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I brine if I have time to do so. Pound to one thickness, oil and spices if desired, sear, then indirect till done. I much prefer bone and skin on breasts but only one store carries them, and it's not a store we normally go to.

This is what I do, different stones though. No matter what you get, using a good honing or sharpening steel every time you pick up a knife helps a ton. I only take them to the stones once a year.

Great, thanks.

What do the measurements mean? 5" - (1/2"-13 x 1.5"} doesn't make sense.

Unless I can't keep the temp up I add unlit thru the door. I do stir the coals a bit to expose some burning coal before adding. If the temp is too low and won't come up by just working the vents I add lit. I've used KBB and the Pro version, this rookie does not notice a difference. I think the...

I seem to remember that the Smokefire's ability to burn all popular pellets part of the initial sales pitch, does anyone else recall that?

We put in the 1st row of sweet peas 3 weeks ago, maybe 1/4 of them came up. Put in the 2nd row last week. How come seeds have such lousy germination rates, seems it's like this every year.

We have a backup plan.

When China locks town a city, the military goes in and locks it down, here kids hop on planes and go to the beach. I guess freedom can be a double edged sword. Disclaimer... Absolutely no facts were used in the forming of this opinion.

19 ish hours is no water, haven't used water in a while so can't comment on it's charcoal use. I add coals when the basket level drops a decent amount, maybe to half, 20 or more coals I'd guess at.

I shoot for 225 in my 14 and have yet to make it through the night without feeding it more charcoal, I get up every few hours to check the temp anyway so adding coal isn't a big deal. That might be because I start it around 8pm and I get around 8 or 9 hours from a load of charcoal @ 225ish...

our most common are carrots by themselves or brocolli, cauliflower, onions, and peppers, all mixed together.

We've done instacart for the last 3 weeks, scheduled delivery time has varied from a few hours to a few days but so far it's been on time. Results probably vary with the nearest store. I'm not buying meat from them though.

I'm going to go Rec Tec too, but the 340, as soon as Trump sends me my check. If I was willing to wait a year for the kinks to get worked out of the Weber I'd rethink it. I do like the look of the EX4.

I just posted similar in another forum about MA's definition of Essential. My lawn care guy showed up yesterday and fertilized, at the moment there is a tree guy chipping up a tree that's been down for months. I don't know anyone that is not working, granted some are working from home, but only...

Around us they have roped off non essential aisles at WM and Costco, that I know of. Wonder if they consider charcoal essential.

40+ lbs KBB and 4 20 lb propane tanks, I'll survive if the meat supply does. The hard part so far is the meat, I can get it from the butcher but it's sight unseen. They deliver it to the car wrapped in butchers paper. Trying to stay out of all stores, being what they term a senior with immune...

Just ran into this in a refinishing article... See the last sentance. Marine "spar varnish" is much softer than furniture or floor varnish, particularly in the sun or when it is very hot. Some spar varnish brands feel "sticky" when they are hot even after they are fully cured. This is a...

No issues here. From what I've experienced over the years, most slow downs are related to the users computer. If I try and do much soon after booting up the virus scan is running, other times it doing updates. When I worked for a living, things would slow down at SOD and EOD, I always suspected...

The Vortex site shows the mini (Tim's link) is 6" at the narrow end, leaves 4" on either side of the Smokey's grate, enough for wings.