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I’ve had great luck with 600-700*+ searing and pizza temps on the BGE. Cracked open seems to be any easy road to that range.

Hey, I’m a guy who likes to keep my options open. I’ve since watched a few ownership videos and think that from what I’ve seen the BGE is still the right product for me in the non-gas class. Besides, how would I explain cooking over chemically infused briquettes to my friends after using virgin...

It's a Large. But I also have a small that's *somewhat* portable in an a Egg CARTen Carrier.

I'm interested in your thoughts on the WSK S6. I've become quite fond of Kamado cooking and wonder if you've used a BGE. I'm having a hard time figuring out why I would want a WSK instead of BGE other than weight. I have a performer and just hanging a different cooker off what seems to be...

I’m a lifelong Weber guy, but would be hard-pressed to give up my Big Green Egg after just the first six months of ownership. But, my wife will NEVER run the BGE - she’s going to want a “turn on, press button, cook” experience.

Or, get on Goodwill’s Online Auction site: www.shopgoodwill.com and go to town. It’s loaded with LeCreuset, Staub, Lodge, you name it. Pretty easy to find a bargain.

This gasser is essentially for my wife and yes, side burner and rotisserie are on it’s playlist. I’m planning to replace the manifold once Weber makes it more widely available and convert it over to NG.

My crowded patio has a Big Green Egg and 2022 Genesis S-335 sitting on it, with a 18” WSM off to the side that’s rarely used anymore. Because the Genesis was a clearance item and used less than my Egg, I am running on propane for the time being. That means that I have a NG supply for my former...

Thanks, I trudged through this on my own with very slow progress. I never came here during my tear-down - but should have. It’s become a lost cause with a completely rusted out cabinet and doors. Just going to sell all the parts Weber sent me at this point and move on with the 2022 Genesis I...

Well, after 15 years on NG it was hard, but I bit the bullet and bought the freshest looking Blue Rhino LP tank in the three cages at Lowes. Did a nice cleaning and burn-off to remove all the factory oils and ended up with a fantastic pork loin roast for my troubles by the time the day was done...

Could I send you all the parts and $500 to make my 670 look that good? o_O

Now I just need to find one. Not surprising they are widely at online suppliers. I guess I can use propane until I can track it down. Haven’t tried Weber directly, will they sell it without an appropriate serial number

Appreciate that - and it’s exactly why I’m here asking. So, if I were to replace the entire manifold and add a regulator I should be ok? Seems like everything else is the same.

I initially got that same kind of feedback from this place. Then later, another rep emailed me back with a kit made just for this model that I must have missed - complete with instructions and a couple companion videos. Looks easy enough, but I think Weber has everyone scared to touch these...

The gas function of the manifold itself wasn’t all that bad but since I had all brand new burner tubes and wanted to have operable igniters and fresh dials, replacing the manifold entirely was my only option. The infrared burner itself was completely rusted into the lid and to get it out the...

Trust me, I wish I would have left it intact. Easily could have sold it for a few bucks. It’s now COMPLETELY disassembled in my garage. My wife was like “give it to the future son-in-law” and I told here I really don’t want to pass along this headache to anyone. It’s not worth their effort. If...

I frankly think just whether it sits in the sun and can quickly dry out is as big a factor as anything. Mine has lived at two houses and neither was a full-sun location. This grill was wetter than it wanted to be for long stretches of time even while covered due to snow/rain/dew and not getting...

I spent most of this year trying to do the same thing to my S-670. I also had the lid pin problem you describe, so got a new firebox and lid. I finally gave up after I was in position to have to start buying a new infrared burner, new gas manifold and other pricey parts but couldn’t get my hands...

My 2012 Summit 670 rusted out on me last year and despite getting a huge number of new parts from Weber, the rusting cabinet simply isn’t going to be up to the task of supporting the cooking apparatus for the next decade. I switched over to a Big Green Egg for most of my cooking and have a WSM...

I've done several pulled pork recipes from the board in my WSM, but I have a special situation coming up. I'd like to serve it at a 40 person 2-day golf outing, but we don't have the time to watch the smoke continuously. My idea is to 'Half-Cook" the shoulders for 4-6 hours (x4 butts) at home...