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AWESOME!!!!!!

WOW! I sure appreciate you guys that take the time do put this up in such detail--Looks Awesome!

Been there down that--breaking stones that is! Pizza looks pretty good anyway!

WOW!!! I'd love to try that!

Fantastic looking Weber Genesis--I have the identical one...27 years old now!

Wow! Just Wow!

I cut the slot in the lid with a 1" hole saw for the ends (of the slot) and a jig saw with metal blade to go from hole to hole. then filed to smooth it out. Use masking tape to (1) Outline your slot cut (2) keeps the jigsaw from hurting the surrounding finish.

I made the Little black egg--used the ash catcher (the comes with it)bolted to the underside of the lid to deflect heat downward--works good. Use one bolt through the center of the handle.

The stone in mine is upwards of 700 degrees--a 16" pizza takes 3 minutes--rotate every minute--that just keeps the crust from burning--it still stays hot enough with 50K BTU burner going on the bottom.

I tried the pizza kettle--FAIL-- So I built one of these and LOVE IT! http://www.pizzamaking.com/for...dex.php?topic=4753.0

That looks GREAT. ---But it's no wonder Home Depot was SOLD OUT when I went to get the Kingsford deal.

I think, like Emerils...it's just his name on a commercial sauce.

This SO NEEDS pictures...

Okay folks listen up--I teach seminars on CO poisonings. It is not heavier than air ...if specific gravity of air is 1.0 CO is .99. Get it? Almost no difference. Let me tell you that CO is absorbed by your lungs a 200 times more then oxygen will be absorbed. You can be poisoned in less than 20...

I'm in the same boat--ordered a OTG--it's here, ordered Weber's Rotisserie kit; it's here too. Ordered a 3" thermometer; it's here. UPS says Cajun Bandit arrives Monday... tick tick tick....

Wish I could have been sitting in the bleachers watching that cook!

WOW! That video was great!... There's another one I have to try! Thanks for doing that!

Peter--(it's Bill BTW) I'm misusing the word heat sink. In electronics that means to take heat away (from a component). I should have said Heat Stabilizer. The intent being like the guys that fill the bowl with sand, i.e., helpful in avoiding heat fluctuations...more stable temperature...but I...

Hey guys, thanks for the comments! And on the foil, yep, I'm going to go a bit earlier. On the temp--is it possible that the lid acts as a big heat sink that could distort the stock Weber thermo...I know it has a probe too but...that's a pretty big difference. I've had the WSM for almost a...

Okay, I had to try it and must say I'm quite impressed with this method. (I've been a low/slow guy for at least 15 years... Thanks you guys, for all your advice and write-ups on this! I did have trouble keeping my WSM (18.5) at 350 (if the thermometer is accurate!). I only got a few drops of...