Search results

I placed a pre-order. Been waiting for something like this from ThermoWorks for a long time. One think I think I'll wish they did different is the design of the receiver. Looking at the pictures I'm betting that I'd have preferred a receiver with a square bottom and a flip out legs to keep it...

To add to V_Rocco's answer, it might also support temperature logging. Depends on the software they develop for it, but if you're sending out the temp info wifi it would be an easy for the receiving software to log the time and temp, then turn that into an exportable file or a graph.

Owner's manual is up on Weber's site: Grill: http://c929377.r77.cf2.rackcdn.com/Literature_Kit_44086.pdf Grill Center: http://c929377.r77.cf2.rackcdn.com/Literature_Kit_44087.pdf From the schematics it looks like there is a 'port' on the side near the entry point for the gas ignition system...

Maybe its a 24.5" cooking surface? Weber liks to re-use existing parts/patterns, maybe the bowl is based on the form of the 26" bottom with the inner layer added. Amazing Ribs notes that there is a port for a TCS though I haven't seen a good shot of where that might be. There are a few...

I'm going to have trouble rationalizing this: "The new Summit® charcoal grill and Summit® charcoal grilling center (MSRP: $1,699 and $2,299 respectively) will be available at select specialty retailers beginning April 6, 2016."...

Kind of over-hyped:

Question for the members - how are ATC systems for "high" temperature cooks? I'm referring to 325-350. I have a WSM 18.5 and have found that when cooking turkey or chicken I need to prop the door open to get the temps in that range. It tends to overshoot, I close the door, drops back too far...

Most of the time I catch the drippings in a pan on the lower grate (I tend to only use the top grate). When that's not an option I pour into a food storage container. I put on a lid on and let the grease solidify. Later I scoop that out and dump the water in the woods. If I need a few extra...

I'm not so sure. Given that the rim tends to have a coating of fat on it I don't think it'll really get exposed to the elements. Sort of like notching the top for temperature probe wires, they get a 'protective coating' pretty quickly.

I lay a 4x4 piece of plywood next to the smoker. It has a collection of grease rings in it, it's getting to look like a spirograph drawing.

Nice! I should try something like that for my deck, with the bonus it could also act as a sun screen. I burned my fingers setting up the kettle grill over the weekend and that was before I even got the charcoal lit! It can be a challenge to keep the temp from getting out of control on the...

I reuse as well. I close all the vents and let it cool. I'll grab the water pan later in the day but let the coals go for the next day. Following day I use a kitty litter scooper to scoop and shake the coals. Store those in a Home Depot bucket for the next smoke or for use in the kettle.

Your first attempt sounds a lot like my first attempt at babybacks on the WSM. Took them off after checking the temperature at around the 4 hour mark. The meat was tough as all get out. After a couple of ribs the whole batch went into the trash. Wish I'd read this post before making the...

Thermoworks recently added a wireless (Bluetooth) rechargeable transmitter that works with iOS. BlueTherm Pro for iOS I don't have any experience with it but the other items I've bought from Thermoworks have been great. I don't know that Bluetooth is the right kind of wireless mode for my use...

All three models seem to have a grommet showing on the schematics found on the Weber site. That gives some hope.