Recent content by M. Chesney

Douglas- Nice tri. I think they came out excellent if you prefer them medium with some pick in the middle. Nothing better to impress the neighbors in using your weber in the winter. Plus a good way to knock off all that snow. Mike

Rolf- Excellent advice, I'll get a new performer cover but will waterproof it before I put it on. Thanks, Mike

Now that the way to bring in the New Year. Outstanding!

Anyone experience tearing at the seams on your weber grill covers, in particular the one that fits the performer. Mine is tearing around the seams and I've only had it for 2 years. Thinking about repairing it with some duct tape rather than shelling out the nearly 50 bucks for a new one. I'm...

Welcome Fred, don't worry about breaking it in; that will all come naturally in time. Just stick whatever you feel like on that smoker, read these awesome helpful hints on this site and you are well on your way. Mike

Jim- I immediately go to everything you post. Those, like everything else you do look simply spectacular. Wish you the best this Christmas season, well except for your Packers. Sorry, I'm a die-hard Bears fan-lol. Mike

The Performer is an absolute masterpiece. I'm not sure a lid hook would work since the circumference of the lid is larger than the width of the mounted table.

I use lump always for long smokes. Seems to me especially when using my digiQ 2 that I can have up to 16 hour smokes without having to refuel and there's less ash.

Tim- That's an awesome deal, it's like you won the lottery. Enjoy it and send pics of your smokes. Mike

Scott- Welcome to the club. Send a post on your first smoke. Mike

Very nice Phil. Did you rotiss the prime rib as well? Mike

What happened to the chicken thighs?

Rick- The bone in if anything would cause the temps to be higher, not lower if your probe hits the bone. Could be a fuel water combo issue here but need more details. My butts with or without the shoulder blade bone takes more that 15 hours in keeping temps at at steady 225 and pulling them...

Eric- Agree with everyone above. I think I can help isolate your problem between the wood you are selecting and the volume you are adding to your briquettes. Normal rule of thumb, stick to no more than 3 handfulls of wood chunks and use sweet woods (apple or cherry) for poultry and use medium...

Any CB rotisserie experts out there that can assist with the two types of rings offered by CB? In looking at their website it appears that both at least look the same, but with some photos included on this site it appears that one of the rings can be flipped for the 22 WSM but in doing so it...