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for ribs I use the 3-2-1 method @225 degrees, works perfect every time. That's 3 hours unwrapped, 2 hours wrapped in foil by the last hour unwrapped. google is your friend with this one, plenty of articles on it. That's for spare ribs, for baby backs I use 2-2-1.

I'll season my CI three times before first use. After I'm done cooking I use bamboo utensils to scrape off any leftovers, never use a wire to clean CI, you'll just have to reseason it again. Don't heat it up too hot after your cook either, it destroy the seasoning and you'll have to start all...

If anyone is interested I found this site a few years ago, has excellent reviews and lists and links a whole bunch of lump. I personally like Wicked good charcoal. http://www.nakedwhiz.com/lump.htm

If it's just surface rust I just use Scotchbrite then wash in hot hot water, dry really quick and then reseason. I don't know too much about these grates as was mentioned on my post so.... All my experience has been with skillets and Dutch ovens. I would imagine that if you are doing these to...

too far , boston is over an hour from me plus my truck is sitting with the engine out of it. just waiting for my back to feel better to start the heavy work again. Hasn't even been a year since my last fusion.....heck it feels like I'm in retirement mode but unfortunately another 15yrs or so...

Funny thing today, I'm looking at craigslist and out boston way I'm seeing free webers posted, if I wasn't so far away I'd make a killing.

so when I get a few bucks I'll spring for the SS, I'm just happy I got the grill.

I can weld , have a small Lincoln mig and a set of torches in the garage, I don't do ss though as I'm setup for it and no real practical experience with it nor do I weld aluminum, unless you do it all the time and have the proper equipment .......

Thanks..... On the other hand, I'm tired of spending time fixing stuff, 53 years old and 3 back operations with two being fusions..... I need a break.

I use as high of heat as I can to clean them also, that's another reason I use the performer, gets really hot

As with pans I would bake them to get all the crud off, inspect and if good reseason them. There's plenty of articles on the web on how to season cast iron. I used my performer to season my pans, make sure they're clean and to bare metal and then coat them with cooking oil and bake at like 300 -...

So after my first use of the grill last night, cooked a dozen chicken legs and the grill worked wonderfully, I noticed that all three knobs were sluggish so today I I took them apart, cleaned and lubed. Good thing I'm a mechanic by trade, have everything here for the job.

I'm anal about my cast iron skillets, I guess that's why I can cook eggs sunny side up and have them slide right out

Yeah I'm talking about rcplanebuyer's stuff, if you know how to take care of cast it should last a lifetime also

Maybe I'll get cast iron grates and the SS flavorizer bars, nothing better than seasoned cast iron, anyone have thoughts about the cast vs SS.

See........ I do have the bug. Well anyways now that the wife has seen it she likes it, now she says she'll cook on it, she won't use the performer but if she only has to turn a knob and push a button that's more her speed.

Dammit, I keep seeing those beautiful SS grates and flavorizer bars. I really hate cooking on porcelain. All my skillets in the house are old wagner's cast iron, I won't use Teflon either. I guess I gotta save some money.

We used to play chicken with them, ya know throw them straight up...... Ah the good Ole days. I must say none of us ever got hurt either.

When my tanks are empty I'll do the swap

I see others getting deals, or should I say steals like this and I shake my head saying to myself why can't I that ever be me....... well I guess I lucked out this time