I live two minutes away. Imma gettin' in on that. Thanks for hot tip DD

I think it's that grillfella Sky Guy.
Looks like his set up.

as a matter of fact that looks like Nick's backyard


I'm stylin in the grill department these days after picking up a natural gas Weber Summit 6 burner last summer. I have to clean it every month I use it so much, which is something this guy obviously never did to any of his grills.

Hey Dogfish, you still need to bring a Chicken up!

Upon further review, that pic was stolen from Yakutat.
The guy's a fraud.

Grill_z ?



step up homeboys

A rare "Worthington" from the Woodinville collection.

The inquiry I made was a dead end, already sold.

That was a great deal for a SS Performer.
Every SSP here is $200 - $300 except this one...

http://portland.craigslist.org/clc/for/4390647633.html
Older style ash catcher and prolly not OPD.

He just dropped it to $50 from $75 I think.
Probably not getting viewed much because he's got Weber misspelled.


This would be a nice one but not at $200
http://portland.craigslist.org/wsc/atq/4397960123.html



Be vewwy, vewwy careful smokin' this stuff, SG.....



These aren't mine. My family is black.
18.5 WSM, 18.5 JJ, 22.5 OTG

Grillz are nice but it's the rack that brings me back...

This is a great thread.

Upon further review, it appears that this fine Worthington example is on loan from the S.Guy collection.

Here's a couple of nice ones at good prices...

http://seattle.craigslist.org/skc/hsh/4398228049.html ($50)



This is the smaller 18.5 in the kettle series ($80 retail).
It is rare to find one with wood handles that is almost new.
Weber went to plastic (glass-filled) handles several years ago.





http://skagit.craigslist.org/ppd/4397809555.html ($70)

This is the common 22.5 size with the lid therm and upgraded ash pot ($150 retail).
He is using a file photo in the ad.
I would ask for actual photos of what he's got.

Mobile Unit

Nice one here... $120 ($350 retail)

http://seattle.craigslist.org/see/hsh/4408867759.html

The little-known WSM 18.5...
Quietly winning big stakes BBQ competitions across the country.

A very good buy at $200 ($299 retail) for a lightly used unit.
I bought a used one at $100 and will have $200 into it when I'm done with the rehab.

http://seattle.craigslist.org/tac/for/4409915279.html

Da hump day grillz

That's a late model "Performer" and it sold pretty quickly.
I'm not a fan of the plastic top but that can be fixed...

Free Redhead

http://seattle.craigslist.org/see/zip/4430602030.html

What a deal. The sink was worth the trip. Always a nice outdoor up grade. I'm redoing a stainless commercial grade gasser bbq with a stock side burner into a prep table. I can cook bacon outside on the burner. I went back to a Weber.

Did you get it ?

22.5" WSM $200
One cook on it....$399 retail.
http://seattle.craigslist.org/est/hsh/4432085963.html

Here's a good deal...prolly $150 retail.

http://seattle.craigslist.org/tac/app/4435011716.html $25








This big gasser is about half price.
Not getting a lot of looks because of the misspelling....Brewer ?

http://seattle.craigslist.org/see/hsh/4424075430.html $750

Here's a very good deal on a later model SS Performer in nice condition.
This is a desired model with propane assist for lighting charcoal and has the stainless steel table.
Highest "trim level" featuring lid bale, duo-therm in handle, enclosed ash pot and heavy wire coal baskets.
Out of production since '99
http://seattle.craigslist.org/see/hsh/4442196648.html Won't last at $90




Here's an almost new 18.5" kettle (the smaller size)
Rare to see a wooden-handle in this condition
http://seattle.craigslist.org/skc/hsh/4441072781.html $50 (offer $40)




Here's a 30-something year old...wooden 3 handle 2 rivet, early ash catcher.
This grill looks to be in great shape for its age. Probably lived under cover most of its life.
The handles will brighten and the Weber ceramic can be brought back to its original lustre with 0000 steel wool.
http://seattle.craigslist.org/est/for/4440143820.html $35 (offer $20)




22.5" Kettle w/chimney
http://seattle.craigslist.org/see/hsh/4443181585.html $10




Free (posted 26 minutes ago)
http://seattle.craigslist.org/see/zip/4443298742.html



