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I was going to reply here to you. And I thought you probably made a post. Dug it up and I'll throw some questions at you in your thread.

I do not :(

Start at the 29 minute 48 second mark. Clearly a grease fire.

Well, in defense of BBM, he did state that grease fires are absolutely something that he cannot put up with. He also went on to say that the grill was clean. It was his first cook and cannot possibly be any cleaner. But we all know a lot more now since then... using several drip pans under the...

Some pics of the final product. They cooked in three and a half hours. E6 was mostly sitting at 260°. I'm still amazed at how Rock solid the temps were. Internal temp between the bone was 204 degrees. They were very moist. The last photo, you have to look hard, doesn't really show up on...

Yes. Don't let the gray color fool you. Those things were pitch black in color. For some reason the lighting and my Galaxy phone made the charcoal look gray. It was all fresh right out of the bag.

Third cook started out well. I'll post more photos when it's done. Three Racks fit comfortably. Did not have to do any gymnastics to get them to fit. They are pretty wide. I can probably get four racks of baby backs on there I'm thinking. Not at the same time of course. I did not use the...

Reviving an old thread.I used to watch his shows all the time. Project smoke, project fire. I have his project smoke and project fire books. Kindle versions I think I purchased for $2 on sale each. And I have his rubs book. I think that was either free or $2 also on Kindle. I do find his rubs...

I can really appreciate the two levels for the charcoal grate... As of today :-) I smoked sausages today. Had the charcoal baskets on the top position. Sausages on the outer ring to smoke at 250. Then it was a simple matter of putting the sausages over the charcoal baskets to sear them. The...

I do see a lot of people cooking with either the baskets in the center or a vortex. And all of the food cooked indirect along the outside ring. This is the first time I've had this kind of grate. So I'm still kind of experimenting. I think the next time I do wings I'll go ahead and use the...

In terms of the wing texture, they were definitely crispy. I don't like wet wings when I cook them. That's why I never put on any kind of sauce. The flavor was good too. I just find that the Memphis dust gives them a sweeter flavor and more of a mahogany color. I've used that Memphis dust a...

This is an interesting thread. I was thinking the very same thing last week. When I was burning in my E6. I was worried about the small pieces slipping through the charcoal grate. I ended up using the baskets that day. And I did a cook today where I used the baskets. The kick ash basket looks...

This may be a bit long. And I do have pictures :) Did wings tonight. Used charcoal baskets and lump. Lit each basket with a separate cube. I also use the heat deflector and Cooked about 320° Had some mesquite wood in there too. It was a short cook. After I lit the charcoal baskets, and the...

That spider attachments is very cool. I don't know anything about it. So no idea if this thing is going to even last. But there was some real innovation going into that product.

I meant to reply earlier to this. Do you find that grate insert to be cumbersome to clean? Since it is diamond pattern versus straight rail grates. I would like to try that insert. That particular one is still out of stock.

I had every intention of doing ribs today. So I stopped by the supermarket this AM to pick up 3 racks of baby back ribs and they were sold out. It was Smithfield brand that is sold at Walmart for 3.24 per lb. I've had them before and smoked them before and they were good. Long story short...

Since you are still having issues, have you considered going with a kettle and a temperature controller? I considered going with a 26-in kettle and putting an aftermarket controller on it. That would have had me around the $550-600 mark... A lot of surface area and stable temperature. I...

I used to really like these mc ribs when I was younger. usually have just one. Then one day me and a buddy had two each. I guess it was too much of a good thing. Never had it after that.

Doing the burn-in today... For 30 minutes like the manual stated. Planning to do ribs tomorrow. No smoke leak except for the one in the back where the seal meets and even then it's very minor. Going from 0 to 500 degrees in this thing is like a Ferrari, and my vision kamado was like a 1963...

We have French doors in our family room where I built it. When they're open, the width is 5 ft wide. Although that would have been pretty funny if I built it in the house and I couldn't get it outside :-)