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Yep, the regulator and the can. It's no big deal though, I really don't mind. It would have been nice though.

Thanks.:alien: She didn't look like that when I picked her up. That was a good solid three hours of scrape, scrub, rinse, repeat. I wish I took some before pics.

Back in October I found a Genesis gasser I cleaned up and gave to my stepdaughter. Yesterday while driving back from fishing I saw a SS Performer looking all sad and neglected on the curb. Needless to say I took her home with me gave her a good solid cleaning with a razor scraper, #00 steelwool...

Well I'm out. My wife was planning on gifting me the EX6 for my birthday next month. Looks like I'll have to hold off until Weber fixes these issues. What a shame I was looking forward to playing with my first pellet pooper this year.

Trim it. You want uniformity when smoking a whole brisket.

I blame it on those damn craft beer drinking, mustache waxing, beard conditioning, skinny jean wearing, hipsters. :rolleyes:;):LOL:

Thank very much. I don't need to rush out an buy it now then.

Can you prove that? I need to know. Are you guessing? What's the theory behind you logic?

How long will the $1199 price be good for, and will it roll back to $1399 anytime soon?

I'm really liking this charcoal myself B&B Texas style oak lump. Picked up a bag at my local Ace Hardware. It has large pieces of lump, not a lot of small pieces and not a lot of dust. When burning it has a pleasant aroma, throws off plenty of heat, and last a long time. If you can find it give...

I usually let it dry in the fridge for 3-4 days.

Last years results.

I have a Kamado Joe classic. I've spatchcocked my turkey the last three years on it, and it comes out amazing. I cook mine around 375 with the deflector plates in for indirect heat. The birds cook pretty quick like that. Oh I almost forgot to mention I put a pan under the cooking grate with...

What you've got there is plate ribs.

Great color on those ribs!!!

This was the first time I've ever mopped my ribs. I waited till the ribs built up a nice crust/bark and started mopping every 30 minutes till they came off the wsm. The mopping sauce was just some Heinz Kansas City BBQ sauce cut with apple cider vinegar, ancho chile powder, and some cayenne...

I haven't been posting on here as of much lately, but I'd like to change that up today. Here are my Smokey Sunday Spare Ribs. I did these by the seat of my pants, and they are probably the best ribs I've made in a long time. Enjoy the pictures!!!

Fired it up yesterday for the first time. It held the temp of 225 like a champ. After tinkering around with it for a while I threw on a whole chicken and a rack of baby back ribs.

Don I really did make out like bandit. I just checked out those BGE grill extenders, and they go for $50 a piece.

I've been searching craigslist for well over a year now looking for someone to post a 22.5" wsm :wsm22: for sale. I have come by a few, but they were either too far away or the seller was asking to much for the condition it was in. Well my search is over I found one a few towns over from me and...