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Ken, that's a gorgeous color. Care to share the name and brand?

My local TradersJoes started carrying Organic Maple Sugar. $5/6oz. Following a bacon recipe just got easier.

My chunks are stored in the disposable flower pots one gets when buying a gallon (or larger) sized plant. Yes, I let them dry out completely and then knock out any remaining dirt before the chunks go in.

Cool! Love kabob holders!

Stan, the three bungee system works. It trying to find the darn things while tearing down camp and managing a couple of small kids that make it hard. I know,it's not everyone's problem. The lid lock on SJG is just there; that's just a thing of beauty.

If you're looking for heat, the SJ is the way to go. I can warm things up on my gga, but I can get a sear with a SJ.

I first got the SJS and got annoyed with bungie cords needed to keep it together. Got the SJG and am happy with that. Got a gga also, but it never seems to get hot enough; fine for hot dogs, but not much else. Also use the SJG as a fire pit for my camp Dutch oven.

Did you change your charcoal starting method? I get a lot of black/blue smoke at the beginning of a burn if the charcoal isn't up to temp. I either wait for a "full" inferno in my chimney or for the darkest part of the smoke to disappear before assembling the WSM. [I know you said white...

My ss cooking skewers are burnt/stained at the ends. During a cook/grill they'll get some color, and I'm not that concerned w/ removing the color. Sounds like the previous owner felt the same.

T: Thanks for doing my next experiment for me. The dry ends have been bothering me more and more lately, given how everything else (middles, rub & glaze) was coming great. Your timing is great!

Use mine as a small grill, small meat smoker, and heat source for my camp Dutch oven to fry stuff. Like George, it gets more use than the bigger equipment in the collection.

Turbinado sugar is kinda coarse. Black pepper can be coarse. If you're not already throwing the rub through a grinder, give that a try....

OK ... a reply from the west ... Nathan's can be found here in local groceries (mega and regional) -- didn't notice if they had casings or not. Do remember liking them better than the usual national brands, but ... I'm partial to the SF Giants Hot Dogs made by Alpines...

The gold is more portable w/ a lid holder/locker; it'll hold hot coals and ashes better. The silver has an ash plate underneath just under the vent. The ashes in the gold will gather under the charcoal grate. The gold's vents are on the side. Quality-wise, there's no worries here. Take a...

I usually make my own dough. But when I don't, I get pre-made dough from Trader Joes. I think Whole Foods, and the larger Mega-Marts, also carry fresh dough.

kaz S: That sounds like an awesome experience. Can't help you with an opinion whether it gets any better than this, since I'm still striving to get to "this" Just gotta saying I'm jealous and thanks for your write up.

I use the parts to create stock/broth for soups. Love the cartilage parts; must be the Chinese in me.

Stopped off at Trader Joe's @ Westgate (West San Jose, CA). Found a pallet of TJ Hardwood briquettes (aka Ranchers) @ same price as last year (6.99/18#). It wasn't there last week.

Nicely done!

Been doing 2-3# flats recently on a SJG. As Kevin says, any liquid will do. I like a mixture of broth + red wine (merlot, pinot), with aromatics (celery) and a little tomato paste. Timewise, done is closer to 1.5-2hr after foil, but YMMV. First time I did a small flat this way, I couldn't...