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The 4th pic shows a hose reel (leaking) so he might of just rinsed that area off.

I don't own one, but this looks like a pretty good deal for wired. https://www.amazon.com/dp/B07Z7HDNC4?tag=tvwb-20

Getting off topic ( humor thread ) so I'll say no more.;)

What's that green leafy stuff?:p

Long gone, closest thing is Menard's that still has a drive thru yard. I could never understand the whole " load up a cart " and wheel it thru the aisles then "unload" the same cart as you "load" your vehicle. Still have a Heinz lumber down the street but they are commercial.

That's rust causing the bubbling. I would check the frame.

The bottom one also. 5 years old.

I have the Dexter Russell 12" Granton. Bought it for brisket but works great for slicing bacon cold. I've had it for about 5 years.

And lumber yards used to give them for free.

I went to my WM. No K pro but good deal on Cowboy...

It could be air flow with the direction of the wind. You have two baskets over three vents. One of the baskets is going to be over two vents and the other over one. I had something similar happening on my performer with the baskets and lump. Breeze was coming from the left so that basket got...

Did you wrap like the link or just go necked? 275 how long?

IIRC that s a sealed connection where the male hub that inserts into the 1# tank is pressed or threaded to hold the washer. Some are part cork and rubber.

Oh yea!

50 cents a pound ( roughly ) is a good deal for good charcoal.

Here ya go, only 9 left, hurry. https://www.walmart.com/ip/B-B-Charcoal-Slow-Burning-Oak-Charcoal-Briquettes-Natural-Smoky-Flavoring-Grills-Barbecues-Pitmaster-Competitions-17-6-Pounds-SET-4/2042402107?classType=REGULAR&from=/search

After you grind your own pre ground just taste blah.

After a few cooks that bare metal will be seasoned with grease and you'll barely notice it.

Great cook, love the color on the chicken an CI taters.

We made it on the smoker. You stuff it with bnls country style ribs from the shoulder, not from the loin. You have to be careful of the enzyme bromelain which breaks down protein and can turn it mushy. Pre cook the pork and the HH from the rotis should take care of that.