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Thanks LMichaels - unfortunately, I think we are passed that point. Once i broke the "seize" I think it was shredded, very loose and twisting past the point of no return. But it could be the knob that is abused. I'll have to look closer. Also, the moly lube - similar to regular grease i use...

Hey gang.... So I spent a week last summer at a vacation home that had a Genesis with the stainless grates. I really liked the way that food cooked on the stainless and decided to bring my old 320 out of semi-retirement. Still works great – but one issue I am having is the assembly that...

Beautiful steaks and sides Cliff! I'll go across the grain...N.Y. Strips are my favorite and you rocked the cook.

Prefer boneless thighs, but either way....marinate in mojo, season with Montreal chicken and/or Jane's crazy salt. Indirect with a very short direct finish.

Welcome and Go Irish!

Clint, that tri-tip is simply ridiculous. Looks perfect. Great cooking!

Barb - That - to me - is pretty much the most perfect burger meal I've seen. Love everything about it!!!

Sorry for hijacking the thread...But that pic of the timber charcoal is intriguing. Appreciate your opinion here Bob....is your pic more representative of the contents versus the pic of size distribution on naked whiz? http://www.nakedwhiz.com/lumpdatabase/lumpbag110.htm

Congrats Rich and Barb! The place looks spectacular! Wishing you continued peace and love.

Looks tremendous Case! Nice cooking!

Could never spend that much, but no doubt that blue is my all-time favorite Weber color!

Tough/crazy week Bill. I really don't have any words, this cook is just freaking insane. I'll be up in Jersey around Christmas... LOL

Jim, I have the same slicer and I'm making bacon this weekend. Do you slice while frozen solid or do you thaw a little...

KBB 95 percent, RO lump for special occasions!

Always reuse. I have multiple charcoal baskets, so I shake out the ash, pour a layer of fresh lit in an empty basket, then dump the used pieces on top. Always good enough for anything under an hour. If I need to jack up the heat for steak or burgers, I'll add a few pieces of fresh lump on top.

Jim - this looks fantastic! But I don't see any word on results!!! (one can assume perfection of course... )

Agree with Jim and Jeff. I love Stubbs - but I've had 14+ hour cooks with it and then had issues with it burning out in 8-9 hours. I've also noticed that I can't consistently get a very hot fire with stubbs. Say what ya want about KBB. It is consistent. and if you are concerned about the...

Vernon - please post some pics - this sounds like an extremely rare WSM - one that Chris and or WKC would feature as a truly great find!

Several threads below on same topic. Someone already got it - can't wait to see pix. One of a kind I think. I saw it immediately - but I was out of town all week.

Glad you got it Vernon! I asked the guy about it but I was out of town. This is a great catch!