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Mmmm...I'd set that plate on my lap while I sit next to a cooler of icy cold beer and then....well you get the idea. ;) Incredible looking cook, Michael!

That's the one I recently purchased for my Performer and it works just dandy on ribs. Next cook I'll reverse it and try it on a roast.

Some great looking eats there! Thanks for sharing. Any leftovers? :)

Nice pimped out Performer, Mitch - very impressive! I do like the idea of adding some drawers to mine. Anything special about yours that you can recommend?

Delicious looking meal - I've got to give those taters a try. They look outstanding!

Heyyyy...where did that extra chunk of steak go that was in the first pic?! Did it turn up missing hmmm? Looks great, Derek. May mine a thick cut.

Great looking dinner and yellow lab! We've got a 13yr old yellow lab that follows me around like my shadow during cooks. I can practically hear him thinking the whole time, "drop it..drop it.. drop it."

Made my way out to camp with some buddys this weekend to paint the addition we put on last summer. Hard work makes for big appetites which we managed to satisfy with a couple of outdoor cooks.

Laughing! No, it took two planes two trips to fly us and all our gear out to the pond.

We brought our fly rods and wet flys but these were all caught on our spin rods with lures and live bait. There had been a spell of hot weather and that was keeping the brookies deep below the surface. We released as many as we kept and missed hooking just as many. The trout we kept had taken...

Spent three days at the end of June / beginning of July with some buddies camping and fishing a remote trout pond in the Adirondacks. We arrived by float plane because it's a 3 mile hike in otherwise. One of my buddies remarked that the plane was a lot like his MG but with wings and he wasn't...

A fairly common question here with lots of threads on the subject. Here is a recent one --> Rotisserie for Performer

Mmmm...Brooklyn Ale and steak - one of my favorite meals!

I have GOT to go caveman one of these nights. I love me some steak and grilled asparagus. Awesome looking cook, Tim.

Coals were banked along the back with the ribs in the front. I positioned the lid so that the vent was over the ribs and the dome thermometer was to the left. I've avoided the purchase of a probe but now I'm thinking I may not be getting an accurate read from the dome thermometer.

Only peaked twice - once at the 90min mark and once to slather the ribs with Sweet Baby Ray's BBQ sauce around 30 minutes before the end of the cook. The ribs were moist, but chewy. I probably should add that I purchased them at Walmart.

I grilled a couple racks of baby backs on the Performer yesterday. Used the minion method along with a couple of firebricks to keep the coals banked along the side of the grill. Temperatures held steady at 325* for the entire cook but the ribs did not come out tender. I joked during dinner time...

We have a coal burning cookstove at camp. It has four burners on the top for pots & pans and a separate compartment next to the coal for roasting and baking. You'd never want to burn coal in a woodstove nor a charcoal burning grill because it'd just burn a big hole in it and whatever is below...

I use the bins like David described. The only time I don't use them is if I'm doing a long cook like a beer-can turkey or baby back ribs. That's when I use a couple fire bricks and pile the coals along one side so that I have more space on the grill for indirect cooking.

I did a 13lb beer can turkey a few weeks ago using a Fosters oil can. I dry brined it for a few days before hand and it came out dee-licous! (The Fosters was pretty good too.) Here's a crummy cell phone pic I took of the bird prior to carving.