bosco

I was wondering when you would be joining over here.  Welcome aboard.  

For me I would get the following:

roti rod, baking stone, cover to start.  See what else you may like and go from there. 

You are going to love it for sure 

Awesome present!   Looking forward to what you produce with it

I don't really understand why KJ would want to be copying your grill?  I mean, it looks very close.  I give you credit Dennis for taking it as well as you are.

looks like he hid your post now.

I love having 2.   You will be very happy with it.  Can't wait to hear what one you get next

pics please!

What a great video 

+ 1 on moving the top grate back a bit.  I bent my therm rod the first time as I had the stone too far forward.

Can't believe that I missed this.  Soaked in now waiting...

This looks wonderful 

Everything turned out great but it went too fast to grab photos.  Thanks for following along today 

@HalfSmoke I did today.  We will see what happens 

I have done my last few that way @ckreef and it seems to work well.  I won't not use it for brisket again.  

Probe tender and off the grill into a cooler for a rest.  After 6 hours at 275 I bumped the temp to 350 and with the butcher paper I was probe tender 3 hours.  I love this method and it turns out great results!

4 more hours then an hour rest to go before it's right 

6 hours at 275 time to bring in and butcher paper wrap and up the temp to help push through the stall in time for dinner!  Things are looking killer with an IT of 170

Look at the moisture and liquid smoke forming on the dome.  Wow!

Someone recommended using a torch to heat the smoking pot... it works but it gets really hot quick.  Here I was at 200 degrees grill temp and the smoke was cranking out. It's settled a bit now so it smells great and thin blue 

And away we go.  Hot and fast Thursdays 

Things are starting to smell good.  

The but is being hit with some EAT BBQ zero to hero and the brisket is getting Oakridge black ops   Let them rest for about 45 min to let the meat sweat a bit 

12 lb butt and 7 lb. point getting a yellow mustard massage 

I still the Weber T brush for getting it all gone but love my grill floss as well.  I like that is scrapes the underside as well.  

On the 32 it's a bit of a pain as there is two support pieces below the gear that run from front to back.  So each grate piece I have to clean in three sections.  

On the 23" it works awesome

I concur with the PBW.   I tried three techniques and found PBW just peeled the black off the grates with no effort.  They look good as new