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I have the fire dial and with it alone in the cooker with no water pan it is cooking direct so things will cook faster and your temp will show higher. I personally only use it for chicken, cooking any meat with alot of fat including ribs will eventually end up having a burnt grease taste to...

we had a few red flag days where I chose not to fire up the kettle, 20+ mph winds and a tiny spark leaving the grill would have been a disaster considering I live near a forested area

I debated the encore but decided I probably didn’t need 40 different grind settings , I purchased the capresso infinity with 16 grind settings . It works great , quieter compared to some others but only has a simple timer with auto shutoff . The encore is probably the most popular Grinder for...

Classic good enough or spring for the one that’s a second faster? I have an old Taylor and it takes 10 seconds to get a correct temp

My grandparents had a brick bbq including a smokestack, she sold it and it took 4 people and a tractor to move it onto a trailer , she replaced it with a green weber in the 70s. Lots of large family reunions around the ol brick bbq

ive seen a taste test on seattle coffee gear youtube channel and they claim the glass carafe tasted better...the hotplate keeps the coffee around 170-180f ...I purchased the glass version in 2015 and the carafe is a little delicate, factor in the chance you might have to purchase a replacement...

I like that dark color tabletop

I smoked on the old kettles and now the new design with the P style vents, I find the P vent adds a new level of control...I set mine up to smoke some baby backs and it held 260 +or - 5 rock solid for the entire cook ...no water pan and the outside temp was about 95 degrees in the shade

nice, does it have 4 wheel drive too? :cool:

this is strictly my opinion but- in my cooking experimentation with the sns smoking (and banking coals on one side of the kettle for that matter) I think it produces some wildly uneven temps inside the kettle and food needs rotated. I also found that indirect baking potatoes with the sns did not...

I dont use water in the sns, and I dont really use it for smoking anymore either. I went back to the weber charcoal baskets and place one on each side and halfway fill with unlit coal and pour the other half of lit on top with smoke wood. I put the meat between them with a drip pan below...

I ditched water in the pan over a decade ago, the easy off stuff works good on the cooking grate... there is some other stuff the pit barrel users use to clean out their smoker that looks to strip the inside of most grease etc...have not tried it, I usually do a "burnout" of the inside by...

dr pepper marinade for 48hrs then hot and fast cook@275

I love that style of cart for the weber performer, simple design....I thought about building one out of square tubing but my welding skills aren't up to par

Im curious if you could pop that out with a suction device used on car body panels

think I paid 4.90/lb last Friday for smaller packer.... Im sure it went on sale for the weekend right after, its smoking right now@275 ...didnt need to trim much fat off of it ...months ago the prices were higher in my area

never tried the weber stuff, maybe saw it once somewhere but cant remember where...Ive been using B&B lump mostly but my academy has ran out ...assuming everyone stocked up for summer grilling

are they really that good? never purchased from them

I like the green kettles, it would be hard for me to pick between copper and green...Im pretty sure my grandma had a green one in the 70s, she liked making bbq chicken on it