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Kitchen? That'd be my bedroom.

Not mine, found it while browsing on Craigslist. Interesting take on a built in kettle. https://boston.craigslist.org/sob/for/d/walpole-custom-weber-grill-for-sale/7052644675.html

A good resource is here: http://weberkettleclub.com/determine-age-of-old-grill/ TVWBB has this info also, somewhere on the site.

New Yorker has a weekly cartoon that needs a caption. This week: https://www.newyorker.com/cartoons/contest?mbid=nl_Humor%20062918&CNDID=43800176&spMailingID=13786804&spUserID=MTQ3OTA1Mzc2Mzg5S0&spJobID=1422686267&spReportId=MTQyMjY4NjI2NwS2#thisweek You guys got anything funny to say here?

Somewhat near my home...anyone got any info on this? I'm stumped. I can't post images? Hmmmm... Check this link, pic # 8 https://providence.craigslist.org/for/d/older-weber-charcoal-grills/6588959373.html

Just looked at this thread: https://tvwbb.com/showthread.php?70022-Tacos-Al-Pastor-for-Cinco-De-Mayo&highlight=tacos+pastor That's why you need the vertical stack, with a vertical heat source. Imagine slicing off the outer 3/8" all around, serving it to the guests, while the "raw" edge goes...

The preference to vertical cooking is that the "stack" can be harvested while it cooks. If you've ever been in the UK you may have seen Donor Kebabs, done the same way as Al Pastor. Or how Shawarma is done. The exterior of the stack is always seeing the heat source, the flame. You're getting the...

More than a few years ago I attempted this on the kettle with the rotisserie. Not the best product that has come off that grill. I remember trying to come up with a way (more like find a local welder) to make a vertical heat source and rotisserie. Eventually lost interest in the endeavor. The...

I've got probably 30 pieces of CI, some of it can be traced to both my great grandmothers. The older stuff is still quite usable, but I find it more fragile than the pieces from the early part of the 20th century. I've not had problems like the original poster of this thread. One thing I do...

Late to the party here I know...but I may be of help to someone for ideas later on? I've been the primary meat end of the menu provider for a yearly party of a good friend. Usually 100 - 120 people show up. I'll get at least 4 good size butts ready for pulling, resting in coolers to mellow...

I'll kick in again here... I've got a few Performers, the old stainless steel ones. Two are put together the other is in storage. All were purchased used, rehabbed as needed. I like the older style over the newer. The disassembled one is for future use if ever needed. I keep an eye out for...

Here's a used performer that looks new... https://sfbay.craigslist.org/eby/for/5542851371.html Looks to be an excellent price as it sits for $175, but with all things Craigslist you should be able to knock down the price a bit. Otherwise, get a change of address kit from the USPS, there are...

The house is in the Mashpee area, near South Cape Beach Reserve. I was down there a couple of days ago getting some things to the house, did some scouting around to see where the good spots might be. Long way away from the time I'll be actually crabbing. I've seen the live clean, grill routine...

Good friend of mine just passed papers on a house at Cape Cod. There should be some good crabbing nearby, I've not done it in over 30 years but I'm sure it's like riding a bike. Best way to cook Atlantic Blue Crabs over a grill? I've tried searching the forums, not too much out there. Seems to...

There's loads of info out there on Schwenkers...from Wikipedia: Schwenker is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:[1] Schwenker or Schwenkbraten is a marinated pork...

Once you get past the chicken (a good economical way to fine tune your rotisserie skills) I'd recommend a small turkey...don't overpower it with smoke, get some aromatics stuffed loosely in the cavity, a simple salt, pepper, butter on the exterior. Done correctly you'll never have a better skin...

I've been "recycling" the marinade for years now by boiling, have never noticed any flavor degradation. In fact on the cooks that I participate in this is a staple along with pulled pork (using a slightly modified Renowned Mr Brown recipe for that). Last weekend was 50# of butts, 120 pcs thighs...

Adding the egg brings the recipe towards the tried and true Cornell Chicken recipe. http://ecommons.library.cornell.edu/handle/1813/2652

That's what they told George I. Mott. And look what happened to him.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: So I would do 8 butts in your lb. range you posted and 100 pieces of chicken. That said, what about Kids? Many tend to like burgers and dogs...