer used two drawer tool chest. I cleaned it up really well, put some anti-skid stuff in the drawers and am using it to store Thermapens, spoons, and other similar devices to unclutter my knife bag. Maybe a small tackle box...

Kevin gave you good information. Additionally, if you're cooking on both grates, it is possible that one may finish before the other. This can vary depending on how and what you use for a heat sink.

Like Rich said, the point is on one end of the brisket where the flat is pretty thin. So if you cut it in half across the grain you'll get all flat on one side and mostly all point on the other. Generally I will separate the point from the flat, put the point in the center of the top grate (fat...

When I refinish the wood handles I like the way they look if I just brush them with some Watco Teak Oil finish without any stain.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: holeyShiRt Batman! I should READ the entire post before answering AND lookin' more AND more like a horses pa-tooot! </div></BLOCKQUOTE>...