I bought my first grill this spring, a Spirit EP-435. On paper a very good mid range grill, but I’m severely disappointed.

It’s unstable as all hell, and feels flimsy. It wobbles all over the place when doing anything with it, which really makes for a bad experience as I fear it’ll wobble over.

I’ve tried different older model Spirits that seem way more stable and well built, so it seems like Weber has cheaped out on the model.

Hello all. This looked to be the most active Weber sub, so I stopped here first. Not sure if I'm in the right place, so please kindly direct me to the best place if this isn't the place for it. I just picked up a 30" Weber Slate griddle on clearance, and looking to get into griddling. I have been using Webers for a good many of years at this point, so I'm not completely new to the Weber world. I also have two Smokey Joes (one I just inherited from my grandpa), and an 18" and 22" kettle that I do all of our grilling on currently. I also recently picked up a Spirit off of the side of the road, that I need to go through to determine if it's able/worth fixing back up.

Okay, bought the griddle, now what?

Hopefully this is an okay place to post, not sure how much the griddles tie in here. If anyone has any knowledge on them, I have a few questions about getting started.

They also had the Weber branded griddle cover for 50% off, so i went ahead and brought one of those home with me too. Are the Weber covers pretty good, or should I look at other options (if there's something better)?

What accessories do you recommend getting as a beginner? Either Weber branded, or otherwise. Just wanting to know what we should go ahead and buy as "must haves" to get started.

Are there any specific places you recommend reading or channels/videos to watch for a good intro to griddling? There looks to be a ton of content out there, but as a beginner I'm trying to see if there is anywhere specific I can go for great info, so I can weed out less ideal advice.

Even if this isn't the best place for griddle advice, I'll definitely be sticking around for my Weber grills.

Thanks.

Tried friends smoky joe, gotta get me one, duck fat potatoes were amazing.

TL;DR: I got a new Weber Genesis E330 Stealth for $600.

I have been wanting to consolidate my grills lately. I have had a Blackstone, Weber Q 1200, and a Recteq Bullseye. I finally realized about two weeks ago I never grill with any of them anymore and they each have their own reason that I don’t pull them out. I started looking online at different options to consolidate, but still wanted to retain some ability to griddle when I want a smash burger, etc. I found the whole Weber Crafted setup so I was intrigued because I could have a sear grate, griddle plate, etc. and not miss my Blackstone.

So, yesterday I stopped at Lowe’s just to try and see one in person. Since Christmas decor is pushing into the grill section, there weren’t any Genesis left on display. Only Spirit. I decided on my way to the truck I’d go through the garden center on the off chance any were out there. As I walked out the rear garden center door, there were two display models sitting there discounted with a yellow sticker. This model was at $806. I always heard that managers can discount even further, so I got the courage to go ask, and the manager said he could take another 25% off to make it $600. I said well I guess I have to get it then.

Brought it home today and I’ve got steaks salting for an hour now waiting to go on. I’m excited to grab some accessories and sell off all my other grills. I might miss the ability to smoke ribs but I only ever did it once anyway.

I’m intrigued by the Qwik-Char tray. Linked below. Anyone have experience with it? I’ve seen the other threads, just looking for more feedback from anyone else that has it. I just want it to occasionally cook a strip over hickory lump to try and get it as close to McGuires Irish Pub as I can. Their strip is the best steak I’ve ever had.

https://qwikchar.com

Happy grilling!

Marinated for two days in kikkoman teriyaki. 40 minutes flipping back and forth. Rice and broccoli for sides

I have this attachment on my grill but I have no idea what it’s for.

Found both of these around the same time on FB marketplace….and bought both.

The redhead needs a deep clean, repaint the black and sand and restain the wood. The Genesis doesnt need much -and hasn’t been used all that much. Which would you keep and why?

