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Do any of the 2025 Spirits come with SS grates? I checked Weber’s site but didn’t see anything.

Wow. Looks like we might head over that way. Doesn’t look too busy.

I used a cloth dampened with soapy dishwater (dawn) then a dry one to finish. I used a cut glove to rotate the blade to get to the back. Had a chat w Chris on how he cleans his and I thank him for that. I do thank all for the feedback and advice. I am just trying to minimize actually pulling...

I hear you. I figure that when I cut jerky meat, it’ll be a full cleaning. Here is the cleaning instructions.

Ok. Finished trying it out. Awesome! Gave it the bread slice test. Very even slices with zero shredding or tearing. Looking forward to jerky and deli meats. I like that the book has a way to clean the blade without taking it off!

I will, I promise. A very nice upgrade from the Chefs Choice. Oh, I learned on my mandoline. Caught me while cleaning it.

Ah. I see you are correct. My bad. Got it home and did the setup and testing per the book (YES - I did read the book 😆) and all seems in order. Thanks Chris!

One last question. It seems to be quite an effort to clean which isn’t the case with my Chefs Choice or am I overthinking this??

Good point! Got the gloves already. Also helpful when using my mandolin.

I cook mine direct. Pull back husk, remove silk, restore husk, soak in water 30 minutes or more, cook direct for 15 to 20 minutes turning every 5 minutes or so. If you grill your corn and the kernels come out “wrinkled”, it’s been overcooked.

Anyone cut bread on theirs? My now retired Chefs Choice 632 did a pretty good job but I had a serrated blade.

I will let everyone know how it works.

For me, waiting a minute and started from the left cured my issue. From my owners manual (available on Weber site):

I have a Genesis II ex335. I have seen the same issue. I found that following the lighting instructions in the user manual then I do not experience the issue. Not sure it’ll help you, but it worked for me. RTFB (read the flippin book). What a concept!

If you have a kitchen aid stand mixer, they have a meat grinding accessory that’s a good place to start.

Kemper Have u tried to make your own sausage? Not only is it fun but good too.

The very same Buds. I went in and asked them to cut some and waited while they hooked me up. Yes, it’s pork butt, bone in.

I’ll make sure to have the manuals and cookbook ready. Both are in the garage waiting.

Pork steak, originally known as pork blade steak. Had these cut at Buds Custom Meats. Bout 1 1/2 lbs each. We cook them dry brined, painted with apple cider vinegar, dry rubbed. Cook to 155 ish how hot direct heat. Last thing before removing from the grill is a light slather of butter on both...

I too have an S90. Really happy with it. Got a 65 inch and paired it with a high end soundbar with surround speakers. Really good sound makes the experience much better.