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If it has warped - I would try either of the following: DRAW IT UP WITH SOME THREADED ROD: Locate some threaded rod, or plain stainless rod & get it threaded (maybe a local machine shop / metal fab guy can do this for you?) Cut Rod to outside width of firebox, plus an inch or two. Drill two...

Sorry that I cannot be much help on THIS one, Alber. (But I AM interested to see what others suggest) From what I know - the Belly is not something that gets eaten / cooked a lot here in the USA. I would imagine that it is a bit (a LOT?) on the FATTY side? If so, I would bet that some sort of a...

We had an 18-incher that we gave to a grill-less friend that my wife had when we were married - got my performer for my 50th B-Day I think that the 18-incher is great if you only use it occasionally or only do direct cooks (burgers, steaks, etc.) also great as a 2nd grill if you like to...

Went to see him at an event sponsored by our local PBS Station around the time he was launching his "Planet Barbecue!" book. Had a great time and picked up a few pointers. I think that his books, when he has more time to gather his thoughts and write them down in a semi-eloquent manner, are...

It may have more to do with the KIND/Species of Salmon and where it came from than your technique: I grill-up quite a bit of Salmon - and note the following observations: Some kinds (King Salmon & Sockeye) seem to start-out more red and end-up with more pink Some kinds start out with more...

I hear ya' Bob - Actually - our CITY TAP is pretty darned good. (Comes straight from the icy waters of Lake Michigan, just a few clicks out from Jones Island Waste Dumping [er, I mean "Sewage Treatment"] plant) After the "crypto" thing in the 1990's - Milwaukee upgraded their filtration to...

Getting sick of buying bottled spring water (disposing of / recycling all those bottles, plus room wasted in fridge) Thinking of getting a home unit that takes the 5-gallon returnables Looking for Something that won't be "fugly" when sitting in the corner of our Kitchen Cold and Hot Taps...

Wow - I wonder how available cuts of Cape Buffalo are in your area? I would bet that almost anything for beef could be adapted (but it is probably leaner?) Black Death Ribs with (some sort of exotic African) Sauce... As for me - My friends and family really seem to like my Tangy...

Wow Chris! Where do you dig this stuff up? I suppose that indoors, in a LARGE space like the floor of a Department Store or Warehouse would not be a problem for one or two grills, because the CO concentration could not get too high within such a large space/volume. OTOH, in a typical home or...

I just use good ol' Milwaukee Tap, or as some call it, a "Michigan, straight up". But the best filtration would probably depend on the goodness or specific problems with your local water. Ever since the problem with crypto back in 1995-ish (I had it, and would not wish that on almost anybody...

For the uninitiated among us (like me) - what makes the Hatch Chiles so special?

I recently responded to a question request from Amazon - Somebody asked if the 18" WSM can be used Indoors? I responded by stating that I HOPE this question was a joke (I assume that almost anybody old enough to afford a WSM knows about the hazard of Carbon Monoxide...) I then went on to say...

Cool :cool: Sort-of like a Red Ranch Kettle meets the cover art from Boston's "Don't Look Back" album (which dates me....)

A good one that takes a "general" (equipment independent) view of smoking is Barbeque Secrets by Ron Sewchuck. When I got started with my WSM, I picked up a few useful snippets in that one For beginners - Gary Wiviot's "Low & Slow" book/program gives a decent, regimented way to get started, and...

Last time I reduced the gunk, I used the thin end of a cedar shingle. It has a little flex and conforms to the curvature inside and will not scratch the porcelain Set it on top of some news paper to catch the crud and protect the edges of the mid section - when done, roll it up & toss it Except...

Yup! That looks like some major Porkfection right there... Glad it turned out - it never ceases to amaze me at how fast a large sum of PP can "vanish" :confused:

Maybe some sort of windmill driving cage gears would be a cool way to drive a rotisserie

I feel your pain. About 2 years ago, we lost three of our hounds in a span of 6 VERY rough months. We work with a Basset Hound Rescue group and have several "foster failures" who ended-up living out their lives with us. We fought the big "C" (Surgery and Chemo) with Penny, our fourth; a very...

Check out the following link: http://www.nyemachine.com/clockwork_jack.php This guy (some sort of "wizard machinist") made a weight-driven clockwork mechanism and drove sprockets to chain-drive a rotisserie. I trust that something like this WOULD IMPRESS the relatives & neighbors

Thanks for the advice - I'm going with the recommended brand, but getting the "Gardenmaster" version: -A bit higher Wattage (should handle a few more trays without much problem) -Digital Temperature Control / Timer When reading the reviews - A LOT of people seem to have trouble with their...