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I cook mine direct. Pull back husk, remove silk, restore husk, soak in water 30 minutes or more, cook direct for 15 to 20 minutes turning every 5 minutes or so. If you grill your corn and the kernels come out “wrinkled”, it’s been overcooked.

Anyone cut bread on theirs? My now retired Chefs Choice 632 did a pretty good job but I had a serrated blade.

I will let everyone know how it works.

For me, waiting a minute and started from the left cured my issue. From my owners manual (available on Weber site):

I have a Genesis II ex335. I have seen the same issue. I found that following the lighting instructions in the user manual then I do not experience the issue. Not sure it’ll help you, but it worked for me. RTFB (read the flippin book). What a concept!

If you have a kitchen aid stand mixer, they have a meat grinding accessory that’s a good place to start.

Kemper Have u tried to make your own sausage? Not only is it fun but good too.

The very same Buds. I went in and asked them to cut some and waited while they hooked me up. Yes, it’s pork butt, bone in.

I’ll make sure to have the manuals and cookbook ready. Both are in the garage waiting.

Pork steak, originally known as pork blade steak. Had these cut at Buds Custom Meats. Bout 1 1/2 lbs each. We cook them dry brined, painted with apple cider vinegar, dry rubbed. Cook to 155 ish how hot direct heat. Last thing before removing from the grill is a light slather of butter on both...

I too have an S90. Really happy with it. Got a 65 inch and paired it with a high end soundbar with surround speakers. Really good sound makes the experience much better.

If gummy and sticky, there’s too much oil used in seasoning. The only fix I’ve found is to strip and reseason. When I season a 10 inch CI skillet, I use maybe a teaspoon of oil for the whole process, start to finish. When I clean my CI, I use a drop of dawn and a lodge scrubber. Once dry, I...

Apologies to all for not mentioning location. The Buds Custom Meats is in Penngrove here in Sonoma county.

Chris I just got cut to order 4 pounds of brisket flat (for chili and braised brisket) at Buds Custom Meats for 9.99 a pound. May sound a bit pricey but I do not have to trim it! May you could check them out? Their meat quality is way good! I get all my meats there - pork, chicken, bison...

Go private to stop having to bow to corporate wishes and greed.

Perhaps we could split one.

Mine rusted….. 😆

PM me. Think we can work something out.

Looks like it’s may be time to part with my remaining WSM 22 (2019) and my WSK E6 (2021). Looking to understand what a fair price is for each these days. WSM is in excellent shape. Lives in the garage and it’s only been used a half dozen times. WSK is in very good shape with no rust. I am the...

I am in the north bay and have a 22 I’d like to part with. A bit big for 2 of us.