Rip

Throw a butt on it for a low and slow cook. All the gunk you cleaned out of it was helping to seal it. It may take a couple of cooks, but it will tighten up. It needs re-gunking.

I don't have a hinge on mine. But I do have a utility hook mounted on the inside of the lid so I can hang the lid on the lip of the barrel when I open it. Like this... but smaller.

Long live The Bubba Kegs!!!!

Yes, it did seem that this pan had an inordinate amount of warnings and explanations. I did a little research to refresh my memory on these "P" substances. I concluded that, for my purposes and habits, I could use this pan safely. It will probably never go in the oven - even though it should be safe up to a certain temperature - and I have no birds in the house. Thanks for highlighting this for any potential buyers. "Caveat Emptor"

I'd like to hear your opinion if you do. I will say that I have managed to put a couple of small scratches on the cooking surface. I attribute them to sloppy handling when I put it away in an overcrowded drawer with my CI pans.

I've been using this for a couple of months. It's well made, heavy and super-slick. Takes heat slowly, seems to disperse it evenly. I have not had it in the oven It's the only pan I've ever had of this composition, so I have nothing to compare it to... I would buy it again. https://www.amazon.com/Ozeri-Professional-Ceramic-Earth-Germany/dp/B07BFL94M1/ref=sr_1_7?keywords=ozeri+frying+pan&qid=1548173270&sr=8-7

I agree that learning to control temps with the vents only is the best way to understand a grill. Probably 90% of my cooks are done that way. But sometimes I get comfort in having a little insurance. As simple as it is, a Pitmaster IQ110 has served me well for several years. It's not "connected" to anything but the grill. I rarely use it except on overnight low & slow cooks for peace of mind.. Good luck with your decision.

I like a headlamp. Every one I've used is as weatherproof as I am.

I've found that the best BBQ sauce in NC is served on the side....

Try this and let me know how you like it... https://sunflower-labs.com/

Occasionally I have a craving flung on me for a good old fashioned hot dog (all the way with slaw). Store bought chili just doesn't cut it. I found this recipe that reminds me of the chili on hot dogs I grew up eating and loving. I basically followed the recipe except for substituting bacon grease for Olive Oil (why not?) and I cooked it on the Bubba Keg with some Pecan chunks for a little delicious smoke flavor. Cooking times took a little longer on the grill. But it was a fine afternoon. Ingredients 1 pound lean ground beef water 1 medium Vidalia onion or sweet onion, finely diced 2 cloves of garlic, finely diced 1 Tablespoon olive oil 2 cups ketchup 1 Tablespoon prepared yellow mustard ½ teaspoon salt ½ teaspoon pepper 2 teaspoons chili powder 1 teaspoon Worcestershire sauce Instructions Place lean ground beef in a bowl and cover with water. Use a wooden spoon or your hands to break up the beef. Set aside. Over medium heat, saute diced onion and garlic in olive oil in a large saute pan or Dutch oven. Once the onion and garlic are soft, add the ground beef and water to the pan. Cook about 5 minutes, until the beef is no longer pink on the outside. Add ketchup, mustard, salt, pepper, chili powder and Worcestershire sauce Reduce heat and simmer for 20 minutes, stirring frequently, until mixture has thickened and reduced and the beef is cooked through .......(Author: Atta Girl Amy)

What will you take for the old pencil gauge....?

I'm not familiar with KJ cubes, but I use half of any (store bought) starter when I'm trying to go low 'n slow.

Try starting with half of whatever kind of fire starter you use. I've found that a small fire is much easier to control when you're shooting for a specific temp.

Circa 2009, Bubba Keg Convection Grill, Operation Handbook. Dad is a hero. The family is thrilled! Neighbor feels inadequate.

I've always thought the key to getting a screaming hot fire was to maximize the air intake. It will be interesting to hear how lowering the ash pan works. I'd try that, without removing the top vent, first. Keeping the top vent on will, at least, give you a little control.

After 9 years the dome thermometer on my Bubba Keg has given up the ghost. I know it wasn't the best way to measure the temps, but I learned to use it and it's done well for me over these 9 years. It was - I assume - a quality thermometer, back in the day, as it was able to be calibrated. That's something you don't see on a lot of grills these days. I usually calibrated it when the weather started warming up in the Spring. I assumed that because it wouldn't register below 100* that the coil got out of whack during the low winter temps. I'll have to brag on the old keg. I've never had any problems...gaskets, hinges...nothing. I sealed around both vents when I got it and it when I get it close to the target temp, it holds it very well. We understand each other - most of the time. It resides under the car port. I bought Bubba from Home Depot in 2009 when Bubba Keg was switching brands to Big Steel Keg and they were on sale for about $350. It's one of my best investments. A new thermometer is on it's way. It's a Tru Temp and I'll have to learn it - just like I did with the original one. It just won't say "Bubba Keg" on it. Bubba isn't as handsome as he once was - nor am I - but we still have many more cooks to go. If the new thermometer lasts almost 10 years I'll be a happy (well fed) old man.

I wish I was half the "not a woodworker" you are. Very nice.

I wouldn't be scared to take a nap beside that set up.

You sure that's not an ad that you're seeing because of your viewing history?

You might be on to something there. Living in NC, most everything is Hickory smoked. Maybe I'm just "burned out" on Hickory, too. I'm not into a heavy smoke flavor - regardless of the meat or the wood used for smoking. And...My previous home had several large Pecan trees on the property that kept me in good supply. I guess over the 15 years I lived there I developed my taste for Pecan. I rarely use more than the equivalent of a fist sized chunk in any cook. I do like it because I think it's much more versatile than Hickory. I believe it works well with Pork, Fowl and Fish. I rarely smoke Beef. But it's like the old man said....there's a reason they make chocolate and vanilla ice cream - everyone doesn't like the same thing. Fortunately, I like both.

That's the reason I mostly use Pecan. In my opinion, it's very mild, it seems to work with everything and should be very plentiful around Bamalama.

My advice is to start your fire with 1/2 of a starter and start gradually shutting the vents around 100* to 150* before you get to your desired temp.

Actually the one I purchased ranged from 200 to 1000. The dial was a better fit. When I got the Tel-Tru thermometer I tested it against 2 digital and 1 analog thermometers in a container of boiling water. They were all within ~4 degrees of each other. I'm good with that. At temps as low as 225, I'm usually pretty happy if I can get the grill to hold within 10 to 15 degrees of that range. Sometimes the grill just settles in where it wants to be and I adjust to that. Otherwise I hook up a temp controller for backup.

I recently purchase a replacement dome thermometer for my Bubba Keg from Tel-Tru and am quite satisfied with it. https://www.teltru.com/s-43-barbecue.aspx