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I haven't been on in a while. I was just googling the Vortex, not even signed in, and pulled up a post by Lew and saw the RIP under his picture. A shocker to be sure. One thing that I thought was special about Lew was that you could feel the warmth and kindness in his posts. It came...

I have had good luck with the Meater+ and prefer it to the Combustion Inc thermometer. The Meater 2 sounds like it easily competes at all levels with the Combustion inc with the multiple sensors including finding the true temperature. What pushes Meater way ahead of the Combustion model is the...

I'm going to be smoking and spatchcocking a local farm raised turkey appx 12-14 lbs. I wanted a 12 lb max bird, but with farm raised you get what you get. I'll inject it with either Kosmos Chicken injection or Tony Cachere's cajun butter using Harry Soo's Jailbird Chicken for the rub. I...

Searwood. The name makes me wonder if you could add wood chunks into the mix somewhere.

I’m just starting to dive down that rabbit hole. Great looking bread!

This is an interesting one. I’m going to put this into Paprika 3 for a later date. There‘s a lot going on in this rub. I’m not sure what to use it on or maybe I lack the imagination for it. Chicken, beef, shrimp?

I know there are a bazillion rubs out there and YMMV. I bought the Ocho eight pack rub pack after hearing great things about them for years. I probably won't reorder after they are gone - none of them have wowed me. I guess if I'm going to buy a rub my tastes run to the Meathead and Slap Yo...

@ChuckO Did you cook the gluten free pizza with parchment paper under it at 600+? I use semolina flour on the peel, but if parchment paper works that could be even easier so long as I don't send the pizza flying before it gets on the grill.

Thanks for the link! Those pizzas are making me hungry!

I really like Emile Henry. Which Emile Henry are you using? I was looking at the 14” glazed.

Thanks for that review and insight! You probably just saved a bunch of people a lot of money. I never got into the GBS on my Performa or Genesis. I'm kicking myself just a little because I did have a brand new, unopened GBS Wok that I got rid of. I know better than not to hoard grill gear...

I have the 8/1 update, but if it's a rolling update maybe it just hasn't gotten around to my controller. I didn't power up today - it's getting challenging to cook between the rain drops.

Those look magnificent. I've only used sliced beef in my jerky. Do you notice any differences between ground and sliced?

I have that cast iron pizza on my list. I'm also surprised there hasn't been more feedback on crafted items and SmokeFire. I like the food I've gotten from my Camp Chef griddle when camping. In fact, I left my grates at home and did everything on the griddle. I don't have the urge to use...

My SF didn’t pull in the update today.

I was wondering if anyone is using Weber Craft accessories and if so, which ones you found particularly useful on the SF? My SF came with the frame and sear grid. I don't really use the sear grid when I sear and I was eyeing the griddle and the pizza stone. I couldn't tell if the griddle...

It does look like the bolt is missing the nut. I wonder if the missing nut got the whole ball rolling. Did you say in another post that this was a new EX6? Did the nut just vibrate off and where did it go?

I like my Nesco. I never thought to give the jerky a few hours on the SF first. With my ELX 6 I noticed that although the Weber app shows a straight 200 on the dashboard in Smoke Boost, the graph will chart other temps. On a hot day (85+) it's a straight 200, but when temps were in the 70s...

@Lew Newby I know this is an older post, but I was wondering which dehydrator you're using now? I'm using one made by NESCO with circular trays that you can keep stacking until you need a building permit :).

@John Sp I just made this recipe this evening on the Smokefire. It was easy and delicious - a perfect combination. I even used Gulf shrimp. There was one big difference though - my shrimp was frozen, but it was the best I could do in the northeast and still use shrimp caught in the USA.