Now that they combined, here comes the Weber version.
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I keep coming back to this thread. The price of that grill is just ridiculous. I have built one before, but could not do it again and match the price. Actually googling to find out if the local Costco here in Sweden will carry them. They sell the Blackstone griddle already, so I’m keeping an eye out if this model will be available for sale, and at what price. Buying this one and applying a few small mods and bob’s your uncle.Comment
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I bought one from here. Cost including door to door shipping for $1600. Very well made from heavy stainless steel. The are manufacturers that also make for companies in U.S. that mark up 3 times over this price. https://www.peachwoodgrill.com/productinfo/899633.html
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Didn't get that, but it would help, although I rarely see wind in San DiegoComment
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barelfly
Been re-staining my deck, some fence repairs and redoing some landscaping lately. Too windy today but Monday looks very good at this point. Got a 3 pound London Broil (Round Steak) I'm putting on (Monday) if all goes as planned.
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Saturday has potential for a Brat Tub. I'll shoot for that.
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So today the wind was better, then not so good, then ok, then lots stronger at the end of the cook, but we made it through ...
Final cook pictures in SUWYC.
The wind was changing directions constantly today so I removed the Brasero and put 80 briquets (KBB) in the chimney then split in to 4 piles, then each pile was topped with 5 more unlit briquets and some cherry chunks for the smoke. That gave me the middle area for a cooler zone. All that was to keep the fuel below the top edge of the unit and keep the embers for being caught by the wind. That seemed a little safer than building a fire in the fire box (Brasero).
Wind blocks all around.
3 zone setup. Cooler in the center, hotter both ends.
Using the hot zones.
Coals and ash at the end of the cook. (More wood was added during the cook).
The end result.
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So now a couple of things that I discovered on this cook.
There is a small gap between the cooking chamber and the front drop down door to allow for the movement of the door hinges. The thing that surprised me was that if you get some ashes too close to the front door, some ash / embers will fall out on to the ground through that gap. Once I saw this happen I pushed the ash pile back a little then it was ok from there.
The biggest thing, was that both stainless steel cooking area floor panels bowed up as soon as I dumped the charcoal and stayed that way during the whole cook. I'll post a pic below that should show the issue. I'll check on this tomorrow to see if it corrected itself after it cooled and call the factory if needed. Otherwise it performed as expected...
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YES!!!!!!!!!! Live cook photos!!!!!!!!!!! I know JCBBQ was waiting as were many others! Thanks for sharing! And can’t wait to see the next cook!Comment
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Purc Thank you for that info. I removed the long SS floor panels to do a clean up and they appear to have reverted back to their normal shape after cooling down. It was weird that when it bowed up, it happened so fast and made a loud pop, that it tossed a lit briquet about a foot away from where it was sitting...
JimLinebarger Thank you for the gasket suggestion. Flat lid gasket would solve that issue.
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