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Ummmmm...did anyone see the 22.5" cast iron grate on page 29????

Yeah, I was going to try to find a deal, but I've seen them become less and less available. I figured I'd bite the bullet and get one before they are all gone.

George, I love it. I found a SJP for $79 on the internet. Kinda painfull, but like you said, it might be cheaper than building one. Great job.

Ah, ok. But none of the vent holes that no one likes on the SJP.

Ooooooo!!! Thats awesome! Did you drill holes ( like the vents in the SJP ) in the bowl where the lid holder attaches?

Anyone know a good way to secure the lid on a OTG/OTS to make it portable? Besides ropes and bungees? Considering cutting the legs down to make a homemade SJP...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...do the lid hold down mod and yer on yer way alot cheaper. </div></BLOCKQUOTE> Ooooo! This sounds good. What is the lid hold down mod?

Doesnt look like I'm going to be able to find a SJP, so I'm wondering if the Char Q is worth $150. Does it contain ash/dust while traveling? I'm looking for a portable charcoal grill for picnics and camping for a few people.

Tomorrow, for the UFC fight, is my first brisket cook after many rib and butt successes. I think I will do this on my Performer due to ribs occupying the bullet. It would be awesome to have this in the Cooking Section for reference. Thank you all for your input.

The ProQ units have meat hangers. Would these be any good for hanging ribs? The ProQ Excel 20 sure looks nice!!

I used the Chuck roast cut up and browned and it was well recieved at work.

Well I went to Food 4 More and came home with this.

Do I need to use a chuck roast cut up? Food4More had a big chuck ol steak that was about the right amount of meat I need.

First off, I posted this here cause the Side Dish section has had VERY little activity. I have a recipe that I like for chili that uses ground pork and beef. I'd like to try a chili with chunks of beef instead of ground. I was thinking of using London Broil. What cut should I try? BTW...

I could see that working, but then you dont get the lockable lid.

Since the SMJP is gone, what is the best portable charcoal grill for 5+ people?

I've made it a couple times. I brushed on the marinade with enough time left in the cook to kill any bugs. The last time, I marinaded with no mopping and it was still good.

I made it again the other night, and didnt mop it. Just marinaded for 4 hrs. Tasted great.

I tried this with chicken breasts. Marinated a few hrs, then direct low over 1 layer of coals. Brushed on marinade for first 3/4 of cook. Turned out very yummy and juicy. Wife liked it.

The ribs will go a long way. I did 8 racks and chicken breasts for a group of 35 women and had plenty left.