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Current status on this cook. Things are smelling incredible. I have my target set at 164 as that is when I either intend to pull wrap and simply rest it or then place it back in the smoker, boost the temp and bring it up to the 203 or so then rest it. Decisions, decisions :D

I get so sick of smelling this stoopid trend I'm actually at a point where I may dread having my wife bake one of my fav pies in the world (her punkin pie). Yeah, it's THAT bad IMO

And evidence which WILL be used against you whether you have an attorney or not. :D

So, yesterday I found a gorgeous 3" thick (maybe 4-5lb) Chuckie at Sam's. Was looking again online for ideas. Seems like the "go to" is cook at smoke at 220-250 (I'm running 235) until meat hits 165, pull, wrap in paper or foil bump smoker to 280-300 and cook until probe tender 202-205 internal...

Hey Cody, when you can get around to it, I sent you a PM a while back right about the time you lost your dad but it wasn't known to the rest of us. (did not want to intrude further) it's a paint color matching question. No great shakes when you get to it you get to it. Again having just gone...

Good luck on it. I can work with a lot of things but rust is one of my Achilles heel items

They're metric equivalent of our 20lb tanks

IN all likelihood you can still buy what Broilmaster called "valve hoods" if I recall the term correctly. I remember many LP dealers sold the conversion parts directly from Broilmaster. I would not be surprised if they still use the same valves. Basically conversion always simply consisted of...

Way to go. Another real adventure

Great news!

Off subject question. Why is this thread down here rather than up in the gas grill section along with the other posts on it? Looks like the 2 should get combined. Or am I missing something? :unsure: :unsure:

That looks like a DARN nice freebie!

Looks good. Me personally I have no issues with brines but not made with dairy. (it's just a personal thing with me) unless I am making fried chicken. Then I do make a flavorful buttermilk soak Especially because the leftover residue on the pieces mix with the buttermilk and make your fried...

No because it's still the same amount of gas. Those half burner grill heads did not use the same amount of BTU as the dual sides split between 2 valves and 2 burners

Just a quick tip on those half burners. Nothing stopping anyone from taking a standard dual burner and cutting half off. There is a separator inside there. Just cut to the side of it you want to discard. Since even though the H burner looks like one it's actually 2

Igniter was optional on the Broilmasters back in the day

The originals were porcelain coated cast iron. They can really hold up. Those grills are truly simplicity in design itself. But heavy quality materials and they're efficient and cook very nicely

Wowser that gonna need plenty of work. But I think it will reward you

So, I realigned the heat element according to instructions so it was vertical. Knocked at ;east 30 seconds off lighting up Big Z in a brief test