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You might be able to find an accessory on Weber’s website or on Amazon. I haven’t personally seen somebody add a table to the standard kettle. My bbq came with the table and is configured slightly differently. I hope you find a good one!

I’ve noticed they’ve all gone up in price but I guess that’s to be expected. Glad you love yours!

You’re very welcome!

I’m sorry your experience hasn’t been as good as mine! It’s a shame that they didn’t hold up for you. I bet they get a lot of use, though!

@@garthgrills The Genesis 2 is the only real workhorse I have. The Traveler only gets used a couple times a year for camping. The Jumbo Joe has not been used yet, and the Performer has only been used 4 or 5 times. I noticed with it yesterday that there is a 6 or 8 inch strip of paint peeling off the table right along the edge of the table. Right now you need to look closely to the see the rust but I expect it to be very visible by next year

You’re welcome!!

Hey Jeremy! I’m so sorry about your table. In all honesty, my table still looks brand new after using it for this purpose but most of the time I’m placing my chimney on the charcoal grate. I was only mentioning based on my experience so thank you for warning others.

@@garthgrills No problem, not your fault! I wouldn't be surprised if they lowered the grade of the steel or coating through the years of production. I am more upset that a replacement costs half the price of the entire grill! Thanks for responding.

Ha well you’re allowed to question! I find it useful when lighting a small amount of coals since the “proper side” separates them when there’s only a small handful.

Thank you!

Yeah I think this smoker is a combo. It’s a lot of heat, but the wood chunks in the bottom maintain a continuous level of smoke throughout the cook. It’s not my favorite method, but it’s nice when you don’t have time to maintain an offset smoker.

@garthgrills keep the temperature between 175-200. Add fresh wood chips and meat at the same time, don't wait until chips will burnout you will see the difference. Smoking time about 3-4hours

When I first started using this smoker, I used dry wood chips which was the wrong move. It would flare up and get really hot. Now, I use larger wood chunks and I keep the fire on as low as possible which keeps things around 200-250.

​@@garthgrillstry the new smoke tube with pellets.Temp is much easier to control

Glad you think so too! Haha

Thanks, Dad!

I’m sure it’s amazing! I’m not sure if there’s as many accessories for the 26” though. A lot of other companies make things specifically for the 22”. But you’d be able to cook a lot more at the same time.

It’s like 2 in 1!

I actually haven’t looked into them since I was considering them. I’ll have to look them up. Are they completely done now?

@@garthgrills Nothing to look up. Gone.

Wild. Thanks for the heads up!

Glad the video could help you decide, Jorge!

Cheers!

I’ve always felt the side table is enough working space. I actually have a cutting board larger than the table and it provides a little extra space when you need it. The wheels help it move around just fine but I tend to keep mine in the same spot. It does move with ease though!

@garthgrills Thanks. The chopping board tip makes a lot of sense, hadn't thought that one out! Cheers :)

That speaks to their quality! I think you can add a hook for the lid. Maybe something to look into.

Quick way to light some coals! That sounds awesome 👏

Im afraid the electric element might stop working collocated with the high heat of the charcoal, the charcoal grate gets white hot so I’m pretty sure the element wouldn’t survive. So I only use the electric element for smoking, it comes out when I use charcoal.

It’s the perfect addition to your smokers! Sometimes you just need to grill over some open flame. Have fun with it!

Thank you so much! And congrats on the Weber! Which one did you end up getting?? I’ve been at it for a few years now and I still love getting out there. Hope you enjoy it as much as I do!

@@garthgrills I ended up buying the performer!!! Made a lot of sense not buying the deluxe saved some money there! But I truly want to make this a hobby of mine and get good at it!

Nice! You’ll love it. If you’re on Instagram or Facebook give me a follow. I’d love to see what you cook up.

@@garthgrills wanted to know what do you use to clean your grates?

