I will just leave this here


 
Yah. They recert them but with an internal code that is not recognized by a filling station.
 
The filling station I usually go to doesn’t seem to pay much attention. I have brought many empty Blue Rhinos there and they never say anything.
 
Well, during the time my family lived in Asheville, NC I got to see the other extreme. I brought a propane tank to be filled to this place. The guy there was a crusty old North Carolinian. I kid you not. He took my tank, and with a lit cigarette hanging out of his mouth proceeded to refill it:eek:! I backed off in almost complete shock. I think he decided I was some kind of "city slicker." It was funny but very scary.
 
Jon Tofte said:
Well, during the time my family lived in Asheville, NC I got to see the other extreme. I brought a propane tank to be filled to this place. The guy there was a crusty old North Carolinian. I kid you not. He took my tank, and with a lit cigarette hanging out of his mouth proceeded to refill it:eek:! I backed off in almost complete shock. I think he decided I was some kind of "city slicker." It was funny but very scary.
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I spent the first part of my career in healthcare working in and then managing a Burn Center. That really makes me cringe. We saw plenty of very serious burns from scenarios similar to that.
 
I think a "burn" is the least of your worries when someone is smoking a cigarette around a 5000 gallon propane tank.
 
Bruce said:
I think a "burn" is the least of your worries when someone is smoking a cigarette around a 5000 gallon propane tank.
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Yeah we never treated anyone where the "big" filling tank exploded. Had that happened anyone close would have never made it to the hospital. But we treated a number of people doing stupid things with LP grills and heaters. We also treated a number of people that had accidental skin exposure (no combustion) to propane that caused a severe frostbite type injury.
 
Hey guys, I scored a 13.5 lb packer brisket for $27.00 today at walmart. I couldn't pass up $2.00/lb Brisket.

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That’s a score! I would make a Texas style sliced brisket from the flat and Kansas City style burnt ends out of the point. I will be waiting for my invite:eek:!
 
A hunka hunka boinin meat :D Funny I just did a corned brisket flat in my pressure cooker last night. (not because St Pats day) I have just been jonesing for a beautiful corned beef sandwich on rye with warm corned beef fatty and juicy dripping all over and nice yellow mustard. So I picked up a 3.5 lb flat, put that bad boy in the Fagor 6qt with the trivet and a mix of 1/2 chicken stock and beer. Cooked it an hour and did a pressure release. Sliced that bad boy really thin and piled on rye with mustard......................YUM
 
I might pass on that thing even if it was a Weber. Sounds like it has some bad blood surrounding it and I would not want to get in the middle of it.
 
Nah, Jon, I am sure no one thinks of you as an evil land lord. But they probably call you "the Grill Guy".
 
Jason: I might make an exception on that one. Double fold downs, blue lid, silver B, looks in good shape, free tank. Even if I thought I couldn't spare the room, I would look at my collection of rehab candidates and consider that maybe one or two would be better as a parts grill.

I would offer $25 and see what he says. Nothing lost if he rejects the offer. But that grill is worth $50 if you are in the market. Some would pay $50 for the lid alone.
 
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