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I've found your FB page, as I soon as I wrote "nickel" instead of "nickle". :) Thank you.

When you remove foil from cars, they use compressed air. The trick is to get the air under the vinyl film and the air does the rest. It might be worth a try. Go for a gun with one small hole in it, and as high as you can go on the pressure.

What about foil? As an example, you did not foil the second lid, did you? If there is no foil in the system, other than in the water pan, which is no problem, I have no idea. I'd buy another bag of charcoal from another retailer and try once more. With all vents open, there should be zero coals...

Not at all. USD 1700, includung delivery at my doorstep.

No, it's all very simple, no super- fancy technology. It's a regular bike with 7 gears. No recharging when you brake, and you recharge it at home. Without the battery it is a regular bike. The motor, controller and battery technology is brand new, brushless motor, Lithium- ion battery and so...

Great looking pulled pork. Looks like it was smoked in a area where the fire hazard is next to nothing. Nice cat, I had one just like yours, all black. I miss him.

Me too! The fish cooks are spectacular! Threre are several members in the same area.

You are right. Fixed, plated picture included. :) I usually manage to wait until I move the food to a plate.

The cylinder is the battery. The motor is located on the back wheel, center. This is a EU motor, so it's only 250 watts, and very small. Runs for over 30 miles on one charge, speed about 15 miles per hour.

OK, so I admit it. I might be more inspired by Mr. Lampe’s thread http://tvwbb.com/showthread.php?43822-Pork-Brats-Chuckies-amp-Chevrolet than I should. But it’s only food, and black things with wheels on, so here we go. I enjoyed a short vacation in Greece this summer, and I wanted to copy a...

I love the cooks, and what a nice car. It must feel good to go out and buy a 70000 dollar car! I got so envious that I bought myself a new pair of wheels myself. Black, of course. Will post pictures later.

You always amaze me. I wish you posted more often. Do you have a Fan club? I'd like to register.

Pigs tails? I've eaten cured and cooked pig's trotters many times, it's a delicious, but never the tail. What a neat idea! Fantastic looking pizzas, as well!

Welcome to the forum. You are practically in my neighbourhood, only two countries away!

You can find the answer to most of your questions if you read the post from the start. To sum up- I have the "old" weber pizza stone. Not the gourmet version, and I think I've tried every trick suggested on this site, as firebricks, skewers to let in more air and so on. This contraption works...

I wish I could have tasted fish this fresh. Looks delicious.

Actually, Italians use a lot of Norwegian herrings and anchovies to get that unami taste in their sauces. It's almost a norm to add a small fish to real italian tomato sauces to get that hint of fish taste. :)

Looking at Mr. Lampes chicken cooks, I have tried the WSM/no pan- method as well. It works like a charm, and when I'm not using the rottiserie, this is how I grill chicken meat. Works great, and the distance between the coals and the meat eliminates the problem with flare- ups, which can do bad...

Looks like a perfect meal. Sumac is something I've never heard of before.

I finally got my hand on this. Been waiting for it for months. A bit pricey, 290 USD. Looks like this, closed And open. The "old" Weber pizza stone is smaller, and can not be used on this unit. Furthermore, no pizza plate was found, so thankfully I had a couple from my other cooks...