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Update--- got my new leg and wheel kit today from weber. Man, she is B-E-A-utiful now!

I used the same wax i use on my cars---------Diamond Luster

Does a moderator want to move this to the mini wsm section? :D

Tom rotta^^^^^^ With the 22.5" kettle, for indirect heat make a ring of hot coals on the outside edge around the kettle. Put the stone in the middle for indirect heat. Works great. To the OP---- nice pie! Been too long since I made pizza. Yours looks great!

Love me some mad hunky! Nice lookin cook!

i couldnt agree with you more sir! good thing my wife has blonde hair ;)

Meal looks fantastic! Nicely done! I hope my tri tip I cook this weekend turns out as good as yours!

Ribeyes, pan fried taters, and my favorite side veggie dish--- fire roasted corn with mushrooms, red peppers, orange peppers, and zucchini seasoned with fresh garlic, S&P, butter, canola oil, and weber veggie seasoning. Taters were seasoned with S&P and hatch chili powder and cooked in canola...

I would crush all of that! Tell me more about that dessert?!

Picked up some ribeyes on my way home and some veggies for my side dish. I will post details about the cook in the photo gallery section but just a few pics of her with charcoal burnin! She did great! I swear she turned a darker red when cooking? Maybe it was my imagination or cause it was...

got my ash catcher and hinged grate yesterday! got her all put back together and she is ready for her first cook with me tonight. have to stop by the store on the way home and see what catches my eye. i did finish sanding the handle and sealed it up with clear deck seal. I also hit the legs...

Any chance you can give me pointers on which is which based on my photos? :)

Ok had a chance to take more pics and cut some of it up:

I have gotten 7-8hours out of one full load of RO lump on my SJS. I do not have a charcoal ring though. Get some lump TJ or get Stubbs natural briquettes from lowes, they have less ash too.... Hank---- that fatty sounds purdy good! Keep us update when you decide to cook the butt!

Curious TJ---- at what point have you had to refuel? Do you have a SJS or sjg? Charcoal ring? What are you using for fuel?

Delish! I would crush a plate of that!

Ribeye for the wife seasoned with S&P and lawrys seasoned salt. Top loin for me seasoned with weber Chicago steak seasoning. I love eating a sliced jalapeño with my steak as well so threw that on the grill too. Sauteed mushrooms in worcesterhire and S&P on the stove too. Cooked with...

Man that looks tasty! I'll take my cowboy steak medium! Looks great.

Be sure to put masking tape down where you're going to drill---- don't want the porcelain to chip. Also punch where you're drilling the hole and pilot drill. Masking tape first though!

Hey hank! Sound like you're cruisin! My pork butts cook best at 250-275. Cook em to internal temp of 160 directly on the grate. If you want you can spritz with AJ every hour or two. Then wrap in HD foil with a lil apple juice until internal temp hits 200, or until the bone slides out easy...