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This has not totally been my experience. I have a cheapo stoneware baking dish from Publix that I use it exclusively on my grills for everything from desserts to casseroles. Even though it is glazed, it get deeply stained from smoke and it takes a bunch of elbow grease to get it clean. To...

This is a very important consideration. I changed over my 99 Performer to use the new style ash ring. Only two of the three slots would align. I managed to screw up and pop the rivets on it while trying to get it to fit. Ended up using a small hose clamp on one of the leg nubs to secure it...

I want to try this same method using my mini WSM. Was all set up and ready during our recent cold weather but got called into work at the last minute. Wonder how cool or cold the weather really needs to be to keep temps low enough? Anyone have any personal experience with that?

Those really look good. I have made them before in my mini WSM and really liked the results. Only thing I do different is I use a foil pan because I short ribs I get are always individually cut and they are a little easier to deal with when they are like that. I will look around and see if I can...

Sorry to hear you are disappointed in the Summit you have. I really like the way mine performs and have prepared a bunch of great meals with it. Because I am fortunate enough to have a number of other grills to choose from, I only use it for things it does well. For that reason, I don't cook...

A little grease is not a problem if it burns and ends up as residue. It can be a big problem if it becomes rancid. Had that happen to me after making a bunch of pig candy. I used a catch pan but still had a bunch that missed. Didn't think it would be a problem. The next time I used that grill...

Tru-Tel makes a long stem replacement for the BGE that works perfect. It is model GT 100R.

I really try to learn something from every cook I make with the WSM, but I have to admit that my last two have me baffled. On Thanksgiving, I had to fight all day to get my temperatures over 300 to make my turkey. I ended up opening and closing the front door and somehow struggled through it...

Had the coldest Thanksgiving in years here in Georgia. Had to fight both the cold temps outside and problems keeping the WSM up over 300. Used the apple brine recipe from the site here with peach wood. I normally always use cherry with turkey, but couldn't tell any difference in either taste...

This one of life's great questions because I almost always over estimate what I need. Over time, I have found that 1/2 lb of raw meat works out well as an overall starting point planning figure. This really depends on how you are serving it and who is doing the serving. If you are doing...

As a number of folks have said, there really is no cooking involved. Chris is spot-on in his recommendations. All you are doing is warming it up and doing a glaze if desired at the end. Don't put it on its side; use the weight of the ham to push the slices together to help keep it moist...

Great deal. Welcome to the Q club. I have a Q100 that I also got off CL for $25. Added a cart found on CL also along the way. The baby Q grills are definitely one of the most practical grills you can own for quick small jobs. Only complaint I have is that the little disposable aluminum...

I have lots of years of experience using kettles and love all that I can do with them. I bought a used Akorn a while back primarily to learn how to cook on a kamado grill and experience first hand the strengths and weaknesses of both type of grills. I really would like to get a BGE or KJ...

Looks awesome. We love pork steak also, both for their taste and their price. They can be a bit of a challenge sometimes to cook properly and not make them tough. Big key is not to overcook them which you certainly didn't. Great job.

I oil the grates using a paper towel and normally lightly oil the food also. One thing I have learned is to allow a little time for the oil on the grates to heat and the drippings to burn off before you add food. If not, you will sometimes get a gray/black color residue on the food from it...

I would recommend spraying it with a heavy coat of oven clean and placing it in a contractor garbage bag in the sun for an hour or so. Then go at the thick stuff with a plastic putty knife then go at it with some cheapo soap pads like you get at the Dollar Store washing it off with a garden...

The only time I have seen Performers marked down in the stores around here they have been display models in the very early spring time before the new models arrive. The ones I saw were the non-gas assist models. I did notice a seller on Amazon selling the Platinum models for total price of...

I realize this is an old thread but I finally had the chance to lay hands on the new Performer Silver to our local Lowes today. I am with W Tyler on this one. I was totally unimpressed. I understand that the market drives production decisions, but Weber seemed to find every shortcut possible...

When I do pulled beef I smoke them low and slow to at least 165 and then foil or place in a pan with apple juice and onions, cover with foil, and then crank up the heat. I set my temp alert for 205 internal. I start checking it by inserting a fork and twisting after it hits 205. It is almost...

I thought the same thing for a number of years. Now I wonder how I would do without it for things like whole chickens. A rotisserie is one purchase for the kettle that you definitely won't regret making.