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No pay!😬 Son had a couple games and I like to feed people so…all players, coaches and family had some food! About 40 total. Found these on a great sale. Bought 12 pounds Seasoned em up and smoked them Friday night with some peach to about 150. Took them off and put in fridge. Prepped for the...

You can see the Marketplace ad without having FB. Or at least I could…you just can’t do anything else.

I really love that first photo with everything on the grill! That's a great example of what a Kettle/Performer can do!

What temps and about how long did that take? It looks great and I have one to do this weekend along with a pork butt...trying to time when I put on the belly so that it finishes around the same time as the butt...

This is a great North Bay CA brewery

Interesting topic...the only meat I ever even consider washing is fish and I typically don't do it. I never wash other proteins and sometimes not even the vegetables.

Spent one night at the cabin then returned home. Sunny weekend here…so used the ole kettle at the cabin any my Performer last night. Saturday was ribeye time and some beautiful focaccia! Also did some roasted cauliflower on the Genesis. Came home and did some pork tenderloins with a layered...

Here they are. 24 years old! The tongs have been used continuously. Who knows how many thousands of pounds of meat they have grabbed! Anyone know if this company is still around? These things have been so sturdy

That’s freaking unbelievable! What elevation? Beautiful!

The problem with these sets is that all I really use are the tongs. I have the same tongs and spatula I bought in 2001 when I got my Gold B. Tongs are starting to wear out a bit but I hardly use the spatula so it has a ton of life left.

All the best to you and your family...hang in there. I really like the stories you told about your Dad.

Long weekend visiting the beautiful and beer crazy Central Oregon but got back Sunday in time to do a roast on the Performer! Must have been a little tired as I just now realized I took some photos but I did not post anything 😂Cheers!

Looks like a great day Jonas! Tell us about those sausages!

How did you like the peach compared to the other wood you’ve used?

Sunriver Brewing. Bend, Oregon. All delicious

I am liking it quite a bit. The smoke profile is well layered and very pronounced (but not harsh) which I am a fan of. So far, I have done quite a few cooks that range from 150-160 (jerky) to 250-275 (butts, brisket, ribs). The fuel consumption has been fine. I did a rack of pork at Xmas that...

It's a Trader Joe's find...one of my go to's and very affordable!

Go for the Gold! The sturdy build and meaty handle and lid are very nice! I love that color too! Good luck and welcome to the forum!

We had some cravings for beef 🥩 and I decided to do a flank steak for the first time in a long time. This was a late afternoon decision so definitely needed to hit it with a big marinade of- Crushed garlic Teriyaki Bourbon Molasses Red wine Agave Dijon mustard Windy evening but got the Performer...

Cooking on the road...nice life! Enjoy!