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weber is making a summit wsm 24" , double walled interior and holds temp for 24hrs with only one chimney of coal :cool:

the ceramics intrigue me for sure, been to my local ace hardware several times as they have been demonstrating the eggs and impressed with them then I saw the E6 in person...very nice the kettle could do everything I want, but a rare occurrence happened yesterday while smoking half chickens...a...

I am looking to go back to only having a performer kettle or kamando grill like the joe classic II or weber e6 or bge, to do everything including smoking...Ive already sold some smokers and not interested in getting another as I am not going to smoke as often anymore. Do you feel the E6 does...

ok I have been having a blast with the 17, it works great at home on the patio but will pack up to transport for camping...the little coleman propane cylinders will fit inside the stove itself along with the temp control valve - grease cup and the griddle fits on top turned upside down...perfect...

get the weber charcoal baskets to help concentrate the heat on the steak, I use em exclusively in my kettle as you can create heat zones and indirect just by moving them to wherever you want ....50 sounds like alot to me but I use lump mostly

my recipe for 2 inch KC strip is let it set on counter for about 20 min, cast iron skillet on kettle 2 min per side 500+ lump charcoal fire sear and test the center of the steak for cushion (another 2-3 per side) in butter-thyme ....lid closed ...med rare....

17 inch, I could whip up breakfast for 4 people fairly quickly with this size.... I normally just cook for 2 people

Well I broke down and bought the smallest 17" version, been cooking on it all evening to break it in and decide if I like it. My main concern is will it do a good job at low temps as this is my preferred method for eggs and omelets for soft texture....it does, and I broke out some wagyu burger...

I just bought a blackstone, and a lodge griddle similar to that one... Ive been using a 1/4" thick baking steel sheet in my kettle, it's heavy and it does an excellent job but I plan on using the lodge cast iron griddle while camping and such which is lighter weight.

cooking outside is a bonus, certain foods can smell up the house for hours which eventually bothers me... My preferred steak method is cast iron now so this is one thing I want to do plus burgers and the small size would be good for camping

been thinking about getting the small version, looks like a blast to cook on ....is there a good alternative that could be used on a weber kettle or is the gas version better due to temp control?

I rarely drink, but have evan williams on hand for some bourbon sauce that I make...I took a sip of it straight and it's not bad at all

yeah they have been ticking upward since the pandemic, Ive been stockpiling Q in the freezer off and on for a year....my 14lbs prime brisket I purchased for smoke day was 86.00 from a small grocery store... memorial weekend probably influenced the price a little bit , they dont have a huge stock...

brisket is harder to duplicate, I dont think ive had 2 taste exactly the same. If I'm looking to feed a bunch of people on the cheap I go the butt route ...I prefer brisket but pulled pork is good too

I pre-heat the smoke wood which will get a nice blue stream fairly quickly after firing up the smoker, just like preheating splits when running an offset...I fire up the kettle first then put the wood over to one side indirect for about 45 min as I am getting the meat prepped. Let the smoker...

cloudy and 55 degrees with 10mph wind, prime 14 lbs brisket on with homemade oak lump and apple wood . RIding at about 280 degrees

high winds plus taking the lid off = high smoker temps, once you learn how to control the temp through vent adjustment the wsm is set it and forget it...if you have any gaps in the cooker sections can cause temp spikes as well, if you build a fire and close all the vents down but the fire isnt...

meh never had an issue with heat causing damage below the cooker, concrete-wood deck.....I took mine off and used it for something else on my 18, it rattled around every time I moved the cooker

shut down the vents then I empty the left over coal from the wsm into a metal bucket with a lid, use it in the kettle on the next cook....I cook the entire meal on the kettle like putting bake potatoes on first then the meat ...any residual grease drippings in the coal get burned off before the...

I cook till the flat is satisfactory for my desired tenderness , tender....chop the point and never have been disappointed in the results , in the past I would separate and cook the point slightly longer but skip that step now