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Lookin good, Cam! After my father-in-law passed away, he had a wash tub just like that with 3 angle iron legs on it. I gave it to someone as a garage incenerator- at least I think I gave it away... Anyway, he also had a lot of unique cooking items; a wok, commercial spatulas that I like to...

Good score. The 330 is the one that first got my intrest in a Weber gasser. My neighbor has one and I was impressed.

Columbus. I check often and I just happened to see it after it was listed. BTW, everyone, my butt pretty much came out like I expected but the brisket, all but the tip was garbage. For my first smoke on it I should have done it while I could watch it. By morning my fire was out and the...

My kids would absolutely love those knots. That's a great idea, cheap, quick and simple..... The pizza looks great, BTW. I learned in a copy-cat recipe that if you take some Pam butter spray and spray the edge of your pizza before putting on toppings, it makes it toast up nicely and have that...

"Thank you for calling Weber, how may I help you?" "Yes, I'd like to order a replacement trash can for my grill."

Lookin good! I've been trying to figure out what to do with a roast on the kettle/etc. Did you just finish in the oven?

My used 22.5 was pretty crusty. I'm in the middle of my first smoke with it. I thought the door looked like a loosey goosey fit. I bent around on it and still wasn't satisfied. So I made a mental note of needing a CB door. To my surprise when I fired it up for it's maiden voyage tonight...

Another note, does this thing consistent temps render a Pitmaster IQ110 useless? I've one on my Christmas list, so it's got me rethinking it.

The big dog.....jr........

Well, I hadn't planned on smoking these until Friday night, but they were defrosted; and, well, I just couldn't wait! #1 is a pork butt I froze when they were on sale. I'm fairly confident in this because I've done several on my kettle, now, and they've turned out fabulous. I used Rub Some...

Now there's some good advice.

Convert, convert, convert!!! :)

You'll eventually have both, so does it really matter- you can blame this place! ;) How many people do you regularly cook for?

We'll, it's not our money, I say convert it! ;)

Wow! That's cool...

Good info on the quality of meat. I didn't want to shortcut the first time and ribeye was more expensive. Being cut thin, would you guys think lean or something with a little more fat?

Do they sell that paddle/peel in the US? I've got one on my Christmas list but I like that one better... Edit: I see a weber peel on amazon but it doesn't look the same as the one yiu can barely see in the pic...

I've been wanting to try my own Philly cheese sandwiches after watching the two demonstrations on YouTube using the Mojoe Griddle. Onions and peppers with a little canola oils and S&P I like them cooked way down. I don't like big chunks or chewy. Sirloin was on sale...still $10lb...

Good idea giving the mini to him when I'm get it done. His own kettle and smoker in one...

Tell us about that smoked salt! Great looking cook. I have a PB and brisket efrosting for this weekend. I got my used WSM 22.5 a couple days ago. I cleaned it up and burned it out, so I think I'm ready to go. I'm excited to try it, too.