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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 AJ S.: Anyone ever try nevr dul? I have some of this and it works pretty good. Flitz </div></BLOCKQUOTE> nevr dull is the bomb yo

nope.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian O'Neal: Hey Troy, the handles on the older performers, the ones with the therm in the handle are actually taller that the usual kettles. Maybe...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Barrett Davidson: Does the center opening in the Stok allow for a chimney? Is that a dumb question? </div></BLOCKQUOTE> not a dumb question and yes it...

in my opinion, there were likely several other drastic variables in your experiment. your data is tainted and your results should be thrown out. if anything, the gold probably gets LESS airflow - which would mean LESS flareups

no real experience. but i'm skeptical when grease drips onto the coals, it produces smoke. smoke flavors food. mangrates and other similar products advertise that they prevent the drippings from hitting the fire.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin L (NKY): I noticed on the new grills they are using the King Ranch handles, and that polished protective dish plate under the handle for extra...

they sent me a whole new bail system. I still haven't put it on though. Aside from the melted plastic that dripped down the side of the bowl, i don't mind the rollers being melted.

i'm convinced that there's more to it than what meets the eye. my performer handle doesn't get too hot to touch until the thermometer is pegged or beyond. however my brother's performer's handle was noticeably hotter while the kettle was around 400 or 500. perhaps there can be minor...

how would someone NOT noticed a 1.5" wire in their food? chew, people... chew.

i gave you a blue bowl, AJ gave you a blue bowl. Where did you get 2 extra blue lids?

looks freakin AWESOME man!!!

i grill it all the time. in the husk. i've never soaked. takes less than 20 minutes.

i've been using a stok grate since last summer. it's still in great ahape and i've had no problems with it. i'd buy it again. it rocks. a charcoal chimney fits in the center hole. The whole system is 2 pieces and a lot easier to move around than the 5-piece craycort.

we buy riblets all the time, but i've never smoked or grilled them my wife uses them in a soup called sinigang. (made with tamarind soup mix) it's a filipino thing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian O'Neal: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

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

the charcoal pyramid with the canned beans topper is classic. love it. my favorite way to heat them up is to pop the top and set it down in the coals. make sure you pop the top though. trust me on this one.

good call on the headlamp. it's one of my favorites as well. half of the year, it's dark at 5pm here. I grill year-round, so lighting is crucial. the thermapen is also SUPER high on my 'must have' list.

thin sheet metal? sarcasm? other than popping the porcelain finish off where the straps are welded on the inside, i've never done any damage to a bowl. I've melted plenty of grates and lid bail rollers though.