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Tim, Both. Took it off for the third time and combined the two pieces and then screwed together. Much better fit. Thanks for the tips. They would've been next.

Just installed the new handle and had a question The handle feels loose? I've taken it off and reinstalled, still feels loose? Just wondering how the other Marty Leach handles are fitting on a WSM? It's not a big deal and functions fine. It's exacerbating my OCD.

Tom, thanks for posting pics. Very cool way to honor Jim. I just ordered a standard walnut handle.

From a Rock Island, IL garage in 1889 to 2008 World Wide Mustard Festival (Napa Valley) winner of best coarse grained mustard...Boetje's Pronounced Bo-jees If you like coarse grained, then you gotta try this.

I'm with you Jim, $80 isn't a bad price. Would be ideal when doing multiple pies for larger gatherings.

Does anyone have one of these?

Jim, my back just spasmed looking at that Wait a few months and you won't have to get a recent pic. George, I've got pizza oven envy! That is beautiful!

The only "action" shot I have...sorry it's not on a "Weeber" Peoria, IL Eggfest in June

Pretty tough critic there Jim , cute kid. Ribs look good man, I like the Asian flare. I also enjoyed stepping outside the box on the last rib cook.

Goin' healthy... 93/07 on a bagel? Would love to see pics of the donutburger Could also use some Crispy Cremes for a bun when using 80/20?

Dang Glenn, I don't even know where to start. Great job, you don't mess around!

Thanks guys for the kind words.

Your and your sous chef had an excellent cook, everything looks great!

All these burger posts lately got me cravin'. Split in half and dimpled a 1lb square of 93/07, at least it's healthy Fired up the SJP, felt like doin' something different tonight. Kosher salt and few cranks of the Magnum. Lettuce, boiga, avocado, quesadilla cheese, sauted onion and poblano...

Dang, nice lookin' steaks Jim...perfectly done. Lookin' forward to tomorrows post. Recently did some Jerk Ribs on the Egg with the boy, used Ono lump and Walkerswood Jerk Marinade.

Wow, awesome cook Wolgast. Very creative.

Good lookin' kabobs Jim, nicely done. What did ya think of the new toy(s)?

Thanks guys Jim, I was tempted to throw these on the kettle, went with the raised grid to free me up a little from the grill. Love the Firewires, marinading was a breeze, just tossed em in a large Ziploc. They would be ideal for making ahead when tailgating or camping.

I am grateful you approve King William

A little inspiration from Mr. Wolfe and the latest veggie post. Parboiled brocolli and taters before grilling. Marinade was Italian dressing, Woosty, EVOO, salt and pepper. First time using Firewires and doing a raised direct setup on the BGE.