ThreeDJ16

Re: Any Luck Sheesh, it always comes down to sex and measurements, and pictures of sex and measurements, huh? No matter how we try to have a sophisticated forum, we degenerate to this. :::giggle::: Well then, do you have any pics? hehe -=Jasen=-

Re: Delivery tomorrow!!!! Dude! Give it up as it is coming to my house now - hehe! -=Jasen=-

Re: Any Luck DJ, have you found a different valve yet? If you do let me know as I would like to get one. Like you said it would be nice to have one that only has one knob and the hose connection points down. The hose I bought has a 3/8" mpt on the end. Tony, can you tell what type of connection is between valve and burner and I might could help out more. If you could unscrew the valve and take a pic along with info - even better. Male or female - pipe thread - size (I imagine 1/4 or 3/8). -=Jasen=-

Dennis, is the existing valve threaded into the burner assembly directly at the draft door? If so, what size is the threading there. -=Jasen=-

Re: Progress!

viewtopic.php?t=230 -=Jasen=-

Hehe - Atomic Buffalo Turds! No foolin' either! -=Jasen=-

???Huh??? Your thinking of Majestik - I got the Pimped Out Smokey Joe - remember - hehe.

Re: Out of customs, on the way... That is freakn SWEET dude! I sent Dennis my email the other day saying I cannot wait any longer on the built in valve and I gotta have one so here is my order!!!!! Hopefully I will have one by October. -=Jasen=-

I think Dennis is sealing the grout before it leaves the factory now; have to check with him and see for sure. It might not be a bad safety precaution though, to have a cover just for those long winter periods. Sanny posted some info in "her first cook" thread as to who could make it for you. -=Jasen=-

Um... Uh huh... Yeah, it scares the neighbors to, I am sure (or at least the dog if no neighbors). -=Jasen=-

! Well, one thing to note; when people say they ran their grill for 24 hours they are usually using specific extruded lump charcoal made for long burns. The other thing to consider is they are doing this at 200-225 as it takes a lot more charcoal for 350. More than likely there are no problems and this is just normal. Next time make you test at 200-225 and see how long you can go - just remember with standard lump, you are probably not going to get 24 hours. -=Jasen=-

Re: Protecting the heat deflector Tinfoil is what most folks use. -=Jasen=-

Re: Feeling a bit of inspiration Today OMG, this is my kinda place!!! Sure wish we had a "Beer Store" like that around here! -=Jasen=-

Re: Sourdough Sure it can be; when they are making beer! Nice looking bread; but how about a recipe? -=Jasen=-

Hahahahaha! Man that is messed up, but still funny as hell! -=Jasen=-

Maybe not Hehehe, that is funny. Maybe we should ask Gerard this question, but I have always heard cooked bones were very bad for the dog's stomach and intestines and that only raw or blanched bones should be given to them. How about it Gerard? -=Jasen=-

Nice butts there Sanny! -=Jasen=-

Oh come on, you know you wanna show off your cookin'!! Post us a few in the cooking photos section. I am sure the hounds will behave, won't you - hounds?? Else I will get out the rolled up newspaper! -=Jasen=-

Re: Another satisfied customer

????PICS??? Ok tlinder, let's have some pics!! hehe -=Jasen=-

Must be cheaper in FL? It is about $20 here - hehe - but still a deal - hehe. WUSS! hehe And just for info, it doesn't have to be dark to be real beer. They run the gamut from pale to black and light to heavy. It just has to actually have flavor. -=Jasen=-