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Trigger pulled. Arrives July 8th.

MM, of the 4, felt the cheapest to me. Gridiron felt really solid (Excellent leg / cart design). Blackstone cart seemed flimsy. I did rate based on fit and finish, and build quality based on my opinion :)

I Saw several griddles in person this past week. Looked at the members mark 5 burner in Sam's club. Then I checked out the Slate. The 36-in camp chef gridiron. And the 36-in Blackstone. I didn't look at the older Weber griddle at 36 inch though because I'm not interested in that one. Great...

:)

I canceled my order. I'm going to do some more research. I'm not kidding. It really looks like a nice piece. But now I'm going to do some more research because I'm starting to second-guess myself. Thanks a lot.

It is :) Saw the Blackstone 36" for $297 at Walmart. Great price. 1/3 the cost of 36" slate. But in this case I was thinking it's not really a case of the Blackstone failing and I can go through three of them over a 15-year period instead of spending $999 for the slate 36-in. I think for me...

Just ordered the Weber slate 36-in model. TL ; DR Started off looking to spend $249. Ended the journey by spending $999 Longer Story I've been wanting a griddle for a while now. I used to use my anodized aluminum grillgrates upside down as a pseudo flat top, but was not really anything...

I am interested in the griddle insert 6789 also. For my 4-burner Genesis. Flat Top King on YouTube measured the cooking area. It's only 14 in deep by 32.5 in wide. 455 in squared. 8 minutes 58 second going into the video he measures it. That's because the first two inches has vent holes...

I have the Genesis ii e410 4-burner. It was the new design that came out in 2017?. Grease trap is in the middle of my pull-out tray. Everywhere I look online, the specification for the 4-burner rust resistant carbon steel griddle insert that replaces the grates state that the insert will...

SmokeFire Sear+ Wood Pellet Grill looks interesting. Wonder if they fixed all the issues in previous models. Although I am very interested in the griddle insert for my Genesis II

"Hi. My name is Tony and I am a pork-aholic. Sometimes when I'm at work I am thinking about what I'm going to smoke over the weekend..." If there was such a group. That might be a line that some of us say? :). I know there are bigger pork-aholics here than me.

I stopped grilling burgers for a long time. That's probably because I was doing them wrong for many years. That changed when I started to make smash burgers. But based, in part, on this last encounter with making burgers, I have a couple of takeaways which I am going to put in my back pocket...

If I make them again we'll have to try pressing down directky. I did see a couple of YouTube videos when the meat did get stuck in the hole because when the burger was flipped and was no char in these little circle areas on the burger. I still remember the very first time I did smashburgers...

In the past I've used my Lodge cast iron 14 in Pizza Pan, but I can only make four burgers at a time. I also used my grillgrates placed upside down and I could make a whole bunch of burgers at one time. But with the grillgrates, I would just place them on the grate since I didn't want any of...

A lot of folks may have experienced this already, so I may be late to the party. The reason why I use the deflector plate for the reverse sear, as opposed to putting the charcoal either at the top position center, or top position the side, was because I get more smoke flavor using the...

Made 4 bone-in Ribeyes today. Used McCormick's Montreal steak for seasoning. Steak seasoning sat on the steaks for about 30 minutes before they went on the grill Charcoal baskets centered on the bottom grate. I was little over ambitious in terms of lighting the coals. One chunk of mesquite...

This was a nice surprise. I received the book they promised me. Plus one more that I had no idea was coming :)

Cooked up a batch of wings. Got rid of the tips. Just kept the wing in the drumette. I used the Steve Raichlen rub that I used for the spare ribs and pork butt the other day. I cooked these with the deflector plate on. Steady at 340° dome temp. Wings were done in 30 minutes. The internal temp...

First I'll say there's no right or wrong answer. Everyone has different attributes that equate to quality means to them :) One of the things I always thought about when I was thinking about going with a Weber performer kettle (cannot recall the cost offhand in 2016) or a ceramic kamado ($400...

@Brett-EDH that scoring on the butt, much deeper than mine. Yours look better, thinking that helps the rendered fat keep butt moist! How deep were the score marks? Did you score it just until the knife just hit the pork? Looks great!!