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I miss my ET-732 so this would be welcomed here and put to good use

I've been on the fence between a Smokefire EX4 and a RecTeq 590. Anybody have first hand knowledge and can compare the app from each?

I'm interested in a gen2 SF to be used mostly for long low and slow cooks of things like brisket, beef ribs and pork butts. I'm concerned these greasy types of meats could cause enough grease drippings and ash to combine and ignite since (I think) Weber is still using the same floor-based grease...

I’ve never used a BBQ sauce on any beef I’ve smoked but think I want to try some on beef back ribs. Any suggestions for a commercial sauce? I would use it to glaze the ribs about 30 minutes before pulling them. i usually glaze my pork ribs and like a sweet and spicy sauce so and am a big fan of...

I decided to get a 22” Performer with the short folding table after a year of make-do grilling on the bottom of my 18” WSM. Looking forward to summer time grilling if the meat supply will hold up! 1. How do folks open/close the hinged cooking grate openings once things get hot? I assume they...

looks to me like they basically copied the Weber and sale price is the same. I think I’ll stick with Weber.

I still have the half the package in the freezer and was contemplating taking a low-and-slow approach instead of hot-and-fast grilling. Is this cut better off being grilled or smoked?

I grilled it last night after marinating in teriyaki sauce. I folded the strips onto skewers to get it more like the size of a steak. It was ok, a bit chewy.

Agreed! That’s what kept me from buying them.

They were 9.99/lb which isn’t cheap. I can get ribeyes less than that. But they do look good

Just saw a pack of these Beef loin flap meat steaks at Costco and they looked really marbled and delicious. But i didn’t buy them as I wasn’t sure how to cook them. What is this cut like? I was thinking it would be best grilled like a steak, maybe after marinating in my favorite teriyaki sauce...

Does Weber build their charcoal grills have a standard height from the grate surface to the charcoal? I ask as I use a poor man's version of my 18" WSM to do any charcoal grilling. I do this buy dumping a lit chimney of charcoal into the bottom of the WSM as per usual, then just place my...

What I'm looking for is the 18.5" bottom cooking grate...sometimes called the lower grate. But not the charcoal grate.

Do you mind sharing the Amazon link for the $23 one? All i see is this Weber #85042 Lower Grate one that Chris links to on the replacement parts guide: https://www.amazon.com/exec/obidos/ASIN/B013KIGPZC/tvwb-20

My 2005 era WSM is finally ready for a new bottom grate. The one on Amazon is $40 :confused: and would either like a cheaper source or if any of our aftermarket options will suffice? I mention that mine is a 2005 model in case there is a difference. Sometimes there are.

Lew, where did you order it?

My pre-2008 model 18" WSM is still going strong although the access door has a slight bow to it. I'm hesitant to try and bend - in fact it's hard for me to see by eye. I am wodnering if I should try to order a factory replacement, or look into one of those heavier-duty aftermarket doors or even...

All good points but I was intentionally trying to ensure the probe was in as almost the exact spot whether I was probing from the left or right.

I have a new Thermapen Mk. 4 and have had some odd usage out of it, and today I decided to be very focused on the readings it produced. I have some beef ribs that were close to ready so I checked them with the ThermaPen. I keep getting different results that vary by a significant amount. It...

This is still a problem area for me. I've used different bottles/sprayers and the bottle part is easy. It is the sprayer where I need a good one. Every sprayer I get I end up having to throw away after a few uses because I can see inside the spray where the apple juice has developed bacteria...