I will just leave this here


 
Jon Tofte said:
Well said!

I also think that if I had a Masterbuilt - maybe someday - I would stick to low and slow for the most part. I think when you start pushing the high heat you run more risks of metal failure. You did the important part, so as you point out with good care it will likely last as long as could be expected. But used sparingly for high heat I think would extend its life.

I think the same applies to the SmokeFIre and maybe the Searwood pellet grills. Sure, they can both do pretty hot direct grilling, but I think that comes at a cost. It certainly did with the SmokeFire where we saw a lot of failure of internal parts. Some just due to rust, but I think a lot had to do with pushing them to take the place of a gas or regular charcoal grill. Weber definitely promotes that aspect, but if I could afford a new Searwood (or wanted to take a fly on a used SmokeFire) I would seldom use them for direct grilling since I have alternatives readily available. Both the Searwood and the SmokeFire (when working:sneaky:) have shown they can produce excellent low and slow bbq as good as pellet grills costing a lot more. I think I would be content with that.
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We think very much alike. I have never taken my MB over 500°. The highest is usually 475 and that is for chicken skins to get crunchy. I have the IR burner, gasser, and the little CG Patio for high heat. I would love to BBQ more but the 2 of us just can't more;-(
 
I wonder if one could convert a Genesis 1/1000 into a decent smoker. It would be a lot of custom fabrication, but it would certainly be a one of a kind smoker! Be it pellet fed, or just the cooking chamber for an offset grill. It would at least look pretty cool! lol
 
Jon Tofte said:
I think the "Pimp My Grill" stuff would take care of most of that on the top of hood. Can't say how long it would last under regular use before you would have to reapply. The control panel may need some as well, but I am betting most of what you see is grease/dirt.
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Jon if I didn't already have a nice Skyline I would definitely grab this one for $25. If I pick up another one it will have to have a flawless lid. I have something that works really well on Weber fade but I still don't like the idea of masking the problem temporarily.
 
Cody Bratton said:
I wonder if one could convert a Genesis 1/1000 into a decent smoker. It would be a lot of custom fabrication, but it would certainly be a one of a kind smoker! Be it pellet fed, or just the cooking chamber for an offset grill. It would at least look pretty cool! lol
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I gave that some thought a few times and just don't think the juice is worth the squeeze. First you would have to basically make it air tight, then put controllable vents in the hood and cookbox. The grates should not be too hard, just a bottom charcoal grate. If you go for it, I would love to see it;-)
 
I think it would be quite easy to convert a Genesis into a pellet grill. Though I think it would be slightly easier with a larger 6 burner Summit. If you look carefully at a pellet grill, other than the hopper assembly there really isn't much "magic" about it. You can easily find entire assemblies on Amazon Here https://www.amazon.com/Auto-Ignition-Adjustable-Temperature-Knob-Type/dp/B0D1QJ3DP9?tag=tvwb-20 is everything you would need save for a heat/grease deflector and something to channel the grease for collection
 
Cody Bratton said:
I wonder if one could convert a Genesis 1/1000 into a decent smoker. It would be a lot of custom fabrication, but it would certainly be a one of a kind smoker! Be it pellet fed, or just the cooking chamber for an offset grill. It would at least look pretty cool! lol
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I have been looking at my Mongrel silver/1000 and thinking about where/how I could mount my external smoke generator for it. I have a smoke daddy Magnum P.I.G. and it can pump out a lot of smoke.

One idea is to set it up so the smoke comes up through the drip pan hole. Another is to drill a hole through the cookbox.

I could set it up for cold smoking, or run with one burner for about 270F smoking.

I would probably put a big griddle on the second rack of flavorizer bars as a deflector, and maybe a sheet pan to catch drippings.

If the heat is coming from propane, I wouldn't need to seal anything up, just let the smoke pour into it. The smokedaddy generates a ton of smoke so it could just leak out the gaps.

This is one example of TONS of smoke when I used pellets.


1733964096924.png

This is after I practiced a while and learned how to get thin blue smoke out of it.

1733964344161.png


DanHoo

Thread 'Smoke Daddy P. I. G.?'

My boys gave me a Smoke Daddy P. I. G. for my birthday. I think they saw me watching cold smoking videos on YouTube.

It came with two mounts, one that will fit my BGE and another that I can drill into my pellet to get more smoke.

I think I'll try cold smoking in the BGE, but to be completely honest this is not a gift I expected and I need to read up on how to use it.

Does anyone here have one?

Tips? Suggestions?
 
