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Ok, so no smoking the day before is the recommendation ?

Want to smoke a PR for a dinner party next Saturday but I won't have time to do it that day....will reheating it that afternoon/evening work, or should I shelve the idea and cook something else that takes a lot less time instead ? And if reheating would be ok, how ?

surface rust in the channel around the lid lip. I'll use it anyway. I've had an uncovered 18.5 for probably 20 years and it doesn't have any rust. The door is POS but the rest of my old one is in fine shape. The 22.5 is a beast. Suggestions for my first cook with it ? Big quantity...

Ok, I bought it ! It has a large silver disc with a small hole in the center clipped onto the legs. Similar to an ash catcher for the old kettles, but with the hole. What is that ?

Regardless of dome/lid shape, would a 22.5 grill lid fit on a WSM ? Considering buying a used WSM with a rusted lid, replacing with a grill lid I have.

Have done whole hog multiple times on a Meadow Creek roaster, but yes first time with this. Like the refractory cement idea. That's also the recommended (and only?) repair for the Big Green Egg knockoff grill I have where the fire bowl got very damp and split completely in half. Haven't...

funny busting my chops pretending not to know what these are. Here's the outside pic. Inside walls are metal.

Picked up a used one with a nickel-sized hole in one of the plywood outside/metal inside panels that was used to insert a smoke gun during cooks. When I bought I figured I could either fill the hole with a shaved wine cork (some seem to be rubber/plastic these days) or a roughly matched size of...

been a regular Weber customer for decades but lucked into a Vision grill over the weekend. Need replacement gaskets and thermometer, but am eager to give it a try. Anyone have a BGE or similar and can compare to Weber cooks ?

No, not 30 quarts but good point.....relative to a 55 gallon drum, my new estimate is 20-25 gallons. I already have a standard turkey fryer & seafood steamer set up....and this pot is twice the size but has no perforated basket insert

Couldn't resist buying a used yard sale pot large enough for a child to bathe in. No basket insert, hanger, etc. Just pot and lid. Compared to typical 5 gal pail, I'd guess it's a 30 gallon pot. Wife rule # 77 is 'use it or lose it' so I must use it soon, else she'll get rid of it. Recipes or...

It's not fancy but does the job: 1. heat 1 Tb oil in large stockpot. Add 1 large yellow onion, 1 green pepper and 1 red pepper, rough chopped, heat on medium until veggies are soft. Remove and set aside. 2. brown 3-4 lbs 80 % lean ground beef in one or two batches to same stockpot. Remove &...

Headed to a bbq this weekend, and with temps in the 90s and very high humidity this week, I wonder if bringing chili to this gathering would be misguided (like wearing white pants after Labor Day). Is warm ground beef served as a burger OK, but as warm chili not ok ? Comments ?

Am looking to replace the adjustable 0-15 PSI regulator on my 170K btu fryer with a newer one with the newer tank connection (black knob) but can only find 0-10 PSI replacements. I figure this would reduce BTU output, but does that matter much re: frying turkey and boiling water ?

except that I have a Weber kettle and a WSM and the only way I might save this from wife's decluttering is if I find a new, needed use for it. I like the cooler concept....

It's not about the igniter....it's that I picked up another (cleaner) grill already and don't need two gassers. Some good ideas above.

Works fine except for the igniter (so I've used a lighter),but some cosmetic issues. I bought a newer (used) one that's cleaner, the igniter works, and has bigger shelf area. Any creative ideas to save it from the scrap heap ?

I can't bring myself to junk my old grill, and the used market (CL) is flooded with old grills, so is there any other cooking or non-cooking modification any of you have done to make it worth keeping and to keep my wife on my a$$ to get rid of it ?

-- Thanks for that input Tim....the roaster has a large heat shield between the coals and cooking grates to prevent fat drip flare ups...like a smoker... so I think skin down would be OK (and the skin won't burn)

I meant a much smaller pig...50 when live but dressed...I used the terms split and butterflied but perhaps wasn't clear.