Tyrus

Remove the Counter weight. ///Spring tension to offset the weight is accomplished by tightening the nut at the base of the spring. Maybe yours has loosened, easy fix.

Did you color co:ordinate with the tiles?

That day my wife dropped me off at Bass Pro and she went over to Trader Joe's for a few things. I know how you feel, it's like walking into Oz for the first time, a beer garden with 40 brews on tap, you gotta be careful. Now she was gone an hour and called me she was coming by to pick me up but I said, " I only been here five minutes" or at least that's what it felt like. Never left the cooking area the whole time, let me ask you....is what you got catchy and does it spread?

I selected these spices for a flavor profile, sweet and with a little heat. Finished off with a mix of Rufus Teage (Whiskey Maple) and Head (Apple Habernero). Don't know what it is about BBQ sauce but I always take a sip from the bottle, just can't help it. Anyhow here's a few pics to show I actually did the work, nah, no work, it's always enjoyable. Oh, before I forget. You may already do this with your spices as I just stumbled across it's application and how it helps to preserve your spice. The covers on most rubs in larger containers aren't air tight and once open and used turn out the second time around for use as a hard as a brick. I found that if you cover the top with a piece of plastic wrap your spice stays true to form for it's next use. The covers the manufacturer supplies is great for dispensing but air and moisture rob the product of it's shelf life not to mention hardening it like a rock. You may already do this but if you don't it may be worth a try. By the way, that's 12+lbs of ribs, they sat quite comfortably on that top rack

Funny I was looking at those the other day at Bass Pro. Actually went in to see the dehydrators for jerky on a whim. Anyhow they had the 3 burner model right beside it, yep, purdy nice. I didn't jump, wanted to, that devil was biting on my ear. I guess we musta been shopping like at the same time, you know a deja vous thing...well before I knew it that Devil flew down to Georgia and landed on another ear. By golly, phew..I was saved.

It's a tough life

A walk in the park,.... no liquor once the match has struck, that's critical...but if nobody's looking or you have to ahh use the bathroom,,, well those my friend are like avenues of opportunity not to be cast aside. They don't count. Just refer to the Holy Porker cook book on swine, follow the path, reach your goal and please all them hungry souls waiting at the Garden of Eden. Kinda like that

Prosciutto? Are you going to wrap it and come back 8 months or so later?

You might have to put the sprinkler on when you get home, poor fella. Buy him an ice cream.

Thought it was George Washington Day. I'll be darn, got three racks on now myself, bon appetit. Hope mine look that good.

Herbie that's a great sandwich and well made with all the ingredients. Double it up and it'll be twice as pretty, handsome, a fine sandwich.

Well ain't that a bargain, and it keeps on giving, can't beat that especially when a tasty brew is concerned. A tight barrel, holds the mix, does the trick. Price sounds right on, but I'd still rather find a full one on the beach, empty it according to the rules (there aren't any) and then use it for it's second life. Cheers to you and to the brew

Your not thinking of picking it up and moving it are you?

Always interesting to see moving pictures from far away lands that tell a unique story. You wouldn't get away with running that Olive press in a restaurant here in the States...just too many laws, was a delight to see. Watch your fingers and hold on to the kids! lol

Soapstone was used a lot in wood/coal heating stoves because long after the fire died the stone slowly gave back a long even warmth. Good luck in your endeavor, I'm sure it will work to your advantage.

Nice cook. Just curious, where does an Aussie get his hands on an American whiskey barrel? The only one's I can find are at the Garden Center cut in half and used for planters. Did it roll off a tanker and end up on the beach? Nice brew too.

A beer garden...imagine that, sounds warm and magical. Well, you sound like the person I could kick a few back with and compare a few adventure stories with. You know that age thing is just a myth, keep on truckin. Two bulls on top of a hill, the son says to the father, hey Dad let's run down there and kiss one of those cows, the Father bull says, NO son, let's walk down there and kiss them all. Kinda like that.

Zoo, I did a whole pig approx 60lbs last year in warmer weather but accomplished the act on my 48 Lang offset. I realized the 23 wasn't big enough so I added the larger cooker to the arsenal. 100 lbs even cut up just ain't going to fit. Six Butts will fit up on the top two racks if that's a way out and you could cook 6 to 7 racks of ribs prior as an addition. You would have to tray everything over. How about a cinder block configuration with the rack holding the pig up high and the coals fed in down below coming from a fire on the side. (If you got the time we got the beer.) Seen that set-up many times on you tube, take it down when done however a February roast, alot of work and I hope you have help. I'd lend you my cooker but 100lbs is pushing the limits for that too. Good luck and don't forget the pictures........only death is an excuse for no pics and with all that work it may be a possibility.

Like the adjustable sleeve on the middle post and the two extra outside loops on the arch. Looking more like a Texas Smoke house, you shoulda hung a few sausages from that tree for the picture. How much, Captain? Anything else you forgot about?

My favorite is the Halibut. Only two? Since it's preserved , mail off a piece to Mac. Did you pre:salt any?

If your looking to add a smoke flavor with a fruit type wood and have it fully cooked but still moist I generally cook at 275 for about an hour depending on the thickness. You want the fish to have a little give when you test it with your finger and obviously you cook on the offset side. Internal temp will be around 145. Cold smoking salmon was recently done by Basher under seafood with great success but, I don't think that's your intention. Just remember that with fish you don't want to overcook or stiffen it to the touch. I like to use Truffle salt on top with black pepper and Garam Marsala for prep, works for me. Good luck

Two inches could be the deal breaker for size and volume. A bigger brisket up top, a bit more room on the roto and having just a little more insurance is always a help. I can remember asking myself, "Do I really need more room." Yes I actually have, I would have preferred the 32, having the extra room is something you won't regret.

Not all salts are born or made alike. There are so many with taste differences and purposes. This one paired well with both, light on the onion and with a touch of smoke making it a surprise addition, thanks for asking

Love lamb with a little sweet side, just did a leg at 145. Have to side with the gentlemen and his point of view, I agree. I agree your presentation was what I liked most, lamb baby yah

No left overs? Healthy appetites one and all. Comfortable feeling ain't it