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Nicely done Greg !

the hydronic one is an engine block heater...

After killing my 4th sealer, I bought the Vacmaster 215. Chamber style sealer with an oil lubed pump. Wish I had bought it years ago. HEAVY SOB though...84 lbs I also have their sous vide machine. http://myvacmaster.com/cgi/ary.wsc/product.htm?p-item-num=SV1

Don't forget the other half of the equation, the good spotter and the driver who won't listen. Or is that the third, there still is hope for a good spotter and a driver that listens.

oops, corrected the above, not over 1k but closer to 500, but still a good few :0 The callusses were real though..

The number was off the top of my head and when I saw this I though "wow, did I just bullsh*t?" then I did the math, conservatively, 1 time per month x 12 years x 4 pizza's+ per time, well over 1k good enough I guess. once I noticed callusses on the knuckles of my fingers from turning the...

Another huge change in my cooking: Brining I had never grilled a chicken breast that was not dried out until I tried brining. Amazing for pork as well.

No issue with the stone, I just don't care for it on my pizza. It can tend to collect and burn so you need to brush it off.

The best trick I've found for pizza came about because I like thin crust pizza without cornmeal on the bottom. Get a roll of non-stick foil, I think Reynold's calls it foil for grilling, smash your pizza crust flat on that and add toppings. After about a minute on the pizza stone, grab a...

Level adjusters: the old charcoal basket I made (new one is in the grill now) BGE plate setter with spacers Fibrement stone in place on top of the plate setter and I tend to keep apple wood for smoking and lots of charcoal

My first one I bought in 2003 and it looked like this I now have a BGE, but all of these are similar in how they cook. I learned more about cooking from this thing in 4 years than I had in the previous 20.

as far as pizza stones, I can't say enough good things about this one: http://bakingstone.com/shop/barbecue_grill/ it's the perfect balance of heat retention and conduction. I bet mine has cooked a few hundred pizza's. I've also fabbed a few accessories such as a charcoal basket and various...

I do my own sourdough crust, make my own sauce, and have been known to make my own sausage to top it !

currently rockin a BGE with some mods. goes from low & slow smoking @ 220* for pork ribs to screaming hot @650* for pizza. There are so many Kamado style cookers available now for so much less than I paid for my BGE. Best value I've found for charcoal is Royal Oak @ Home Depot. Here is a...

If Carl is available, roll with him cause he'll make it purdy. I'm just a hack with a hot melt glue gun :D

Gary, I'm up for it since you have the templates set up that way. All I'd suggest is make all the widths match available flat stock (1",2",3",etc.) -frieed

I like Kevin's solution: cut the leg off an old pair of jeans and sew one end shut.

nice..

It's a Roy Buchanan tune, but I prefer Gary's interpretation. Roy's sound is a bit too country for me.

https://www.youtube.com/watch?v=7k07j7LcLqw