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I kind of like the fact you can take the hood all the way off if you want and it just takes a second to put it on or lift it off. It is almost like the kettle bale system.

Did bacon cheeseburgers tonight. Really enjoying this thing.

Yep, I thought about buying the Hunsaker for my Summit Kamado, but figured I have the room and money for a stand alone griddle and figured the Hunsaker would be awkward to use because of lack of space and awful for heat control and I would eventually want a stand alone so here we are. So glad...

Not disagreeing with you, but this thing sure is fun to cook on.

Yes, a 28 and a 36. The 36 is the four burner, but it isn’t available for sale yet.

Did breakfast for dinner last night and was pleased with the results. I can see I will be using this thing a lot. This is my first griddle so can’t say how it stacks up against the competition, but I’m really happy so far.

Did breakfast for dinner last night and was pleased with the results. I can see I will be using this thing a lot. This is my first griddle so can’t say how it stacks up against the competition, but I’m really happy so far.

Just got it put together and am seasoning it as we speak. Really easy to put together and it feels real solid. Will probably cook on it real soon and post my results. Happy so far.

Ditto. I love the material they used.

I almost ordered one for my WSK, but knew it would never satisfy me because of lack of space and how awkward it would be to not let food go through the holes and heat control looks very difficult. My Weber Griddle is supposed to be in on Monday.

Pulled the trigger on one last night. Excited.

Just watched it. Might be adding one soon. Seems it was the best griddle for heat distribution that he has ever used. He even seemed blown away by the heat controls. I don't care that much about the aesthetics and care more about the performance and his only gripe is the way it looks and he...

Everytime I've used lump either in my kettle or in my WSK, the bottom fins would get bent upwards because little chards of lump would get caught between the fins and the bowl. Never had that problem with briquettes. You can bend them back down, but it is kind of a PITA and I'm lazy.

I use kingsford briquettes and am satisfied with the results. I tried lump, but hate how it damages the fins on the ash scraper. I also don't like the uneven pieces in lump and much prefer the more uniform briquette. Try both and see what you like.

Use my Vortex in my WSCGC on the bottom as well and it is always excellent. Don't even have to flip the lid every so often like you do on the kettle.

Got my S6 about a year ago too. Love it. Use it for everything and haven't used my Performer or WSM since I got the S6. The Performer is going to my FIL and I will probably sell my WSM.

For the life of me, I don't know why the Kamado didn't do a similar charcoal storage solution like the Performer has. That is the only thing I find superior on the Performer over the Kamado with table.

I had my SNS from my kettle and it works fine in the kamado. If I didn't already have one, I would get the low profile, but with already having this one I can't justify the cost. The kettle SNS only makes the grate on one side slant about an 1/8 of an inch. I use it all the time still in my...

Doesn't fit perfectly, but it only raises the grate on one side by like an 1/8th inch. I'm perfectly fine with that and I notice no difference in the performance.

The only accessory I felt the WSK needed was the Weber expander grate. I already had my SNS and vortex from my kettle. I would think about adding a rotisserie if they ever made one.