Has happened at least twice if not three times to me. Each time replaced under warranty. I use my weed torch to light my fires. It has 100,000 btu, left in one spot for too long, firebox got way past red hot.
Other time I dropped a wood split too hard.
I think I have a small crack now.
But still kicking 4 or 5 nights a week.
In fairness, it’s 20 years old and has more than paid me back the $50 and a 6 pack I traded for it. Used it for some Flannery hangers tonight, and dropped those into a pita with some homemade tzatziki, red onion and tomato. I keep telling myself it’s healthy 
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Had this happen to two different BGE’s. They have a lifetime warranty and will replace them. Last time needed to register my egg and send pictures (on their web site)
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My photo of that meal would feature me gnawing on that bone.
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Oh I gnawed! We cooked 2 steaks, even though one would have been enough meat, just so we could each have a bone.
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I was blessed to be raised in a house where standing rib roasts were traditional for family birthday dinners but only I liked to gnaw the bones. Fights over the crunchy fat on top could get nasty, though.
CJ,
I’ve ran through a few of the Special Shit and the Bull Shit. Very good rubs in my opinion but I’m usually the only one who values that!
Brian, did you cut that Morgan Ranch yourself from the rib roast?
That’s an impressive cut of meat 
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Yeah I did. It was pretty darn big. Have a bunch leftover.
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So just to be clear, you guys thaw the full size (4 bone) ribeye, then cut, seal and re-freeze for later use. Accurate?
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That is what I do. Probably not ideal to thaw and re-freeze, but will take the results any day of the week. I love those extra large cuts
Hope retirement is treating you well; you’re missing out on some fun times!
Definitely going to have to buy a full ribeye from Carrie and break it down. My one complaint about Morgan Ranch has always been that there isn’t a thick cut available.
Wow.
And the tri tips generally get cut into little pieces 
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British Wagyu…… Bavette from Earl Stonham. Homemade fries. Tried to make a pan sauce but it broke. Great flavor though.
Paired with a 2016 Chapelle St Theodoric Le Grand Pin.
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Just curious, when I break down ribeyes and vacuum bag I cut out the “fat plug” in between the spinalis and eye. Then tie the remainder. Sometimes the spinalis wraps almost around the eye other times about half way. I find it is an easier cook and when slicing for service it means not having a piece with mostly a fat plug.
From a cooking perspective it lets the spinalis cook a bit more while protecting the eye from overcooking.
I have rendered the fat, added to venison as ground etc.
I seem to be in the minority on this technique at least around here.
I’m a carnivore, I eat that fat plug.
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