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nice catch! I have the exact same one but in the forest green color and love it!! Enjoy!

I am glad I'm not the only one having this issue once in a while. I also tend to get excited and dump out the chimney after about 30mins even though the top is not completely ashed over or burning hot. I have heard different opinions on this and maybe someone can clear it up for me. 1) Filling...

Yup, it's really not an easy decision! Charcoal is not cheap out here in Germany either. Plus I don't want to buy one and use it only a few times a month since we are a smaller group.

I knew I could count on all of you for some great feedback!! Thanks a lot! This does help me get closer to joining the smoker group. W. Tyler, thanks for the tip on the Cajun Bandit Stacker. I have never seen this before and it is definitely and option to consider! Thanks again to all!! Much...

Hello All, I am having sleepless nights over this topic and turn to you to for some help. I already have a Weber Performer and love it! I have smoked BB ribs on it now a few times and they turned out great. Now I am debating on taking smoking a little bit more seriously, and therefore starting...

Larry, Thanks for the very detailed reply! This might be the direction I was looking for. I will take a deeper look at the process you have provided and see what would work. Thanks again!

Hello All, Just a general question. Out here in Germany, they tend to eat smoked, dried (I assume they hang it) ham. It is typical to eat out here with some cheese, pickles, different spreads, bread, etc. They call it out here a brotzeit. We always get ours from a guy in Austria who does it...

That looks pretty darn good Troy! I will try a full chimney of lump next time and add some to the fire once I pour them out of the chimney. Maybe that's where I am going wrong. Seems like your setup at the back is also a good option. I have tried in the baskets on the side and last weekend I...

Troy, could you share how you setup the fire for this amazing pizza? How much charcoal or lump did you use? How did you place it in the grill. I have the pizza stone for my performer and am still trying to figure out how to perfect the pizzas. I just can't seem to get it hot enough.

Bob, could you share how you managed to get up to 600-700°?? I have problems reaching 400 with a full chimney when doing pizza on my stone.

Hi Geir, Pizza looks great! I have the pizza stone that locks into my Weber GBS system and still haven't mastered using it. How did you setup the grill for baking the pizza? How hot was your temperature? I`'ve tried using the charcoal baskets, temp was too low. Then I tried an even layer of...

Hey Rich, I sure hope I am not getting bad batches of coals! They are from Weber and cost a fortune! That's why I am trying to preserve them as much as possible. When I do steaks, I also setup using the coal baskets and put them together in the middle of the grill to create a nice round bulls...

Hi Gary, Thanks for the help here. That's strange because I have no issue keeping a low and slow temp. I did ribs 2 weeks ago and I held around 300 over the course of 6 hours. All I did was add about 8 briquets every hour while basting the racks. I had the bottom vent wide open the whole time...

Hi Tony, I also normally use a full chimney, but they say that half a chimney is plenty to cook hot and quick. I use to use the charcoal from the previous cook as well, but since doing that, I noticed that when I add the previous charcoal plus a new batch, I don't get the same effect or the the...

HI Gary, Interesting you say that. I have read many articles, forums, blogs, etc, have even heard from Jamie Purviance, that you should always have the top and bottom vents open all the way when cooking. When doing the indirect method for smoking for example, then you should leave the bottom...

Hi Mike, No, I have always been using the Weber long lasting charcoal briquettes. The only thing I have tried is to use full chimneys and half chimneys.......

Hi Rich, I have been using the expensive Weber long lasting charcoal briquettes. They are pretty expensive, but I figured I will pay the price to get the results. Haven't been that happy yet.

Hi all, I'm hoping someone here might have some knowledge on controlling temperatures on a Weber Charcoal. When I first got my performer, I was grilling perfectly, with the exact temps I needed using a full chimney of charcoal briquettes. Recently reading, I apparently can get the same effect...

That sure is a great beer!! I am sure you can get in Hunstville somewhere. Whenever i go back home to Canada, my first stop is the local beer store to pick some of it up! A little bit pricey back home, but well worth it! :-)

It sure is! Bavaria is a beautiful part of this country. Reading you name, it looks like you have some German roots in you as well? (Schultz)