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Thanks! A few years ago, I started making fruit granitas. Now I know there's a beer version too!

So, what are people having now?

It seems like you've made pizzas on both a charcoal grill, and gas. Do you have a preference? BTW to others, I didn't have an issue with how my 3/8" 24 lb. Dough Joe actually performed. It's just too heavy to carry around through the kitchen to outside. Or to back inside to the sink for...

Ok, I just re-read my thread title. I understand the confusion now that I caused others. I should have said "Different pizza stones and peels", since I was considering both, with the main focus on stones / steels. Sorry everyone, I didn't create an accurate thread title.

Thanks everyone. I think I'll go with: * Emile Henry Burgundy stone. * 14" windscreen. * Keep my current pizza peel.

And that cart with the Performer looks cool, I hadn't seen those before.

What were you cooking on in the past year and a half? Nice, thanks for sharing. Good to see families enjoying good home cooked meals together.

So you put the pizza screen on the steel at the beginning, then remove the screen near the end of the cooking process? Having a separate peel for launcher, and one for turning, is another idea I could consider. Instead of using the same one for both, which is what I've been doing.

Most of the time, Kettle Pizza on WSM. Sometimes on gas grill. I have not decided which is better / easier.

Looking for a new stone first. My second question was whether getting that peel I linked to, would be a better one than the current metal peel I have.

I remember reading about those, when I was considering options in 2016. Is the inside part of the diameter (within the rim) 14.5"?

So, when I started making pizza on the grill in 2016, I bought a 3/8" thick Dough Joe. I've hated it since the beginning. 24 lbs. is too heavy. Considering I'm still looking for something about 15", which of these do you think would be best? 1) 16"x14" baking steel, 13 lbs...

What are some other foods you and your daughter like to make, on the Performer?

So, when I started making pizza on the grill in 2016, I bought a 3/8" thick Dough Joe. I've hated it since the beginning. 24 lbs. is too heavy. Considering I'm still looking for something about 15", which of these do you think would be best? 1) 16"x14" baking steel, 13 lbs...

I think I did pretty good this time. This is the most evenly baked roll I've made. Usually when I take it out of the oven, and remove the wax paper, I can see problems right there. Looking at some of the previous pictures in this thread, it would be crumbly, or one part of it would be burnt...

What are the benefits or differences between hanging and vertical roaster? Thanks for people for posting those hangers, I've never seen those before.

Thanks for the bump, I'll add this to my try list.

That's a good idea, to take a pic of the packaging. Especially since as you said things might change a little. So I'd at least have more info for this reference point. Thanks.

I'm also helping the host smoke the turkey, so I'll be hands on this year, even though I'm not hosting. So everything that happens this time will be good to keep track of. I've only done a turkey once before.

I rarely shop at WF myself. Only if they sell something I can't get anywhere else. I'm only asking about pre-brining, just for the sake of discussion. I didn't know those existed before, so just wanted to see what people thought about them, or their experience with them. I've since learned...