22.5 Kettle
http://seattle.craigslist.org/see/app/4443250058.html $15



Weber "Q" cast aluminum body
Hard to find these under $100
Will separate from base for tailgating/camping
http://seattle.craigslist.org/tac/fuo/4440771453.html






This is what they look like inside...
3-2-1 Ribs (end of 1st stage shown and ready to wrap)



3-2-1 Ribs
http://majorleaguegrilling.com/2012/01/09/competition-ribs-3-2-1-method/

Best Ribs in the Universe
http://virtualweberbullet.com/rib1.html

Time-sensitive material above ^^^

More playin' with fire...

3-2-1 Ribs (oops, re-run)


Stand Up Chicken x 2 (maiden voyage on 18.5 WSM)

Crate and Barrel Performer $50 ($349 retail)
http://seattle.craigslist.org/see/hsh/4457588963.html

Good buy on a NIB Q.
One of the best built table top grills with spare parts available.

http://seattle.craigslist.org/est/for/4458761704.html $125

Have one of the Weber q's. Its good for camping/fishin trips cooks everything great.

Yep, the Q is a good one.
If I needed a solid tabletop grill it would be a Q.



This guy found a well used one, then sandblasted and powder coated it for $35.
(there is a skanky one for $50 on CL)

Here's a special edition...$40 OBO

http://seattle.craigslist.org/see/for/4499686333.html

Nice 2nd generation Performer $150 ($350 retail)

http://seattle.craigslist.org/sno/app/4500825907.html

Wicked good deal on a Performer $50 (no gas assist model)

http://seattle.craigslist.org/see/for/4500411273.html

Another good Performer deal $50 (if still available)

http://seattle.craigslist.org/see/for/4492481273.html

Deal of the day...
NIB 18.5" OTS $25
http://seattle.craigslist.org/kit/for/4509180807.html

Hot redhead needs rescue....

http://seattle.craigslist.org/est/for/4525464003.html $25






Older gasser in nice shape $60

http://seattle.craigslist.org/skc/app/4525923461.html

Always enjoy the images of the Weber cookers. That's probably because they remind me of how far we've come in the containment and utilization of fire, since an ancient hunter watched a companion sizzle and smoke after being struck by lightning. When you see a Weber, you know you're looking at a product of quality and craftsmanship; a work of art that evokes memories of meals past and promises of great meals in the future. The Chinese four burner I recently purchased will never have a past; it won't last long enough to acquire one. I better take a picture of its shiny newness soon.

Just for S&Gs, I always click the craigslist link you've provided. Usually the post has been deleted. You should be getting a commission on these sales, Direct-Drive.

used my Weber Smokey Mountain to smoke some chicken legs and pork spare ribs over the weekend, mmm good... the garlic apple butter injection on the chicken was the bommmmmb!

anyhow... anyone else use a crab cooker to get a charcol chimney started? No fumbling with newspapers or torches, 30 second sitting on the flame and presto...

Nice...the WSM rocks the house !
And not many even know what it is.

Great idea with the crab cooker jump start.
I've been using rubbing alcohol 91% for starting fluid....works pretty well.
The ol' newspaper/chimney method lays down quite the smokescreen !

I like your new Weber Signature Model there DD

Ah yes, the summer of '57
Sweet memories















I was making mudpies and occasionally trying to escape my fenced in backyard.
Got out once !
The cops found me....some things never change !

I didn't know what it was 6 months ago...

either Weber cant keep up with current production or they need a fresh marketing campaign... I am a charcoal convert thanks to the WSM

Most Americans will not consider anything that involves charcoal.
After all, outdoor cooking is a 15 - 20 minute event !

The WSM requires more tooling/manufacturing steps and the market is even smaller than for the venerable kettle.
This makes the retail prices somewhat unsavory.

It is hard to find the WSM in the used market.
One way to dip a toe into the WSM phenomenon is to build a fuel-sipping "Mini WSM"....

