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Those are really cool! I noticed 2 of those pop up in my neighborhood and they both look like they get quite a bit of use. Very cool roof on the first one.

Wow a wee bit warm huh?

Nice loafs! Do you do an overnight retard in the fridge? Picture perfect bake.

Sounds like your twin stashed it. Im sure he will tell you where he put it at some point.

I'll be at my Costco in an hour and will let you know. FYI I've seen the pro discounted at my store before and nothing ever listed in the flyer.

I do the same and am amazed at how long a small tank lasts.

Nice deal you got there.

Ribeyes- been a while for a nice chunk of red meat, Tater chunks on the cast iron pan as a side.

Glad I got my stash built up with Weber charcoal this spring. The more I use it the more I like it. Although to be honest I've used the embers and it does produce more ash other than that it's just fine, especially for the WSM.

I do the same and for long and slow i will normally just crack 1 of the 3 bottom vents to about 1/8" open. For shoulders I usually go 250 for 4 hours and put the smoke on it then open up the vents and crank it up to get better fat rendering at the tail end of the cook.

That answers my question! Thanks Jon. You would think at that price these things would have been built better.

Im guessing by lack of response its no big deal.

Looking at a 10-year-old SS summit that looks clean. It's built into an island with a separate side burner. All works no rust asking $400. Seem like a good deal for a poss flip?

I saw that too Larry. Nice grill crazy price though.

Wow. You did this with a cold cast iron pan? Looks fantastic.

Man that's odd- Costco by me had issues for a while then they put a stop to it with limits but the limits are gone and there seems to be no supply holes that I've seen...

My shop in wood dale is still out and they are saying it may not be restored till saturday!

We got it pretty good here in Barrington only a few downed trees. My shop in wood dale has no power today.

just checked its right about 5".

I have a jumbo joe and I think your headroom is fine for a rib roast. Just guessing 5" to 6" +/-. My concern would be maintaining heat and not torching that bad boy.