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  • Re: Alternative grates?

    Used these with the gasser, but never with charcoal. 
    BTW, as noted above by @Carolina Q you cook on a grid, you put charcoal on a grate, so these things called "whatever grates" are probably best used to hold your lump, with all due respect to @Focker
  • Re: Happy 150th Canada!

    caliking said:
    Just arrived in Whistler for the weekend. The drive from Vancouver was beautiful. There seem to be quite a few Canada Day events planned, so we're looking forward to a fun weekend. 
    Great time to be here, the wet spring has pushed the fire season back a few weeks, should be excellent in Whistler this weekend, enjoy! If you have room, the Nita Lake Lodge was trying to sell their XXL......

    Happy Canada Day - best thing is the local liquor monopoly brought in Labatt 50 marked as Labatt150!
  • Re: Royal Oak Made in America

    lousubcap said:
    @RRP - The only time I have ever put new lump into my SBGE was for a low&slow cook.  Otherwise, it gets LBGE left-overs tossed in.  Does just fine with that sourcing process.  
    As a side note - using the leftovers makes for a spark free torch start. All of the snap, crackle and pop has been burned out of that experienced lump. 

    Best thing I've found in lump was this well used dust mask. 
  • Re: OT: Is ChefSteps Premium worth the price?

    Were they running a $15 lifetime promotion?  Seems like a good deal.
    I think the early adopters got a $15 deal or just over $20 if you were using the Canadian Loonie. Son was browsing using my account last week and told me the price was now almost $40US. I do use it at least every week. 
  • Re: SV Creme Brulee

    The only way to do creme brûlée. I had to do mine in 250ml jars, didn't have any of the smaller ones - disappeared all the same.
    Looks great!
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