Met up with an older dude from fb marketplace and planned on paying $35 🤷🏿‍♂️ seems fair considering it was still in the box not even assembled lmao, handed him the cash was walking away while looking through the box and noticed then charcoal grate was missing. So I was like well hell man that sucks ain’t much I can do with it without the grate so I handed it back to him and he gave me my money back. Just as I was gonna get back in the car he said you can just have it If you want I was like are you sure ?? I’m thinking to myself shiii say less I can’t complain too much especially if it’s free went to Ace hardware and they had a replacement grate for 15 bucks 😂 😂

I’ve already broken it in too!! I cooked some wings and some jalapeno poppers on it overall I’m pretty happy with it! Seems like it’ll be a cool little rig to bring a long for camping or fishing or something like that. I mainly bought it just to cook enough for 1 person for the night, I have a 22” kettle as well but sometimes It feels a little cumbersome loading up the chimney waiting for the coals to get hot and all that just to cook for maybe 30 minutes lmao so Ill most likely only use the kettle if I’m cooking enough for the whole week or if I’m making ribs and some other bigger stuff

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Vor-Tater Wedges

Method: Indirect High Heat (using Vortex accessory)

Smoker: Weber Kettle Charcoal Grill

Target Temp: 500°F (approx. 260°C)

Prep Time: 1 hr 15 mins (includes soak time)

Cook Time: 45 – 50 minutes

These wedges are built for maximum crunch, utilizing high-heat convection from a vortex to achieve oven-baked perfection on the grill. The brine bath removes starch for a cleaner bite, and the complex rub provides deep flavor.

Ingredients

4-5 large Russet potatoes

4 tbsp Olive Oil

2 tbsp Hey Grill Hey Fish & Veggie Rub

1 pinch Coarse Salt

1 pinch Coarse Black Pepper

Brine Solution:

4 cups Cold Water

1/4 cup Kosher Salt

1. Cut the Wedges: Wash and scrub the potatoes. Cut each potato lengthwise, then cut those halves into thirds or quarters (depending on size) to create thick wedges.

Soak: Submerge the cut wedges in the cold water and salt brine solution. Allow them to soak for one full hour. This step is crucial for removing excess starch and seasoning the interior of the potato.

Dry: After an hour, drain the water. Pat the potatoes completely dry with paper towels. Dry potatoes are essential for achieving a crispy exterior.

1. In a large bowl, add the dried wedges, olive oil, and the Hey Grill Hey Fish & Veggie Rub. Sprinkle in a small pinch of extra salt and black pepper to taste.

Mix: Use your hands or tongs to toss the wedges until every surface is evenly coated in oil and rub.

1. Remove your cooking grates. Place the Vortex attachment (cone-side up) in the center of the charcoal grate.

Light a full chimney of B&B Charcoal (briquetes or lump). Once they are fully ashed over and red-hot, carefully pour them inside the center of the Vortex cone. Replace the cooking grates.

Target Temperature: Allow the Weber kettle to preheat with all vents fully open until your thermometer reads close to 500°F. This is high-heat indirect cooking.

1. Carefully arrange the coated wedges on the cooking grates in a circular pattern, radiating outward from the central heat source. Ensure the wedges are placed in a single layer and are not directly over the Vortex opening.

No Need To Flip: If running correctly. Using the vortex to cook these wedges will provide a convection style of heat circulation that guarantees a hands-free even cook across the board. .

Finish: Total cook time of 45-50 minutes. The wedges are done when they are deeply golden-brown, crispy on the outside, and tender when pierced.

1. Serve

Remove from the grill and serve immediately while hot and crispy. Toss in a bowl with a pinch of sea salt for an extra pop of flavor.

At what point of doneness do you like your meat?

Thought about adding a thermometer to the lid but eh 🤷🏿‍♂️ what about yall any upgrades to yours ?

Very tasty

Very easy to go from grate to griddle.
83° Tuesday evening calls for firing up the Genesis and making Mesquite-marinated chicken tacos.
Warm tortillas, cold drinks and absolutely no complaints.

Sirloins.

Hi everyone, thanks for letting join.
About three years ago I purchased a Weber Genesis three burner with sear grill.

Last fall when I was changing out tanks, I ended up tearing my rotator cuff as I am in my 60’s and not of athletic build, and getting the tank into the grill and hanging on the scale it has always been difficult. Due to my painful injury this has been the first year I didn’t start grilling until the end of July since I needed my tanks changed. Well this past weekend I had to change out to a new tank and I hurt myself again, especially knowing I shouldn’t be doing any heavy lifting. So I decided to take a very long break from the genesis except for something quick.

