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I am a long time, well, the last 5 years, kamado user. 18" grid. It's been upgraded to have the kamado Joe classic divide and conquer grate system. I already have a Weber SE 410 gasser. So now I'm leaning heavily towards a summit kamado e6 since the 18 inch kamado grid is just too small. I...

So I read your post twice. the volume of the timberline 850 is about the same as the volume in the Pro 575.. but the timberline is slightly larger volume but certainly not 50% larger. Timberline is insulated on all sides. The pro is not. based on the air being pushed around, do you think...

Something is wrong. He stated that the traeger Pro 575 requires 25 bags of pellets. The timberline 850 requires 36 bags. But the timberline has a cookbox dimension of 22x16 (per bbqguys) And is double wall insulated inside the entire cook chamber meaning the sides the bottom and the lid...

Yup, all points. the main feature, I think, with the smoke fire was it was able to hit 600°. Which is unbelievable for a pellet grill to hit that Mark on such a large surface area. It'll be interesting to see how weber solves the problems. I think the two grease drawers on the outer edges...

This guy on youtube, I generally like his videos. Skip to the 16 minute and 22 second mark. He compares a kamado Joe classic, the kamado pellet joe, traeger Pro 575, and traeger timberline 850. Here's a down and dirty on the data in case no one wants to view the video. Based on his test...

If I were to design a smokefire gen 3, I'd to the following: - get rid of the flavorizer bars. They work much better on gas grills when there is a direct flame underneath it. Doesn't work as well in the current smokefire gen 2 when there's only one heat source in the center of the grill - add...

Is that an optical illusion? The bowl/lid in the cart looks bigger than summit kamado on right. But they're supposed to be same size?

Thanks for the additional info on the smokefire. Gives me something to chew on I am just north of Orlando and thanks for the offer. Gonna keep researching a bit more. I am leaning toward the Summit Kamado E6 though. Seems like a lot less cons.

So now I am curious since I have never had a pellet grill before. What did you do that caused your explosion on your Rec Tec? Edit:. The date on the video certainly makes it look like the first generation. Although there are still people complaining about the second generation, and I think...

Indeed. That small explosion out of the ash drawer was especially concerning. Imagine if he was standing in front of it !! I'm not skilled in combustion or fires or anything like that. So I don't know what could happen to cause that small explosion.

10 seconds in for the surprise. I just stumbled across this today. May have been posted here before. Don't know. Call me skittish, but this is not for me. I suppose we could argue the guy did not know what he was doing.

Lucky I stumbled across this thread. I too am considering the 2nd gen smoke fire (ex4/ex6), and the e6. I have a 4 burner Genesis II SE410 that I love to use. I added the anodized aluminum GrillGrates and steaks cook excellent on it. I have a vision ceramic Kamado. Problem with the vision...

2nd Attempt Well, I tried again tonight on the upside down grillgrates. Got the surface temperature to 500 degrees before I put them on. Much better Browning than my 1st attempt. Were juicy too. I was comparing pictures of the second batch to a batch I made on my kamado using a Lodge cast...

Agreed. I have an infrared thermometer arriving today. For my future cooks, I'll know the surface temperature.

Only seasoning I use is a pinch of diamond Krystal kosher salt. A pinch is whatever I can grab using only my thumb, index finger and middle finger. I place on one side only... the raw side once the patties hit the grill.

I used to drop the cheese after the flip. But now I drop the cheese as soon as I put the Burger on the bun. We like cool cheese along with cold tomato, condiments, etc. I think if I had the smash them on the grill then I don't think I would be able to do 16 right away. I bet with practice I...

I do have the right equipment :). I have a cast iron Lodge 14 inch pizza pan that I use but I am limited to 4 burgers at a time. I have a 12 inch SS fry pan that I used on my cooktop but I am limited to 4 burgers at a time. What I'm trying to do is see if I can get Smashburgers to work on...

Thanks, Bruce. I did try this technique out on my kamado and cast iron pan not too long ago. Meaning smashing them before I put them on the cast iron pan. And they came out pretty good. Better than what I made tonight. In terms of char, anyway. Then again, I probably had that cast iron up to...

I created a new thread for my Smash Burgers on the grill grates. https://tvwbb.com/showthread.php?74458-Smashburgers-on-Upside-down-GrillGrates&p=818064#post818064 -T

I ordered a set of grillgrates for my Weber Genesis II recently. Made Smashburgers tonight on them for the first time. I think I have some lessons learned. I am also sharing a link to a shared album in my Google photos. So hopefully you'll be able to see them. I smashed the burgers on a...