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I finally snagged a new 5.5Q in the color that I wanted off FB marketplace for cheap, someone recently got one for christmas and determined they would never use it... I am glad that I didnt pay full price for it, comparing to my el cheapo the finish is slightly better-more uniform and Im sure...

my foodsaver seal doesnt seal like it should so i have to apply some pressure to the lid so it will suck the air out ...oh well ive had it for about 4 years now...light to medium usage

I purchased a copper kettle premium in 20 or 21', it seems pretty well built compared to others ive owned in the past...I dont like the change to the ash cleanout bowl though its too fiddly and needs a redesign ...the old design wasnt perfect but imo it was slightly better ...i hope they are...

not to hijack the thread but I used a metal spike and ballpeen hammer on the rivets to tighten my vents, however it also caused the vent to flare out away from the body of the cooker a little bit....I may replace mine with new ones and bolt-nut

handle looks awesome , I thought about putting a cajun door on mine but have not yet

I prefer apple for most things, and I use alot of it

hopefully this doesnt cause controversy I have a smoke, and a couple of mavericks- taylor- accutemp ..... the smoke is well built, except for the probes, need to replace one already. The mavericks and taylor get thrown into drawers and keep operating for years . Im thinking about getting a...

I have someone asking me about this grill, Ive never looked at it...is the table useful due to it's size? how solid is it? does this grill feel more stable than say the 3 leg kettle?

oh its impressive in person, the one with the table definitely has a wow factor ......Ive researched and pondered going with one unit that does it all for over a year...big green egg- kamado joe - E6 and actually sold off a lang smoker and humphrey insulated smoker and extra 18 wsm / performer...

I like B&B, but I will use almost anything....my local academy might have stopped stocking jealous devil and replaced it with B&B comp...$30 for a 24lb bag, got some to try but didnt look inside the bag yet to see if the chunks look better than the regular version....I just like lump better than...

as soon as I take the food off the vents get closed and lid put down.... I lived in an area where lots of storms came through, windy quite often....I had a performer and 22" kettle on the patio, they took winds up to 60mph without blowing over.....then came some severe stuff with 80mph and the...

I dont think I would split a small roast, generally though I end up with a large one because thats all the store had in stock...the reason I started splitting them is for flavor, smoke-rub can only penetrate so far into the meat so the center section turns out kinda boring....I chop the meat...

split in half = more bark surface.... Ive done a couple this way and they turned out great

I did some taste tests between a wsm and kettle smoked baby backs...wsm>kettle ...wsm had more smoke flavor and better flavor overall

this looks interesting, turn your kettle into a kamado cooker....one thing about the SnS is it gets really really hot directly above it....good for searing, however when I cook, I cook the entire meal on the kettle...so I may throw in baking potatoes indirect for an hour then put the meat...

performer premium , gas ignition is nice but I rarely used it....out of habit I use the weber cubes with a small chimney ....the summit is super nice but the regular kettle design will do everything you could ever want...unless you just want one

I marinate mine for 24 hrs, put on smoker @250 with an empty foiled water pan....wrap in peach paper @170ish and cook to 205( also probed for feel)....measure temp in thickest part of flat near the point.....bark everywhere ....imo too much time in foil softens the bark too much but to each...

that would explain the lack of ability to run hotter, I think when these cookers are sealed up they would benefit from an additional exhaust vent

I have a smoke and a bunch of different odd and in temp systems, the smoke unit is the best built but the probes are dead for mine...and I babied them

I just purchased a capresso infinity and there is no static issues so far, Ive used a wide variety of beans in it...I do not put any moisture in the beans at all