(link will copy and paste)
http://weberkettleclub.com/forums/weber-kettles-accessories/vasconia-32-quart-$19/msg107412/#msg107412

There are all sorts of ways to build these, but this guy really turns on his thinking cap....
Uses the Vasconia lid inverted at the base....most do not.
Uses the very bottom of the pot for diffuser location...this frees up the "indent" to carry the bottom cooking grate.
Most use the indent for the diffuser.
http://www.smokingmeatforums.com/t/155130/building-a-mini-weber-smokey-mountain-in-texas-mini-wsm

Yep, KBB (Kingsford Blue Bag) is good stuff, especially when it's on sale for .25 per pound.
Hoping to see some more good sales for the 4th.

Kingsford Competition (K-Comp) is very good and Costco will sale it.

Stubbs is very good.

And then there's lump...
http://www.nakedwhiz.com/lump.htm

Grabbed a bunch of Royal Oak at Walton's Market for $8 for 17.6 lbs
Good stuff.

I buy the double bags of Kingsford at Costco. Hmmm, haven't had steak for dinner for a while. Maybe that should be what's for dinner.

Sounds good.

Starting to see some good corn coming to market.
Something I've never done until this year is to cook it in the husk.
With a scissors, I clip off the petals and the silk at the top.
Put 'em on the kettle, covered and running at around 250F.
When they're done, the husk will be brown and crispy like an autumn leaf.
Might take an hour or more, depending....and they will "hold" very well in their husks.

When ready to eat, peel back the husk to form a handle and wipe off any silk with a dry paper towel.
At this point if you want grill marks, just place on a hot grill for a few minutes. Butcher stringing the husks back combined with grill marks makes a nice presentation....if'n you want to impress someone <insert wink>

Recent corn talk with some interesting ideas instead of the basics...
http://tvwbb.com/showthread.php?52503-Grilling-corn&highlight=corn

I like grilling the corn in the husk. The only problem is removing the hot husk afterward. I never seem to have a glove handy.

I've never grilled corn. I'm particular about corn on the cob and husk it just prior to cooking, and cook it by steaming it for 3 minutes to the second, and no more. Prefer the less mature corn, small kernels with high % sugar, sweet and tender. I fear I'd overcook it on the grill.

I like to buy good organic corn, take off the husk, liberally coat it in olive oil, and then a little bit of salt and pepper...toss it right on the hot grill. Roll it around as needed.

It'll be a little burned in spots, a little raw in others...and be fantastic all throughout.

It always seems a bit chewy to me if I do it in the husk, and the husk has a tendency to catch on fire!

Fish on...

Todd

I'm not grilling per se.....I'm cooking indirectly where the ears are not directly over the fire.
It is so good and such a bulletproof technique, that I won't be using the stovetop much anymore for corn.

I cooked some up for a neighbor the other day using mesquite charcoal and she said that it was the best corn on the cob that she ever had. It was a good batch of bi-color.
Nearly impossible to overcook and the flavors stay locked in.

This is my protocol except I peel the husk a couple minutes before they're ready and dress with butter and seasoning. I use King of the Cajun "Cream Sauce." Just a touch of heat and lots of body IMO.

This is a case where the name doesn't match the product. It is made by a couple guys down in Portland and we met them at the street fair. The recipe is from New Orleans and was inherited before bringing to market locally. Sportsmans Whatehouse carried it but it is definitely still available online.

Looks like a nice line of spices over at King of the Cajuns.
Thanks for that.


It's grillin' season !

At the street fair they sample the seasoning on avacado.



We were sold.

Nice green Performer $150

http://seattle.craigslist.org/see/app/4530323517.html

Fortunately for me I have never had corn on the cob I didnt like. Any way it is boiled, either put in before the water is boiling or after and never closly timed. I have grilled it with the husks presoaked or not. Or on the bun rack or completly husked and straight on the grill. All good. I have even stopped buttering and salting it.

Send him to the kettle !

