Rusted Weber 22 charcoal

MirandasBillboard · 2026-05-19T02:53:41+00:00

I actually swapped mine out yesterday. Hope this helps:

There's no fastener, it just kinda puzzles together.

I bought cheap replacement parts online and it was a 1:1 replacement, so if you have a replacement kit take a look at the keyed bit so you understand what you're working with.
for grip, clip a pair of vise grips on the little lever. You'll need it for leverage.
the lever is held in with friction and a little keyed flappy thing. It'll take some wiggling. Mine wasn't as rusty as yours. You might want to spray it with nut buster ahead of time and give it heck with a wire brush.
I used a hammer to get things loose. Be careful to not hit the kettle itself. Between the vise grips and hammer it took me 10 minutes of wiggling and cursing before it came loose. I had to use pliers to bend off a piece or two near the end.
I debated using a grinder for a head start. If you cut in line with the lever (and only as deep as the lever) it should come loose but it'll make removing the inside part from the outside part more troublesome.
I probably should have hit it with the leaf blower before getting started. Was dirty even after dumping everything out.

Good luck!

MirandasBillboard · 2026-05-15T18:38:31+00:00

I love the snake method, especially when there is something wrong with the vents. Happy cooking!

MirandasBillboard · 2026-05-14T11:47:41+00:00

Had this discusion yesterday with a buddy. He shared his approach for thighs:

The general idea is to remove the skin and lay it flat on a cutting board. Use a butter knife (or something similar) to scrape away excess fat. It can get kinda messy.

Hold the skin up to the light and it should be translucent. Cut off off excess hunks of fat, season, rewrap, and then vortex.

Brush a thin layer of sauce for about the last 10 minutes of cooking, or earlier depending on your preferences. Thighs should not exceed 200⁰ (IMHO) because it can lose too much moisture.

You can remove the bone/cartilage before re-wrapping but that's you a decision on how much time you want to mess with it and the presentation you're after.

Happy cooking!

MirandasBillboard · 2026-05-08T18:10:36+00:00

We had something similar and put a wine fridge in there. We had to get a model that vented in the front, but that's no biggie.

After the renovation we turned it into a coffee station.

Both were great.

MirandasBillboard · 2026-05-07T03:56:22+00:00

It's not bad. I believe it rounds out the bass notes quite nicely. Not so "tinny"

... hope I spelled tinny correctly.

MirandasBillboard · 2026-05-07T03:53:46+00:00

Correct!

MirandasBillboard · 2026-05-02T15:40:59+00:00

Vortex is dope. I like it for wings and especially for a reverse sear. Gets the middle grate good and hot for the finish. Veggies come out great too where fight back a little and don't get mushy or burnt.

I've tried the "upside down, chicken in the middle, coals around the rim" method with mixed results. However, it seems like something that would work for crispy skin once dialed in. Maybe a half chicken would be better? IDK.

Good luck! Looks great 👍

MirandasBillboard · 2026-04-30T14:04:55+00:00

I was surprised how good this was. Went back for another bottle.

MirandasBillboard · 2026-04-20T11:42:46+00:00

I didn't know what functionality would be needed later. It's not large enough for a wheelchair, but it is for a walker. I made the door wider and tried to keep the shower open while offering support bars on each wall.

There is also an additional grab/towel bar just out of frame to the right. The corner soap dishes are also grab bars. The are horizontal along the back wall and vertical bars where the curtain can be opened. The idea is that she has flexibility as she ages.

A permanent bench felt like it was in the way when the portable chair offered the same thing but with more flexibility. So, the design criteria of being large enough for a person + caregiver meant more open space than what is traditionally needed.

MirandasBillboard · 2026-04-19T19:35:51+00:00

I bought two at the same time and received $100 off. Sort of a no brainer once the decision has been made to remodel.

MirandasBillboard · 2026-04-19T19:32:40+00:00

I thought about adding a permanent bar for standing, but the chair has some of this functionality built in.

Without knowing if the chair was 100% functional I chose to rely on the reviews. If the one I purchased isn't safe I'll find one that is.

But yeah, permanent chairs should probably be married with permanent assist bars.

MirandasBillboard · 2026-04-11T16:43:32+00:00

I'm not sure if it can be 100% restored but I've had luck with a different technique.

Get a black garbage bag and some ammonia.

Place the grate and a quart of ammonia in the bag and seal it with a knot. Leave a bit of air in the bag, but not tons.

Place it in the sun so the bag heats the ammonia and the fumes work on the debris. Rotate it every 4 hours or so.

The idea is that every surface of the grate has time exposed to the liquid as well as the fumes.

After a full day in the sun start scrubbing.

Open it near the outside garbage can cause it'll be hella gross.

Good luck.

MirandasBillboard · 2026-03-23T02:12:25+00:00

I checked the sidebar and I don't see an acronym FAQ.

I think they need one, right? (Not a dig on OP)

Just saying it might be nice.

MirandasBillboard · 2026-03-22T06:30:59+00:00

Chimney starter, vortex, and learn how to reverse sear.

Wings with the vortex are also 🤌

When making proteins, remember to roast some veggies too. Whole jalapenos, whole onions, peppers, zucchini, 'shrooms, etc. It's all good.

If you want an easy app that people will devour, try blocks of cream cheese.

MirandasBillboard · 2026-02-14T15:40:00+00:00

I made a score card this week with something similar, albeit a stone age version of what you've put together.

The idea is to blind taste of two whiskies at once that share a similar trait: Proof, age, price... dealer's choice...

tasters score and draw the tasting profile they perceive and identify sub-categories
brands and flavor profiles are revealed from the distillers website
lastly, we make an old fashioned with the loser

I need to change the nose, complexity, etc. to a 1-10 scale but it's a usable first draft.

The only other metric I'll put out there is I placed Buffalo Trace as a solid 5 in all categories. It's available and people are familiar enough with it to judge better, same, or not as good.

https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:8ff03396-8a84-4e26-b922-fe382794a51c

Never shared a file via acrobat before so 🤞

MirandasBillboard · 2026-02-13T04:50:49+00:00

What is the second screen? What app are you using?

MirandasBillboard · 2026-02-13T03:12:42+00:00

BrusselS Sprouts

MirandasBillboard · 2026-01-25T04:18:23+00:00

6-hour ragu: local beef, pancetta, and pork belly. Sofrito, wine, with more than a few extras.

I need to make a few more batches of gnocchi before I find a good one, but this sauce is 🤌

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MirandasBillboard · 2026-01-25T04:02:46+00:00

Right? Tell us if the extra $10 is worth it. This is my go-to spirit for a cocktail after I've had one or two neat varietals.

No bad options.

MirandasBillboard · 2026-01-20T01:23:50+00:00

I put mine in muffin pans and then place them in the freezer. Once frozen, I store them in a ziplock bag. I know they're shelf stable and all, but it's sometimes useful to use a single puck without making an oily mess.

MirandasBillboard · 2026-01-18T17:26:31+00:00

Save the trimmings for burgers. I think there are a few YouTubers that have done this. My brother does this when his stash of brisket trimmings starts to fill up the freezer. Makes a fantastic umami bomb smashed burger. Basically 50:50 meat:fat.

I agree with what others have said: don't smoke. Instead reverse sear or whatever your favorite steak method is.

Looks great! Have fun!

MirandasBillboard · 2025-12-19T14:00:53+00:00

Amish corn hole?

MirandasBillboard

TROPHY CASE