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Maybe the Cajun bandit kit. I wish I knew about this before I bought the regular weber one. The weber one works good. I just like how the cajun bandit one doesn't have the gap. http://www.shop.cajunbandit.co...duct.sc?productId=12

Heard these are really good. I have had two cheapy stones for 10 yrs now. Can't remember the brand. http://www.bakingstone.com/

Thats the first I have seen of the stok charcoal grill. It looks pretty nice. Seems like a a good price.

You can change the food grates. They have inserts. They have a grill grate,griddle,veggie tray and pizza stone. http://www.stokgrills.com/

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Hunter: Great Joe, whenever you get it on the site I will take a look. </div></BLOCKQUOTE> Bob, My pc h.d. crashed so I didn't get a chance to...

Hi Bob, I will try and get the screen shot up tonight. Thanks

Hello, I can't seem to get the mail/text setup correct on stokeerlog. Anyone have any suggestions how it is done? I must be putting something wrong in.

Hello, Has anyone used a temp controller on there kettle? I'm curious of how long of burn time you can get out of your kettle and how did you set it up. I have a stoker for my grill dome and was thinking of buy the fan adapter for the kettle. Thanks

Two cooks from the last two days. The seafood manicotti finished pic is from left overs. I forgot to get finished pics. Today I made a fatty and also veggie meatloaf for the wife.The fatty had jalapeno,cheese,green onion and corn. With some John Henry cactus rub.

What mod did you do to make it air tight? I just use foil wrapped around the best I could.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin W: By the way, ribs in a rotisserie are ridiculously amazing! Much easier to rotis ribs in this basket than on the stick though I'm sure it can...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: i would say it depends on how much you rotiss. if not to often then the regular system will work just fine. but if you cook more often...

I found the the cradle section by itself for around $90. I have the weber ring.Do you think that part alone is worth $90. I was thinking of this or the rib-o-lator. Or just saving my money and using the forks,silicon ties and cheap baskets.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Freiberger: Based on what little information is on the web site, it seems like this is a barbecue dealer who bought out EZ-Que's stock and is now...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al N.: Joe: The pork butt looks great. Quick question. How many lbs was the butt and how many hours did you keep it on the rotisserie to get to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve McKibben: The link you posted gives instructions on cooking poultry, which I cook at a higher temp than I do pork. I've never grilled a shoulder...

I found this website that is selling ez que rotisseries. http://bourlierbbq.com/E-ZQue.html

Ceramic Grill Works 1-877-714-7455 ext 1 ask for Franco. He just released it and I happened to stop by for some rub so I couldn't pass that up. He will be adding this on his website soon. Here is the his info:Ceramic Grill Works 1-877-714-7455 ext 1 ask for Franco. He just released it...

Here is my toy to make it easier for two level cooking on my ceramic grill. I love this swing rack. They are also working on these for the kettles.

Hello, I used my proQ cold smoker for cheese for the first time. It worked great. My dome temp in my ceramic grill was only like 50 - 60 degrees. Is this to low of temp if I start doing meats?