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The WSK E6 is my go-to grill. I keep a 22" kettle for the rotisserie and the plancha I invested in, pre-WSK. I sold another 22" kettle and 22" WSM when I got the WSK. I've kept a UDS which I use very occasionally and I have a Weber Traveler which I bought because it was half price! I might...

Happy using lump or briqs on the WSK. Typically Lump for hot and fast. Briqs for low and slow. I haven't proved it conclusively but I think briquettes give me contact dermatitis. Reaction to one of the 'natural' products in them, probably borax.

"Ashes that seem cold on the surface may still be hot deep inside, even after sitting for two days, so take care when handling and disposing of them." I got caught out by this at a camping weekend earlier this year. Ash from logs used on an Argentine asado set up had been left overnight...

I've used a lot of Weber Briquettes in the past year or so. Our equivalent of Home Depot (called B&Q) had a half price sale last year. I bought 24 bags. Sadly no sale this year. Weber Briquettes are OK but my favourite ones have always been Australian Heat Beads. Recently bought 8 x 4kg bags...

I found a snake/fuse of briquettes was the best way to run a Weber kettle low and slow. Briquettes are far more consistent (as mentioned above) and a fuse limits how many briquettes are burning. I'd also check if the ash sweepers aren't bent and creating gaps for more air to get in. Likewise...

Skin side up to start. The breast is protected by the breast bone and cartilage. I don't get precious about time and temp. Could be 400f to start then drops to maybe 250f after 45 mins. I try to get the temp up again for final 15 mins skin side down. Never seem to get really crispy skin but...

I spatchcock chicken and cook it direct over the charcoal with grate in the lower position. The juices drip onto the hot coals and add to the flavour. It's now my go to method for chicken. I have found the temp falls off as coals get the drippings so I need to increase the amount of fuel.

You need the low profile version. SNS Low Profile for WSK

I bought one of these. 60cm Tray

I've recently been cooking spatchcock chicken directly over charcoal on the lower grate. I slightly overcooked the last one (my fault) but the ones before that were juicy and the skin crispy. The juices and fat dripping onto the coals definitely add a nice flavour.

Not with one of these. same as the KJ rotisserie design I think. WSK Rotisserie

In my opinion: Not worth swapping what you have for a WSK. A WSK could replace the WSM and WPD to save space but you wouldn't be eating noticeably better BBQ. The cost v benefit just doesn't stack up.

Didn't expect to see the E6 price drop below the £895 that I paid in November last year. Just seen it on offer at £874 ($1,050) and triggered a mate to buy one. RRP is £1,249 = $1,500. 33% reduction too good to miss. I think someone on here had predicted post-Covid overstocking might lead to...

No hands on testing. Just a focus group using online surveys to gather opinions on Weber's product ideas. Simple stuff like prioritising grill features, asking which product name sounds better, etc.

In the U.K. it's the 'BBQ Circle' Interesting insight into new products and hopefully they do take on board the feedback, That's all I can tell you without the risk of being expelled from the group :LOL:

This has caused me many sleepless nights! :sleep: :D

The only other variable would be the distance of the grate supports from the edge of the bowl. With the curve of the bowl the lower the grate the tighter it will be as the bowl curves in. There isn't much of a radius at the top of the bowl so I think it would need to be a significantly lower in...

This ^^^ I've yet to hear of anyone who has sold their WSC/WSK because they don't like it. Never seen a used one for sale in the U.K.. People like them and hang onto them.

Surprised how expensive it is is it's around $400. I guess most of the cost for these custom kettles is the labour cost for disassembly, assembly, packaging, post, etc. I was quoted just £24 ($29) each to coat 45 Gallon drums. Maybe that's why the enamelling company I dealt with went out of...

I've only done a few LAS cooks on my E6 so still learning how to optimise it. I agree with Dan that an air gap seems sensible between deflector and drip pan. Using Minion method the centre of the deflector is a hot spot, especially in the first few hours. The drippings vaporise or the water...