Very good deal on a Q100 $40 ($170 retail)

http://seattle.craigslist.org/kit/for/4549147015.html

Free is a very good price...

http://seattle.craigslist.org/see/zip/4554450360.html

Pretty redhead....

http://seattle.craigslist.org/see/for/4565802444.html $50

18.5 WSM $150 (half price)
http://portland.craigslist.org/mlt/for/4566290097.html

Bargain on a "Q" $35 ($169 retail)
http://seattle.craigslist.org/tac/for/4567129475.html

Big ol' gasser $150 (prolly $500 or more new)
http://seattle.craigslist.org/est/app/4567087823.html

Almost free Weber Go Anywhere $4
http://seattle.craigslist.org/oly/spo/4578354076.html




'nother one
http://seattle.craigslist.org/est/tls/4573055123.html $25

Black family seeks new home....

http://seattle.en.craigslist.org/see/for/4581030987.html

Thanks for keeping us informed DD. Killer deals there. And my Smokey Joe won't last forever. But I gotta' factor in the cost of gas to drive to Seattle to buy one of these deals you keep posting.

Whoaaa....
If you have a Smokey Joe you gotta check out the "Mini WSM" project.

This is where you take a 32 quart Vasconia tamale pot, cut out the bottom and convert the SJ into a fuel-sipping, mini smoker.
The Vasconia pot is a perfect fit in how it mates up to the SJ upper and lower.

There are many threads on this.
Here is the latest...
http://tvwbb.com/showthread.php?53572-First-Mini-finally-finished


Weber is not pleased.
The first "Mini" was built in '08
To counter, Weber introduced a 14.5" this year....$199.00

Build a mini for about $70

Only in Commiefornia.
Time for a BBQ in Suckramento....throw the pencil necks in the pot !

I'd recommend relocating to a free state.

18.5 WSM $150 ($299 retail)
http://seattle.en.craigslist.org/see/app/4588845424.html






22.5 WSM $240 ($399 retail)
http://seattle.en.craigslist.org/sno/for/4588518884.html




Not many WSM's in circulation and not often do they show up in the used market.



New in box OTG 22.5" $125
http://seattle.en.craigslist.org/tac/for/4588430686.html
These are the kettles with the modern ash management system.
This would be a nice deal if the seller could be worked down to $100 or so.




Basic Blackie 22.5" $20 ($99 retail)
http://bellingham.craigslist.org/for/4567434036.html




Nice deal on a kettle even it you have to buy a new cooking grate.


Not a Smokey Joe....looks like a 18.5" kettle for the smokin' hot price of only $10...
http://seattle.en.craigslist.org/see/for/4588884885.html

Thanks DD..I keep looking at these telling myself I need to get a charcoal grill to use in lieu of my Summit for certain meats. What is your preferred briquette?

Thanks DD..I keep looking at these telling myself I need to get a charcoal grill to use in lieu of my Summit for certain meats. What is your preferred briquette?

The best, easily sourced briquette is Stubbs.
Walton's Market $7.87 for 15# bag.
Kingsford Competition is also very good.
Both are high quality and low ash briquettes.

The bargain stuff, KBB (Kingsford Blue Bag) is also good.
On sale it is only .25 per pound.
Produces more ash but is cheap, decent and reliable.

Trader Joe's briquettes have been reported to be terrible this season.


Another way to go is with natural lump charcoal...burns hotter and with less duration than briquettes.
Royal Oak brand from Walton's Market has been excellent.
They had it on special for $8 per 17.6#

Or Lazzari lump charcoal from Cash & Carry


http://www.nakedwhiz.com/lump.htm



There are so many different ways to set up your cook on a kettle.
I use my 22.5" OTG often.
This is how I did a whole chicken yesterday...
Weber charcoal baskets each side with drip pan in the center.
The drip pan catches the run-off but also directs air flow to the baskets.



Used my newly acquired Thermapen for the first time on this cook.
Pricey, but what an awesome tool !
Nothing like it on the market.
$94 on sale.
http://www.thermoworks.com/products/thermapen/backlit_thermapen.html

Good stuff DD... I'm firing up the smokey mountain today to smoke some apple garlic butter injected chicken leg quartes and pork ribs... putting on some mini chicken wings as an apetizer...

Mmmm....sounds great !
Gonna need some pics !

That Thermapen would shine on a cook like that...
It's very fast, so you can run around and check temp on each piece and be done checking in a few seconds.


