Search results

Is that the only call that you have in there? 8 to 10 pieces.

How are you keeping the temperature around one 60–1 70 for jerky?

Checked with multiple thermometers Load up ring with unlit. Dump 3/4 chimney lit on top. All vents wide open. Gets to 250 then drops to 225. Only way to get temp up is to crack lid, then might hit 300. As soon as i shut ld, drops right back down to 225-230. I am using a charcoal basket and kb...

Is the 18 1/2 ur goto?

Can somebody tell me what size nuts and bolts are used to assemble the 18 1/2 inch smoker? I want to replace with stainless steel hardware thanks in advance.

At what point do you add the duck fat spray?

Don’t the wings get soggy as soon as you put the sauce on? I can get my wings crispy, but as soon as I sauce them with anything, it seems like the steam gets held in and makes the skin soggy.

I know. I was thinking that myself. Plus, I do like being able to grab things without having to open the door. Maybe ill just keep this one. It does work perfect and is in like new condition!! Thanks!

I did. But I’m thinking I’m gonna sell it and get one with the doors on it. I think the new ones that just came out have doors.

Yes. Ng

So this is one model newer?

Beautiful grill

So same model numbers but just genesis not genesis II?

Which genesis model PRECEDED the genesis II E-310? Thanks

Just purchased a napolean rotisserie basket for my performer to do wings in. My question is should i use one weber coal basket off to the side or one on each side? Ive noticed the gas grills with rotisserie burners is only one burner in back. Thanks 

No, i have one standard h burner. Like new paid 50 bux for it. Put a new burner in cleaned out the regulaor orfices. Problem is its having a hard time getting up to temp. Takes about 1/2 hour to get to 400 at best. Everything ive read said these grills should hit 500-550. What am i missing?

Does anyone own one of these?

Good info!!

Dont those wings burn up instantly over vortex?