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The clincher for me for the summit will be usable surface area, and warranty period. There's no way I'd drop $4k on a grill unless I think it will last more than 10 years. That screen looks like it might die completely after one good winter out in the cold. I also don't want to go down in...

Yes, the weber rep apologized for "giving me incorrect information" earlier when he said the cookbox wasn't covered - and that they would cover it but I'd have to buy the bottom panel. So I'll replace the bottom panel. It's where the tank would go, but I converted this to NG (My dad had a NG...

Thanks for the tip about the porcelain shroud - I replied with that, and they will do a warranty on the cookbox. I'll buy the bottom from them and then should be good.

Ah, I'll have to check that out and see if maybe the part that's having issues is the "porcelain shroud" and send them a picture? (the porcelain shroud is connected to the cookbox? or maybe you got lucky and got a person who didn't know the difference) Were you able to get ahold of them on the...

Do you know what the warranty was on the older ones? And did you just sell yours on Facebook marketplace by any chance? I saw someone there selling one in NH and I messaged them about where they got their parts from... (Maybe it was you?). I should have just bought yours if it was you 😂

I've got a 2008-era Weber Summit S-670... I got it second hand about ten years ago and it's been great up until recently. It's now getting the dreaded cookbox rust formation at the front of the grill behind the dials, and the bottom panel is rusting out so the doors don't hold themselves shut...

I've got a performer with gas assist. I don't use it. A weed burner is by far the best way to light up charcoal grills. 2 minutes and you are ready to go. None of this 15 minute crap.

The price is high - I will give you that. I have enough saved up at the moment so if I really wanted this grill I could buy it. What's missing for me isn't the price - it's the value for that price. I really wish it solved problems that existing kettles don't solve - like make it easier to...

The things I dislike the most about the charcoal grills is cleaning out the ashes after doing anything that drips down and is sticky. The WSM isn't too bad - it doesn't even pretend to have an "easy" option but it doesn't really need one - you just lift the base up and dump the ash out. No big...

A BGE is ceramic, and has a much different cooking characteristics than metal kettle. (And temperatures that can get a whole lot hotter than the 600 degrees on the dial shown before for things like pizza ovens - the BGE thermometer goes past 800 degrees IIRC it's not too hard to get it there)...

The price point for a super-duper charcoal kettle can't possibly be the $1500 someone mentioned before - who would they sell it to? I can't imagine them putting this much marketing effort to something that is going to be priced out of the enthusiast mass market. The performer series are $400...

After staring at the various assortment of rib roasts at my local Costco today, I decided on getting a full boneless prime rib roast. I've done a lot of bone-in in the past, but the current recipe-of-the-week at webernation.com got me thinking about trying out a boneless one. I'm cooking for a...

It'd be great if the links still worked. I'd also add a safety link about cleaning out the grill drip pan of excess fat before starting a high temp cook (risk of grease fire + lots of fuel for said grease fire = bad... speaking from experience... :/)

I'll see what I can come up with. If I don't get time to figure out something suitable, I might just go with cooking it vertically on a big can - but I agree that rigging something up is an interesting challenge.

For future reference to others - A 15lb bird SHOULD be ok on the kettle rotisserie - it's got the big ring around it and it sits in the middle. I've done many 13lb birds on the rotisserie (usually apple brined) and haven't ever felt like it was getting too close to the lid when it spun around...

Hmm... I started my salted bird and will have had it sitting in the fridge for about 28 hours before I rinse it and then pat it dry to cook it. Since it wasn't in the brine I wasn't going to give it more than maybe an hour to air dry after I thoroughly rinsed it out. The butter injection sounds...

I'm doing two birds today - both around 12lbs. One of them I'm going to butterfly on the WSM and the other I was planning to put on the rotisserie on the kettle. I can only find one of my rotisserie forks though I can't imagine a 12lb turkey staying securely on the spit without having a fork...

The meat market in the VT seems upside down... I got ahold of one person with a full packer (albeit a small one) - but they were trying to tell me how great it was that this cut had "no visible fat" because it was from a "beefalo"... I politely informed her that I was not interested in a 5-lb...

New year, same problem I called the Sams Club in Manchester, NH and asked the butcher there about the briskets they stock. He didn't speak english well, but he said "Yes, we have BIG ones" and I clarified "So do you have a 12 to 13 pound full packer with point and flat?" "12 pounds... um...

I haven't had any flakes in my WSM - I do get them in my gas grill from high temp heats but they are easy enough to knock off of that. I clean my drip pan but I don't bother cleaning my smoker except for a spring cleaning once a year - and I don't have that problem. Maybe your smoker is TOO...