Just put another whole chicken on the kettle.
.88 per pound at Safeway this week...can't beat that.
Montreal Chicken Seasoning and some Kosher salt.
Running 300° with KBB and some nice hickory chunks on top.
Walton's Market had some Western brand smokewood (big chunks) for $5-something.
Grabbed me some Mesquite and Hickory.
Hickory is still my fave.

Just went from white to thin blue !
Oh yeah !
Gasser people just don't know....

Here's a decent price on a "Q"
http://seattle.en.craigslist.org/see/for/4590144141.html $100
Cast aluminum body and can be separated from the stand for camping, boating, tailgating, etc.


A Grillfella could probably twist his arm and get him to come down a bit.

The "Q's" have their fan club.
People will media-blast them, paint 'em in team colors and what-not.
One of the best-built tabletop gassers with spare parts available so you can keep them going indefinitely.

Here's the awesome "Craycort" replacement cast iron grate system for the Weber kettle.
This guy is cooking up some Italian grinders.
The Craycort is excellent for searing/cooking steaks and other stuff where you want high heat and grill marks.
http://tvwbb.com/showthread.php?53610-Peperoni-Italian-Sausage-Onion-and-Pepper-Sandwich

A bit pricey but would last forever and there are other goodies that work with the system.
http://www.cast-iron-grate.com/

That is a great price for the Q!

Only took one. I wanted to dig in...



Smoked with hickory..

Oooh !
Looks awesome !

Love dat hickory !
Layin' down a good hickory smokescreen right now !
Forced air induction over to the neighbor's.

It is impossible to have anything come off the smokey mountain that isn't incredible!!

True dat.

18.5" WSM $200 ($299 retail)

http://seattle.craigslist.org/oly/hsh/4594390505.html




I'd work on him for a little better price, although $200 isn't bad if it doesn't need any parts to refresh.



Cool stainless table-top from Brookstone $10

http://seattle.craigslist.org/see/hsh/4599669694.html







Stok kettle (Weber knock-off) $75 ($130 retail)

http://seattle.craigslist.org/see/app/4599409704.html




Still a few bags left....$8.00 !.... at my local Walton's Market...
http://www.amazon.com/Royal-Oak-19522801...ywords=charcoal


Good buy on a OTG (half price)
http://seattle.craigslist.org/see/hsh/4601077951.html





Smokin' deal on a 2nd gen Performer $100 ($349 retail)
http://seattle.craigslist.org/sno/app/4601291661.html





Plain Jane OTS $25 ($99 retail)
http://seattle.craigslist.org/sno/for/4601230587.html



Looks like a 22.5"....verify



Redhead Performer $200
http://seattle.craigslist.org/oly/for/4601191591.html

Bump

ThermoWorks Open Box Sale
(ends today)
http://thermoworks.com/specials/82014_op...x-Ends-Today-cs

No Thermapens in this one

thought I'd throw a shout out to Weber and their smart phone app...

they have some killer recipes and all the tips and techniques that you need for world class grilling on a weber kettle bbq...

sesame chicken wings and bacon wrapped japaleno's are on the menu for tonight.

Nice.
Must be this one ?
http://www.weber.com/mobile-apps/on-the-grill

Under the recipes tab there looks to be some good ones as well.
I have found all the Weber branded seasonings that I have tried, to be of excellent quality.

I find a spot where I won't kill grass, etc. and start with pouring in some boiling hot water to melt out the grease.
Then I hit it with dish detergent/warm water and a scrub brush.
Rinse with the garden hose.

I use a 9x12-ish aluminum dish (Weber product) lined with heavy 18" foil to catch the drippings. Keeps the One Touch petals cleaner.
You don't have to line, but they last indefinitely if you do.

Also, if you have the aluminized steel One Touch system, you might consider grabbing/installing the stainless steel version.
Mo' betta.


I have some Memphis style loin back ribs going right now.
22.5" kettle w/both Weber charcoal baskets Minion Method.
5 hour cook @ 225°....should be done around 6:00

Malcolm Reed's recipe with my rub.

Should have added....
You wanna steer clear of the oven cleaners.
That shitt is hell on aluminum.
I've used it but only with the aluminum parts taken off.

do you have a link, i wouldn't mind checking it out... same with your rub

Here's MR's site....scroll down to Memphis Ribs.
http://howtobbqright.com/

Malcolm's recipes/videos are simple and easy to follow.
He offers the competition recipe (what the judges want) and the real, traditional recipes.
He does his videos at his humble abode, but he has some sweet BBQ hardware.
The Ole Hickory smoker that he uses in the Memphis video is 5K.

