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Have had the Spirit 425 for a few weeks and am quite happy with it. The cooking area is perfect for the two of us and the griddle insert works very well. The flat CI grates were an adjustment but I’ll use em a while before thinking about SS replacements. The grease tray is easier to clean than...

Looking to sell a 2020 Genesis SE-335. Color black Side burner (lid slightly discolored, my bad) SS grates Full size griddle insert with bag Looking for $500 - $600 NO gas tanks included.

I have downsized from a Genesis ii SE-335 (2020) to a 2025 Spirit E-425. The Spirit is smaller (17 x 24 grates) than the Genesis (19 by 27) and doesn’t have a bunch of stuff I do not need. There is only the 2 of us and we no longer have large dinner parties. I was cooking for 2 on 1 burner with...

Am looking to down size from my Genesis 335 just too big for 2 people. Just looked at the Spirit 425 Stealth Edition on Webers site but want to collect any experiences before I order one.

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...

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...

My daughter came over today and we made a 1 bone rib roast. A serious mini me. Whopping 3 pounds with the bone still on. Cooked on the WSK, indirect with reverse sear. Served with horseradish sauce. Served with Julia Child's Gratin Dauphinois (Au Gratin Potatoes) and big salad with herb...

No grilling today. Everything is from scratch but the pasta. Menu- Penne pasta with sausage ragu Salad with Italian vinaigrette Focaccia bread Double chocolate brownies - made with Ghirardelli chocolate and cocoa powder

Since re-owning my 2015 Performer (daughter couldn’t keep it), I have been using it a lot. Cooked single slab of BBs indirect at 275 (1 CB). While my E6 is still the go to, I truly love using my kettle. Kettle’s rule!

Chris- You posted (couldn’t find it) about a cleaning brush you use. Bought one and it’s been really good but it’s now worn out and the label isn’t readable. I would like to get a couple more. Could you tell me what the brush was?

For all in the Bay Area - My daughter and I are planning a bay halibut and stripped bass trip for either Wed Aug 21 or Wed Aug 28. Cost will be about $225 for whole day trip. Any local members want to join in?

Now that I have my 2015 performer back, I dug the Weber roti out of the garage. Doing a single bird. Here’s my question - the roti instructions call for 2 fires and many online sources, including Weber, say 1 fire. Anyone answer as to which is best? Looks to be fun. I don’t remember using...

Found JD briquettes at my local HW store. Anyone have any experience with these? The reason I ask is the local COSTCO doesn’t have Kpro in store but the JD is available. However, at $20 for 20 pounds, I thought I’d seek some of your experiences before purchasing.

Does anyone know of a grate for a E6 Kamado that does not have the Weber round center grate. I don’t use the accessories and don’t want to deal with the insert grate anymore. Thanks!

Read about Lillie’s Q online so I got a bottle of #22 Smokey. Going to use it on chicken tonight. Anyone tried this sauce?

The wife and I went to Oracle Park last night to got to see the Giants beat the Dodgers with a bottom of the ninth 2 run home run! Whoo Hoo! There was a guy in McCovey cove feeding everyone with a 19 in Jumbo Joe. Too cool!

Got a Chef IQ 2 probe wireless thermometer for Father’s Day. Anyone have any experience with this item?

Need some advice, have a COSTCO 15 point butt to smoke on Saturday for my daughter. Will be eaten Sunday. The question is - should I cut it in half a cook 2 each 7.5 pounders, or cook it whole. I am leaning on halving to save time. Thoughts?

Here is the link: Smoking tips

Got a small (2 1/4 lbs) rack of Coleman St. Louis pork ribs. I usually dry rub, smoke, then baste with BBQ sauce. Since I will be alone Friday hanging with the Corgis, I am looking for new flavor profile. BTW - want to cook hot and fast without brine. Any suggestions?