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Here's the Red Performer in action. Hopefully the photo will come through this time.

Here's the new Performer, it will look great next to the WSM.

Tim, Thanks, called my local store and sure enough luck would have it that a weber delivery truck arrived yesterday and they have a red one on reserve for me which I'll pick up today. Thanks for the assist.

It seems to me that weber is shifting all of their colors to black. It has been hard for me to find other than black colors which are usually found by on line shopping. I would much rather and go to the store to purchase. I'm looking for the red version, although I think it is more darker...

Great deal and you didn't even have to put it together so you saved a six pack at least.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Horgan: I bought a brand new, never been used Performer from CL for $150!!! The guy bought it and never used it, its been sitting in his basement...

All, Thanks for all of your valued assistance. @Rob-I asked the question since I live close to were I work and I was considering to smoke during the weekday and having the ability to check temps remotely without having to make the drive back home during the midday. @Curt-I'm considering to...

Anyone know of an internal/external thermometer that has an internet interface? Love to smoke low and slow and it would be nice to check the temps while I'm at work through the internet. Any ideas? Maybe there's an App for that. I know stoker provides this, but I don't want the whole blower...

think the best cookbook for the weber somkey mountian is right in front of our very own eyes. It would be good at some point to hardbound all of these great recipes. This is the best BBQ website out there that is dedicated to our smokey webers. If you look closly you can find those green egg'ers...

Stone, The technique I use is if it is in the freezer let it thaw to room temp then wrap it in foil in put in the oven at 175 degrees. The mosture will remain in the meat with the use of the foil and keeping it at a low temp will being it up slowly. I would never put the brisket in the...

T Tills, My suggestion for an overnight maintenance free cook is to use the double piedmont pan method where you never have to add/control the water. The double insulated pans naturally control the temperature and you never have to get up in the night to check. I have used this modification...

John, My family is fussy as well and I trusted my thermometer and it came out perfect. Pink in the middle and brown around the edges. No deep red bloody pieces. I believe if I cooked it longer it would have lost its tenderness. Good luck and enjoy, Mike

All, Just wanted to share my first experience in putting a small end 3-boned Prime Rib on the WSM. I followed Chris' recommended Herb Roast recipe and encourage others to use it. It came out spectacular. I only regret that I didn’t take a photo. Herb Roast Recipe Herb Roast Recipe I...

Just doesn't seem right. Maybe if you live in NYC this is the way it is done with the limitaion of backyards. Mike

Rusty, Thanks for passing your detialed instructions on how to prepare the brisket. I will give it a try since I love pastrami. Also very impressive results with SAMs charcoal. Mike

Rusty, Please give us all an update on how your Corned Beef Brisket comes out. Never thought about smoking this meat as an option but would be curious on how it came out. Inquiring minds want to know? Thanks, Mike

I've always found that using sweeter woods like a cheery and apple mix provide the best flavor for poultry. Mike

I'd stick with Ace. They have plenty of Weber products in stock and more importantly their employees know what they are talking about when compared to home depot employees. Mike

I personally like to pull using Steven Raichlen's Insulated Food Gloves.

Steve, From what you provided, I would guess that maybe it was overcooked. 188 is a bit high for beef which would cause it to dry out. You'll want to get 190 with pork butt, but with beef for me it is 145-170 max depending on the type of cut. Mike