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Featurewise, yes. The GBS grates and improved lid bale are better. Aesthetically, I find the 2nd gen looks better than the current generation. I prefer the stainless front panel, black frame, and black wire rack.

Not sure yet. It'll probably be some rib eyes or rotisserie chicken. I do have a weber chimney I bought about 5 years ago and only used once or twice. The Performer has the Touch N Go ignition, so I'm not sure if the chimney will see more usage. As for the charcoal baskets, this kettle came...

It was definitely hard to walk away from. Luckily, they didn't have any of the colored ones for that price. Anyway, I started scraping the bowl down today. It turned out the gunk was mostly soft greasy film. No hard carbon deposits. The stuff scraped off in strips that looked like fruit...

Where did you get the stainless GBS? Isnt the Weber one plated steel? Will regular plated steel grates rust faster if placed over the super high heat from a vortex?

Oh man. I'm sure the Performer will be great, but there are so many tempting deals right now. Local hardware stores currently have the Master Touch Kettle for $100 off. Is the current Master Touch scheduled to be replaced with a new updated model in 2023?

So I ended up buying the Gen 2 Performer for $80 canadian dollars (approx $60usd). It was located only 15minutes from work, and the lady agreed to meet me at the end of my work day. The reason she couldn't send me more photos is because she had moved after selling her house, and this was one...

I'm trying to... Any idea how much one of these in reasonable condition is worth? Looks like I have an appointment to pick it up :) Also what tools would I need to take this apart in case it doesn't fit in my small SUV?

Are parts mostly interchangeable between current kettles and Performers? Are there any discontinued/hard to find replacements? The table looks to be in good shape. I don't see any rust on the frame. I hope the inside is just as good.

Just my opinion but i feel cast iron can be a hit/miss on charcoal depending on how you like your meat. It's probably great if you like charred/blackened meat and not so great if you prefer golden browned meat without burned bits.

I'm itching to pick up a used Gen2 Performer. The outside looks clean, but the seller didnt post any inside photos. Can someone comment on what parts would likely need repair/replacing on something this old? I'm obviously expecting the main grate to have some rust.

I wouldn't do it. That's numbing cold. On the other hand, I just picked up my first 22" kettle last week. I wanted a Master Touch, but ended up settling for a new Premium Kettle purchased from Marketplace. I can't wait to rotisserie on it once the weather gets better. Of course, after...

I find chicken better for quick meals. Beef is tastier if you eat it after the second day.

https://www.facebook.com/marketplace/item/798255661606811/?mibextid=dXMIcH Red head!

Someone listed a brand new blue one on the local fb marketplace for $100 off msrp. They claim they're selling it because their downtown condo doesn't allow charcoal. I'm so tempted to pick it up.

If money is not an issue, check out the high heat version of POR15. I've used regular POR15 before and the coating is super hard and durable.

The Javelin Pro Duo was around $40 while the Thermo Pro TP19H was $21. Both were purchased on sale.

So after the bad experience with the Thermopro TP620, which didn't provide accurate temperature readings and also had poor build quality, I decided to give Thermopro one more try since you guys here seem to rave about the brand. Anyway, I'm happy to report my new TP19H is light years better...

Wow, you got the flavorizers glowing red hot. I'd like to see a video of that thing sear a fatty ribeye.

I agree, perfect doneness is more important than perfect sear, but it's best when you achieve both. I find steak photos to be useless without images of the doneness level, so here's the inside shot of the ribeye I posted earlier. It was cooked on the Q1200.

To prevent sticking on my 8mm 304SS grates, I preheat the grill then use a paper towel gripped by a pair of tongs to apply a thin layer of oil to the grates. I find this method requires less oil than oiling the food. It allows me to grill chicken wings without losing the skin to the grates.