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I am not worried at all about 600 degrees for a sear so my question is should I risk it and get the SmokeFire or stick with a Traeger? I’m kind of interested in a pellet grill/smoker as a smoker/outdoor oven. I have a Blackstone, WSM, BGE and a Summit. I have not used the Summit once since I got...

$150 each? Genesis Gold C - maybe 2004? Drip pan mount needs to be replaced due to rust WSM 18 Performer w broken igniter cover Looks like I can't post pics. :(

I have a Genesis gold c that is almost 10 years old. When I light the first burner it sometimes stops halfway. Is anyone familiar with this? Do I need to replace one or all of the burners? I am getting a new grill but I want this one to be ready for big cooks.

My steaks are pretty good. Maybe perfect (buy Good steaks,salt and pepper to room temp, cook to 135, cover for 5 minutes or so, A1 sauce. Is there any advantage to using a sear burner? I am assuming you would just start it on the burner...Also as far as using smoke wood I am undecided. If I use...

I have the 01 and I am thinking about upgrading. Is the sear station a big plus? I have never had one and my steaks are pretty good now. Any experience with the smoker box? Hopefully it smokes enough to add nice flavor to fish. How about the rotisserie? I wish the summit was a little bigger but...

What is the difference between this and the older summits? Weber confirmed it is the newest model number they have but I cant figure out whatt has changed. I saw a picture on amazon but I cant make out what it is (thumb switch on right side). Any info?

I do not have the charcoal grate for my 22 inch kettle so I cooked with the charcoal sitting directly on the bottom of the kettle. I am going to try to get into town to get one (I am at a remote beach). My guess is that I could do this for 2 or 3 cooks without permanent problems. Does this sound...

what do you guys do? (cut, marinade, rub etc)? I have been doing drumsticks, high heat on the WSM with no water. I am just using a store bought rub from KC masterpiece. ANy other recommendations? I tried boneless ,skinless breast using some salt and sugar brine but they came out watery or something.

or will I also need another thermometer for smoking? I will do a brisket and butt soon in the WSM but most of what I do is grilling on the performer or faster cooks in the WSM (ribs and chicken). Also when is the new thermapen coming out? it looks like only the old one is on sale. Thanks

I want something bigger than a smokey joe. Can the OTG legs come off easily and do you think it would be a good solution for a few road trips per year?

It is a month and a half old. Been sitting in a shaker in my pantry. Still fine or start over? Thanks

Most BBQ recipes here don't mention marinade just rub cook and sauce. WHat do you guys think? What about skin - necessary for the WSM? I think I prefer the wsm because the chicken is juicier but I am not sure.