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With my long cooks, I use the minion method and fill the ring to the brim, after 10 -12 hours I add unlit, I have never had that taste problem. But then again the bark is already very well established.

Lee, yes mine has it. Never have used it. It is a long piece of stainless rod that has a hook on the end to hold a lit match. I think it's on the underside of the charcoal lid.

Yes to what Don says go to a site like Northern Safety and search cut gloves. We use them at work for handling razor sharp chips. And they are washable.

I think I remember seeing you :D So you may have a 1962-1968???

Dan wow, that is Ruff Ruff try here.... http://weberkettleclub.com/determine-age-of-old-grill/ Do not know if it will help.... Where about's are you in upstate?

Could have used that 26er yesterday, I had my 22.5 WSM loaded, bottom rack had 5 pounds of big azzed wings and the top rack was full with sausage stuffed long hots, ABT and mini sweet stuffed peppers. I then pounded out 5 huge chicken breast and put hem on the 22 OTG indirect. Wish I had more...

We finally had some temps above freezing, I put the Hi temp paint along side the wood stove to get it nice and warm. Then would dash out and shoot a coat on the lid and base of the Q. It dried ok and kept the smell outside. I have been putting coats of high temp clear on the lid and it may be...

Exactly!..................

Pete, that was awesum! it looked like so much fun, and a lot of work! I like your Quality Control :D

Yep that's pretty West for sure :)

That's good to know! How far West of Utica are you?

Yes Clint, I see that sanitation is key. I ordered a double sink from Lowes just for this room. Timothy, no vinegar used in the wine process. I know a lot of old timers spray vinegar around there cellar for insect repellent. Might have been a good thing you passed on it....sounds like they had...

So how many bottles does a 5 gallon batch yield?

Phil, he must have pressed his own grapes! I'm not that motivated to do that....lol We have slowly been finishing off our basement and I had a spot available to make a "Wine Making" room. It just all made sense. The "Kit" wine's are like our WSM you set it and forget it. Dwain, so what are...

A work buddy brought me in a bottle of his home made wine, and it was very good. He was very surprised that with all the cooking I do that I did not make my own wine. So after I finished his wine I decided to look into this Hobby. So fast forward two weeks.....and this morning the Wife and I...

Don, Yes I was able to find them on Amazon last year from Hungry Piranha. I checked with them after my last post and he replied back that they are no long available. :mad:

James is that a "Weber" unit?

I'm going to do wings on the WSM 22.5 along with ABT's and some long hots stuffed with sausage and cheese. Party on Dudes!

Andy, welcome to Smokin! Your Weber will repesent you in the throw down battle with Sis very well......I want to know how your guna handle giving her the news. Will there be a Throwdown? Throw on a Renouned Mr Brown and don't be scared. I would sugest getting a Maverick or some unit to help you...

Welcome Jay, so your more downstate? Maybe I'll see your smoke signals?