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Got this from a nice gentleman today, looking around and searching the forum a bit I didn't see any others in this color? It's not the greatest pic but it's definitely brown not red or burgundy. Vent code N.

I put a small stub of broom handle inside the legs and used a machine screw to hold I think I may have seen that done by Mr. Lampe? Actually the best quick fix for the wobbles is to switch to light beer.

Cool that you got one Stu- I put one on a OTS silver so the the handle wasn't in the way. I was able to get the parts when I told them I was fixing up a used Performer that was given to me.

Looks mighty fine Ed!

Looks fantastic John I'm always looking at the beef rib cooks posted but can never get to quality results like this!

The proverbial "desert island" question.. I would take my 22" kettle as it gives me the 2 zone/indirect option that is sort of difficult with a medium or large Egg/Keg/etc. The XL oval Primo does address that setup concern but with a hefty price-tag. But as long as you are talking about...

J, I happened to see this on eBay and thought it was a pretty good deal if anyone was looking for a set. I like this setup it's like that vintage full corn and tater ring but you don't need the whole ring on your grill so I got a set also. I believe they are discontinued? No affiliation with...

What brand kamado? Lower cost Char-Griller or higher cost Green Egg/Primo? I own large Egg and a 22.5" kettle. I wouldn't be without either one. I don't own the Egg for bragging rights, it just reaches different types of cooking the kettle can't get to. <BLOCKQUOTE...

There are a handful of these just listed on eBay. $7.99 delivered not a bad price.

Your cooks continue to amaze me.. thanks again for sharing the ideas!

Holy cow it's been too long since I have posted a cook so thought why not put up these wings I did tonight on my new CIG- I used Yardbird, Head Country Hot, and some pecan. The Plowboys and HC are new to me, a buddy brought both back from Central Meats in Chesapeake and I found the pecan at a...

Thanks for sharing Rita. Great smile on that last shot! And yes Weber was entertained as a name (by me) but my daughters won out.

Marley as a pup, and in last year's snow. She keeps me company by the grill always. Merry Christmas!!

The ignition point may still be clogged a bit or dirty that would happen on mine also.

The times that has happened to me have been an easy fix, no replacement parts. Try cleaning out the burner tube (I use some 14 or 16 gauge wire twisted together with a loop on the end). Ash, webs etc accumulate in the tube and prevent the propane from making it to the ignitor. The one time...

Thanks for the idea on these Dave I'm going to give them a try this weekend for football. I was able to grab both the regular and hot&spicy version of the Walkerswood in Virginia Beach. Maybe I'll use the hot&spicy version if you were thinking they need a bit more kick or did you use that?

Thanks I don't think I would use a Frank's/buffalo finish I'd like to check the flavor of the recipe it sounds great. Maybe micro-plane a tiny bit of habanero in the mop? I like the kick also..habanero is pretty close to scotch bonnet no?

You can use another charcoal grate and lay it 90 degrees to the existing grate that works well for me when I use lump on the kettle.

I'm with Noe in throwing the idea of a 26 in the mix. I've had mine for a few weeks now and love it. It has your lid holder and temp gauge. For a work surface I build a 2x3 treated lumber table that sits right next to it, I put hooks on the front to hold tools and the chimney. I don't really...

Hello Mike I am far from a pro but maybe I can get you going in the right direction. You might want to get that temp up a little bit higher say 250/275, nothing wrong with cooking butts at that level, but the 225 won't hurt I guess. 2 or so hours/lb sounds about right but that can vary by...