wsk

I got a Vortex back around Thanksgiving and have been really enjoying it, but I've been using it on the lower grate setting on my WSK-E6. Today I decided to cook some march madness wings and lo and behold I found myself very disappointed in cooking on the upper grate setting with the vortex...

HI everyone, finally pulled the trigger on my WSK purchase and it arrives on Friday. I've order an amazing pork butt from an excellent butcher here in the UK and can't wait to get it on! Wanted to get any advice from you wise people here on the cook. I've cooked a number of pork butts on Weber...

Beef rib roast with toasted hazelnut pesto, oven roasted creamer potatoes and asparagus on the menu tonight The toasted hazelnut pesto was a nice accompaniment, photo taken afterwards

Got ‘er seasoned up, rolled and tied. Here’s the play by play. I trimmed 1# 9oz off the belly for size, so it fits on my sheet tray nicely. So I’m cooking around a 7# fat cigar here. Lotta fresh garlic, and my own dried herbs (more potent than store junk) of basil, Italian parsley, rosemary...

On the continuing subject of thinning the herd...I'm considering selling my 2016 Weber Summit Charcoal Grilling Center, known today as Summit Kamado S6. First year of issue for this grill. I know you all probably think or assume that I'm a prolific charcoal griller, but I'm not. We use our...

Ground up around 6# beef total First pass Formed all the patties. Around 6 oz each, 170g. Residual coals from the 3 hour turkey breast smoke. First time I’ve ever turned the grill over from smoker to grill back to back. Super easy. No issues whatever. Added some more JD. These are...

I've been wanting to try some pork steaks on the WSK. Bought the 2 pack of boneless butts at Costco thinking it would make life easy to cut my own steaks. It's been a while since I bought any of these and forgot that their de-boning process chops up the shape pretty bad. No big deal but I could...

Hi Everyone, I bought a WSK E6 about a month ago and am beginning to get some heavy rust on the fire grate. Before anyone asks, once I shut it down, I reopen the bottom and top vent to let any humidity out. Just curious what your thoughts are on this, the grill lives under a covered patio so it...

Does anyone know for sure if a Big Joetisserie will fit a WSK? I have Googled this and one guy said the bottom lip that fits inside the ceramic kamado needs to be removed another guy said he just set it on his WSK and it was fine. The Amazon product info says it is made to fit 24" kamados.

Anyone have a rotisserie for their Summit Charcoal/ Kamado? I have a quote from Europe for one, around $350 total. Thinking about getting it and wanted to see if anyone else is running one. Thanks in advance

I was going to post this in the summit charcoal / kamado forum but, oh yeah, we don't have one. KA has a basket for the WSK. I have a KA basket for my large BGE and its great to be able to pull the basket with coal to light it over a gas burner or to aid cleaning without losing a bunch of...

Boneless, skinless chicken thighs marinated in Weber recipe marinade. Yummy, I haven’t made them in a while.

Was lucky to come into a new-in-box Summit Charcoal at an unbelievable price. Just assembled and very pleased with the quality of the grill and excited to get to cooking on it. I had a couple questions for members who have either this or a Kamado. 1.) How much charcoal should I expect to need...

Some spares

We were going to have a party at our house this weekend to celebrate my daughter’s confirmation. Due to some unforeseen matters requiring our time, we decided to just cater coffee hour after church. The menu will be brisket, pulled pork, penne with vodka sauce, potato salad, Cole slaw, fruit...

I had an 18.5 WSM and 22" kettle that I purchased used. They've been great and I used my weber genesis gas grill so little I traded that to my brother-in-law for woodwork Anyway, I have been wanting to get an upgrade. I love the WSM, but it really is for low and slow only and hated the way...

I have owned the WSK for about 9 months now and have done a couple low n slow cooks (pork butt, ribs) with success. I still have to work on the spatchcock chicken as I did that with the deflector on and a little higher temp (330F) and wasn’t satisfied with it. However, I have not done any direct...

Hard to believe a year has gone by so quickly. We’re hosting 20-24 people over two nights for Passover Seder. I’m thinking of smoking two 12-14# briskets, one for each night and making the assorted side dishes. So hang on and enjoy the ride. I’ll post here as this all comes together for the...

Haven’t had a legit street taco in many weeks. So, time to solve my own problem. Defrosted this as part of the freezer purge we’re in. Costco’s finest flap steak. I buy them in cryovac bulk and then slightly trim and pack them to cook size portions. This will be for dinner tonight. So...

Had these in the freezer and haven’t had lamb in a while. So double cut lollipops from two racks. Seasoned with fresh dried ground rosemary and black pepper till like dust. Then kosher salted. Rubbed in the meats, top, sides and bottom. Into the fridge for 6 hours, exposed. If the weather...