LargeRedJoe

Maybe this video can help. The bolt has two small slots intended to hold the arms of a crescent wrench while the larger wrench adjusts the nut .

Pretty sure they meant to say ROLES....but...holy crud.

I'm planning to cook a rib roast. I don't know what my wife is planning.

Yep. Not much snow budget for those who live in the South. And as I learned a while back when working for a Boston-based company, there's also no cottage industry of off-work landscapers moving snow around in private parking lots, shopping malls and office complexes. In the northeast and upper midwest if you have a 4x4 you can mount a small snowplow to the front and hire yourself out for small-scale plowing. Down here...not so much.

No sweat. The question comes up a lot on the KJ Facebook site.

No. The latch is needed because the new air lift hinge removes about 90% of the dome weight. Retrofitted to older Joes, the gasket compresses ok.

Assuming this is for a newly-acquired but older Classic 1 which has the felt gasket? In either case - Classic I or Classic II - the gaskets have a one-year warranty. If yours was / is felt IMNSHO you'll likely get a felt gasket in return. Open a ticket or give them a call and see what they say.

Per gallon. I paid roughly 50 cents per litre today (sorry... :( ).

The no-sear approach also works well with slathers so that the herbs in the rub don't burn. If I sear a large piece of meat I only use salt and pepper and then add a flavored, herbacious butter sauce (and thank you chef Tom for that new adjective)

It makes great and fast chicken stock without the hours of simmering on a stovetop. Dump in roasted chicken bones and scraps, add some carrots and celery and onion, pour in water to the fill line and let ‘er rip.

???? Who - or where - is No. 2? We only know of one civilization - ours. ETA: And here's the equation.

Good to see you again too John. We actually first met at Grindhouse Burger in midtown Atlanta a couple of years ago during a Recreation industry trade show that Bobby and KJ were attending. Chef Eric was there too making pork bombs.

They look great - almost indestructible.

Don’t think any artificial sweeteners will give you the caramelization that sugar provides and which is the main reason for having sugar in a rub.

He’ll leave you more presents if you put out some bourbon.