I'll post up my Butt Rub (chicks dig it) in a few minutes.

Joe's Butt Rub

1/4 Cup Paprika

1/4 Cup Brown Sugar (I use dark)

1/2 Cup White Sugar

1 TBSP Salt (I like Kosher)

1 TBSP Garlic Powder (or Granulated Garlic)

1 TBSP Onion Powder

2 tsp Cayene Pepper

1 TBSP Chili Powder

The following are optional, but I do them all....

1/2 tsp Ground Cumin

1/2 tsp Chipotle Powder

1/2 tsp Ground Ginger

1/2 tsp Celery Seed

1 tsp Dry Mustard

1 tsp Ground Coriander Seed

2 tsp Smoked Paprika

Yield = about 1-1/2 cups


To keep it simple, you can eliminate the options and just do the basic rub.
Good, basic pork rub to experiment with.
It is not too sweet, but because of the sugar content I try to keep my temp at about 225° to keep from burning.
It's about that "mahogany color" as Malcolm would say.

I've been using the Safeway "Pork Loin Back Ribs". They put out the $2.49 lb coupons in the mailer fairly often.

thanks DD...

that looks good, and I think I have everything in the spice cabinet. I'll definately be trying it out

And then use Malcolm's Mop Sauce each hour during the cook.

8 oz. Apple Juice (or Cider)

4 oz. Red Wine Vinegar

4 oz. Vegetable Oil (I use Saffola)

3 TBSP of the rub (Malcolm says 2, I like 3)

Was Marshawn invited? Heard he likes to collect 'grillz'

Hey DD, whatchu think about this one?

http://wenatchee.craigslist.org/for/4915821959.html

I've been burning meat on a Weber gasser for 15 years, and sure do miss the charcoal flavor on a steak. Opinions?

I picked it up...about 2 miles from my office. Better shape than I thought. Racks for the indirect cooking for the briquettes, Weber cover, little propane tank, bulk box for coal, looks like everything is there. Didn't even try to beat her price down, seeing as she was moving to Orygun....I felt sorry for her!

The posting was deleted, but by your description it sounds like a Weber Performer which is an awesome machine.
You can now get away from the American-style 10 minute "scorch and serve" method and do some real "low and slow" on that thing.

There is simply no substitute for true low and slow BBQ !

Congrats on the score !

Thanks DD...it's a Performer...2003 model (1st generation). Looks complete. The WKC site is a wealth of info.

Awesome !
WKC is a cool site.
Those guys will help you with anything related to Weber (esp. charcoal) grills. (I'm DirectDrive on that one)
The other site to get familiar with is....
http://tvwbb.com/ (Joe F on this one)

Both sites will take you to the Promised Land of low and slow cookery.
Just say no to Scorch and Serve !





It is so frickin much fun to cook with fire.

You are rockin' it dude !
230°F is a good temp for some low and slow !
Destroy the neighbors with that aroma !
I'm at 160°F and climbing....prolly gonna go to 250°-ish.
Gonna do a whole chicken (Safeway .88 lb)...haven't decided on the rub.
Powered by...
Kingsford Blue Bag and hickory smokewood !

Mav ET-732 working and Thermapen ready to check meat temp.
Yeah, I'm mental.


Ooops, 180° now....gotta go.

Nice slab !
What is your rub/method ?

Montreal Chicken Seasoning is the rub.
Got the big dispenser at Costco...lately they have been out....might try Walton's Market (Walmart) or Winco or Cash & Carry.

Using Saffola oil for the "glue"....rub the bird with oil so the rub sticks.

Don't do anything special for crisping....they just come out crispy.
Probably a 2.5 hour cook.

Nice sounding rub, by the way.




Porterhouse alert...
When at Safeway buying my chicken I saw that T-Bones were on sale for 7.99 lb.
Upon further review there were about 15 2-packs in the case.
Of these, 3 were 2-packs of Porterhouse steaks !
I grabbed one and asked the butcher what up.
He said that their labeling system does not have Porterhouse in it, so they just group them with T-bone.

