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Ridiculouis minutiae If you were wondering, this is as clean as you can get the top of the diffuser plate with moderate effort (meaning degreaser and metal scrubber):

Made my first run using the Summit as a smoker today. Found beef ribs in two places; ordering online from https://www.snakeriverfarms.com/ and in person from http://www.wagnersmeats.com/. Seasoned them with salt, pepper, garlic and cayenne pepper (light on the last two). Set up the grill with...

On my Wish List!

i made the plunge The Ace affiliate in Bethesda, Maryland didn't have any WSGC in stock (even though I called in advance to ask that specific question; grrrr) outside of the floor model. which they offered up with a $100 discount. Got about 2 bowlfuls of charcoal going; it make take all...

This makes me feel slightly better. https://twitter.com/WeberGrills/status/724673193903067136

I understand the reasoning for not making the Summit Charcoal grills widely accessible. But there is no reason I shouldn't be able to purchase the charcoal rake from Amazon for example. Or at the very least (factoring in items selling out) be able to put in on a Wish List...

I went to Strosniders Hardware today, one of the few places selling the WSC in Maryland, to look (drool) at it in person. First of all, I now understand why Weber has limited the number of retailers. It is obvious Weber put some time into training the staff where the cookers are sold. I...

Some thoughts: - $2K for the Summit Grilling Center is too much (although I told my wife about it and received pre-approval). - If I did find $2K on the street and purchased it, it would become my go to smoker for small items (I would still use the WSM for larger cooks). I don't know if it...

Home Depot in Maryland has the same deal. Maximum of five packs per purchase.

I concur on the Costco love. The only thing they don't carry are bone in beef short ribs. Still looking around for those.

Just got my Cajun Bandit door and I'm thinking of personalizing it (or more accurately, having it personalized). Anyone have any ideas where to go? I called my local gun shop who does engraving; they suggested a Cerakote application.

Post in little increments. I took the step by step posts from another poster to get the idea of how to build mine.

The skin wasn't crispy at all, but it wasn't chewy. I think the time on the hot grill helped with that.

I went with a 60" width, 30" depth and 23" height for my cart. I have the 22.5" WSM; for the 18.5" you cart may not need to be that big. As for wood, I went with cedar and used a weatherproofing stain. The plan is for it to be covered when not in use, but during the summer I do want to have it...

The wings were smoked at about 225. I actually had to open all the vents and add charcoal during the cook to maintain the temp as I merely put about a chimney of coals in at the beginning. I put a bunch of the cart photos in this thread...

A simple run of smoked wings. Salt and pepper. 2:15 later: Sauced half of them with Stubbs Original barbecue sauce and put them on a hot grill for a couple of minutes a side. Came out pretty good for the first time out. Consensus of the house was the sauced wings were better.

It is brand new lumber. Christopher H is the person looking to repurpose. Thank you for the complement.

Done. Okay, 99% done. a black bottle opener is en route; I bought a silver one but it doesn't match the aesthetics.

Getting closer. Decided on cedar for the sides and top. There will be a door on the right side.

The wrapped ribs were too tender, bordering on mushy. There was no particular taste difference. They weren't inedible by any means, but I couldn't achieve the satisfaction of biting into a single rib and having the mean stay on other parts of the bone. Wrapping is out for me until further notice.