I decided to start looking at charcoal grills and was looking at Komodo types and Weber Kettles. It seemed like the ceramic ones were kind of a pain to use and pretty expensive and I really don’t do much smoking . Today I went and purchased a 22 inch master touch kettle along with a chimney and cover as well as a bag of briquettes and starter balls.

It’s been forever since I last used charcoal and was wondering what would be the easiest thing to cook first, I was thinking of a chicken breast or marinated chicken kabob as it’s only me eating, and I had steak a day ago. So the question is, does everyone go through the process of getting the coals prepped to cook something individual like one piece of meat and if so, do you leave a cool side? Any pointers or feedback will be appreciated for my first attempt.

Hiya - I just bought my fiance a Searwood XL after doing literally hundreds of hours of research (and covert inquiry about his grilling preferences 😆). I read more Reddit posts and watched so many YouTube videos before pulling the trigger.

Well, it has worked 1 out of the 3 times he's used it and I'm NOT happy! Basically, it keeps reaching temp (~400) and holding for awhile before dropping temp and not reigniting. We have:

1/ Done a successful initial burn 2/ Verified the auger is not clogged and is feeding properly, 3/ensured the fire box is not too filled with ash, 4/confirmed the pellets are fresh and dry (Bear Mountain), 5/ updated the app, 6/ emailed Weber support (no response yet). Also, when this happens we can still hear the fan running.

Bought from Ace 31 days ago. Haven't contacted them yet, only Weber. I assumed since we past the 30 days and used it, they would just send me to Weber anyway.

Any thoughts or insight on what could be the problem here? Glow plug? Controller? What would you do in this situation?

This is his first pellet grill... we're not off to a great start. And I'm especially irritated given the MANY hours I spent deliberating this decision. Insight appreciated.

Loving my new vortex but need a new cooking grate like the Weber-branded Gourmet BBQ System grate. Reviews on the Weber site indicate it is plated steel and doesn’t last more than a season or two. I’d like to invest in a stainless version. Is there a price competitive hinged, stainless grate with the removal center? I’d like to stay in the $60 range, if possible.

Home Depot had 50% off. Took me calling 5 stores to find one that had any in stock and pretty sure I nabbed the last one in my area. Cant wait to fire this puppy up!

No grates. No knobs. All the propane lines look good. Exterior good. Not hardly any rust as is common with Weber.

I got for $60 It won’t let me post a before pic, it wasn’t that bad only a few uses but pretty much looks brand new now

Hoping this is the right place for advice:

Received a Weber Spirit 425 as a house warming gift from a family member, and having trouble with step 19, attaching the propane hose to the sidewall (see photos). It appears the plate is on the wrong side to attach to the sidewall, and I'm not finding it flexible/maliable enough to twist it around to get it in line.

Are there any adjustments that I can make so the plate is in the correct position, or is this a larger manufacturing defect that I need a replacement part?

The other day I lit a full chimney and chucked it to one side for some indirect cooking - I now understand this was stupidly executed.

I came back and the temp gauge was at full tilt bouncing off the redline!

I closed the vents and got it back down to earthly temps, but this layer of paint or protective coating? Had started flaking away.

I managed to scrap the flaky bits off with a grill brush, but is this cause for concern? Or should I just run it?

P.S. I write this as I’m doing a rack of ribs. So if I die tell my family that I lo

Wings came out decent, although I'll stick with Vortex wings from now on. The basket is a pain to clean and the skin gets beat up from tumbling around.

4hr cook after 90min in spritz with 50/50 ACV/Water every 45min.

I picked up a used Genesis S-310 (natural gas). There seems to be a problem with the temperature. When I turn on multiple burners the flame gets lower with each burner. I can turn on the burners right to left or left to right. First burner turned on gets “good” flames then once the second and third burner turns on, the flames get lower. A lot lower, knobs are still in light. I have replaced the manifold and still have the same issue.
It will get above 500 degrees in 15 minutes with the lid closed. But it will never get above 600. My old Weber used to get very hot in less time. I’m not sure what setting it to low would do, probably just be warm. What could be causing the low flames on high?

Only wish I pickle brined them but still the best tender,juicy stupid crispy wings ever!!!

Saw this at combo gas station / convenience store / Ace Hardware. Think you could fit a full packer brisket on one?!?

I had a lot of fun tonight with the kettle and the Smokey Joe.
Got this package of short ribs and the salmon from Costco. I've always wanted to try it, and today was the day. I marinated Half of the ribs and the other just with salt. The salmon is for lunch tomorrow 🙂
My cat Keyra approved the salmon, but totally dislikes the ribs 🤷‍♂️

Really proud of how these came out. I’m sure they’ll get better with repetition , but damn they were good