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  1. scott hares

    No year designation on 26" vent

    I called and the welds are under warranty so all is good there. But I forgot to ask why the vent has no date stamp, so thought I'd ask here. Does anyone have a 26" to check date code on vent?
  2. scott hares

    No year designation on 26" vent

    Hello, I need to call Weber about a leg socket with popped spot-welds on my 26". It's at least 6 yrs old, but there is no date designation on the vent like we see on the 22s Does anyone have knowledge of this? Thanks
  3. scott hares

    Question for barbecue judges

    It's too small a sample to judge your own - we cook 4+ racks per comp, and all things being equal, they come out very different. But having said that, a KCBS judge owes it to each competitor to clear the pallet with water or cracker before sampling the next entry.
  4. scott hares

    Chicken Wings - how many joints?

    1+ for whole wings. If the store only has party wings, I need to make another stop: Booo! The tip/nib serves two critical rolls in my book: 1) A handle during cooking/turning and saucing. 2) Built-in done meter - When that nib easily tears away while flipping, it's time to set your sauce. BTW...
  5. scott hares

    Thursday Spare Ribs

    Did you use cherry wood for the smoke?
  6. scott hares

    Kettle on last leg, but hey, what's that in the weeds?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Well, I recently am renting a small yard in Morgan Hill and the previous renter left a bunch of stuff around, and low and behold what is that I see over in the weeds...
  7. scott hares

    Spare rib dinner pics

    Very nice, may I make some observations from a competition standpoint? Please forgive me but they do look that good - better than backyard. - You used a silicon brush to apply the sauce. You might want to thin your sauce down a little or use a different brush. - Color - what wood did you use...
  8. scott hares

    Too Much Fat

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Godfrey: Thanks for all the replies. </div></BLOCKQUOTE> I would focus on getting the spares right and forget about backs. Find what doneness test...
  9. scott hares

    Chimney & Paper Towel w/ Veg Oil

    Oil and paper towels? Starter cubes? Paraffin? Forget-about-it. Go to Smart & Final or similar, get a $10 4-pack of Sterno Wick and you're all set. Reliable, no ashes, quicker and cleaner than the suggestions here, and lasts all summer under heavy use. Place 1 to 3 lit pots under your...
  10. scott hares

    Baffle for the top vent

    Being a tall guy myself, I like the table. Can I ask how tall it is? Also, it looks like your shields are using the side of the house as a third wall, is that correct? Thanks for sharing Clark
  11. scott hares

    Baffle for the top vent

    Looking forward to the shield pics. Slightly off topic - If you want those wood shields to be impervious to moisture, please refer the threads original post with the link to 'WSM Baffle'. Viewing 'WSM Baffle', the menu has a 'Waterproofing wood' selection. I trust this recipe on my vintage...
  12. scott hares

    Baffle for the top vent

    Thanks everyone - I should have known my baffle wasn't really necessary since there's wasn't much conversation about the subject already. I'm going to build me some of those 2x4 hinged shield Clark described.
  13. scott hares

    Baffle for the top vent

    It's windy today, and I have a cook to do. I setup plywood sheets to protect the bottom vents from the wind, and I thought it would be a good idea to baffle the wind from the top vent too - to stop wind from evacuating the heat from inside the lid. Just wondering what you all think - if wind is...
  14. scott hares

    The amazing cooling butt

    Hi all, need a little help here. I had my 6lb butt on for 14 hours and pit at 245. Internal reached 172. Then 171, 170, evntually 168 before I gave up and called it done. Almost 5 degree drop over about an hour. What in the world could have been going on? I can understand small fluctuations...

 

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