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Probably a mouse. If the closet butts up to an exterior wall check outside for holes in the siding or brick veneer if applicable. They only need a hole the size of a pencil to squeeze in.

My EX6 has one. IIRC it was attached to the main body right out of the box, so Weber stuck it on in the factory. Like you said it's not in the diagram or in the assembly directions but you do see it on the Bilt app. Mines still looks intact.

Never seen or had one.

The new Alien Earth looks promising on Hulu.

That's all that really matters! Some things take time and are worth it. I was a big fan of bumping up the temps or foiling to get thru a stall. I still do on HH butts, but this L&S approach is well worth it as long as you plan accordingly.

Normally I go 275-300 and get it done in 9 hrs. I started this one like 5pm knowing it would take roughly 2 hrs per lb. After it felt tender I did the hot hold in the oven at 150. I was done in plenty of time for supper.

Not the one in that thread by Raichlin.;) I have the Weber rib and roast rack. https://www.amazon.com/dp/B005LR6Z56?tag=tvwb-20 I rarely use it any more because I bought a 22.5" WSM just for laying ribs flat and I also have the EX6 SF. Buy one with tall sides if available. Keeps spares from...

Looks killer! My son has the same DO. Do you need to re season it after using tomatoes? I read that the acid does a number on seasoning.

You got a rib rack? You can get both on the top rack if you like. https://tvwbb.com/threads/ribbage.36878/

Yep, I did a 10# at 225 in my auto kamado last Friday. Took 19 hrs to get probe tender. I rarely do overnighters but I wanted to try it. I have a Sous vide/slow cooker setting on my oven. I wrapped in pink BP and held it for 5hrs at 150. Came out excellent.

Never heard, seen or used those before. Looks solid.

Love short ribs! Tapcons or wedge bolts?

I'll second that!

Sorta like Sous vide. I've tried that before, butter, herbs, vac seal 190 for an hour IIRC. It was good, differnt as you say.

Never tried, but have seen some do burnt ends from bologna. https://grillinfools.com/burnt-end-bologna-bites/ I'm going to make some German and red barn bologna in the next few weeks and might try that.

Cooking over live fire has gone upscale!

Before you do something stupid this weekend, just remember, the judge won't be back until Tuesday.;)

Eat mor chickn. ^^^^

You could with some mods I guess. It says 18 and 22 kettles but the radius will be wide for a 18. If you could find an old 18" performer cart ( rare ) that would be perfect.