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Thanks for the input everyone. I actually cooked it on the performer indirect at 300 to about 135 and it turned out great i will post a pic when i get around to it

I was asked today if I could "smoke" an 11 LB sirloin roast tomorrow for a batchelor party im going to tomorrow and I of course said with out hesitation "Yes". So Im thinking about this and am not really sure how im gonna do it. First off I know i dont want to cut it into steaks and grill the...

Brisket but im not sure if i should use up the rest of my meat church holy cow or try out the black ops that came in the mail today!

Definetly going to be trying this method soon. Ive always shot for 275-300 in the WSM for ribs but im gonna have to take another step and try them on the performer... the poor wsm is probably feeling pretty left out but ive got plans for her on smoke day so its ok.

Those acorns look amazing! I've done a few butternut squash on the grill but not acorns yet. It will be a few weeks before our garden is fully planted but you can bet we will be planting some of those

Did they pass on the bend test?

Thanks for the complements all! I am definetely enjoying the new grill. Its been a while since i had a kettle grill. Definetly eating well lately. The weather here has been great the last couple of weeks that the prime grilling season got started off early but thats going to change now for...

Ive done a few cooks on my new performer and I have to say im loving it. The weather is turning back to a more seasonal March in South Dakota so I might not get out again for a week or too... Here are some pics. Not all completely documented cooks but some of what ive been up to this was a first...

awesome creative cook! (as i eat a deli express breakfast sandwich:mad: )

This way has always been the best way for me with wings although i just now bought a kettle so i will be trying a bunch of new methods too. There is something fun about building a raging fire with some lump in the WSM

thanks for the help i will probably try to tighen the rivet first but if that fails i will give weber a call

Wow that looks amazing! I am without a doubt going to have to try that

Has anyone had problems with the dampeners on the bottom portion getting sloppy? There are a couple of mine that have become loose to the point where they wont stay in place very well. What is the best options for replacing these? I have found some before but they are flat and im thinking they...

I think i may have lucked out i prepped it last night with an herb paste and it looks to me like the only bones in it are the rib bones no backbone that i can see. I will post pics when time allows

I agree with you that its overdone for my taste but i bet it still tasted excellent and i would have definetly devoured that! Thats probably right where i would have cooked it for a group too like some have already said someones gonna whine that its too bloody if its medium rare. GREAT JOB

Thanks for the help. Im pretty determined to cook it on the bone. Ive cooked plenty of just pork loins and was wanting to try something new. Ill use a resiprocating saw if i have too haha. Ill post some pics of the cook for the first time in awhile in a few days! Im planning on doing the herb...

Thanks for the help. So i was planning on leaving the ribs intact with the loin for the cook. When it is done i was planning on cutting it into chops with by cutting between the ribs but my understanding is that this is difficult to do with the chine bone intact. Is this accurate or can i just...

Anybody have good details or a video link on removing the chine bone from this cut. I cant seem to find anything good

Anybody have a good video on removing the chine bone... i picked up one of these for new years eve. I started thawing it out in the fridge last night and im pretty sure its still fully intact.

This looks like an amazing meal!! WOW