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I hear you. I wanted them Off for the salting, On for the aging and smoking, Off for the searing, and back On for the sous vide. In each step, I asked if having them On or Off would help. That was my logic, and I can't argue with the results!

Greetings, friends. I had the best personal PR for Christmas and I thought someone, maybe, would be interested in the process that led to deliciousness. It was convoluted, but worth it by a mile. 1. I bought my 3 rib PR on Tuesday. At home I trimmed the fat to 1/2 inch, cut the roast from...

I have a Deep South Smoker GC28 for sale. Obviously, weighing 800 lbs+, it will take a personal pickup and a heavy-duty trailer. I live in Winston-Salem, NC. Deep South makes excellent gravity-fed smokers, stainless steel that will last forever. The GC28 holds temps incredibly well; I can...

I know this question has been asked in one form or another about... 10,000 times, but can anyone give me a factual reason the sales on Kingsford Charcoal don't happen anymore? I haven't seen a sale in 3 or 4 years. My supply is completely gone. I'm not complaining. All I really want is to...

Greetings, friends. So it appears that Memorial Day, July 4 and now Labor Day have come and gone with no sale by Kingsford. Now, I don't think they are obligated to make a sale price, but I don't get the reason for the sudden change this year. It makes no sense to me that Kingsford would make...

Dry-aged charcoal? I love it!

Thanks again Tim, Dan, Timothy, J and Jason. This is why I love this forum; no knotheads, only quality help. As it stands, I plan to make the slices, purchase a riveting tool, and rivet a SS piano hinge to one side and garage handles to the other. Sounds good in theory! I'll let you know how...

Thanks, Tim. I'll check in to that. Maybe a bolt with a lock washer will hang on. Dan, I've thought about air flow but I don't think it will impede it. There's sufficient room, I think. I'll know better once I try it, and of course if it does create an air problem then the hinged solution...

Greetings, friends. Recently I purchased two food grade 55-gallon metal drums, previously used to store honey. I'll use one to make a crude smoker. It's the other one I have a question about. I cut the "bottom" off so what I have left is essentially a metal sleeve. It fits perfectly over my...

Thanks, Brian, Len, and Dustin. So if one doesn't cut off the bottom, and let's say the pork butts require longer than one basket of charcoal can manage, how does one replenish the charcoal? Do you take all the meat off, including the racks, then lean in the pour it in from the top? And then...

Greetings friends! I hope all of you are doing well. Years ago I first thought about a drum smoker to support my 18.5, but I never acted. Today I scored a cheap food grade drum (honey of all things!) unpainted, topless. We begin! My first question for any experienced drum smoker maker is...

Tim, That table is INCREDIBLY similar to the one I'm making now! I went with ipe wood, 3/4 by 5 1/2 inches, and have it five boards wide with a 1/8 gap. And after considering the rounding part, considering the brutal hardness of ipe, I went with the angled pieces (a dodecahedron 12 sided...

Hey friends. It sold to another member here who plans to use it sans bowl and lid to make a new unit for a friend. Glad it's being recycled and not ditched.

Hey friends. Does anyone have experience building a simple table that attaches to a 26" Weber? If so, might you show me a picture or two? I'd like to build a table that is generally weatherproof, wood, that I can attach to my new Weber both for convenience and also for stability. I don't...

OK friends. I've posted my red performer on CL. I hope it finds a good home. My wife was a bit maudlin when I was about to post it! But it's time. I put my 26" Weber together Wednesday night and it's time for the next chapter. If you or someone you know are interested let me know. Why...

After 3 or 4 years of surfing CL with no luck, and one experience of being duped, I bought a 26" Weber this week. It arrived today and I'll assemble it tomorrow or Friday. Next comes the Craycort grate and I'm in business, BIG business. Who knows, maybe 15 or 20 years from now somebody else...

Jeff, Thanks for the encouragement but that solution doesn't fit the bill for me. I'm not a collector or nostalgic. I'm a practical griller. The Performer has served me well for 12 years (I bought it used) but now space needs are real for me and I don't want two grills. The 26" is the...

Friends, I need some genuine feedback. I have a stainless Weber performer, a red one, that I'm about to sell. The upshot: it's in great shape. The burner works fine, the table is in great shape. The only flaw is the bowl. After 22 years the sweep is toast and the holes in the bottom of the...

Thanks Justin! I never thought of a comparison to ribs. Too right! I'll give it a try. For the record, my desire is to smoke a small butt for the family, simmer it in a chile and tomato sauce, and make some pork tacos for supper one night. Sounds delicious, but time will tell.

Thanks Lew. I'm with you: time and temp are guides, not guarantees. Done when done. My concern is that for the "done" of collagen breakdown and bark formation the little bit of inside on such a small butt will be dry as a crisp. I'll end up giving it a try, but help is always appreciated...