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http://tvwbb.com/showthread.php?37990-How-do-I-post-pictures-from-my-computer

Here you go Dave, this should help. Welcome to the forum! http://tvwbb.com/showthread.php?37990-How-do-I-post-pictures-from-my-computer

Chuck, between the KP, that CI discada, the WSM, mini, all those kettles... I'd say you have pretty much infinite combinations at your disposal. And I have most of those things also - you sir, are an inspiration. :flagkettle:

I remember your original post on the rack and thought it looked bi*chin'. Glad to see it works!

Love that pepperoni curl!

If Neapolitan is what you're after, like I am, my research has turned up really only 3 viable routes. 1.) Buy/build a wood-fired oven. I can't do this at my place. 2.) Use an indoor hybrid method of cooking the pizza in a skillet under the broiler first, to cook the top, then transfer the...

I prefer BBQ to bicycles, also. :)

This is a really good link, thanks. A lot of good information all in one place.

Wicked cool man! The flavors sound great, and the photos are awesome. I especially like the shot of the garlic/ginger/peppers/basil. Thanks for sharing! BTW, did you ever try the Kitchenaid stuffer before you had that monster LEM unit?

Another greeting from IL! Welcome to the forum! Chris

Thank you, Mary. Had to chuckle a bit at your story of misfortune, but only because I've had my share of peel transfer fails in the past (with the indoor oven). The KP setup came with a decent aluminum peel, which was a nice upgrade from my horrible wooden one I've had (and periodically failed...

Right on, Joe! I really appreciate all the input, and it sounds like several others will too. There are a number of good suggestions folks have kindly shared with me, so now I'm even more confident I'll crack this nut. Access to hardwood, particulary oak and maple, is not a problem. Thanks again...

I have a little green baggie like that I keep out in the garage. :cool: j/k... Looks like a delicious feast! Everything looks great. Cheers!

Very cool. I like the V-slicer type better than the straight-bladed ones. I have the OXO mandolin, which works well but it's a pain to clean and only has 4 settings. I also have an older one that's made by Norpro, I think, but it isn't a V, and doesn't work as well. It does have variable...

What sort of mandolin do you have?

Smashing! May I have some please? :) Love that garden chair, too!

The plating (and base plating) on the plugs is probably very similar to what's on the cooking grates...

I have the Gourmet system on both my 22" kettles and I like them. The only accessory insert I have is one of the crisscross searing grate, and I do use that for... searing. :D I don't think the crisscrossed bars are necessary, but I do like that it's cast iron and retains heat well. I'd...

After grilling, I'll snuff out the charcoal, wait for the kettle lid to cool, and put the cover on, with the vents still closed. The next day, I go back in to salvage the coals. If I'm using CharBaskets I'll just dump as much as is left into the basket into a small metal garbage can. If I'm...

I agree with Matt on this, too. I do snuff and save charcoal, but that's what I use when I just want to grill some hot dogs or something fast. I hate firing up new charcoal only to cook hot dogs or something that's done in less than 10 minutes and doesn't need a sear. Used briqs are perfect...