Score !

Got me some nice PH steaks for tomorrow night.
These will get roasted over Oregon Ash coals, Santa Maria style.
I've been saving nice ash sticks out of the woodpile and will build a "campfire" in the Weber kettle.
Then let it settle down, put the grate back on and rock me some fine PH cowboy-roasted steaks !

Life is frickin' good !



Wind is just right to hammer my Scorch-n-Serve neighbor !
Gawd his cooking stinks !

No soup for you and get off my lawn !

looks good!!

I've got marinated chicken wings going for me and the boy on the Weber grille tonight and a Pork Butt rubbed and ready for the smokey mountain tomorrow...

Nice lookin' ribs !

Nope, Porterhouse roasted over Oregon Ash coals.
Santa Maria style, as you know uses the native Red Oak for fuel.
I'm betting that Oregon Ash will be similar.

This will be my first "campfire" experiment on the Weber kettle.
I won't have grate elevation adjustment like a true SM grill, so I'll have to adjust the height of the coals instead.

I love daylight savings time, but not when I sleep in, then loose an hour by just looking at the clock...

just broke thru the 160 stall and its slowly climbing again... shouldn't be long now...

It won't last long. http://seattle.craigslist.org/see/zip/4932111244.html

Gone now, whatever it was.

Next time grab the image so we can at least drool over what was missed.

It was a kettle on a rolling tripod with a Weber cover. It was a little south of Mountlake Terrace, to distant for me.

Sounds like the iconic 22.5" Weber kettle.
A simple and wonderful device.

There is a "Silver" model with open ash pan and a "Gold" model with enclosed ash pan.
I prefer the Gold.

Take the lid from an old weber and build a UDS. Green egg gets things cooked but the UDS does things for a bunch cheaper and better on those cuts that need to be smoked for hours. Hard to beat the weber for easy grilling. I'm gonna need a compact unit for the vanagon soon.

The kettle can also do low and slow.
Search on "Mini WSM" for a compact smoker/cooker.

You have this way to inspire people like me Double D. So this winter I tore apart my old Broil Master gas grill, dumped the rickety old sheet metal rolling chassis with the 1.0 dia. plastic wheels and welded me up sum ting different.

Old frame vs. New rolling chassis.




Sexy new rolling chassis after powder coating.





Some new side trays with the funky home made hinges ...






The only thing worth saving was the kettle and the lid. New internals and a fresh powder coat, Damn near good as new.






Time to fire this bad boy up and put a nice char some tasty animal flesh.


Thanx for the inspiration Mr. Direct Drive. You are my BBQ mentor.

Cheers . Marv

Very nice restoration, BB !


Looking forward to some food pr0n.

That's pretty fantastic, Marvin!

Fish on...

Todd

Taint much Todd .. we'll see how it sears up a nice chicken thigh.

Looks great BB!

Nice little hobby you got there Black Bart.

Wow - extremely nice work BB. I've followed some of your work in the past and its always top notch. I have a few questions for you if you don't mind. Feel free to PM the answers if you prefer.

Do you have a website? What system capabilities do you have? Are you CAD'ing everything or hand machining? 3 axis CNC, plasma, water employed? How large of bar stock can you machine? Welding capabilities, specifically Alum? Ti? Can you source stocks? Lastly, will you take small home-owner and inventor style jobs?

Again, great work...

Tight lines,

Nick ...

No website

Old school 2D Auto-Cad drawings

Surfcam Machine tool software 2D

Sharp OMV Vertical Milling Machine

Turnmaster engine lathe 14 x 40 1.625 dia. spindle hole

Fadal 40 x 20 Vertical CNC Machining Center

Hobart 250 Beta-Mig wire feeder

No Aluminum, Stainless, or Titanium welding

I love small inventor jobs. Shop rate is $300.00 / hr.

Actually, my shop rates keep me from working to much.

Retirement is a good thing.

Cheers .... Marv

$300.00/ hr sounds fair as long as you aren't old and slow and prone to naps.

Jerry G. ...

Old ? ... Check

Slow ? ... Check

Naps ? ... Check ... More like siestas ...

