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Awesome - hope it helped!

I hope it helped. For what it's worth, I've been cooking on it for over a year now. I don't even notice them. No issues with seasoning, sticking etc... Still have it - still love it 🙂 I fully intended to buy the new Weber slate when it came out. After seeing it cook, I decided to stay with what I have. It just works so well... Happy cookin!

Bummer - I wonder if they went out of business... I can't get to them right now to measure, but they're 7" or 8" max

@@crashcopter6000 Thanks so much for the quick response. Awesome channel!

Thank you!

Basically yes. The stock controller is still there, but I bypassed it. There's a full video on my channel showing what I did

ruclips.net/video/Z1E_sVyvnfs/видео.html

Good deal! It really does help.

Right? Then again - the last thing I need is another cooker...

I'm sorry to hear that... Consider upgrading to a Fireboard - you'll be glad you did!

Very true. I use and love them. Gotta love Weber accessories!

Thank you! I'll sub you back!

True but honestly - I've cooked on it countless times now and I don't even notice them.

Seems to help a bit to spread out the heat also, but yeah, I agree.

Here's a vide from my channel showing the wood I use. I also put post oak chunks on the left of the ash pan. I'm very pleased with the results.. ruclips.net/video/-ZoAX4wqbKU/видео.html

I strive for clean smoke and consistent temps. I've had this thing for three years now and I just now came across the slightly ajar intake. I may try that on a dry run just to see how it goes. My current method works well too. Again focusing on temp... I use foil about 2 1/2 to three inches wide and I plate it under the ambient temp thermometer on the left side of the chamber. I give the smoker and hour before I start to cook on it and I have a bread pan with water on the right side of the chamber. I live just above the mason Dixon line so I should add that my humidity levels vary. With this method I can get the smoker within 1° of the fireboard. For the blue smoke I exclusively use chunk in the ash pan. If you burn briquettes you'll find that method easier. If you burn lump which I prefer.. you may want to throw the chunks in the tray earlier and be more generous with it as there is less ash to assist in getting the wood to give off smoke. Hope this is helpful. For what it's worth... If I could go back I wouldn't have purchased this. It will also make me weary of other smokers that control temp. I'm sure every smoker has its own quirks but I came up on smoking in an upright home made drum and a Weber Kettle. The Kettle is the best item I've ever used.

@@jonnyrmatthews I have a 2001 Weber Performer that I love. The only issue with smoking on it is the cooking space... I cheat with it too though. I have a Spider Grills Venom installed. Makes a fabulous reverse sear... I don't order steak out anymore. Every time I do I think - I could have cooked this so much better...

It came with a Weber performer I bought years ago. The guy told me his wife had it made. Sorry, but that’s all I know.

I always keep the rear vent at 1/2 or less viewed from the inside. Also, I have a wire loop that I put around the fan door latch and I only open the fan door about the width of a finger. There's a video on my channel that compares fireboard and thermoworks controllers side by side. I show the loop at the 9 minute mark. It doesn't seem to run hotter than lump charcoal.

There's no such thing as "too much griddle." That's not a thing 🙂

Thank you! If you have a special need, those guys can sure create it for you.

Yes. The secret to lower temps on the 980 is closing the rear vent to half or less and keeping the fan door at about 1" open. I just use a wire loop around the fan door latch to hold it about 1 finger width open.

@@crashcopter6000 nice, but not with the stock controller though. Stock can only go as low as 200. I'll do this mod eventually.

Yes 36" X 21"

I had it outside with a Blackstone cover for about 2 years. No rust no issues with burners etc... It's been in storage for several months but no issues at all. These things are bulletproof

I can try to get some measurements for you... Are you talking from the faceplate where the knobs are to point that protrudes out the back when the lid is open? Or are you talking from the front of the griddle itself?

I'm not sure what you're asking/saying? If you kick on the closed captions you'll see I said "differential thrust."

Hello! I am also the owner of a bushmule and wanted to do the differential trust based on your video. Also, I'm not a native speaker of English and that's why I wrote my comment quickly (wrong of course). I searched this comment to find the place where I do the differential trust - a kind of mark. Thanks for the quick answer and I had a question if you could explain how you can activate the stabilizer on the busmule with the same transmitter and the as3x gyro? If that were possible, thank you :)

​@@moviefalk177 Hello! If I was going to use a flight stabilizer with this plane, I would probably buy a AR8360T DSMX 8-Channel AS3X & SAFE receiver. I've only used a setup like that in a few planes, but it worked very well. That receiver should give you everything I set up, plus stabilization. You'd really have to study some videos oh how to set it up. Good luck to you ~ I hope it goes well! Btw... your English is 1000 times better than my German! Great job!

@@crashcopter6000 Thanks again for the quick response! I currently own a DX6 transmitter and I'm considering upgrading to the NX6 transmitter, mainly because I heard that setting up AS3X is supposed to be easier with it. Is that true, and would you recommend doing so? Thanks again.

@@moviefalk177 Sorry, but I don't know. I fly with a Spectrum DX 9. I've looked at the newer radios but don't know much about them.

Thanks so much! They didn't suck 🙂

Thank you ma'am!

Thank you ma'am!!

You're the best human!!

Hi Jay. Good to know they finally took my advice! I wish I was surprised about the plastic... Best of luck in your project!

@crashcopter6000 thank you! Using it for StoneFacade siding. So far it's what I expect for the price, Cheers!

Hi Bradley! I totally see your point. Maybe I'm using the word wrong? "Bark" probably means a lot of things to a lot of people... For me, "bark" has always been more like how I describe a combination of texture, color and flavor on the outside of smoked meats. It can be almost crispy like a foil boat brisket, or soft and tender exactly like you described on ribs. More like - the results you can only get by smoking with indirect heat. But now you have me totally overthinking it 🙂. I've certainly never said, "Look at the bark on that chicken!" I guess I think of bark on ribs like what you see at about 3:52 - and what it became around 3:58... Then I sauce them, and they become what you originally described. These ribs were definitely a little over. The "bark" was a little over solid - thus the crack. If I was serving them to guests, I definitely would have sauced them a little heavier and put them in the warmer to soften up that "stuff on the outside which may not be called bark" 🙂 I now have to go review my vocabulary more. Thank you sir, for making my brain hurt!!! Cheers to you!

The shelf is 3 1/8" thick. I hope that's what you're asking? You won't be sorry you chose the Weber. It's so much un to cook on. Cheers!

That's not my experience after 5 months of griddling on it. I've cooked in some fairly breezy conditions without issue. Then again, if the wind were blowing hard, I wouldn't be cooking outdoors. I wouldn't want all the goo the wind carries in my food and chasing paper plates/paper towels and all that isn't my idea of fun. 🙂

Agreed - it's awesome!