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My favourite method on the WSK is spatchcock, cooked direct with charcoal grate at the lower (smoking level). Hot as you like. start cavity side down. Fat drips on the coals, adding extra flavour. It damps down the heat under the chicken. Only takes an hour or so. Flip onto breast for last 10...

Installed a Combustion Inc Giant Grill Gauge. Paid a stupid amount to get one of the first ones. One or two teething issues but a lot of pluses

My favourite way to cook a spatchcock chicken (whole or half) is on the WSK, direct over the coals with the grate on the lower level. Always comes out juicy, never overcooked. No need to stress over the internal temp as long as it's over 75c. The juices drip onto the coals adding flavour and...

I do think the E6/S6 is overpriced when you compare it to other Weber charcoal grills. Way overpriced when it was initially launched. They've cut corners to help reduce the price. It does have one or two design niggles. However, I can buy an E6 for £1,118 in the UK - currently on sale in one...

So much easier getting a T-shirt delivered in the UK from the new supplier (y)

This is the method that Jess Pryles advocates. The JKF - Just Keep Flipping. I am a convert and regularly use it - I flip every 45 - 60 seconds until it reaches the required doneness. Alternative is a CI pan, adding butter helps colour it too.

I use the vortex in the upper charcoal grate position. I have had the vent flipped up and flames shooting out the top. However, I do think that loses too much heat. As Nick mentioned it's best to flip the vent back down with holes fully open. I also foil all the grate around the vortex, partly...

Working again after letting the probe drain. Didn't seem to recharge in the Booster but after charging it in the original (dumb) older it sprang into life and upgraded its firmware. At least the probe isn't dead. Either the firmware upgrades caused some confusion (most likely) or there's an...

Hi Tim, It from a German company called Petromax. Great range of CI products.

My Combustion Inc probe has stopped working. App and display can't see it. Currently following the advice to leave the probe out of the holder for 48 hours for it to revert to factory default:rolleyes:

It is just a griddle! It's a flat hot plate, like a very big frying pan :D I see they are adding pellet smokers and airfryers to them. I guess some combinations will appeal to some people. None of the influencers here managed to fill their 36" of cooking space. Tabletop commercial griddles have...

The wind is definitely our main enemy!

I avoided the original Meater after so many reported issues with it. I was lucky enough to get a Combustion Inc predictive thermometer with display as a generous birthday gift. Well thought through, looks good, regular firmware upgrades and improvements. Only problem is that Bluetooth sucks...

I have to say I can't understand the hype around Blackstone griddles. It's just a griddle! They have a big network of influencers who have been given products to push and it seems to have worked. I have a carbon steel griddle for my 22' kettle and got/requested a Traveler griddle for Christmas...

I made the pilgrimage to Austin and surrounding area in 2022 and had a fantastic time. Definitely need a return trip as there are still many BBQ restaurants I need to visit. Didn't make it to Snow's :cry: Franklin's was probably the highlight but so many other good places, most notably...

I cook all year round here in the U.K. and I know lots of other BBQ enthusiasts here that also cook all year round. I cannot bring myself to cook meat indoors, often to the wife's annoyance. The exception being the Christmas turkey which went in the oven! The weather here is not as extreme as...

Bit risky cooking this pork steak direct over lumpwood on the WSK. Charcoal grate on the lower 'smoking' level. Maybe looks a bit dry but tasted really good. Works really well with half or spatchcock chicken.

My favourite way to cook steaks (at the moment) is the Jess Pryles, Just Keep Flipping method. Cooked direct over lumpwood just flip the steaks over every 45 - 60 seconds. It creates a great crust. For a traditional reverse sear I just bank coals to one side. No need for any additional...

The charcoal grate and its support ring are not made of stainless steel like the cooking grate. It's going to start rusting from first use. It should last several years before it becomes unusable, dependent on use and weather conditions.

Indeed. If you need L&S on the WSK then you use the charcoal ring and deflector in the lower grate position. You get the benefit of full 24" cooking grate. If you want higher temp indirect then it's the standard kettle set up on the higher grate position, coals one side, drip pan on the other...