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You might try asking one of the food truck guys if you see one stopped somewhere. They run larger 100lb tanks and also have to get them recertified. 4-5 years ago I had a tank recertified and used the amerigas in Doraville. But, I had to schedule dropping it off and it took them a week or two...

The version with the rods with a flat plate underneath really look like they would be difficult to keep clean, especially with the newer "sponge" style brushes

Okay this is not worth messing with. The frame would require some work and hardware to get it even remotely usable, and even then it's going to pass heat through the bolts since the unobtainable ceramic bushings are gone. It doesn't have a thermometer so I would want to add that if I use it...

I'm super interested, the seller hasn't gotten back to me, if I don't hear anything by tomorrow I'll run to the store and buy one. Happen to know the difference between the models with "legs"? Also any opinion on the various baskets? It looks like academy has some special collapsable version...

This is a super interesting cooker that has a lot of positive feedback. I've got a line on a barely used one for $50 and am going to snag it. Anyone here used one? I'm surprised no other company has made anything similar:

Hmm interesting idea. Maybe I'll do a cheapo rehab. The powder coat, it's from a local company that primarily does engine parts. Apparently it's good to 900f. But if it's a cheap rehab probably better off with the rustoleum grill paint

This popped up on FB marketplace, they accepted a low offer as my main interest was the included stand to use for another setup. Based on the pics I considered the Q as a freebie, possible throwaway. So I get it home, and it's pretty disgusting. Grate is cracked in a place where the right side...

Yep. This is how it began for me also. Love that copper performer.

That looks super cool. Around 190-200 sq inches of cooking surface as is, 400 hibachi style. A go anywhere is 160 sq in, Smokey joe is 147.

Thanks Bill. That’s kind of what I figured. I’m comfortable very carefully bear hugging a lid or bowl into shape. I’m going to run it without a gasket like my other Webers

Trying to decide whether or not to put a gasket on my 26"... I'm a little hesitant as they tend to cook off on the green eggs with super high temp cooks. I doubt I will be doing much low and slows on the 26", but I've also read they tend to leak more than 22" Thoughts? If you run a gasket...

Thanks Jon; After watching some youtube videos and putting some thought into it, I'm going to stick with the 26" primarily due to size. I really want the ability to easily cook for 6-8 people and I don't think the PK 360 can hit the mark with that. I'm going to keep an eye out for a PK oiginal...

My Ace is one of the platinum dealers, they've said that they are having a really difficult time getting accurate info from Weber about stock and production during the covid situation. I had a 26" kettle on order for almost two months before caving and ordering from weber.com

Ah! That makes sense. Thanks for the pics

Thanks, I have looked at them up close. One thing I really like is that there are two bottom vents. Seems like it would really help with 2-zone, vs the Weber one-touch in the middle with coals banked

Curious what folks thoughts are on the PK Grills https://www.pkgrills.com/the-pk360-grill-smoker-classic-silver/ I have a 22" Dove Gray Perf Platinum in the basement since it doesn't fit on my patio (22" WSM, Large BGE, vintage Genesis). The side table of the Performer is just too large for...

Yep but check his pic. There is no socket in front of the handle

Is the handle on your copper kettle welded in the wrong spot? Shouldn't it be above a leg?

Depends on the camping style, kids, etc. If it's "quiet/relaxing" camping, personally I'd bring the WSM and something to low and slow while sitting back. For us, with two kids running around crazy, boating and all that... By the end of the day I am SUPER happy to have my Q220 and stand...

Any word on ship dates for the next batch?