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I like the side table but wish there were more tool holders on it. I might get it anyway. I also like that the front table gives you a place to put the top rack. That being said, I think our front tables are way better and am happy that I got that one instead of the Weber front table.

Weber now has the front and side tables showing up as “coming soon” on the website for the ex4 and ex6.

They are bigger in diameter than the Weber pellets but I have not tried them. I think some people have had issues with pit boss pellets. I think Bruno used them recently so he may have more insight.

It doesn’t seem like it. I can get to 600 in about 20 minutes on my ex6. I haven’t heard reports of it getting up to temp much quicker on the ex4. I recently went through a 20 pound bag in about 13 hours at 250 on my ex6. Weber estimates 1-2 pounds per hour so that sounds about right. At 600 it...

Welcome to the club! Congratulations!!!

It works better that way. All of my stones look like that. They tend to stick less after being seasoned like that. I also love my Weber GBS stone. Retains heat very well.

Do you guys suggest using an injection for any brisket that is choice grade? I just picked up a choice grade brisket from the butcher. Prime was a bit too expensive from the local butcher at $8/pound and Costco on Long Island do not carry prime briskets for some reason.

What are your thoughts on this, Bruno?

Noticed on a Facebook site that someone modified the front table that was made.

I am good with using aluminum pans from Costco. Still waiting for the side table to be released.

Interested in hearing the response from Weber.

So my local butcher had a flash sale on Wagyu Coulotte steaks and was offering $9.49/lb so I jumped on the deal. No idea on how to cook this thing!!!

Weird. I haven’t had that problem. I had one time where it took about 25 minutes to shut down but that was the worst. Do you hear anything happening in the grill? Does it sound like it is still shutting down? When that happened to me it the grill had gone through the shut down process but never...

Hmm... Was this a voluntary shut down? Any other issues? Has it shut down yet?

Did you do the update?

That looks amazing, Bruno. I am saving my next brisket cook for the 4th. Price went down to $4.99/lb at the local butcher.

This grill continues to produce great BBQ and makes a novice like me look like I know what I am doing. Can’t complain about the purchase when the food comes out that good.

I didn’t use an external ambient probe last night, but based on the built in probe the temps stayed spot on all night. I used smokeboost for about 1 hour and 15 minutes, then set the temp To 225. Took a little while coming up to temp but I checked the temps 4-5 times last night and they were on...

I got the shelf from the Fire Ring Guy. I think his name is Steve Connor. He is on Facebook and has a couple of posts further back in this forum. The shelf is made like a tank! Highly recommended!!

Trying my first overnight cook on the Smokefire tonight. It is a 9.5 pound pork shoulder. Looking to inject with Harry Soo pork butt injection and rubbing with Meat Church Holy Cow, Honey Hog, and Holy Gospel. Hoping it goes well. First time trying an injection. Is the injection supposed to...