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Usually cook a 13-15 pounder in my weber 26.75 inch kettle with the smoke-n-sear taking up aboyt 30% of the space on one side. How big of a bird can I fit on the other side, might want to go bigger?

My brother has 22.5 and 26.75 Weber kettles, I think he'd like a griddle for XMAS. Does anyone make one for these grills? Didn't see anything on the Weber site. Thanks.

I have the Kettle Pizza attachment for my 22, and I like it. Will work until I get a real wood-fired brick oven.

Because when meat browns, a chemical reaction takes place that creates a lot of flavor (there's a science to this, called the Malliard reaction, I think). Smashing a burger, increases the surface area of the burger that comes into contact with the heat source, thus more browning, thus more flavor.

It's all about the timing. As long as you smash early enough in the cooking process, you lose very little juices. That's why burgers at Smashburger are not the least bit dry.

Me & you, same page... I use 80/20 chuck, sometimes with a bit of sirloin or brisket for flavor. I will put chopped bacon into the meat before I form my patties, I usually use bacon that's cooked about halfway. This adds a nice flavor to my burgers. For seasoning, McCormick burger blend and...

Big nut to swallow, no doubt. But it works pretty well. I have also cooked on that baking steel, I have put it on my grill grates and smashed burgers on it, works well.

The Kettle Pizza kits address this. You can get a "baking steel", which is a custom cut stainless steel plate that sits, I don't know, 18 inches above the stone. Very effective heat ceiling. The steel provides awesome heat back down to the top of the pie (is that called radiant heat, or...

Someone arranged for a handful of refugees from North Korea (possibly the bleakest, worst sh*thole on Earth at this time), try American bbq for the first time! Makes me appreciate how lucky Americans are to have won the lottery by being born here. And it makes you appreciate the way that food...

Coming up at $43 for me on that link, must have just missed it.

If you cook at 250, I doubt you will have to go anywhere near as long as 8 hours. And you won't need anywhere near 2 bags of unlit lump, not if you are talking about 15+ pound bags.

When I do a large roast at cooking temps that high, what I get, is a roast where every couple of inches I move away from the center, is cooked to a different level of done-ness, than the section next to it. I get much more uniform results throughout the roast, when cooked at 225. I'm not...

I have the Kettle Pizza and have gone well past 500 (closer to 700) when burning a lot of coals and oak splits, which is my go-to method. I also have a stainless steel lid that sits about 18 inches above my stone, that lid and thermal mass help a but, I think.

Thanks to all. I bough the slow-n-sear for my 26.75 inch kettle, will try it out this weekend. If it works as advertised, that will be my go-to smoking unit. If not, they have a 30-day no questions asked money back guarantee, and I'll take my refund, and likely get either a 22" WSM, or a...

GREAT post, Joe. I have also had my Kettle Pizza for about 18 months, sometimes it's a lot of fun, sometimes it's very frustrating. You are spot-on about the need for thermal mass in the ceiling. I tried using heavy duty aluminum foil up there, and I tried using a second pizza stone up...

Sorry, meant slow-n-sear. Yes, they say to be sure to use hot water.

I just received my smoke-n-sear for my 26.75 inch kettle. Website and videos claim it can hold 250 for 6-8 hours. This product also offers a "no questions asked" 30 day money back guarantee. I want to try a few cooks, see if it works as advertised. If so, I will keep it. If not, I will send...

My question on the slow-n-sear is, with that much charcoal in a tight space, how does the temp stay down? When I do low tem indirect, I have unlit coals behind firebricks. I am using a 26.75 inch Weber kettle. In my limited experience, I can only hold temps of 275 or less, if my stack of...

Thanks guys. When I have the time, I do enjoy the smoking/fire management process. I truly do. But I have 3 little kids, and next spring/summer they will be on 3 different baseball teams, and other activities year round (karate, scouting, basketball), so I am a bit more pressed for time. So...

I currently have a gas grill for when I'm in a rush, a 22.5 inch kettle that's usually used for my rotisserie accessory or pizza kettle, and a 26.75 inch kettle that I use 90% of the time, for everything from slow-cooking ribs to grilling steaks. I do OK with ribs, haven't had great success...