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Freakin' WoW, dude!

My kids gave me a Calphalon anodized aluminum skillet for Christmas. The first time on the stove the bottom started warping. It formed the typical high spot in the middle of the pan, raising the rest off the stove. I took it back, went to the restaurant supply, and bought another Wearever. If...

Looking mighty fine, Toby, but you forgot to post the slaw recipe.

Thanks, Jeff.

I wonder if some measurement has changed. There is no way any of my racks could tip in either wsm. Is it possible you had one edge under the finger when you first put it on?

Thanks, George. My son has one ( I just bought one today) and said, "If you need to replace the grates, you have to buy a new SJ." In further conversation he said he meant he saw on the Weber site that they were available at local stores, but having looked all over town, none were to be found...

Are replacement grates available for the SJ?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LDThornton: I paid $21.95 for one and $26.95 for the other. It would have cost $16.95 each to send them back. Getting the edge crimped didn't cost...

Give Simple Green a try. It is magic.

Wow, quick thinking, yeah, but if they didn't fit, why not make the manufacturer, or whomever you bought them from, rectify the problem? I had considered buying one, but not if I have to spend money make their product work.

Wow! I went to a restaurant supply and bought a cooling rack that size, with fold out legs, for about $5.

Does water affect the moisture content of the meat? Nope, it simply does not. As stated above, it is a heatsink. Briskets, or any other meat, from a water smoker, or stick burner, will have the same moisture content upon reaching the finish line. I used both, I used sand and water, not at the...

No trussing. But, I have put a 16 lb'er on my 18. Yep, gotta shove the lid on. After a short while, it will shrink enough to fit nicely. Except for that time, I never cook over 12 lb. size, shooting for as close to 10 lbs as possible. Even those may need a little tucking in. It's no problem...

Thanks for the info. Yep, she's a keeper.

Mighty tasty looking there, DL. How long was the cook? I guess I am going to order my SJG tomorrow. Yer killin' me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by elmo: ...do you think the food will come out tasting different than doing it on a steamer indoor. </div></BLOCKQUOTE> Nope, absolutely none. No smoke...

That's why he is known as 'Cool Chris'.

Thanks, Chris. That's just what I needed. Well, that and your credit card number so I can order the parts.

I need to buy a couple of sets of vent covers for my wsm's. I went to Weber's site, but they have nothing listed for wsm in their parts. I searched their site, but it returned no results. Anyone have a link, or do I need to call them? Thanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...but I also know that it mostly pretains to the exterior of the meat, and anything that may have grown will surely be killed by the time I hit tender. </div></BLOCKQUOTE>...