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I just took a look at my SSP and you might consider keeping the flame king. I’m in the same situation as you and have a 5lb flame king tank from another grill waiting in the wings for when I empty my original Manchester tank. My solution will be to take a one inch length of 1/2” PEX, cut a...

Agree with Brett - regular kettle would need probably equivalent of 3 or more baskets for a rib cook. You may just want to run more fuel until you get a feel for the e6 Altitude would only affect cook if you were using water pan

I already figured out most of the parts needed for restore Thread 'Vieluxe 44 Restoration' https://tvwbb.com/threads/vieluxe-44-restoration.98335/ As long as it’s the fuel you prefer, most parts can be fabricated or repurposed from other summits. Intact burners would be much preferred as oem...

Chuck, the color of your ribs are so much better than mine that I had crammed into rib racks. What fuel and wood did you use?

At the 3h mark, when you are supposed to flip the ribs end over end, I noticed just about every rack was very pale. So I decided to alternately stagger the ribs by placing the thick end of each slab outside of the rib rack - so only the thinner parts of each slab were overlapping. This helped...

Chow time!!!

Here is my Smoke Day meal cooked on Allingham’s former WSCG 6 racks were never enough for neighbors and family so I tried using two of the standard Weber rib racks - they fit! Here are some progress pic using the BRITU recipe here on tvwbb:

If you convert to a 1# bottle - what would you use as a shutoff valve?

Remineralizing filter should work for your drinking faucet and espresso/coffee machine Just wondering what happens if you go away for vacation then get an initial slug of super mineralized water - Not a problem to dump to drain if you are filling a tank on the espresso machine, but if you are...

I’m a little confused as you said the softener is upstream of the RO and also from your drinking system and then also to the softener Softened water is beneficial for RO membranes, but is cost/benefit issue between softener operating costs vs membrane fouling. I’m guessing that your equipment...

Seems like a lot of the national coffee chains remove then add minerals to standardize the taste of their product. Even Costco bottled water (and many name brands too) do the same for consistency. If your source water is acceptable, you might look into using a less efficient RO membrane to...

How about grabbing a cheap Masterbuilt electric smoker off of CL to use as a holding oven? (Me thinking of a reason to keep my masterbuilt electric smoker around…)

I spun a Xmas eve ribeye roast on the Vieluxe and agree with most of the comments Wet aged a 3-bone roast for 4 weeks then cut off bones (to make au jus) and dry brined overnight with SPG I smoked at 140-160f using the onboard smoke burner and also supplemented with smoke tubes until it hit 132...

Will Jon Tofte’s reinforcing panels fit that front panel? If so that would address the top concern of the rusting Do the grates of that sit on stainless rails or the porcelain steel panels? That would be the other worry

Tom Is your thermometer messed up too? Hard to believe the crummy (yet beefy) thermometers they put in these things… haven’t seen one that isn’t messed up yet

Re the Vieluxe for sale Looks to be in good shape: Nameplate is not faded Thermometer is not as miscalibrated as mine (or the one shown in https://www.anotherpintplease.com/blog//2014/08/the-vieluxe-little-weber-history-via.html) Knobs don’t look weathered (difficult to tell from photo) NG...

Errr… Not a chance

Last night’s Porchetta meal on my 4 burner Vieluxe could have used the extra 12” of the big brother V

I’ve been using cat kibble in my electronic rat trap for years A few tips: Electronic doesn’t create a mess (unless you don’t clear the trap soon after kill) Mice are much less intelligent than rats Use a camera to monitor trap so you know when it’s been triggered and can clear before it gets...

I believe the aluminum side panels become degraded from grease that eventually becomes acidic. The heat down there should be much less than at burner level…