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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Thanks Todd, I'll have to convert it to metric weights , but I'll certainly give it a try. I've found most brat recipes are fairly simple...

Thanks everyone. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Really nice looking sausage Todd! What's in the Sheboygan? </div></BLOCKQUOTE> Pretty basic recipe J, But it seems to...

Outstanding Daniel! looks great.

For Christmas the wife bought me a few sausage making supply's, because she knew I had a few hand me down recipes I've been wanting to try. So I made one batch of traditional Wisconsin Sheboygan style Bratwurst and one batch of Hungarian Bratwurst. Overall I was very pleased with the brats, They...

Brian , Some of the older two rivet styles handles from the mid to late 60's, like the baby blue one your working on, possibly? may have never said Weber at all. I have a NIB smokey joe with the older two rivet style handle with no logo or writing at all (although its a different design.) If I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan F: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Sam, keep at it and before long you will turn out great Brisket! Internal temp is only a guide, brisket is done when it is tender. I start checking for tender about 185-187 degrees internal temp, by probing the brisket with a meat thermometer. If it goes in easy and smooth then it's tender, if...

Amazing work Brian! They look great! I also might need a pair or two.

Very possible, I did. It was ten bucks and I offered five. I was turned down and walked away. It was missing the lid, but the rest was there. I still lose sleep over it. </div></BLOCKQUOTE> $10 bucks Shaun. Don't feel bad, we all got that "one" we should of bought or never sold!

Brian, I am not 100% sure but I believe 50 where made of the original bouy kettle. The one I posted above is a original and not a reproduction like you see in the Weber restaurants. As far as how many are out there and finding an original are probably slim to none! If you did find one though I...

AJ, this is the picture I took of the original bouy kettle. Brian, I don't believe they have a store, the room I saw with the original bouy kettle only had a few grills in it. It seemed to be a corporate office with a couple grills in there for show. All the other grills I saw where in the...

I stopped in the Palatine office about a year ago to deliver a old Weber Ranger to be shipped overseas to Weber Europe(biggest Weber mistake I've made) and they have a corperate office up front with some Weber products, including an original 1952 bouy kettle. When I was snapping a picture of it...

Fantastic looking wings Daniel, I like my wings with the sauce a little dark. Outstanding!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff B: Thanks guys, this is a big help. I was concerned that if I put too much charcoal in the WSM that I would get a wildfire that was way too hot...

George I believe you are correct. I remember reading(possibly on the box) that the handles for the fireplace are made of Bamboo.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russ Sylvester: As has been said, air controls the heat. No argument. However, that's not the entire answer. Having a full load to do a short cook CAN...

Jeff, Welcome to TVWBB. You control your temps with your vent settings, the more the vents are open, the more oxygen gets to the coals and creates a hotter fire. if they are shut down, less oxygen will get to the coals and lower your temps. weather all your coals are lit(regular method) or just...

Heck of a job on the resto Brian, it looks great!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ned: Thanks to all of you for the great advice in my decision between a grill without, and one with, an ash catcher!! Most of you said the Gold with...

I don't know the exact amount Steve, but when I run 1/3 of a Weber chimney in the smokey Joe, that is 35 briquets. So a full one should be right around 100-120. And welcome to the site.