DanHoo said:
I have been looking at my Mongrel silver/1000 and thinking about where/how I could mount my external smoke generator for it. I have a smoke daddy Magnum P.I.G. and it can pump out a lot of smoke.

One idea is to set it up so the smoke comes up through the drip pan hole. Another is to drill a hole through the cookbox.

I could set it up for cold smoking, or run with one burner for about 270F smoking.

I would probably put a big griddle on the second rack of flavorizer bars as a deflector, and maybe a sheet pan to catch drippings.

If the heat is coming from propane, I wouldn't need to seal anything up, just let the smoke pour into it. The smokedaddy generates a ton of smoke so it could just leak out the gaps.

This is one example of TONS of smoke when I used pellets.


View attachment 105222

This is after I practiced a while and learned how to get thin blue smoke out of it.

View attachment 105224


DanHoo

Thread 'Smoke Daddy P. I. G.?'

My boys gave me a Smoke Daddy P. I. G. for my birthday. I think they saw me watching cold smoking videos on YouTube.

It came with two mounts, one that will fit my BGE and another that I can drill into my pellet to get more smoke.

I think I'll try cold smoking in the BGE, but to be completely honest this is not a gift I expected and I need to read up on how to use it.

Does anyone here have one?

Tips? Suggestions?
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The smoke generator is that silver canister on the BGE?
I would think you could make a block off plate for the rear burner tube hole.
Cap front and rear valves at the manifold on a 1000 (round manifold) and run just a center burner. Make another plate for the front burner tube hole to adapt the smoke generator.
Then buy heat rated weather strip or whatever they call it in the grilling world to close off some of gap on the rear of the grill.
Use a Genesis Gold SS lid, with inner liner removed and put kettle style vents in lid.
On a silver C cart, with dual folding tables and no side burner. I can see it in my mind. Doubtful it’ll ever come to fruition.
 
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Joe Anshien said:
I gave that some thought a few times and just don't think the juice is worth the squeeze. First you would have to basically make it air tight, then put controllable vents in the hood and cookbox. The grates should not be too hard, just a bottom charcoal grate. If you go for it, I would love to see it;-)
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It’s only pipe dreams, if I ever become independently wealthy (so I don’t have to work 50+ hours/week), it’ll happen. But I don’t play the lottery and I have 9, 12 and 22 year old kids that command a whole lot of time.
 
Yah, I cut out a 2" and 3/4" steak from it last night. With the cold temps and wind last night, I wasn't on top of the cook so well last night and over did my 2" a bit, but it is tough to totally ruin a big fat ribeye. I put the other half of the "roast" in the freezer for another day. I did not even eat all of the big 2" steak. I still have a bit of that ready for lunch today. Or maybe dinner. I have Dr appts in Madison all day today.

The 3/4" steak came out great. It was a quick sear on both sides and done.
 
Bruce said:
Yah, I cut out a 2" and 3/4" steak from it last night. With the cold temps and wind last night, I wasn't on top of the cook so well last night and over did my 2" a bit, but it is tough to totally ruin a big fat ribeye. I put the other half of the "roast" in the freezer for another day. I did not even eat all of the big 2" steak. I still have a bit of that ready for lunch today. Or maybe dinner. I have Dr appts in Madison all day today.

The 3/4" steak came out great. It was a quick sear on both sides and done.
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Ribeye is my favorite!!

I hope you're okay Bruce and your doctor appointment goes well today
 
Cody Bratton said:
Brand new thermoset table on ebay.

www.ebay.com

Weber Thermoset Swing-up Table #3628 | eBay

<p>This Weber Thermoset Swing-up Table is the perfect addition to your outdoor kitchen. Made by the trusted brand Weber, this model 3628 table is durable and reliable. Use it to cook and eat your favorite barbecue dishes or simply as a decorative piece in your yard.</p><br /><p>Crafted with...
www.ebay.com
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That's a great price on a hard to find item, you should snap it up!
 
Too bad there is no market for Ducane grills. This one looks almost as nice as the Viking I did for $50. Does anyone know what material the grates are as they look massive but don't know if they can be saved. The stainless may be worth $50;-)

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All the Ducane grills (of this type). They sold 2 types. A cheap line (no stainless) and the stainless line. All the stainless models showed solid 304SS rod grates (though I don't recall 7mm or 9mm). But my memory of them is they were quite substantial so likely 9mm.
This particular one looks to have been modded as those grates are not 304SS not with that heavy rust buildup. The rest of the body was 304SS as well.
 
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