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My brief experiences with them have been great. Both were this year, with the last one just a few weeks ago. I had a warranty claim that I submitted online and had a new part in a few days. The other was a question that I asked via the online form and I had an answer the next day. Granted, I didn’t have the need to actually speak with anyone.

Since BBQ Guys treated you well, you might try giving them a call. At least you’d be able to speak with someone and could probably pinpoint the correct gasket.

I truly love Greek food and all it's variations around the Med. I am thinking you may find this web site helpful, it is a Greek cooking web site and I frequently visit it to get recipes. Every recipe I have tried was great. https://www.kalofagas.ca Kalofagas means "Good Feeder" Also: A great Cook Book to check out is "Jerusalem" by Yotham Ottolenghi. Amazing recipes from a Chef with a couple of 4 star restaurants,but at it's core just a collection of delicious peasant food from the country side Fish, lamb, chicken, and a whole host of veggie dishes.

I have some great friends who look after me fairly well. One of those great friends was asking me how I was coming along in my bourbon/whiskey tasting hobby. I explained where I was in the process and he asked me if I had ever had Blanton's. I told him it was on my list to try and if I ever stumbled across a bottle, I would definitely buy one. I saw him again a week later and he handed me a bag with this in it and said "let me know how you like it..." I, like most others, seem to be a fan of a LOT of stuff that comes from the Buffalo Trace line. I also like the sweeter bourbons with lower amounts of rye in the mash. I have not grown accustomed to the 'peppery' notes that come with the rye. I need to work on that a bit more. THIS bourbon has those same notes. However, the Elmer T. Lee single barrel that I have from that same mash bill is better than this Blanton's in my opinion. But you know what they say about opinions...

@mike_echo: I cling to the admonition that, "if you want to live better and healthier, learn to cook." Instead of contenting yourself with the freezer-case and its warmed-over remakes of "TV Dinners," learn how to prepare your own meals from original ingredients, and then do it thoughtfully and creatively. Very quickly, you'll discover that, when you learn to eat better, you naturally eat less. I vividly remember what was once said by a health-food writer (Dr. Balch) who held both DVM and MD degrees. (He began as a Kentucky Horse [millionaire ...] vet ...) First of all, he observed that he learned a great deal more about nutrition in Vet school than he did in Med school. He also spoke about a horse phenomenon known as "cribbing," in which a horse deprived of nutrients would begin to eat the wood of his own stall. He opined that the snack-food industry picked up on "cribbing" and called it, "the munchies." When "people who have just eaten" are "still hungry," it's because their own bodies are instinctively telling them that they are still deficient in [something]. It drives them to "eat something else." When you actually take an interest in "cooking" and learn how to do it, you'll never go hungry again. And you'll never run out of ideas of new things to [try to ...] prepare. Whether it involves a kamado grill or otherwise. Your friends and relatives will also know the perfect Christmas present: "another cookbook!"