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I have been looking forward to your review on this. Just placed my order for one. Whats steps did you use to season it?

Looks fantastic. I think I am going to do Turkey for Smoke Day

No

Nice find. The only grills I ever see that are free is the junk from big box stores.

I make a variation of the #5 sauce but for heat I cut a jalapeno in half seed it and float it in the sauce while it simmers for an hour. I also use liquid smoke but maybe only a half tsp.

My wife reminded me earlier in the week it's been awhile since I made pizzas on the grill. Had great weather yesterday so I made made the dough and sauce and did a few pies on the kettle.

I was shopping at my local mom and pop grocery who has a great meat counter and NY strips were $18.99 per pound. Normally $12.99 per pound. We usually grill 2 of them once a week but at close to $40 I can't do it.

Bluetooth wont give you nearly the range a wireless setup using RF to transmit. I have used a Maverick et-733 for years and never lost a signal anywhere in my house.

Every year for Mothers Day I always get the request for BB ribs. Did 3 racks on the WSM for 7 people. Was running a little behind on time so I did the second saucing on the gasser. Sorry no plated pics. The bigger chunks were pieces that I trimmed of the end of the ribs.

Great price. Baby Back Maniac has a lot of videos on his channel using the Summit.

I have cooked on my 22" kettle for a long time and it works great. direct heat, indirect and smoking all work fantastic. I think the kettle is one of the most versatile cookers out there. If I ever had to buy another kettle it would be the 26". The extra cooking space is a big advantage...

looks great. It's been awhile since I did leg of lamb on the rotisserie.

I just don't see this as something this will catch on. It does have some interesting features but for $219 you can buy a Weber 22" Master-Touch. Or for the same price the performer with the smaller side table.

I smoked on a Weber Kettle for a long time before I finally got a WSM. Kingsford Blue Bag always worked fine for me. For flavor you need to add a few chunks of smoke wood.

The black stuff on the inside of the grill is just from cooking on it. It is not a factory coating. You could scrape it with a plastic putty knife and then use a shop vac to clean it up but nothing to worry about. The flavor bars look fine to me. Mine on the Genesis look worse.

Chris, Thanks for the quick response. I fill the charcoal ring but leave a hole in the middle for the Minion method. I will add more lit coals then normal. The last two cooks I have used water in the pan.

So I am going to be doing my 3rd cook on my 18 WSM on Sunday. The mothers all want ribs for dinner and the temps when I am going to put them on will be in the mid 30's. Do you do anything different with the cooker in cold weather? Usually when i do BB's I smoke for 2 hours, wrap for an hour and...

looking forward to your cook and the review on this. Really want a good sized griddle for smash burgers

I have a Genesis E310 that i got back in 2014 and it's been a great grill. I am now just having to replace the flavoring bars.

Thing I always liked about Harry is that he is a great cook but uses a WSM and wins against other guys with far more expensive equipment. He says "it's the pitmaster not the pit". I would like to see more videos of him at comps. I have to imagine the cost does add when he is shooting a video at...