JASONKENNEDY
New member
Really sucks to hear all the negative responses from some of you, I totally feel for you. I’d be crushed to have issues like those after the excitement of waiting, assembling and getting your first cook to be a disappointment. Bummer. Really hope it works out, cause this grill (for me so far) has been exactly as advertised.
Received the grill on Friday (2/14 happy Valentines Day for me) woke up early the next day and assembled the grill. Some of the instructions were a little vague and I can see some potential mistakes that can easily be made, but took my time and got it done. Only gripe I have with assembly are the flame shield “flavorizer bars” - the two pieces that hold them all up can easily slip off. Anyway, got through the updates, pairing with phone, and first initial burn at 600 degrees on Saturday - and I got to say...the smell of wood burning paired nicely with my morning coffee/cigar. Also wanted to note that for me, I was able to reach 600 degrees in about 20 minutes - gotta love those California winters
Prepped for the first cook which I’ve planned in advance the week of - menu consisted of:
- St. Louis Ribs (3 racks)
- Elotes (Mexican Corn)
- Green beans
- French Fries
- Sea Salt Chocolate Chip Cookies
Everything came out
if interested, you can check out some clips I’ve posted on my Instagram story: @yellowshepherd
DM me if you have any comments, questions, suggestions, tips or to send a
emoji
ribs cooked for 4.5 hours total @275 degrees - bone side down for 2.5 hours and then foil wrapped meat side down for 2 hours. Probably could have taken them out a little sooner cause meat was falling off the bones while cutting. I like my rib meat in tact, juicy and with some bite, but that’s me.
I’ve cooked corn before on charcoal and gas, but this was by far better - Corn had an extra touch of flavor with that nice hickory smoky flavor.
green beans I just wrapped in the foil that was used to cook the ribs (brown sugar, butter, honey, seasoning) and it was amazing. Don’t think I can eat pan fried green beans on the stove again. Probably will though cause its quicker and I can save some pellets, but I’ll smoke em any chance I get.
The chocolate chip cookies with a pinch of sea salt was the biggest shocker to me. Didn’t think cookies baked in smoke could be so damn good. Added a complexity in the taste, with the smoke, sea salt and sweet chocolate chip - it was savory sweet.
ok some minor things I noticed during my first cook:
- heat is hotter center of grill than on the sides (some of you are rolling your eyes and saying “duh”) but I thought with convection, the heat would be evenly distributed providing even heat to all 3 racks of ribs
- a bit of spark and ash fly around at hotter temps (500+)
- found some ash in the grease pan, and some on and around the grill. A little concerning with the chance of grease fires.
and finally my one complaint...pellets were depleted after only one cooked meal. Need to buy another bag of Grillmaster pellets but Weber seems to be sold out and there’s no where else to pick it up. I’m hoping they get it on Amazon so I can prime the shipping, but I’m starting to look at other pellet brands (traeger) as replacement.
other than that, the grill is a success. Was contemplating getting Traeger for a year until I heard rumors of Weber coming out with a pellet grill and after owning a kettle for as long as I did, I knew Weber would deliver a quality product. Also after seeing that they had an answer to all my quarrels with the Traeger (not able to sear, has a little table included with grill where you don’t have to pay extra for - so lame btw, pellet feed is conveniently on the back, 22lbs capacity for pellets, pellet auger construction, etc.) the Weber doesn’t disappoint...so far
next cook will be reverse seared NY strip steaks to test the sear capability...will keep you all posted.
In the meantime...grill on bros!
Received the grill on Friday (2/14 happy Valentines Day for me) woke up early the next day and assembled the grill. Some of the instructions were a little vague and I can see some potential mistakes that can easily be made, but took my time and got it done. Only gripe I have with assembly are the flame shield “flavorizer bars” - the two pieces that hold them all up can easily slip off. Anyway, got through the updates, pairing with phone, and first initial burn at 600 degrees on Saturday - and I got to say...the smell of wood burning paired nicely with my morning coffee/cigar. Also wanted to note that for me, I was able to reach 600 degrees in about 20 minutes - gotta love those California winters

Prepped for the first cook which I’ve planned in advance the week of - menu consisted of:
- St. Louis Ribs (3 racks)
- Elotes (Mexican Corn)
- Green beans
- French Fries
- Sea Salt Chocolate Chip Cookies
Everything came out


DM me if you have any comments, questions, suggestions, tips or to send a

ribs cooked for 4.5 hours total @275 degrees - bone side down for 2.5 hours and then foil wrapped meat side down for 2 hours. Probably could have taken them out a little sooner cause meat was falling off the bones while cutting. I like my rib meat in tact, juicy and with some bite, but that’s me.
I’ve cooked corn before on charcoal and gas, but this was by far better - Corn had an extra touch of flavor with that nice hickory smoky flavor.
green beans I just wrapped in the foil that was used to cook the ribs (brown sugar, butter, honey, seasoning) and it was amazing. Don’t think I can eat pan fried green beans on the stove again. Probably will though cause its quicker and I can save some pellets, but I’ll smoke em any chance I get.
The chocolate chip cookies with a pinch of sea salt was the biggest shocker to me. Didn’t think cookies baked in smoke could be so damn good. Added a complexity in the taste, with the smoke, sea salt and sweet chocolate chip - it was savory sweet.
ok some minor things I noticed during my first cook:
- heat is hotter center of grill than on the sides (some of you are rolling your eyes and saying “duh”) but I thought with convection, the heat would be evenly distributed providing even heat to all 3 racks of ribs
- a bit of spark and ash fly around at hotter temps (500+)
- found some ash in the grease pan, and some on and around the grill. A little concerning with the chance of grease fires.
and finally my one complaint...pellets were depleted after only one cooked meal. Need to buy another bag of Grillmaster pellets but Weber seems to be sold out and there’s no where else to pick it up. I’m hoping they get it on Amazon so I can prime the shipping, but I’m starting to look at other pellet brands (traeger) as replacement.
other than that, the grill is a success. Was contemplating getting Traeger for a year until I heard rumors of Weber coming out with a pellet grill and after owning a kettle for as long as I did, I knew Weber would deliver a quality product. Also after seeing that they had an answer to all my quarrels with the Traeger (not able to sear, has a little table included with grill where you don’t have to pay extra for - so lame btw, pellet feed is conveniently on the back, 22lbs capacity for pellets, pellet auger construction, etc.) the Weber doesn’t disappoint...so far

next cook will be reverse seared NY strip steaks to test the sear capability...will keep you all posted.
In the meantime...grill on bros!