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looks nice! there is absolutely no shame in premade rubs and seasonings.

how old is the grill? mine is a 94 and I'm still able to get the tank refilled (local uhaul store refills propane) i had to replace a regulator, found one at menards for 17 bucks thanks to Jeff K I wouldn't convert it to the camp tanks, the bigger tank will hold a lot more, last a lot longer...

that looks amazing. seriously. amazing.

interesting. wouldn't this get soot all over the outside of your bowl?

IMO, the smokenator is a waste of money. The weber pizza oven seems way overpriced. a rotisserie or a pizza stone (preferably a red sky pizza stone) would be my choice.

i was going to tell you to skip the pink himalayan and just use kosher for the quick-aging. but it appears you already figured it out. nice looking meal either way!

appreciate the side by side! did the skin taste salty at all?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast: Sure but then again why do you need a fire that hot? For pizzas sure,but i bake mine in the 500 range and it works great.(the mass heat is...

if you really really really want a SLAMMING hot fire... light a full chimney of lump and spread it evenly. add another 2/3 chimney unlit lump on top of the lit. leave the lid off and wait 15 minutes. add another 2/3 chimney unlit lump on top. leave the lid off for another 10 minutes. add...

i agree. brian's handles are wicked badass awesome.

I stopped reading at "tim love"

for better results: the surface of your steaks MUST be dry. and you should use a hair dryer, air pump, or a bellows to blow the ash off the surface of your charcoal and get it rocket hot. do this at the flip too.

i would like to see more of this tiled performer. is that what you used that my blue bowl on?

my red 26er is the shape of a 22, wooden handle. weber rep (not customer service) told me it was 58, but after further research i think it's a 62.

gerd, you COULD update with the new style ash catcher ring. you would need to use a dremel to make a few cuts in the leg sockets. or you could use hose clamps. however it seems easier to just not use the stainless blades.

my daily use blue is a 2010

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerd H: I have never seen a sweeper assembly like the one above with the slots in the blades and a pressed clip in lieue of a hex nut. Would that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by W Tyler: I have a 1999 model black Bar-B-Kettle that I've banked coals on for at least 3 years - you're probably talking 50+ high heat, direct contact...

wait they're sending you a black? you should have gotten some color!!

i've done several of soo's methods. all are great, but all are geared for competition some of this techniques have carried over into my personal style - but my techniques aren't geared for the KCBS (with the emphasis on BS) judging guidelines.