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Count me in on the Red Kettle Appreciation Society! Brian, the only painting I did was on the lid, but I was going to touch up the base this weekend. I'm curious if you're using the engine paint that's supposedly good up to 1200 degrees? Maybe the prolonged high temp is just too much for the...

A few weeks ago, I paid more than I should for a BBQ Kettle. I bought it because I wanted to see if the older triple vents in the base made smoking any easier. It was in pretty good shape but I decided to touch up some of the chips in the finish per the recommendations I found on this board...

I have a red BBQKettle that looks to be almost unused but has some porcelain damage that the previous owner has painted over with red paint. My guess is that it's just some kind of low temp enamel but I'm not sure. I want to remove as much as I can from where he went over the porcelain finish...

This one was in Easton, MA. Went up with no pic and very little info. The title was something like, Outside Charcoal Grill.

No. This one came from southern MA. I wasn't in town at the time and had to have my mom pick it up for me. Thanks, mom!

I caught the bug from hanging around on this board too much and decided I "needed" a red kettle. A few weeks ago a 22.5" came up on Craigslist and I bought it sight unseen for 15 bucks. Turned out to be an "F" from '84. Well-used but well-maintained. No rust and fairly minor porcelain loss...

So a few weeks ago I sold my charcoal Platinum w/ rotisserie and cover to a co-worker to make room for my new WSM and used Hasty-Bake. I lasted two weeks. Today I found a 22 in. Blue One-Touch new in the box on Craigslist for 30 bucks. It's being picked up tomorrow. I'm still in the grip of...

Thanks a million, Larry. You were right. The grate just needed a little bending and now it's sitting perfect. Thanks again. This site and its members are invaluable. -Mike

I was taking another look yesterday and two of the tabs sit slightly higher than the others lending it a bit of a teeter-totter effect. I suppose I could loosen the bolts and see if there is any play that would allow me to adjust them slightly, but more than likely I'll just practice caution...

Okay. Did my first overnight on a couple of bone-in butts. Got up this morning to find the temp at 215 after 10 hours (temp between 225 and 265 when checked at night) and fired up a chimney full of charcoal anticipating I'd need to bring the temp up and keep cooking. Surprise, surprise...

There are a lot of great books out there but I have gotten a lot of use out of Chris Schlesinger's books particularly Let the Flames Begin. I also think Raichlen's How to Grill is a great primer and I'd second the recommendation of BBQ USA. Smokewise, Smoke and Spice by the Jamisons is great...