Search results

Ha, yes they are. Now... When I picked this grill up from CL, I printed the Weber schematic & price list. A few months later when I went to order the parts, Weber had increased their prices. A lot. I went back to the web and looked at various retailers and found Grillparts.com had that part...

Measure the lid and make the same mear-hug adjustment. I do that to every kettle/wsm I acquire.

I recently bought 3 of these for the Summit Gold D restoration I was doing. Incredible heft and build quality!

This. Put the fiber washers up against the porcelain to protect it from the metal. I *think* there were enough to go inside and outside the bowl.

Yup, every time and it's fool proof. I've restored a number of gassers & performers and the only method I've found that actually works to my standard is soaking. I have a huge plastic storage bin which I fill with soapy (Dawn) water and submerge the plastic from 4 hours to overnight. After...

Thanks fellas. The wok is super easy to use and while I've only used it a couple of times, it turns out pretty good stuff. We had 2 partially used bottles in the fridge I used instead of opening anything new. One was an Orange Ginger marinade/stir fry sauce and the other said STIR FRY on it...

Full chimney of KBB Yeah, this will be warm enough. Heating some sesame oil Cookin' the chicken I prefer giving the red pepper a head start All fruits and veggies in the pool Heated through and added Orange Ginger/Stir Fry sauce (bottles) next Annnnd we're...

I'm gunna guess.... Genesis > Gennysis > Genny > Jenny > Jennifer If not, it's still a great lookin' plate of chow. :)

I usually grocery shop by what meat is on sale. Wings were $1.69lb, so wings it is. I busted out the kitchen shears and separated the flappers. Picked up Larry and figured this is as good as any to try him out on. Seasoned and ready for a new hour rest Everyone in the pool...

Between your taco & carne asada cooks, I'm not sure which one I like better. Would be torture if I could only pick one. :) As usual, out-friggin-standing...

Anything, really. My default is a few chunks of cherry and oak/hickory for almost every smoke in the WSM.

Meh, I'm indifferent on it as I didn't care for the gray paint. When I rehabbed mine, I painted it black. Used it a few times then sold it so I can't comment to how it held up.

As they said --- no problem going that long. I'm more interested in how you got two 9.5lb butts done in 9 hours at 240-260 degrees. I typically cook at those same temps if not higher and the same sized butts take me closer to 12 hours.

Step #1) find & purchase a 22.5" Weber charcoal kettle on Craigslist :)

True, but 500 degrees isn't enough to worry about in regards to steel. I highly doubt anyone would heat to 500 degrees AND stack 130 pounds on their kettle. I'd be more worried about the cooking grate than the support straps/leg sockets. But, this thread was about a 31 pound dutch oven which...

1) it might take a spell longer, but nothing drastic. 2 to a rack (I'm assuming) and I don't plan any differently. 4 to a rack is a different story. :) 2) I leave em in the same spot. Check out post #12 in my thread below. 3) the trickier part is where I put the Maverick pit probe while...

Good gawd man - that looks stellar!

Academy Sports had them in stock and that's who I ordered mine from. 5 bucks plus shipping unless you order other stuff to get free shipping http://www.academy.com/shop/browse/_/N-0?Ntt=brinkmann+charcoal&Ntk=All&Ntx=mode+matchallpartial

Don't think - just do. Makes it much easier that way. :) Now that the tough part is done, the first one, any additionals from here on out are a piece of cake. Cook away and it'll be a self correcting problem.

I've already sliced both of my WSM's so i approve of that mod. Ingenious with the shower caddy