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After watching trendkill bbq I went ahead and ordered a blackstone 28 replacement griddle. Been wanting to try one since I got the ex6. The measurements on it are 28x16.5 so it'll fit pretty good.

Did some salt and pepper only st Louis ribs and smoked a tri tip like a brisket. Both turned out amazing but I was more surprised at how tender the tri tip was. Everyone who's posted about cooking it this way loved it but still you never know until you try it yourself

How much smoke flavor are you guys getting? I'm not looking for it to do stuck burner smoke flavor but does it have any and how strong?

Been wanting to do this for years every since I saw it in one of my facebook groups. Cooks just like normal but with added grate space at the top. Did the brisket last night but took it off at 7 hours and put it in the fridge will finish it off in the oven for dinner tonight.

Wife suprised me with a 26 kettle today. While browsing youtube videos of the kettle I saw one guy use a 18 inch grate so it sits lower in the bowl. That got me thinking about a kamado style smoking set up with a charcoal basket and deflector plate above the basket. I have close to 3 1/2 inch's...

Honestly not sure if it's a 200/220 or 2000/2200 but I picked it up a little over a week ago and use it almost everyday. Just curious if anyone fit a whole chicken in one. I'm fairly certain I could fit one spatchcock just wondering about whole uncut.

I have done 2 cooks on it so and it's performing well. Did a brisket yesterday and got 13hrs out of a full load with a little left in the tank.

Just curious how bad this rust is and if I can repair it?

Just curious how you guys with smokey Joe mini set your charcoal up for a smoke minion, snake methods etc.