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I use this from BBQ Guru. The height is adjustable making it a bit easier to keep the probes isolated from the meat. https://www.bbqguru.com/storenav?ProductId=55

Kemper, I'm am truly sorry for your loss. I know to well the pain of the loss of our fur babies. It's been 2 years since I lost my Buster and I cant look at a picture without tearing up. They truly own our hearts when they're with us and take a piece of it when they leave. My heart and thoughts...

I have to agree with Tim. Meatheads site is very good as is his book and I've learned a lot from both. However this site is the very first site I joined when I bought my WSM and the vast majority of what I know I have learned here.

I feel silly posting this "problem". I have been doing rotisserie chickenon my Performer using the baskets and Pecan wood from Fruitawood. When the kettle reaches the desired temp I put the chicken on and place 1 chunk of wood on top of the basket. I have not been getting any smoke flavor. The...

Last night I went to use my Spirit E310 and when I turned on the gas tank I had a large amount of gas escaping from The regulator where the metal part meets the knob to attach to the tank. The grill is only a few months old. Have any of you experienced that? If so what did you do about it and...

I used the sample bag I got from Weber yesterday to do a rotisserie chicken. It went almost an hour and a half without having to add any charcoal. I do think it took just a bit longer for the Performer to get up to temp.

I've heard about that as well. Those kabobs look awesome though.

They look great Dan. I'm with Rich on the beautiful color you get with cherry. I use it for my ribs.

Annoying, never Tony. I always get some inspiration form your posts. Great looking cook.

That's beautiful Rich. If all goes according to plan we're going to redo out backyard next year.

Thanks Rich. Yeah I do think I got the temp to high. Luckily it didn't really taste burnt so it was more of an aesthetic issue. I'm going to try lowering the temp by around 50 degrees then finish of direct for the color/char I want. Thanks for the input on the marinating time.

Cliff that looks incredible. We also love Thai food and that looks killer.

Those look amazing Tony. Glad to see you posting. I always get some inspiration from your cooks.

Thank for the input Jim. Guess I'll just have to do some more. Strictly for research purposes of course.

I've been wanting to try doing Huli Huli chicken for some time and decided today was the day. It came out pretty good with good flavor though I think going forward I'll marinate it longer. It only marinated for about 5 hours. I may even try injecting. It got a bit darker than I would of liked. I...

I have never used the water pan in mine. For low/slow cooks I use a pizza stone. For high heat cooks I put no heat sink in but I do put an empty disposable pan under the item I'm cooking to shield it from direct heat.

So glad to see you postin Tony. I always draw so much inspiration and learn some from your cooks.

I'm in the same camp as Rich and Robert.

That looks seriously good Bob.

Lately I've been getting a small brisket flat and grinding it myself to make burgers. My wife says they're incredible.