The company was bought and changed name to Ember and Ash still have this attachment just got it about a month ago.

I absolutely agree! 😎👍

Glad you liked it! 😎👍

Lucky you!! 😎👍

Thank you John. ✌😎👍 Thanks for watching.

Lucky you!! 😎👍

Mi saludos brother! ✌😎🍻

Welcome to my channel! 😎👍 I'm glad you enjoyed the content!

Great idea!

Great advice! I appreciate that. Watch for my tritip video (I cooked that last night) because I'm gonna need more insight from you. Stay tuned and thanks for watching! 😎👍

@@madswinebbq it looked amazing! it looks like you got the hang of it, no more advise from us, cause you my friend are pro now!!(yeah I am sj editor, i started up my own cooking channel, lol)

@@SJCOOKS I always appreciate the good advice. Especially from you guys who've mastered the art. I think I'm a quick learner but I know there's more to understand and I can't wait to master it! I'll check out your channel. Thanks for your support! ✌😎👍

Thanks David! Ironically I just threw on some pork chops last night. Came out killer. Gonna hafta do them again and make a video for you. 😎👍

Whatuuuuup Ken! Funny thing, I ordered the Titan with the intentions of just throwing it on the WSM but I then thought it was a perfect excuse to get the Performer I've always wanted. 😁 Crazy thing was I orderd the Performer Thursday morning and it was scheduled to be delivered next week. However it was in my garage by Friday afternoon! WTF!🤯🥳🥳🥳 So excited to have it during the holiday weekend! As for the Titan, that thing is definitely best bang for buck worthy. There's certain things I feel are over priced and Santa Maria Grills have always been one of them. So I'm stoked that Titan has this available (when it's in stock). I'll go more in depth on the build quality in next video. Thanks for watching brother! ✌😎👍

I'm gonna cook a tritip on it a little later today. Can't wait!

Does it fit good on that model grill? Mine gets caught on the bolts that hold the lid holder.

@@JustCookingwiththeGuys I just took a look and yeah you're right. The attachment sits right on top of those bolts. Still sits steady but I can probably mill out a notch so it clears the bolts. Good eye Phil 👁 👌

Great idea. Thanks Rich! Attachment is awesome! 👌

Lakeside. I think it's called Garcias Firewood. Happy Thanksgiving!

I'm thinking it was somehow my fault. Now that I've used the attachment 100 times and I've learned that my splits of wood were too big food is AMAZING off that grill! I've grilled about 20 Picanhas on that thing. Awesome every time! You're gonna love it! ✌😎👍

@@madswinebbq How is the grill grate holding up after lots of use? Are you seasoning it or anything? Any tips would be much appreciated!!

@@Mike-fb4rl Man, that flimsy looking grate is actually taking a beating with an iron chin!! Holding up great! I'm very surprised! I haven't coated it with anything at all. I always leave it dirty till my next cook then I let the fire 🔥 heat it up and I run a cheap brush across to knock off anything big- cleans right up. I don't coat it, just throw the food right on it. 😁

Gabby's Grill sells one for the 26". It's over $400. 😟 Thanks for watching.

@@madswinebbq if you pick up the gabbys 26 it's 300. He adds on the shipping to the price. He lives in Santa Maria, so I'll have to make a drive there sometime

@@fpineda101 I just don't like his locking mechanism. If he was to add a sprocket to the crank then i would be ok with it. That's my only issue.

Yeah I definitely gotta try that! Thank u for watching and I appreciate the suggestion. 😎👍

@@madswinebbq We learn from each other👍

Wide open! 😎👍

The attachment ends up sitting on the bolts but it's not an issue. Hasn't been a problem at all.

Updating. Almost a year in and mine is still working flawless. I did order another one (backorder. ETA mid December) just because they were still $99!!

OPEN IT!!!!! 🤣🤣👍

@@madswinebbq 😂😂😂

What do you use for a brine?

@@madswinebbq - Just salt, water and a few spices of your choosing. You can find a ton of brining queues on the net, but what I use is; 1 Tbsp- salt + spices 1 Litre water I hope this helps.

@@kmhtaylor I appreciate that. I used a recipe from somewhere and the chicken came out very salty. I never tried it again.

@@madswinebbq - This can happen! You want just enough salt to enhance flavors and pull in moisture, but truly, it's just a science experiment, eh?! Have fun cooking! Stay safe, be well!

Yeah it was sold out for awhile then I finally saw it was in stock and bought it. A few days later it was sold out again. Build quality is solid. All metal. The grate is thin but feels like it'll last a few years. Over all, I'm very surprised it's $100. Even the handle is awesome because it's wood over metal that spins freely in your hand as you rotate. Awesome product!

Build quality is on point. It's not heavy duty but for what it does this is something that doesn't really need to be. It's definitely not flimsy. I see this thing lasting over 10 years easy. The grate may need to be replaced because it's thinner than normal but still strong and people are gonna probably throw a weber grate on there anyway. I would have definitely bought this for $150 no problem so I'm not worried about the grate. Great product for reals!

