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Very nice!! Color on those look great! The technique was a new one for me, too... I've always made beer brats by first simmering in beer, and then finishing on the grill. This is intriguingly backwards! :)

Fraser, your frustrations are understandable. All your points are valid, and some of those decisions by Weber are hard to understand. That said, I think the markup for the EU market and all markets outside the US is a pretty typical practice. The grills are manufactured in the USA, so it...

Well, those 2 items are definitely not apples to apples comparisons. :) Do you have room for the 26" kettle, along with your Performer? If you buy a 26er, will you still be using the Performer just as much? You said finances will only allow one or the other at this time... well a new Weber...

Sounds good Chad, let us know how it turns out!

Leo, you won't regret saving for that Performer! The blue is a really nice color, too.

W-Stewart, One good method for determining the relative heat in a cast iron pan (or any flat cooking surface) is by putting a few drops of water on the surface. If the water droplets dance around a bit and sizzle, but don't disappear right away, then your surface is not hot enough for...

Wow, now that's a supply of briskets! $5.29/lb is a lot better than some of the prices I've seen around here, but I've also never seen a herd's worth all in one case. :)

Not speaking from exact experience, per se, but I did have a couple thoughts... The basic brine you mentioned normally using won't really clash with any flavor profile, as the brine is just water, salt, and sugar (a little flavor from the molasses component of the brown sugar, but that's a...

Lory, you sure put out some mighty fine looking brisket!

I have the 2015 Performer Deluxe also. I often use it with an indirect coal setup as described by Stevie in his first post. When using this sort of indirect setup, I put the lid vent at 3 o clock, above the meat, and thermometer be damned. If having the thermometer directly over the coals...

I have 3 pairs of gloves I use for grilling/smoking. First is a pair of simple leather work gloves like someone might use in a garden. I use these mostly for handling charcoal or other sooty stuff that isn't hot, and they show it. :) http://www.amazon.com/exec/obidos/ASIN/B001G0MS2Q/tvwb-20...

Hey Eric. The plated pic looks really nice, and it sounds like you enjoyed yourself! The wok will get easier to clean over time, if you use it enough and keep it seasoned.

Welcome aboard Kyle! Cheers from one IL member to another. I have a soft spot for Dekalb, since that's where I went to college. Happy smoking!!

Pork, brisket, sides, photos.... all looking GREAT! I try to remember to smuggle some Spotted Cow back to IL every time I visit Wisconsin. Really good stuff. Glad you enjoyed your Smoke Day Weekend, Bob!

Not just going for it, he won! And a well-deserved win it was. He got my vote. Congrats, Peter, your chicken entry and photos were all excellent. And also, thanks to the 4 people who voted for me! :)

My Smoke Day starts tonight! I'm packing up the 22" WSM along with seemingly a ton of other things, and heading to a buddy's house for a campout. I'm also trying to convince him to buy a WSM, so hopefully the sales pitch will pay off. We'll be firing it up tonight and cooking a 9lb bone-in...

Chicken looks good, but I love that meat room! What was the $/lb on the bone-in butts?

The center section + lid on a 22" that's filled with food and water bowl could easily weigh 50lbs+. Makes the "hot squat" a little precarious, for sure... one of the reasons I go heavy on charcoal for long cooks. I'd rather have too much fuel and be able to snuff it out after the cook and...

Photos look real nice ChuckO. Good job on the DIY. Those oscillating saws are AWESOME when you need one.

Great post and excellent photos as always, Cliff. I'm with Craig in that I'm not sure I'm 100% sold on this one, but it does look oddly tempting. All the ingredients you used look top notch.