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Actually, EZ is the date code. It's a 1998.

That looks really nice Stu. BTW, what has happened to you? You liquidated your Weber stuff and now you're collecting all kinds of Weber stuff?

I have never used the Maple Leaf briquettes, but the Maple Leaf lump RAWKS!

OK Tim, First, that's a great score! Second, spill the beans. Where are you from that you were in Pardeeville? And why didn't you stop in? I'm less than 1/2 mile off 22 so you basically went past my place! BTW, I avoid Pardeeville like the plague on Memorial Day weekend.

"C" translates to 1981. You really should head down to the local police station and turn yourself in.

You will not regret using the ROCS. Get some!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy C: OK HOLD THE PHONE! I went on Do-it-Best's web site, and they only show "Chef's Best" and not "Chef's Select". The image of the Chef's Select...

Somehow I put this in the wrong thread: I don't know. My greys are both very evenly grey, which I doubt would be the result of sun fading. The insides are still very much black. I would lean toward a chemical breakdown or something more than fading, but then the insides would change too...

Wow Kendall, that's a great collection. Very very nice. All of the different colors are great. I'm building my BBQ shed right now, and when it's done and time to move all of the grills and smokers into their new home, I'll be sure to gather them all for a family portrait. Been awhile since I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Guess I had quintuplets. </div></BLOCKQUOTE> And I must be the Octo-Dad!

Very professional looking. Did you fab that yourself, or retask an existing cabinet? Either way, looks great!

That's like asking me which one is my favorite child. If I were to rank 3 of them, the other 16 would surely be angered and never cook for me again.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark H (Ottawa): Might have to get a cover for this one. </div></BLOCKQUOTE> Don't cheap out. Make sure you get the premium cover for that beauty!

That's a great score for $50! I got the same one for $75 but it needed grates, flavorizer bars, burners, and some other stuff. Too bad I never use it!

That's the one I got. I will use the knob on the lid on the end of a bolt to make an extended lower vent control on the SJS. Takes a metric thread bolt, so take the knob to a hardware store to get the right bold, nuts, and washers.

I found the Vasconia 32 quart tamale pots available on Amazon are a perfect fit. I ordered three to assemble Smokey Jose kits for my sons and all three pots fit the three SJS grills I had aquired. May be a little more $$, but worth it IMO.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Silvey: The little chunks are 1/2" or less. I have a co-worker that has 12 ton press and we're going to try and make blocks. I've read that corn...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Sanders: Clark, Is the RO Chef's Select the same as their regular briq, only larger? </div></BLOCKQUOTE> I don't know. The ROCS is all natural...

I've become partial to the Royal Oak Chef's Select. If you have a DoIt Best hardware store nearby, you can order it on their website and have it shipped to store for free. It runs $19.00 for a 40 lb bag. It works great in the WSMs, and has a really clean hardwood aroma. It's about the only...

I've used that technique before, especially when they are taking way longer than expected. It works. My preference is to cook them on the WSM until they are essentially done, and then I foil them and rest them in a cooler. That's how I cook them at comps, and generally I do pretty well with that...