Recent content by Carter Collins

I just got my Performer a couple of weeks ago. I ordered the Cajun Bandit rotisserie, it arrived last week. It's made well and fits the grill like a glove.

I do need to check the thermo for sure. I know the one on my WSM runs about 25 degress cooler than the grate temp. Sorry if I posted a bad question George. I just got the grill last week and I haven't used charcoal that much other than my WSM.

Thanks for the help. I will give it a go this weekend using the minion method.

I would like to do low and slow and also use my rotisserie. I have not done the minion method on the performer I have just been using the gas assist lighter.

I recently purchased a performer and love it. But I am having a few issues keeping the temps down. I keep the bottom vent dang near closed and I still have temps running 400+.

I have only used the IQ110. I like it, I monitor my temp's with my Maverick like Dwain does.

I have always put mine on top of the grate. It is a little dirty but it doesn't affect it at all. As long it's a couple of inches away from the meat you should be good. I did 2 pork butts a while back both on the top rack with the probe in between them and it worked just fine.

I attach my probe somewhere close to the center of the top grate. I bought a set of grommets off of the cajun bandit site to run the cable through. I take the alligator clip off so it will fit. My bolt also runs through my charcoal ring but it doesn't affect anything. I did build the box...

Outside temp was a little cooler than normal. I didn't use any water in the pan. The charcoal buring in 1 direction is what is puzzling me. I thought if the hot coals were placed in the middle the would burn outward toward the ring.

I have used my 18.5 about 6 times. Each time using the minion method. 1 chimney full of briqettes unlit and a half chimney going sprinkeld over the top. I had good burn times doing that. Yesterday I did the same thing except I used a coffee can in the center with the bruiquttes around it...

I don't know anything about the guru. I just put an Ique 110 on mine Monday and it worked well. My WSM ran a little hot before. I had 2 really tight vents on the bottoms and 1 that was a little loser. So I shut off the 2 tightest vents and used the loose one for the Ique connection bowl...

The WSM I just got was gently used does not have a lid thermo yet. I would like to have another meat probe thermo incase I decide to do two things at 1 time like ham and turkey breast for Thanksgiving.

I just got an 18.5 WSM and I ordered a maverick 732 to go with it. I would like to get a second digital thermometer but don't really need another that gives the pit temp. Can anyone make a suggestion on one?