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I ordered a new Copper Performer Deluxe last week and I have been trying to decide which gourmet system insert I should buy first. Initially I was thinking the pizza stone, but am now second guessing that with the other pizza cooking items out there. What insert(s) do you find yourself using...

I have read that you want to cook the short ribs at a hotter temp, around 275 to render the fat out better. Last few times i have done then they took 6-6.5 hours.

I don't think i have had one get tender below 200 so far, i would be curious to know it was undercooked as well.

Have you read about the Piedmont pan in the modification section of the main website? It has information on that subject.

I thought the newer 26" models had the extra tall bolt on handle and a lid bale? I don't see either in the pictures.

My first ever brisket I cooked fat side up in the WSM. The bottom 1/8" was like shoe leather. All the briskets since then I have done fat down and I've never had the dried out layer again.

Looks like I didn't read your first post carefully enough, you did say that. Is your charcoal grate in the stock position or have you raised it?

I did this mod to my 18.5 and have been considering doing it on the little one to get more airflow. Did you reach those temps with the water pan in place?

I found a spray can of Simple Green BBQ cleaner in Home Depot that worked pretty well. Set it out in the sun to get nice and warm then sprayed it down and let it sit for 10 or 15 min. Used a dobie scrub pad and it took off most of the baked on grease. Then i rinsed it off with a hose and dried it.

When i do poultry I do not use water, but leave the pan in the smoker. You can either cover the pan in foil or make a Piedmont Pan to keep the drippings from burning. I start out with 2 full chimneys of lit charcoal, usually a mix of KBB and lump. Then i run all vents open til done. Not quite...

I put the brisket on top because its easier to check that way. I don't cook competition so I've never thought twice about what goes above what. I've read people cautioning about cooking chicken over other things but i never mix poultry and other meats anyway.

Only 6 hours? How much did it weigh pre-cook? I didnt think running 275 and wrapping shortened the cooking time that much. I usually do 12 lbers at 230-250f with water unwrapped and it takes more like 14-16hrs.

I'm waiting for someone to come out with a wifi unit that i can monitor remotely and data log with (like some of the heater meters can do). Bluetooth seems too range limited, im not sure why everyone is jumping on that bandwagon.

I will be purchasing a grill this spring and am really torn between a 26 and a deluxe performer. When i emailed them last year about a 26" performer they said it wasn't in their plans to build one but said they would pass my comments along to some group. Maybe if enough people keep asking...

I bought a damper replacement kit from ereplacementparts.com and added one extra lid vent, and two intake vents. This allows me to do high heat chicken and turkey cooks. With all vents open using 50/50 lump and KBB i was able to smoke 2 15lb birds at 350 to 375F.

Do you have any sort of wind break to shield the smoker vents? Wind can cause a lot of problems.

I have started cooking mine indirect. When you can see juices bubbling under the skin they are ready. Just have to take care that the casings dont split and let the juices out.

I've read on here that some guys cut the bottom out of a plastic milk jug and use that to scoop the ashes out. I just dump mine on my burn pile.

I was at the store again tonight and i picked up a bag to try out. Worked out to a hair over $1/lb so i hope its worth it.

The first brisket I ever did was fat side up and the bottom 1/8" of the meat was dried out like jerky. I've done fat down ever since