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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerd H: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lawrence M.: It does blow my mind though that you can't get the overseas versions direct no matter how much you pay. </div></BLOCKQUOTE> Me too, to an...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerd H: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

i actually looked into having that whole grill fabricated and replicated

love the lime technique!!

I have the same problem as Russell, i can't find meaty beef ribs I requested some one time from the local butcher and he wanted like 12 bucks per pound.

i hope its for sale. DIBS

Hey Ronald, i'd be happy to help you age your grill can you post some pictures, or email them to me and I'll help you post them. my email is grills@troytime.com

this one looks red though.

AJ that grill is blue.

good points shaun. is the corona one really darker than the normal blue? Jeff had one for a while, i anticipate his input. what's the 420 green (hehe) one you mentioned from the same era?

hi laura! here's how i maintain my cast iron grates. When I'm done grilling, i leave the food particles and stuff on there. Sometimes I scrape them off, but then i immediately brush on a light layer of oil while the grates are still hot. before cooking, i let the grates warm up for 10+...

i sat staring at that first pic for at least a minute trying to figure out if it was in better condition than mine. then i realized that it is mine. as far as i know, the current blue has been the same for the last decade.

once a year maybe

looks awesome. i do them this way when i have time. i've also been known to open the can of chili and set it over direct heat, or even down in the coals to get it hot. were you drinking PBR before it was cool to drink PBR?

it looks great. i was going to tell you to put the bacon right on the grates next time, but then i saw that you save and re-use the grease.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Meat does not absorb smoke. Smoke stays on the surface. You can add layers of smoke but it will not penetrate past the surface. For certain cuts...

that's awesome! We chatted on the phone for over an hour when i got my bandit. He was coaching me on getting the bandit (and my bowl and lid) to be perfectly round. I promised him i'd review the bandit on my site, and I have failed. I should get on that, it's been more than a year already :\

good to know ken. nevr dull is amazing, but it takes some elbow grease on tough rust and pitting.

i've never ever had a problem with my bandit. i love that thing. sucks that you got a bad one. I'm sure Chris will take care of it for you.