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Okay...here's the inside poop on concrete. It will definitly crack and absorb grease and eventually have stuff growing in it. It wouldn't be imposible to remove and replace the concrete, but I think it's easier to clean up after water use or dump and replace sand as required from leakage. I mix...

I'm thinking Super Bowl. We usually have a bash for the guys here and I sometimes help with the cooking (or the bartending, which ever needs more attention) Nick P.

I thought about doing one of those temp. profiles, but that would defeat the purpose of the guru....not haveing to sit and watch the WSM. I usually set it and go to work. Come home and dinner is done, kinda like a crock pot! Nick P.

He would never forgive you! I hope your buddy enjoys! Yeah...we'll have to get together some time. I did a leg of lamb today on the gasser (see grilling threads). It came out great. Nick P.

Happy birthday to your dad and Lorrie. It looked GREAT! Nick P.

Rob, I've done only a couple of briskets (got my WSM for fathers day also). Remember your earlier post about your ten mistakes! Think about too much smoke! I used hickory and enjoyed mine. Follow info from the reciepes section and it will be fine. I shredded the point, sliced the rest. It...

I've never tried sand, so I have only used water...even with the GURU! Everybody said don't use water with the Guru but I do and it seems to work fine. Nick P.

The only rest they get by me is the walk from the WSM to the dinner table. It's seem that's all they ever needed! Nick P.

Matt, I'll have some pics for you Nick P.

Okay, rotisserie over the gasser wins this weekend. I'm going to use the rub mentioned earlier in this thread. Now how about a nice sauce for this little leg of lamb. Thanks Nick

Hey Rob, If it turns out good you may want to mail some of it to Northport for me to try. Good luck with it! Nick P.

Or for us slobs who love brisket two small meals Nick P.

Okay folks, I've got a small (4.5 lbs.) boneless leg of lamb for this weekend. I haven't found any good receipes yet or cook temp. or time. Any suggestions??? Nick P.

Mords got it right...it's easier to keep it warm than to try and rush the finish time Nick P.

Jeff, I'm from Northport, pretty much straight north from Copiague. Yeah I think most just grill here, altho Rob O. is from Port Washington and a few others from Queens and Brooklyn are on this site also. They also have an annual BBQ contest at Eisnhower park, this year being the second year...

It doesn't take a lot of leakage to get some crap growing in there. The sand absorbs it well and you might not see it in the sand until it starts to grow. Change the sand from time to time, it's inexpensive. I still use water, even on 20 hour cooks I only refill 2 times tops!! Nick P.

Thats what I thought also Nick P.

Hey...ya never know! Nick P.

I'll have to try them. It sounds good, thanks for the info. Nick P.

It's a shed. My wife saw it in a magazine and asked if I could build one. Only after the fact did I realize how handy it would be for my WSM. Lights under the porch for midnight cooks and electric for the Guru. I'll have to run H2O out there next!!! Nick P.