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Found the problem. Quick disconnect has a check valve in it that was seized. Penetrating oil did the trick.

Napoleon PT450 Infrared Grill on house natural gas. Owned it for 13 years. Noticed all elements have low flow rate for gas. Double left burner, single right burner, infrared burner, and rotisserie horizontal burner, all have low flow rates. I've blown out the IR venturi, and same thing...

I don't treat my butts at all. Just rub 'em maybe the night before, then toss them on fat side up. Grey meat? From the sounds of it I wouldn't go near it.

So back to bashing Canada then?

You still have to insult Canada, right? Have you ever been outside of little America? If you spoke like that anywhere else in the world, you'd get thumped. And yes I do speak French. If I remember correctly there is some French in Louisiana. But I bet it's safe for you to hide in Texas...

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Honestly, can you really put some effort into something that even resembles English? You know, the language that comes from England? Maybe then you'd have some weight around here.

Youth is wasted on the young anyway. HNY to everybody, even the Americans.

PART DELETED Ya that might been a bit off-side. Funny, but off-side. :lol: Anyway, you guys love Canadians. We're the big country up North.

That's the temperature in Louisiana. it's 10'C in Toronto. Flood warnings for Southern Ontario. Too warm. Blame it on BP.

Just pop one open. Close the back 2. HNY JB and Mrs. JB.

No I just pay attention to the kitchen when the smoke is done. I also don't want to take apart my smoker when it's fully lit when I don't have to. Don't want to burn the house down. No snow in Toronto, yet it's all the way down the East Coast of US of America.

Directly on what fire? After my WSM is done, the fire goes out.

I think you mistook me, Mr. Bucket. I meant for the ashes in the bottom after the fire is out. I don't know who Raichelin is. I will be getting 2 of these for my units. They sell them here in Canada at Ontario Gas BBQ. How do you use a Billy Bar for smoking? It just scrapes grates.

Actually, that's a good point. Do something greasy and take her up hot so you de-shine the insides. Heh. JB make a video on what you do. I know one person who is getting an 18 in the Spring so I'm sure it would be a great instructional video. Another tip: I use a gardening trowel for...

Hi JB. 1. no. 2. I put ceramic briquettes and heavy duty foil the top. The foil creates a pool for any drippings. Easily replaced. 3. Top always open. I put bottom vents at 2:00, 6:00, 10:00. A regular smoke works at the 6:00 open. If it creeps up I close it slightly. Hot smokes...

I used chips, soaked, with a water pan with ceramic in it. I won't be using water in the water pan. Too much hassle.

OK, will give that a whirl. Thanks.

Because I can't have that much soaked wood chips on a fire. Soaked woods only smolder. The turkey was great. Just black. The skin was fine, but just dark. There was nothing wrong with the bird. It was just dark. I was asking you about the colour of your bird. Did you use any wood...

320'F Lump charcoal No spicing Wood 1 = Cherry @ 0 Wood 2 = Pecan @ 30 Wood 3 = Cherry @ 60 Wood 4 = Cherry @ 90 Goal = thigh temperature 170, breast 165 Sand in the pan, man. 3.5 hours done. Score 18/20 Skin was dry, but I'm not a big fan of turkey skin, all jokes aside.

Smoking. Nothing on the skin at all. Just tossed the bastard in there.

I sat outside and watched part of it until my ass got too cold. Quite the special sight. At the solstice as well.

Flank steak (although not flat iron) is one of my faves to marinade overnight. I throw the whole steak into a bag with some Korean steak marinade. It's about $6 for a large jar of marinade, which is much like teriyaki. Called Bulgogi, something like that. Check at your local Asian market...

Ya my birds come out darker as well. What's your secret Larry?

Here goes the video. [youtube:wsmwy9e8]http://www.youtube.com/watch?v=MILku50N-uw[/youtube:wsmwy9e8]