I’m not using the best tool for that, probably. I’m currently using a Weber wired brush that I bought at Home Depot but it doesn’t do the best job. I’ve had my eye on different brushes but I never pull the trigger because the one I have does a decent enough job. I do really like CitruSafe as a cleaning product though. That works really well.

Thank you!

In all honesty I don’t know what the angle is for the lid holder. I know the master touch has the same mechanism but I’m not sure if my performer allows for access to the grilling area.

Thank you for watching! I hope you fall in love with your new bbq!

Thanks John!

Thank you!

This model was originally propane. I think the newer ones are all electric maybe? It was actually a hand me down from a friend. But definitely not converted.

People bought pellet smokers And gave their masterbuilts to their friends 😂

Which I gladly took!

😂 me too , takes one to know one !

​@@Gonefishing185which is better

I’ve only used the MEATER but I sure do love it. I’d love to know if there’s something else out there that people love. But mine does what I need it to do! I will make a proper video reviewing it though.

Hi Garth, I'm also looking at the meat stick . Specifically I'm looking at the meat stick mini because I don't cook large slabs of meat on the whole but the mini doesn't have an ambient temp sensor .Still it looks like the Meater is tried and true and it might be wiser spending a hundred bucks on something more founded and established . Any help would be greatly appreciated . You do nice work . I enjoy your videos .

I appreciate that! I would say ambient temperature is one of the most important features of the MEATER. Since I bbq with coal and a simple lid thermometer, I use the ambient temperature more than I do the lid. Since the meat is often in indirect heat, I’d rather know the temp near the meat then at the top of the lid. They can often be more than 100 degrees off from each other. And I have the most basic MEATER but I learned that if I connect our family iPad to it and leave it next to the bbq that I can get temp readings on my phone from anywhere thanks to the Wifi network of the home. Otherwise the Bluetooth is fairly limiting. Hope that helps!

Hey Mike! Thanks for watching! And that’s a deal. Should I ever be in your neck of the woods… beers on me!

Like. Subscribe. Comment. Grill. Boom! What are you smoking?

I agree! It’s one of the most classic looking bbq’s out there. Thanks for the watch!

Thank you so much, Mark!

Thank you!

Thanks, Bonita! It’s a 22”.

Thanks, Woo! Join the Weber coal fam!

Thanks Mike! Those baskets come in handy!

Can’t always make it seem like every cook is perfect! I learned a valuable lesson during this one though. Don’t throw thick steak on the coals. Leave that for the thin pieces that don’t require a longer cook time. Almost ruined a very valuable piece of meat.

It’s really that simple!

Thanks, Rob! I hope it’s been a fun and rewarding journey full of tasty meat! 😃

Hi Jeremy. For this specific shoulder, I used pecan wood. Although my temperatures can move around, I try to stick to 250 degrees. I usually experience an hour to an hour and a half per pound when I’m doing a pork shoulder. That rub was a fairly basic one. You can always double it if your shoulder is bigger or if you want more on it. 2 tbsp brown sugar 1 tbsp salt 1.5 tsp paprika 3/4 tsp onion powder 1.5 tsp pepper

@@garthgrills thanks I appreciate it

I did a 7lb one at 260 for 3-1/2hrs until internal temp was 155

Did you slice and freeze?​@@tylerwestman5258

Thank you, Craig!

Hi Mike! Thanks for watching. I personally use a thermometer by MEATER and they have an app that you can download. It’s been very helpful!!

I’m intrigued! What is it, technically?

I’m currently using Royal Oak and Jealous Devil but I’d be lying if I told you I could tell the difference. They’re both bags full of small to medium size chunks which are great for lighting quickly. I can’t pick out any flavor difference though. Maybe others can.

Thank you Anthony! The sns and vortex are on my list! I’m sure they’ll make their way into a part 2 video.

Can’t argue with portable! I’m sure you can do some damage on that though!

@@garthgrills definitely have in the 4 years I’ve owned it lol, most recently was a tomahawk, love me some steak with a handle

It’s definitely on the list!! I won’t be doing that caveman style though 😂