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    Using harwdood only in your WSM?

    I smoked a corned beef/ pastrami slab this weekend using only cherry hardwood. Had a trouble keep the temp just right at first. The cherry would light up to a raging fire if I opened the front door, then would pretty much get snuffed out immediately when I closed the door. Finally got some...
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    It must be my fault?

    So, 2 weeks ago I did my first ever pork butt. It was a 4lb. "enhanced" butt from the local chain grocery store.I smoked this butt on my performer and I must say, it might have been the single best food I had ever tasted. Juicy & smokey heaven is how I would describe it. Because it was sooo...
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    What do you think of this?

    Never seen or heard of this before. Thoughts? Blue Weber Would take me about an hour to get there.
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    Burgers on the performer :(

    For the second consecutive time I have been very disappointed in my burger results on my performer. I have been using the bins that came with it, and I think this method actually results in too much heat, too close to the food. Now to be honest and up front, I have used 1/3lb frozen patties...
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    To Gas or Coal?

    Looking for some opinions.... I am 1 week into my new performer, and really like it so far. The after work menu for tomorrow night calls for some premium brats!! So my question to you is, do you think the flavor of Brats is affected much, if at all by going gas or charcoal? I am wondering if...

 

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