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Mr clean erasers should clean that table right up. I've used them to clean plastic handles and they work great.

RC I use 2 weber starter cubes to light my full chimneys...usually ready in about 20 minutes.

I'm sure you could brine it, just cut the amount of salt you're using in the brine. Otherwise, the turkey will be too salty to eat. There's a cinnamon/cumin rub on this site I've used and they turn out great w/o brining so they will probably taste just as well if not better with a brine.

No Ken, you do not have to brine it. I've done boneless turkey breast w/o brining and they turn out just fine each time.

Looks just like the one I picked up last week. Patent Pending stamp so its a late 68, 69, or 70. Clean the legs, triangle, and ash pan with SOS pad and they will come clean. Then polish them with Mothers Mag & Aluminum polish. They will look great. Wheels look good, just missing a bit of rubber...

Kevin I'm fairly certain that other than the digital timer, they are both the same. One is from 2012, the other from 2013. I have a Brick Red one from 2012 and love it. I wouldn't spend the extra cash on the timer personally. Use it to buy something else for the grill. Try craigslist for a used...

G I have a 18.5 WSM and a 22.5 Performer (among others, lol). I use the WSM for everything I smoke and the Performer for everything that I grill. Also have a Weber gasser that gets used when needed too. I feed 4 and find that both will make enough food for the 4 of us. Guess its up to finances...

TJ I have that knife you posted the link to and it works great for all my slicing needs. Recommended.

I only use my WSM therm to gauge temps...easy enough without fooling with multiple temp gauges for me. My butts that size have taken that long to cook before, usually 8-10 hours for 4 or 5 pounders. Temp of meat can be anywhere from 195-205 if I check them, but usually just go until tender. Just...

Gil I usually use pecan with either apple or apricot. Have turned out really well in terms of smokiness

Newest additions to my family...the Smokey Joe's

Schunucks...wow, there's a name I haven't seen since leaving college down in Champaign-Urbana!

Jasper you can get those handles from Brian O'Neal. He makes them and they are fantastic.

Wow Jasper that it one heck of a steal on that grill. I think the color is maroon.

Congrats, fire it up this weekend with all of your favorites!

Looks great Scott!

I used e-z-off oven and grill cleaner...put the lid in a garbage bag and let it sit in the sun for an hour then it came right off. Had to do it a few times because it was caked on but it worked.

Finished (for the most part) the 70's Red I got last week. Had to put front leg in different socket to make sure the socket did not come off due to rust and resulting faulty weld. Waiting for a handle from Brian. Still cleaning up twist on ash pan. Wheels are newer style because I only had one...

Does anyone have an extra wheel or two? I'm restoring and old red head that looks identical to the 1973 one in the Weber catalog and it only came with one original wheel. The wheel I have is missing the white wall but worst case I could paint it on.

JoNathan try to find some all-natural charcoal (briquettes or lump) and use that instead. You will still get the wood flavor in your pizza. You may even try to throw some wood chips on the coals. Pizza stone is a must also.