Tucker

For low-n-slow, i use BBQGURU digiQ that i purchased years ago, still does what I need. For temp monitoring on hot / fast cooks I use thermoworks 'thermpro' For instant temp check i use thermoworks instant read thermometer. There are several other quality products with many more features taht have been brought to market since i bought my items.

The crate should have a sticker on one side at the bottom that reads "Important place supplied ramp on this side only". white background, black lettering, red arrow pointing downward.

👍👍

Looks great, love the woodwork. and...... you got the right tiles, pebble

Winner, Winner, chicken dinner, up top or down below, which way to go? (great observation CKreef!)

If you have a sharp enough special pencil, you cold draw it up there and when ready draw it back down with no effort 🙄. i guess another facet would be, where do you entertain? up or down?

firebox does not weigh much; i'd leave it in. remove everything else. I would create ramps to go up/down from the deck. make them as long as possible so you reduce the severity of the slope.

Inventive, looks great!!

Perpetual wine of the month club ? [to go with all the good eats he had better be cranking out.]

My routine for emptying the cooker when the bottom is full of ash. I take the charcoal basket out, remove the heat deflector and the front draft door. I lay a 33 gal trash bag under the open front draft door on the ground and slide it under the cooker part way. Think drop cloth. Use a 4" cheap chip brush to sweep the ash out onto the 'drop cloth' trash bag. Pick up the bag from either end forming a hammock for the ash and pour it into the trash. Fold the bag up for future use. If you are concerned about breathing in the ash, a NIOSH rated mask will do the trick.

H - which recipe did you use for your naan bread? thx

For heat deflection only, it is either one of the drip pans or a piece of foil. For drippings & heat deflection I use one of the drip pans lined with foil. I have found that 2 layers of foil when doing pork will allow you time for the pan to cool post-cook and get the foil out before the pork grease gets through the foil. This is not needed when doing brisket. if i get grease, etc on the pan, hit it with soap & water.

Concur with sgt

concur with tonyb i have also stacked my smoke wood on the lip of the fire ring in place of using a cast iron pot.

welcome ! you'll have fun getting to know it. my 2 cents. charcoal: low-n-slows = Dennis's extruded. / day-to-day = fogo. BBQ guru = for low-n-slows i use a maverick for internal monitoring on things like hot-n-fast brisket.

Hang tough, it is a bad situation, about to get a bit worse.. but, it will pass, we will recover, the question is what scars will we carry forward?

TY all Tyrus - thanks for identifying the clock; it was my wife's grandmothers, hasn't run in years. re: poly, i used 8 coats of the wipe on ploy, 0000 steel wool in between each.

Just finished a sofa-back table for a neighbor. Cedar slab split w/ Cypress insert & floating Cypress lower shelf, supported by Cedar 'Z' shaped legs. Solidified the base structure with stainless wire and turnbuckles.

I used trex to make a small deck in front of my generator lean-to i added to the back of my shop about 4 years ago. no special tools to cut it, i used a nail gun w/ stainless framing nails (yeah, not cosmetic) onto 2"x 6" joists. I did screw framing for the lean-to onto it w/o any issues, no pilot holes. 16" on center, 4' x 6' square.

And we all have garden hoses

its a shame we no longer get the white or yellow pages.

Boy, buying such a reasonable grill really lead to over-doing it on the sleeping bag side of the equation, huh? Very nice rig - gonna have great adventures with that one, for sure. Congrats.

* Alabama mud

And........ What is it that you are preparing to tow, carry? hmmmmm...?

yikes, looks like a 17th century post mortem LOL!!