So I guess the verdict is ... Guilty as charged !

Bring your job by anytime.

Cheers ... Marv

Rig a fishing line trip wire around your big toe in case any infiltrators come a bebopping through the wire.
You should get a nice, close shot that way.

OK.
Lemme look.
http://www.allpartsgrills.com/ecommerce/weber-charcoal-grill-cleaning-blade-kit.html
Call to make sure you are getting the SS parts....they are running out and going to aluminzed steel.

More info on the "H" drive.
http://weberkettleclub.com/forums/weber-...442ac062cbaddc9

Today's cook up....(Weber OTG 22.5")

Pork Loin Back Ribs
Memphis Style (Malcolm Reed's recipe with my rub)
4-1/2 hours in....almost done.

Nice OTG !
That's my favorite rig along with my 1911 BBQ gun.
I'm firing mine up right now.
Kinda ghetto on the Mav set-up though.



I have a table near by.

The Mav makes fire control so much easier.
If you are tying to hit 225 (for example) start closing off air when you hit 200.
Easier to go up than come down.

Wish I could shoot some watermelons here but the neighbors might get upset.
https://www.youtube.com/watch?v=O1d7i3i0LLI

One Touch Gold Tech Tip :

Right after your next ash/bowl cleanup, observe Full Open on your vent petals....
With a Sharpie mark "4" above where the One Touch handle intersects the ash ring.
Then go "3" for 3/4 open
"2" for 1/2 open and "1" for 1/4 open.

Every time I use my OTG, I'm referencing those marks.


Edit:
Rockin' the Weber and shootin' melons !
Life is Good

good tip right there... I did that on mine after I put my first batch of charcoal thru it...


I've got chicken breast for the lady, marinated chicken wings for me, and stuffed halepeno's going right now...

The new Weber Genesis arrived last week and has been inserted into the starting line-up.
The old gal worked well for a long time but gave up the ghost. If anyone wants it for a project like converting it to charcoal, the frame whatever, just let me know and it is yours.
Otherwise it is getting kicked to the curb with a free sign on it.
Located in North Seattle.
SF

Watcha cookin' ?



Been usin' Malcolm Reed's rub lately.
http://howtobbqright.com/ is the portal to his how-to videos and some very good product.

Think I might try St. Louis style tomorrow with the new Tip Top Temp air controller.
Stainless steel charcoal baskets inbound.
So yeah, I'm charcoal-fired BBQ mental.

Nice-lookin' set up there !

Here's the latest gadget...
http://tiptoptemp.com/products/tip-top-temp
Yard and Pool has the best price ($20)
I'm trying mine out tomorrow.

Smokin' hot redhead...
http://seattle.craigslist.org/sno/app/5801032266.html

free in Everett

It's gettin' near time !

Anybody know the difference between the Traeger Eastwood they sell at Home Depot and the Lil' Tex Elite?

Fuggin eh !
I did my first slabs this past weekend !
Malcolm Reed's Memphis - style loin backs.
I'll have to dig out a pic from the archives....
(didn't take any current pics)

Well my grill shi.t the bed yesterday and I'm looking for a new Weber. Summit series in nat gas.

Cun.t bitch ex wife stole my last one that I bought from Richard and she doesnt even know how to turn it on so it sits in the garage unused...

I feel like I am walking around without pants on without a grill to cook on, we use one year-round. I need to fixx this problem fast!

Keep your eyes peeled brothers!

For a gasser, Weber is a good plan.
Spare parts are available so you can keep them running for a long time.
And everyone needs a gasser for those quick meals.

But isn't it about time to step up to a pellet smoker and get into Low 'n Slow cooking ?
It will change your life.
Not bullschittin' ya.

So get a gasser, but also get a nice pellet smoker and start cooking some real BBQ !

BBQ > Grill

We all know that there are recipes up the kazoo on the Interwebz, but Malcolm Reed is a different cat.
He'll take you into his humble kitchen, show you the competition version and then show you the real version.
I have a friend that caters and he uses Malcolm's recipes.
https://howtobbqright.com/

Malcolm's BBQ team is Killer Hogs
His Memphis Ribs recipe changed my life.