Recent content by Lew

Never had a brisket in my pants.

Just noticed this thread. I have the identical grill from 2002. Yours looks to be in pretty good shape; the carts have a tendency to rust if left out in the weather uncovered. Great grill.

I too have a C&B Performer although much older. Great find!

I never needed a mod except for my old 19.5" which didn't come with a dome thermometer - I added one. Fiddled around with an empty water pan and a clay pot base in the water pan (both foiled) and that worked well. Finally added a Hunsaker Vortex Basket and took out the water pan, and that's...

PM Sent.......

To hell with the mod, I just want to find a 26" on craigslist. Few and far between around here. (Not knocking your mods, they look great!)

When I first started my bbq journey, I was obsessed. Buying grills & smokers (one time I had 14), taking part in threads debating barbecue vs grilling, etc. That was a long time ago. Now when I have guests over, I just tell them what we're having: brisket, pulled pork, chicken, NY Strips...

Toss brisket?:confused: If the end of the flat is super thin, I tuck it under. Sometimes I will make a shallow cut so it will act like a hinge. Mostly, though, I pass on those long skinny briskets. Still, grinding it isn't tossing it, is it?

A lot of people like the flavor of food cooked on one grill or smoker and try to get the same flavor on another grill or smoker. The most common example is people going from a traditional smoker to a pellet grill. The pellet grill has a much more subtle smoke flavor, so they add smoke tubes...

Thermometer, different door, larger water pan, heat shield on bottom, heavier duty legs. I still have the original but have cooked on newer ones. I didn't notice any difference with the cooks once they were broken in.

Agree with Timothy. I've cooked 18 pounders in my 18.5" by wedging them between the cooking grate handles forming an arch. They shrink in a couple of hours and sit flat on the grate.

+1 on adding a second charcoal grate placed at 90 degrees. Not really a mod.

Nothing wrong with finishing in the oven after wrapping, but I can count on one hand how many times I've done it. No ATC either. Guess I'm just set in my ways.

The local Kroger had a Silver Smoker set up in a weekend display about 10 years ago and I asked how much? It wasn't in their inventory so I offered $25. Went to Home Depot to find parts for mods and saw a Brinkmann Gourmet assembled on the floor with a couple of dents. Offered $25. Modded...

I have one and I haven't noticed the smoke spinning (haven't really looked), but the heat is more even. I've always had to protect the outside edges (like when cooking a large brisket) with foil because the outer 1" or so is much hotter than the rest of the WSM when set up normally. Not so...