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The bottom of my chimney starter looks just like that. It's probably from starting it on a turkey fryer burner. I'll keep on eye out to make sure the bolts are still safe. Thanks for the heads up. Bill

I'd be tempted to keep that in the box and buy a $10 crappy one to use. She's sure in beautiful shape. Bill

Glad it worked for you. These grills were originally designed to use one pound propane bottles. There is a design flaw when using them with the twenty pound tanks that requires the procedure I detailed above. It shouldn't be that way but it is, so we have to use the work-around. Experiment...

Don't open your door to police officers because you stole that thing. What a great buy. As for the burners, make sure you follow the recommended lighting procedures for a 20lb propane tank. With the cover open... 1. Make sure the propane tank and heat control knob are set to off. 2...

I think you need to fix the legs so that the grill is level. But other than that, I'd just keep using it. Most of my Webers have dings. Doesn't effect the cooking. Keep that baby in the rotation. Bill

I find the tables get dirty and are hard to clean, so I've started putting a layer of foil on the table. When it gets dirty I change it out. For the side tables on my Weber Q. I put them in the dishwasher and that gets them nice and clean. Bill

I usually wrap the end of the leg in aluminum foil. That seems to do the trick and doesn't burn up. Bill

That guy needs to make a better video. Every shot and title card was on screen at least twice as long as it needed to be. It was excruciating. Like pulling teeth. In the past year I've seen posts about similar products. They look like fun, but who knows which is best? Bill

I've used it without any problems. Bill

I did put a drip pan on it when I smoked some chicken thighs on Wednesday. They came out very moist and tasty. I got the pizza pan at a local restaurant supply store. Bill

I picked up a stainless steel pizza pan to use as a heat deflector for indirect cooking on my 22" OTG. The pan is the same size as the charcoal grate. I bent it at about the 2/3 point. Now it gives me a nice sized indirect grilling area and it holds the fire bricks in place. Here's what it...

The hose alone is worth fifteen smackers. Bill

Josh, It's been a year. How is the NBBD coming along? Bill

Rolf, Why do you say it "seems leagues ahead of Webers offerings?" If it's built as well as a Weber (which, based on other competitors, is a big if) than I'd say it's comparable. Why do you think it's so much better? Not looking for an argument, just curious. Bill

$250 plus shipping seems like a lot of money for this sort of thing. Although I do like the device for hanging meat. I bet someone could make one of those for a WSM. That'd be pretty sweet. By the way, who's making the rotisserie ring for the 26"? Bill

I also cook wings indirect. When the grill gets hot, I spray with oil, then I also spray the wings with oil. I usually don't have a sticking problem. This method also works really well with fish. Bill

At this point I cook almost everything using the indirect method. I leave the drip pan in until it gets too gunky, and then I replace it. When cooking indirect, the fat doesn't burn up on the coals and builds up in the bottom of the kettle. Without a drip pan, the clean up would be a...

I would imagine they've done some kind of market research and have found that there isn't enough of a demand for different colored grills. Bill

I usually oil both, but if I'm only gonna oil one, it's usually the food not the grate. Bill

Billy, How much does that thing cost? How well does it work? And where can I order one? Bill