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Sent to me by a friend… https://tools.woot.com/offers/weber-28-gas-griddle-4

The forum's ISP will be moving us to a new server on Monday, 9/23/24 around 12:00PM PT. I do not anticipate any major service interruption but you may notice a brief outage lasting a few minutes. Thanks for your understanding, Chris

You're a good man, Jon! (y)

One of my oldest doctored sauces comes from old WSM competitor Mike Scrutchfield, 5 parts KC Masterpiece Original to 1 part sourwood honey. You usually have to mail order sourwood honey, but if you decide to use something else, don't use boring clover honey, choose something with more character...

Sweet Baby Ray's.

I see that select Spirit models are now $50 off at Weber.com. Making room for new models, me thinks. https://www.weber.com/US/en/gas/spirit/

I'm resuscitating this thread. You're old if you cut records off the back of cereal boxes.

I never did MySpace, but I did all the rest. We had this thread going for a couple of years... https://tvwbb.com/threads/you-know-youre-getting-old-when.88774/

All Amazon links help support the forum, thanks in advance for using them!

Not a recipe, moved to Photo Gallery.

Not a recipe, moved to Photo Gallery.

I remember blowing mine out with compressed air from a can once.

Not a recipe, moved to Photo Gallery.

Wow, old thread comes back to life! :D

I know you've mentioned this before, and I'm not questioning your personal experience, but it's important for readers to consult with their doctor about metformin. It's the most commonly prescribed Type 2 diabetes drug in the world for a reason.

https://www.virtualweberbullet.com/cutting-probe-thermometer-slot/

Need a better photo. And the casting date code is not the most accurate way to date these grills, but if the serial number sticker is unreadable then it's the best you can do....unless you get yourself one of those UV lights mentioned in your previous thread.

The sun’s going down, it’s still windy and getting cooler outside, the cooker is still running at 250F but heading downhill, and the pork butt is sitting at 162F. I was shooting for 170F before wrapping, but I pulled it off the cooker, wrapped in foil with a few tablespoons of dark brown sugar...

Yeah, same for me up until now. In the past, I've always had sheltered options out of the wind. Not so much anymore.

Got a special occasion coming up in the next couple of days, so I'm getting a jump on making a bone-in pork butt using the SYD Injection Recipe on my website. Now, I can forgive myself for the fact that I've recently moved to a new home and done most of my WSM cooking to date on warm, calm...