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oh its impressive in person, the one with the table definitely has a wow factor ......Ive researched and pondered going with one unit that does it all for over a year...big green egg- kamado joe - E6 and actually sold off a lang smoker and humphrey insulated smoker and extra 18 wsm / performer...

I like B&B, but I will use almost anything....my local academy might have stopped stocking jealous devil and replaced it with B&B comp...$30 for a 24lb bag, got some to try but didnt look inside the bag yet to see if the chunks look better than the regular version....I just like lump better than...

as soon as I take the food off the vents get closed and lid put down.... I lived in an area where lots of storms came through, windy quite often....I had a performer and 22" kettle on the patio, they took winds up to 60mph without blowing over.....then came some severe stuff with 80mph and the...

I dont think I would split a small roast, generally though I end up with a large one because thats all the store had in stock...the reason I started splitting them is for flavor, smoke-rub can only penetrate so far into the meat so the center section turns out kinda boring....I chop the meat...

split in half = more bark surface.... Ive done a couple this way and they turned out great

I did some taste tests between a wsm and kettle smoked baby backs...wsm>kettle ...wsm had more smoke flavor and better flavor overall

this looks interesting, turn your kettle into a kamado cooker....one thing about the SnS is it gets really really hot directly above it....good for searing, however when I cook, I cook the entire meal on the kettle...so I may throw in baking potatoes indirect for an hour then put the meat...

performer premium , gas ignition is nice but I rarely used it....out of habit I use the weber cubes with a small chimney ....the summit is super nice but the regular kettle design will do everything you could ever want...unless you just want one

I marinate mine for 24 hrs, put on smoker @250 with an empty foiled water pan....wrap in peach paper @170ish and cook to 205( also probed for feel)....measure temp in thickest part of flat near the point.....bark everywhere ....imo too much time in foil softens the bark too much but to each...

that would explain the lack of ability to run hotter, I think when these cookers are sealed up they would benefit from an additional exhaust vent

I have a smoke and a bunch of different odd and in temp systems, the smoke unit is the best built but the probes are dead for mine...and I babied them

I just purchased a capresso infinity and there is no static issues so far, Ive used a wide variety of beans in it...I do not put any moisture in the beans at all

I was close to pulling the trigger on a moccamaster during christmas for myself, I have a hard time justifying the cost...I have my home brew pour over method down pat which takes more time but I am picky about taste...so instead I splurged on some italian roasted beans and capresso burr grinder...

same here, though I do love cast iron alot....I like the fact that carbon steel reacts faster to heat changes and I find that once the coating builds up it cooks eggs the best.... My pan of choice is de buyer omelette pan, my cast iron is old old old, not sure who actually made it as it is not...

I personally will not fire up charcoal under heavy wind conditions , recently we had 50+gusts and I chose to cook something else in the dutch oven inside...this is where I would probably benefit from a gasser but luckily this weather is not the norm during this time of year

congrats, awesome looking grill

250-275 with pretty much hands off operation , vents wide open - empty foiled water pan. Any gaps that existed between sections have self sealed over the years, when the unit was new I had to back off the vents about 50% to maintain temp ....even if I build a hot fire the temp comes back down...

there is definitely a labeling issue with it, I always ask for "prime rib" and sometimes the person behind the counter looks confused....I bought mine at an artisan meat shop so the price is probably slightly higher than others I just didnt have the time to shop around

would love to have that thing, very nice

I had almost given up on the idea of buying one earlier this year when I saw brisket prices hitting $100 and higher, decided to call a local shop and thought the price wasnt as bad as I had expected it to be