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Waiting on parts... But I got her cleaned up the rest of the way and moved into position.

Got the lid painted today. Turned out ok. A lot better looking than the scratch. Such a sweet grill.

I ordered the parts for it. The grill needed one $18 part. Its officially registered to me also. Because guess what the original owner didn't register it either. I went ahead and upgraded the side burner trivet to a stainless steel one. Whoo hoo! But I couldn't justify the $190 for the lid. Its...

Shouldn't have to worry about the brass on brushes. The upper end Jenn Aire (Nexgrill) come with brass burners. I'd still steer clear of doing this with the plastic and wood handled brushes.

You need one of these. I have the 6 gallon and I love, love, love it. Buckets of chicken in no time and there is no better cooker for the family fish fry. Down here we do schools of mullet in it all the time. I even do whole chickens in it. Or turkey breasts and drums sticks. Frying food outside...

Good pic wolgast. I'm still not sure why this trick is not shown on the virtualweberbullet.com in the operating tips section. It works fantastic on my wood handled 18.

Your right AJ. I'm gonna spray some rust killer type paint over top of the parts on the frame that are rusting. Luckily for this poor grill its finally in the hands of someone with more sense than money. Someone who actually cares about it. It will be back fully functional without much money at...

So upon further investigation, I found the serial # - It is a 2006 model 42,000 btu with 12,000 btu side burner. I'm still not sure what they called this at the time. whether its a Silver C or a e-330 or what? I see that this model is now sold as a Spirit e-320. Its sort of an ackward design...

I got this for free over the weekend. Someone was dragging it out as scrap metal. I know its a genesis with a side burner. But don't know what exact model or what year? Where is the serial #? It looks pretty good aside from the large scratch in the lid. It looks like all that is missing is...

I use a single paper towel and a drop of dish soap. Moisten part of the towel, add the soap, wipe the probe off with the wet soapy part, rinse off the probe under the sink, then wipe with the dry side of the paper towel. You don't want to submerge the case or the part where the probe attaches...

Those look great! I need to make some more of these myself. I like your 3 zone fire technique you got going on too. Great job on these. Thanks for posting.

Soaked wood chips. Also a couple like 3-4 briqs of charcoal will help give some smoke ring. Every 6 months or so run the hose over the lava rocks to clean the ash. Water for 225 no water for 350. I like the little red electric brinkmanns and would use one for sure in your situation. But I'm not...

Sounds overdone. Got pics of it sliced?

Due to the cooking environment that it is in. The internal temp may read over 200 but it won't be tender yet. You hear its done at a certain temp but that's not always right, its a guideline. Its done when its tender. I don't know all the science of it. Hopefully kevin can chime in or point some...

I pour boiling water into the cooler then put a roasting rack or a upside down foil pan over the water. Then the double foiled brisket on top of that so its out of the water and then fill the top with towels. I've kept them steaming hot for 6 hours using this method. But could of went even...

Like kevin said after foiling the temp is meaningless. You can only probe from the side into the flat to check for doneness/tenderness.

You want to probe right there, but from the side into the middle of the flat. Color wise it looks like the smoker may not be hot enough? Where are you measuring temp? Is your temp probe touching anything metal (like pan or grates) something that would throw off the reading? I measure mine...

Here is how mine look when flipping over into the foil pan for the foiling stage. I don't add any liquid either. If yours looks like this foil it. You really cook it and tenderize it in the moist environment when its foied. The first stage really just sets the color and adds the smoke flavor...

I probe for temp in the middle of the flat right under the tip of the point. In the money muscle part of the flat. I'd just foil now and stick to the plan. After 2 hours in foil take one of your skewers amd probe the flat. If it feels like butter your done. Cover it back and rest. If its tough...

I wouldn't worry about the select grade that's why you have the fab, the enzymes literally make it into a better grade of beef. I mix the fab up 4 hours before I inject to go ahead and activate them. I block off 7 hours before I want the brisket done and that's when I start the smoker. Lately...