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What exactly do you mean by "clamp the rolled edge"? Please show pix. I'm not feeling like the sharpest knife in the rack

Very interesting post, Thanks R'bt:wsm:

PM me his phone number.

I watched the youtube video of the looflighter - saw it really blowing sparks. I think the OP should watch the video, I suspect he would hate the looflighter. Robert McGee's "Tin Can Minion" sounds like a WINNER - if you cook with lump buy some briqs and put them in the can. Personally, I use...

The Char-Broil Universal Cast Iron Kettle Grates from Amazon is another way to get a CI grate for a good price :cool:

Many of us have had good results with VHT Caliper Paint SP731 Real Red 11 oz Spray which is available online (amazon, walmart, etc) or your local car parts place.

I'll be interested to see how the red paint holds up on the lower part of the pot.

The pork butt that you show came with a "Doneness Indicator" the bone - when you can wiggle it, when the pork butt shakes like jelly, it ready. Let it rest a while then pull it. Really this is variation of the probe test - and the thing to remember is "its ready when its ready"

I buy propared Corned Beef Flat and boil it up with a couple of Tablespoons of Pensey's Corned Beef Spice. My friends love it - perhaps because someone else cooked it Quau tells me that unless I am making soup I shouldn't boil meat, but whats he know? :wsm:

Of the Real Weber 14.5 WSM and their home-built mini WSM?

Hi There Nice to know what happened to Pappy's WSM - we call that keeping it in the family. Where in the Lou are you located? Reason I ask is so the other Redbird fans here can share the best laces to get stuff. In Brentwood at the intersection of Manchester and Brentwood Blvd is a butcher...

in 4 1 :wsm:

Is Aluminum flashing available in the 10' x 20" size? Might be an alternative :wsm:

Stolen from BBQ Brethren http://www.bbq-brethren.com/forum/showthread.php?t=173499 Link to pot

Seems to me that a while back one of the guys here posted that he put a piece of metal (tin foil?) from the side air vent on his SJG to beneath the charcoal grate - he said it cured the problem. Check out http://tvwbb.com/showthread.php?36343-How-I-made-my-SJG-hot I use my SJG as the base of...

I think the image is legit, those are after market stackers which are not as heavy as Weber stuff. However once you put in food it becomes a whole nuther thing 8)

Cardinal Red would be a hit in STL

Alternatively you can buy an 18" OTG and cut the legs short. If you are lucky you will find one thats a nice color (red :rolleyes:)

If you think it needs a daisy wheel on the bottom to breath right, install one. Fine grill, they make fine mini's

Easiest thing to do is buy an 18" kettle and put the wsm on it. Put the wsm charcoal ring in the base and Jack's your uncle :wsm: