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Things were moving pretty fast during the cook and my phone was inside. So I did not take any pictures. But I did want to share my experience. Will post pics next time. Used 1 package of loosely packed 3.6 lbs of 80/20 from Publix. Made 9 burgers. I was aiming for 6 oz patties but they were...

Bought on the 4th of July. I already posted about my first cook on it. I don't know what number cook this was, but I made 15 pancakes and 2 lb of Sam's club thick cut bacon The pancakes came out great. It's a good recipe I use. Posting now because I'm getting better with the griddle and my...

No photographs yet. I'll post them when the cook is done. I purchased the thermal works smoke X4 about 2 and 1/2 years ago. I purchased the ThermoWorks Bellows fan last week and today is the first time I'm using it. Now, the Kamado was pretty stable on temperatures to begin with But I would...

I gave the Weber Slate the night off tonight. The Kamado was more than willing to fill in. Came out pretty good. Nice medium rare. I've done very thick ribeyes before, but never a tomahawk. It tastes the same :) but it looks really cool on the grill and cutting board. I like to use...

Forgot to buy bacon at Sam's club. And my timing was a bit off since I did not get the eggs on in time (I omitted the eggs this time). Sausage and pancakes were good. Pancakes were tall and fluffy. I'll get better with my timing with practice. Pancakes were pretty even in color when I flipped...

Just ordered the Weber slate 36-in model. TL ; DR Started off looking to spend $249. Ended the journey by spending $999 Longer Story I've been wanting a griddle for a while now. I used to use my anodized aluminum grillgrates upside down as a pseudo flat top, but was not really anything...

I have the Genesis ii e410 4-burner. It was the new design that came out in 2017?. Grease trap is in the middle of my pull-out tray. Everywhere I look online, the specification for the 4-burner rust resistant carbon steel griddle insert that replaces the grates state that the insert will...

In the past I've used my Lodge cast iron 14 in Pizza Pan, but I can only make four burgers at a time. I also used my grillgrates placed upside down and I could make a whole bunch of burgers at one time. But with the grillgrates, I would just place them on the grate since I didn't want any of...

Made 4 bone-in Ribeyes today. Used McCormick's Montreal steak for seasoning. Steak seasoning sat on the steaks for about 30 minutes before they went on the grill Charcoal baskets centered on the bottom grate. I was little over ambitious in terms of lighting the coals. One chunk of mesquite...

Cooked up a batch of wings. Got rid of the tips. Just kept the wing in the drumette. I used the Steve Raichlen rub that I used for the spare ribs and pork butt the other day. I cooked these with the deflector plate on. Steady at 340° dome temp. Wings were done in 30 minutes. The internal temp...

7.6 pounds from sam's club. I placed the mesquite wood chunks underneath the coals this time. Scored the fat cap since I saw the mad scientist on YouTube channel do that. So I'm trying that this time. Target Temp is 275°. Pork butt went on the grill at about 8:00 a.m. and nearly 2 hours...

Brisket was $5.14 a pound. And it was their members mark prime. The sign said only 10% cattle get to qualify for their prime. The brisket I was eyeballing was between 11 and 12 lb so the price came to like 60 bucks and change but I did not pull the trigger, I went with the pork but instead...

I've only cooked pork butts on ceramic kamado where I had to use lump. Now that I have the Weber kamado E6 and I picked out a pork butt (7.6 pounds) today to cook this week, I figured I'd ask if briquettes would give me more stable temperatures versus lump. I only have b&b lump on hand that I...

I saw this video this morning. 30+ minutes. By BBQGuys, but using Weber employees (Kelsey Heidkamp) to demonstrate. I found it to be entertaining and informative. Uses the S6 and Weber connect. Just sharing.

Cooking up two racks of spare ribs. Smithfield brand. Each coming in at around 5.2 lb per rack. I trimmed off the large bone, a little bit of the bottom end of each rack, and then the flap on the underside. These will be our snack food before the ribs are done. I'm using Steve Raichlen's rub...

I find that my E6 has pretty stable temps. Much better than my ceramic vision kamado. But I have been reluctant to do a pork butt since most are about 8 lb... so I would be looking at a cook of around 12 hours cook time. I currently use a Maverick 2 probe system that I purchased in 2016 for...

I made this two and a half pound porterhouse last night on my E6. About an inch and a half thick. Reverse Sear. I had the charcoal baskets on top of the charcoal grate, and positioned all the way to the left. Smoked it with some mesquite. Not everyone likes mesquite on beef but I do :)...

Just starting out. Will send more photos when it's done. 5 lb bone-in rib roast. I used Steve Reichlan's BBQ rub from his barbecue sauces rubs and marinades book. But I cut the salt in half cuz I found it was too salty for my taste. Cooking at 275 degrees, approximately.

Picked up a real thick New York strip. 1.6 pounder. Mixing it up this time andu sing salt, pepper, and garlic for seasoning on both sides and on all edges. Started off with an extra virgin olive oil binder. Some initial pics... Its resting and waiting to hit the smoker. For the seer, I...

Wings dusted with my favorite:. Meatheads Memphis dust. Added a few pounds of sweet Italian sausage to keep the wings company. Cook is in progress. I'll sauce the wings when I pull them. Buffalo on some, and garlic Parm on the others.