Yep. You're absolutely correct! The grate is on the thin side but it's gonna take awhile to wear that out. I'm guessing about 2 years or more. And the truth is for $100, I ain't mad at them for that! 😄 I'll be cooking a tritip on it later today! 😋

It looks like the sides of the grates are welded on. Do you know how you'd replace it? that's the thing holding me back. Trying to decide between this and the Openfire one. What do you think?

So far I never had an issue at all with the grate. Not sure how you would replace it. I really like the Titan.

Here's my Weber Performer Deluxe. www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal-grills/8406779?x429=true&gclid=Cj0KCQiA9OiPBhCOARIsAI0y71C1DIm3AOgRkG3Dtv1kUivcQpEyu9evrRL0489EbjwRCmylDEBXyzQaAsePEALw_wcB&gclsrc=aw.ds

Yes it will.

Yeah, it moves better when the weight is even.

Very good question! I have no idea, sorry.

I have the Slow n Sear kettle and this attachment. They fit perfectly,go for it!

Actually for chicken thighs (dark meat) if you pull it at 165F the skin will still have a slimy texture underneath. You should always take your thighs to 180ish. I think you’re absolutely right that 1.5 hrs is pretty long. This never did happened again though. I’ve cooked about a few hundred thighs and leg quarters and have been amazed by the results! Thanks Scotty for input. I appreciate it brother! 😎👍

Thighs are dark meat and should be cooked to around 180s.

Yes. As long as it's the 22 inch type.

Yup it fits on the base & the top! That thing is always out-of-stock! Then all of a sudden it's available. Keep an eye out before they catch on and raise the price to something crazy! 😎👍

Absolutely. I'll most likely do that today or tomorrow. ✌😎👍

Not at all!

There’s a lot more to cooking chicken then you think if you think 165 is the ultimate touchdown. It’s not. It’s merely the “safe to eat” temperature. For white meat, breast, 165F is great but if you know anything about legs and thighs, dark meat, you’ll know that at 165F it’s still very slimy and unpleasant. That’s because dark meat has a lot more fat content. White meat is very lean. So for dark meat you can actually take it all the way to 190F and still have very juicy and delicious thighs!!! So there’s no way my chicken was too dry or overcooked just based on the temp alone. Ever try chicken wings at 165F? Horrible! Here’s some literature you can read so you can be better informed. www.americastestkitchen.com/articles/3115-best-internal-temp-chicken-thighs-drumsticks

Yup!

You're referring to chicken breasts (white meat), which should be pulled around 160 so they will carryover to about 165. Dark meat (legs) should be cooked to 180s or so.

​@madswinebbq Correct. Always cook wings to a higher internal temp, similar to dark meat. This would be the one exception to chicken. Generally, white meat is 160-165. Definitely don't go over or it will be dry. Dark meat - 180s. Wings - 180s or even higher.

That's one of my favorite Kettle accessories! It's a must have! Hell yeah, we gonna hafta collaborate very soon! 😎👍

I respect your opinion but I disagree with you. 2 positions per Rev is not good enough when you're not including the most important variable- distance per revolution or position. That's a big deal. Each incremental click of the crank can be the difference between the perfect temperature and burning your food. Not trying to be biased but I do real life cooking on that attachment a few times a week and I truly believe it makes all the difference! Thanks for watching. 😎👍

It's true It's my opinion but I think I'm in a better position to make this determination as I've been cooking on open fires for over 45 years including many years on a true Santa Maria grill when I lived in California. But more importantly I own the style you are talking about for over 3 years as I was trying to replicate the SM cooking of my younger years. So I will hold to my opinion that the difference in added positions is minimal and makes no difference in actual cooking. I've cooked over 25 tri-tips on Gabby's SM atrachment (would've cooked more but Tri tips were hard to find in NC until recentjy). There are far more adjustments on it than I'll ever need. I've also cooked dozens of Paellas ,which are very temperature sensitive, again with more adjustments available than ever needed. The same with chicken thighs although I prefer using a vortex for thighs. Gilling/smoking isn't an exact science with respect to temperatures and a decent pitmaster understands the relationship between time and temperature and such adjustments during cooking aren't by 1 or 2 degrees. With an SM, you are mostly checking flame height, especially as it licks the food. I have never found I needed a better position to accomplish that. Classic traditional SM grills as well as those utilized by true SM experts don't have the adjustments you think you need. Despite this, I still would probably recommend the Titan you have over the Gabby's Grill version but for a different reason....The Gabby's is far more substantial and much heavier...it will probably last longer but it is also more expensive. However, I would agree the crank is better on your Titan, enough to overcome the positives of the Gabby's. As I stated, it's not the positions but the crank on the Gabby's isn't self locking...That's the true selling point for multi postional Titan crank. For if you aren’t careful on the Gabby's and the lock isn't properly engaged, the grate will come screaming down and the fast turning crack can deliver an amazing uppercut! Here's a tip..it should work on the Titan.. I have a rarely used 18 inch smokey joe that's now topless as I have taken its lid and adapted it for my SM attachment. It fits perfectly on the grill grate to cover food for added temp control and allow for increased smokiness. It's a game changer (but also makes the grate heavier giving much more power to the previously mentioned uppercuts 🙂).