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That design looks pro, Brian! How did you manage to get your kettle that hot by the way? Is it the huge opening only which helps your kettle reach over 650F or is there some other trick here? How much fuel did you use? I tried to bake pizzas over lump charcoal a few times in an unmodded 18"...

For the record, I pulled the trigger at a 2016 Master Touch Special Edition at last (this one having the Weber 8843 stainless grates, not the Weber 8835). To add some horror for you lucky ones in the US, this purchase was made at an extra friendly -25% deal at the end of the season with an end...

Barry, couldn't there be an other logical reason for this? Your seal getting leaky in the WSM for example? Not sure, just askin'..

Quite accurate, Enrico, it was for my 3 years old, my 4 years old, my almost-vegetarian wife and me :)

Seen this recipe the other day, thought it'll make a quick lunch for four. Slice cuts of beef sirloin, salted, wrapped up tightly with sliced bacon and pulled to skewers. I've grilled them over direct fire, were really delicious with greek salad and some rice for the kids.

It's nice to see the overwhelming support of Maverick thermometers, I'm slowly getting used to the idea and I'll drop buying an analog device for sure. Looking at the 732 vs the 733, can anyone explain the terrible Amazon reviews of the latter? I see over 15% of people claimed it being...

Thanks a lot Jules! These were exactly the points I was looking for, much appreciated :)

So my phone just rings yesterday with an old friend asking "hey, can you do 225F for 8 hours in your shiny new master touch? I just grabbed a 3.5 pounds boneless chuck roast from my butcher to smoke". With the answer being "huh, never tried it but you bet I'd be interested..". What I know about...

That looks amazing Bruno, well done! :)

I do have a ThermaPen 3 which I love so I do trust this company but I haven't seen a grill surface thermometer there. I'm looking for something small and easy, I'm not (yet) sold on complex devices with wires, transmitters and what not.. guess that'd be a next step-up later on.

After reading (admittedly) too many articles at AmazingRibs.com, I'm thinking of picking up a cheap leave-in grill grate thermometer to understand more what's happening inside my kettle. Searching on eBay for "grill surface thermometer" I found a couple of candidates but double checking them on...

I do have a 10" cast iron pan right for that purpose and it works but it's pretty small and no bigger pan would fit my kettle because of the pan's handle. Also it's very thick and heavy, and it feels like it keeps back the kettle a lot - placing the CI pan into an 570F kettle it threw it back to...

I was cooking on a friend's Weber gasser the other day and its half was a cast iron hotplate - we made some incredible food on it. I wonder if it'd be possible to add a cast iron griddle (hotplate) to my 18" kettle as well. Would a half moon griddle fit somehow (like the Kamado Joe Classic's...

Woah Chris, that's one rounded answer, thanks!

The right side didn't look too bad in person but I'm unsure what the milk-like white formations were on top of it.. Do you also have those?

I gave it another try meanwhile over the weekend. Bought a salmon filet of over 3.3 pounds and coated half of it only with same salt and white pepper, the other half with a thin layer of dijon mustard and some brown sugar on top of it. I cooked it to an internal temp of about 128F and it looked...

Thanks guys, I must try this next week. Do you think honey also works instead of brown sugar? I have a nice bottle of dijoni mustard with honey at hand, I could try topping it with some additional honey but would skip the sugar in this case.

Thanks Timothy. Honestly, I doubt oiling the skin side added much to the story, when I picked it up with my spatula, it actually went over the skin accidentally not under it as I intended, and it came off beautifully from it's skin. (I could remove the skin after too without much problems)...

So I gave salmon a first ever try on the grill today. It was a filet of over a pound, with its skin on, so I brought it to room temperature, oiled its skin side and greased the top slightly with some herb butter about 15 mins before cooking. It was grilled over lump charcoal at around 400F over...

Haha, gotta show that to my SO. I'm sure she never considered this hobby as dangerous as she does now..