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So can we now order a warming rack from Weber? Is this the curved rack?

Looks Great! I will be Bob today too.

Welcome Jeff, I am also from Newfoundland and I am on the Avalon Penisula. Hope you and your family fared well through the blizzard and power outages last week.

Jim: I would like to try this recipe soon. On Sunday I cooked a boneless blade roast as an experiment, which I think is close to a chuck roast in the US. I cooked it at a dome temperature of 275-300 and removed it when it reached an internal temperature of 130. No snow falling for this cook...

The masters....

This is the basics of a recipe we use by Steven Raichlen, "The Only Marinade You'll Ever Need". We use it on chicken and pork, planning to use it on cod and vegetables soon. It is very good, we alternate between lemons and limes, depending what we have. Normally we marinade in this for 3-4...

New rails finally arrived today (on back order and then misplaced at warehouse!!). The old bolts were sprayed several times with penetrating oil while waiting for the shipment to arrive. The bolts would not move with a screw driver or wrench. Then I used Vice Grips, the bolts still did not...

I agree with Jim on this one (I agree with Jim on most things though....). I normally sort by thread start time to combat the problem, which seems to be a desire to increase post numbers.

I normally pour the lump in the chimney, and the chimney is on the previous night's coals to catch anything that falls. I have ran into trouble with airflow in the chimney. Maybe I will try hand filling the chimney. If the previous night's coals are sparse, I fill in the gaps with briquettes...

I have new rails on order, if the old bolts do not come out I will try drilling new holes.

The drip tray rails are rusted on my 1996 Redhead Spirit and I am doubtful about getting the bolts out. My plan is to drill new holes to attach new rails. Any other suggestions?

We picked up this cut at our local grocery store, something new they have called 'bottom sirloin flap meat'. They had them cut into small steaks in the cooler but I spoke with the meat manager and we were able to score a couple of 2 pound pieces. About 1.25 inches thick, well marbled, with a...

Nice looking meal. What type of warming rack is that? Will it work on a 22.5?

I just add new lit coals on top of the old. When it falls in the ash catcher then it is done.

Every lab needs a home and every home needs a lab.

Great looking meal, nice yard. Lucy looks very nice, much like my Lucy.

Looks like a good meal and the makings of a great evening! I have Google helping me out with Joe Bataan, he is new to me. It just might make my playlist tonight.

What size are you planning to get for your 22.5? The xl is 22 inches and I think it would have to be centered rather than kept to the side. The large is 16". Does anyone use one on a 22.5?

Dale: a photo of your setup would be nice...;)

Great looking meal, interesting looking grill. Is that marble around the kettle?