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I would like to try out the charcoal ring and the heat diffuser plate that comes with the UK MasterTouch Premium Kettle. I know you can probably make or buy something similar, but it would be an easy way to turn the whole kettle grill grate into an indirect zone for smoking.

I’ve actually seen the no drill option from Amazon before in person. It was cool, but doesn’t allow the lid to seal well. If you were doing a hot and fast cook it wouldn’t be a big deal but don’t think you could keep temps low if you wanted. Thought about the hinge but nervous about drilling holes.

I have alerts set up for all things Weber and I’ve never seen a 26er in my area so far. I move every three years or so though so that probably doesn’t help.

I’m getting ready to buy a WSM 14.5 and tell the wife it’s for her. I don’t need it, but I saw one the other day and the mini is pretty cool.

I did find some accessories that I would get if I decided to get it. They make a SnS XL for it. While not needed, I prefer it because it keeps things easy. It already comes with a stainless grate and baskets too which is a plus.

I hear you Bob but the wife likes them. I personally don’t like breast meat on the grill either.

Thanks for advice Michael. I'll have to try that method out. We pretty much eat them at least once a week so no big deal if I don't get them perfect. I'll have to look up how to butterfly a breast.

That chicken looks amazing. I haven't done a hot and fast chicken on the WSM yet. Do you think the flavor profile would be different than an indirect/sear method on a kettle grill? I'll be doing this real soon.

I recently bought a easy spin grate from SnS grills that is meant for this method so I've been trying it out. I do have a SnS so they may help and I add more coals right before the sear. I usually don't bother adding more coals with chicken though. I wanted this setup specifically for steak. Ive...

Forgot to mention that the crimson kettle in ace was a premium, not a performer.

I noticed when I utilize the lid holder that is welded to the underside of the lid, the rim of the lid scrapes up against the aluminum legs. Anyone not use the lid holder because of this? I understand its an outdoor grill but I like to keep my kettles and cookers looking nice. I've been just...

That crimson color with the wood handles looks amazing. I looked at a crimson color one in ACE hardware not too long ago and it didn't look like the same color as these. It was a darker almost plum color maroon. Is that one made specifically for ACE?

I really like that vent mod. If I didn't already have the same plastic curved bracket as the MasterTouch on my kettle, I'd definitely be adding that. I might get one for my WSM.

I don't believe there are any stores around me that carry bone-in breasts either. I see some split breasts every now and then but they seem to be a lot thinner. I'll try the sear first to see if there is any difference from the indirect cook with direct at the end.

Thanks for the advice. I also pound them to an even thickness so they cook more evenly. They are not my favorite but the wife loves them so I have to cook them pretty often. I might look into the sous vide. I see more people combining it with grilling and smoking.

How does everyone cook their boneless skinless chicken breasts? I usually brine them and cook them indirect in the kettle. Was going to try and cook them direct for a change. Hopefully brining first will keep them from drying out. Looking to produce a nice char grilled flavor. Anyone have...

I saw a Ranch in person not too long ago and it was huge. I was in awe of just how much you could fit on one of those things. I was hoping Weber would do some colors or at least update the vents and ash catcher like they did the 22s but don't think it will happen. I actively check the listings...

The 26er is definitely a want over a need and is pretty expensive. I would however be selling my Pit Barrel Cooker so that would offset the price a little. Even though it wouldn’t be used all the time, it would just be nice to have. Thanks for the info.

I’ve never tried wings over a direct fire. I usually just cook them indirect at a higher temp. I’ll have to try it out. Might get more of the traditional char grilled taste on them.

Thanks for the advice. I never thought about the extra accessories it can fit compared to the 22.