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In the past I've used my Lodge cast iron 14 in Pizza Pan, but I can only make four burgers at a time. I also used my grillgrates placed upside down and I could make a whole bunch of burgers at one time. But with the grillgrates, I would just place them on the grate since I didn't want any of...

Made 4 bone-in Ribeyes today. Used McCormick's Montreal steak for seasoning. Steak seasoning sat on the steaks for about 30 minutes before they went on the grill Charcoal baskets centered on the bottom grate. I was little over ambitious in terms of lighting the coals. One chunk of mesquite...

Cooked up a batch of wings. Got rid of the tips. Just kept the wing in the drumette. I used the Steve Raichlen rub that I used for the spare ribs and pork butt the other day. I cooked these with the deflector plate on. Steady at 340° dome temp. Wings were done in 30 minutes. The internal temp...

7.6 pounds from sam's club. I placed the mesquite wood chunks underneath the coals this time. Scored the fat cap since I saw the mad scientist on YouTube channel do that. So I'm trying that this time. Target Temp is 275°. Pork butt went on the grill at about 8:00 a.m. and nearly 2 hours...

Brisket was $5.14 a pound. And it was their members mark prime. The sign said only 10% cattle get to qualify for their prime. The brisket I was eyeballing was between 11 and 12 lb so the price came to like 60 bucks and change but I did not pull the trigger, I went with the pork but instead...

I've only cooked pork butts on ceramic kamado where I had to use lump. Now that I have the Weber kamado E6 and I picked out a pork butt (7.6 pounds) today to cook this week, I figured I'd ask if briquettes would give me more stable temperatures versus lump. I only have b&b lump on hand that I...

I saw this video this morning. 30+ minutes. By BBQGuys, but using Weber employees (Kelsey Heidkamp) to demonstrate. I found it to be entertaining and informative. Uses the S6 and Weber connect. Just sharing.

Cooking up two racks of spare ribs. Smithfield brand. Each coming in at around 5.2 lb per rack. I trimmed off the large bone, a little bit of the bottom end of each rack, and then the flap on the underside. These will be our snack food before the ribs are done. I'm using Steve Raichlen's rub...

I find that my E6 has pretty stable temps. Much better than my ceramic vision kamado. But I have been reluctant to do a pork butt since most are about 8 lb... so I would be looking at a cook of around 12 hours cook time. I currently use a Maverick 2 probe system that I purchased in 2016 for...

I made this two and a half pound porterhouse last night on my E6. About an inch and a half thick. Reverse Sear. I had the charcoal baskets on top of the charcoal grate, and positioned all the way to the left. Smoked it with some mesquite. Not everyone likes mesquite on beef but I do :)...

Just starting out. Will send more photos when it's done. 5 lb bone-in rib roast. I used Steve Reichlan's BBQ rub from his barbecue sauces rubs and marinades book. But I cut the salt in half cuz I found it was too salty for my taste. Cooking at 275 degrees, approximately.

Picked up a real thick New York strip. 1.6 pounder. Mixing it up this time andu sing salt, pepper, and garlic for seasoning on both sides and on all edges. Started off with an extra virgin olive oil binder. Some initial pics... Its resting and waiting to hit the smoker. For the seer, I...

Wings dusted with my favorite:. Meatheads Memphis dust. Added a few pounds of sweet Italian sausage to keep the wings company. Cook is in progress. I'll sauce the wings when I pull them. Buffalo on some, and garlic Parm on the others.

We don't go to barbecue restaurants. But we did go to Sonny's BBQ recently. Had a an entree with a little bit of brisket, pulled pork, and wet ribs. IMO, my pulled pork and ribs were better in terms of flavor. Their ribs, however, were much nicer in terms of plate appeal... Nice and...

Cooked some drumsticks. Nothing fancy. Seasoning is Meatheads Memphis dust. Sauced them (I slightly over-sauced to them) with Sweet baby Ray's 10 minutes before they were done. I cooked indirect at 375 with the deflector. I know it's upside down in the photo. I cooked on it early in the week...

I made a warranty claim with Weber today. I noticed that the stainless steel cap on the lid did not appear to be fully seated to the lid? So when I would lift the lid, condensation would leak out of the cap and down the back of the lid. Curious if anyone else has this issue? Pics attached...

I needed a clever title. That's the best I could do :( Fourth cook. Cooked up three racks of baby back ribs. Meethead's Memphis dust on two of the racks. The recipe with salt. One rack had the Memphis dust plus some heat. For the heat, for every tablespoon of Memphis dust, I added 1/4 tsp...

Third cook started out well. I'll post more photos when it's done. Three Racks fit comfortably. Did not have to do any gymnastics to get them to fit. They are pretty wide. I can probably get four racks of baby backs on there I'm thinking. Not at the same time of course. I did not use the...

This may be a bit long. And I do have pictures :) Did wings tonight. Used charcoal baskets and lump. Lit each basket with a separate cube. I also use the heat deflector and Cooked about 320° Had some mesquite wood in there too. It was a short cook. After I lit the charcoal baskets, and the...

I suffer from low self-esteem. I'm not worthy of such a finely engineered grill :-) I'm definitely keeping it. I just got it all assembled today. I'll put it to the test tomorrow after I burn in.