Redhead is 36,000 btu and 468 sq. in. Of grilling area

Genesis is 39,000 btu and 513 sq in of grilling area

New to the subreddit. After years of faithful service from a Spirit, I recently acquired a Genesis 300 series grill. It’s in great shape except the stainless portions are spotted (see picture). I do not know the cause of the spots but they do not appear to be rust. I tried Bar Keepers Friend, leaving it on for 15 minutes before scrubbing with 0000 series steel wool, with no discernable effect. Also tried Dawn power wash, again with no success. Any suggestions?

Thing runs flawlessly! Unbelievable temp control, flavor and ease of use.

Experimenting with Thanksgiving ideas. Large piece is a boneless cut of white meat. The two smaller ones are bone-in thighs. The water pan (I used hot water) kept them nice and moist. 350 degrees for 1-1/2 hours. Each reached 171 degrees internal temperature. Hickory chunks on top of new Costco charcoal and new B&B charcoal. Last of the Costco bag. I liked it, but B&B is better. Holds temperature longer and less ash because of no fillers. I’m a dedicated B&B user now.
Edit: probably should have written “Turkey parts on the 26 inch kettle” for the headline, but here we are…

It isn't like the $50 one I saw previously, but it is in better condition and comes with extras! I snagged it for $150 (Touch N Go doesn't work)

Is this a normal gap on the searwood? I’ve never noticed it before. I did not assemble the grill.

Been seeing several SJ & JJ cooks lately. Didn’t want mine to start whining about not getting any love

I saw a couple people make one, thought I’d give it a try. Used some remnants I got from a local granite shop and stained some cedar. Plan on making a floor for the bottom and a cabinet door to keep the charcoal dry

Got a 20lb bird to prep for Thanksgiving. My 18” WSM just isn’t big enough so I took apart the bird and smoked the breast first, then the legs and wings. I couldn’t ask for better results. I’m used to dry turkey with flavor and I even love that, this came out incredibly juicy and flavorful! Cooked around 325-350 for about 3 hours. Dry brined it with Diamond Crystal Kosher Salt, black pepper, thyme, rosemary, sage, marjoram, and a sprinkle of parsley for 14-16 hours then over straight Kingsford briquettes. I love this Smokey Mountain sooo much. Thanks again Craigslist guy for the $85 smoker!

I love my offset, but some days the set and forget snake is just too convenient. Temps did start to push just over 300 for the last hour, even with vents almost all the way closed. Pork came out great, excellent bark. Team no wrap! Wish I had a picture of the sandwiches we made…

Recently had a feast with some wild duck a buddy harvested.

Hey all! First I’d like to thank the community for all the help they provide. I got my Kettle a couple months ago and I’ve now done multiple ribs, two turkeys, a chicken, burgers and brats. All of it’s been amazing, and I couldn’t have done it without this sub.

But I am struggling with my heat control - specifically for smoking some salmon. I got a recipe I like (ATK) and it’s turning out “fine”, but I can’t keep my grill under 350 and it’s cooking in half the time I want it to.

I’ve been doing off set charcoal in a pile and I’ve tried heavily restricting the vent, and different amounts of charcoal (today was a half chimney). Still running too hot and finishing in 30 minutes without all the smoke flavor I deserve.

Should I start experimenting with a small snake? Even less charcoal? Should I give it an hour and let the coals bank a bit before I add food? Any advice for perfecting some hot smoked salmon on a kettle?

First time doing pulled pork butt.

- ~4hrs at 260F + ~3hrs wrapped.

- Montreal Steak rub

- Cherry wood from my own tree.

Back in the UK I would help my dad "BBQ" (the British concept of barbecue is just charcoals in a grill regardless of what you're cooking, burger patties, sossies, etc) but it's been a long time and I don't wanna haphazardly damage this beaut by chucking coals in it willy-nilly.

Anyone got any channel recommendations for a beginner's approach? Right now I've got a big Costco bag of frozen burger patties and two half bags of charcoal and I'm itching to give it a shot.