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Nicely done Scott. i see we have the same taste in Summit color as well as decking protection...:wsm:

8# of honey jack wings...

Recent photo of the youngin's in the family.

Try this stuff. http://www.lpslabs.com/product-details/612 I use it on the frames of trucks and trailers etc subject to Minnesota winters. Perhaps you can spray it inside the tubes etc.

LM... I grill quite a bit of vegies, and boc choy is one of the kids faves. Drizzle a little sweet thai chili sauce over it. Or cast iron brussel sprouts with Sirachi, honey and lime... or my thanksgiving hash... On the grates...... I have read a number of your well written posts on...

LMichaels, Agree on the bar spacing. Lost 2 zucchini slabs on the first veggie cook. Man, this thing can throw the heat! Boc Choy, bell peppers, zucchini, and then what left of the stir fry I did on the discada.

Agree with moderating temps. When I had the EP330. I could smoke chicken wings by running only the sear burner. Get everything up on hi to start out, pegging 600 or so, and then turn them all off but the sear burner, put a stick of apple over that and wings on both sides. Go an hour or so...

We all know these things never go on sale... but the local ACE was running a truckload sale... $50 gift card for Spirit, $100 for the Genny, $200 for the Summit. I have been lusting after a Summit E470 NG since we moved to the new place and Weber was not too jazzed about helping convert my...

What this guy says. I use a 28oz Bush's bean can in my mini-WSM. I built a little chimney out of it using a church key and a piece of expanded metal.

I'd like to see pics of your setup with 2 butts. I've done it twice with mixed results in that the head room on mine is a little tight... not a lot of air movement around the meat. I love my setup on ribs butnits a bit tight for 2butts

You know... I wonder what an outrageous price actually is. I gave $45 for a real nice wood handled "O" Jumbo, and I gave $15 for a 2004 model that wasn't very nice... Would I give $70 for a new one... I am not sure. Honestly, I am not sure I am that jazzed over the shape of the dome.

This is mine... It has evolved a bit, and interestingly, I change the heat with the bbq sauce I use rather than anything else. This is the tangy one... substitute Devil's Spit if your buddies like it a bit spicier. 2 cups apple cider vinegar 1 cup ketchup 1/2 cup natural apple juice 1/2 cup...

I like that idea. Maybe I can call it the "Jumbo Joe Cartwright"... in deference to its gunslinger remake. So, cover it in naval jelly or soak in white vinegar and then cover in gun blue. Does that sound right? Never worked with the stuff.

Nabbed a SJP off of CL this weekend for $15. Photos looked rough and when I got there, the pics didn't lie. The finish on the kettle turned out nice... Calvin is trying to adopt this one...but should I just replace all of the rusted leg and bail hardware. It's deeply pitted. BTW... it is...

Tribute time. Picked this up a couple of years ago, and a critter had messed with the handles. The kettle and all is in really nice shape, and I thought at some point I would and a set of Weber replacements, or something... But here it is with Brian O'Neill restoration handles. Cooked on...

RC, no.. I didn"t add them to the pot. They come that way on the Vasconia pot off of Amazon. Here is the build http://www.bbq-brethren.com/forum/showthread.php?t=117974 You can also check out other threads by clickin my name and looking for threads and posts.

Don... in Burnsville as well. Brisket is tough. I prefer butts. I can have a few refreshments... enjoy myself... and everyone still thinks I pulled off some kind of smokey magic. Check out my posts and send me a note if you want to catch up sometime.

Pan o' pulled pork...