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I'm inspired by Doug's smoked mushroom dip. Anyone have anymore smoked dips they love. Or appetizers for that matter. Chili peppers, deviled eggs, was even thinking about smoked guacamole. Anything that someone loves from the smoker.

hand held julienne peeler http://www.oxo.com/p-477-julienne-peeler.aspx. My fingers cringe whenever I see it in the drawer.

Anyone else think some shredded cheese would be killer in this? I'm leaning towards Gouda(unsmoked) or some Edam. Any thoughts?

If you have never "cured" a chicken I highly recommend that. To cure dust very liberaly with kosher salt, all over. About a quarter cup each. Stash in the fridge for 2 hours. Remove and rinse off. Then season minus salt. Love the flavor this gives chicken. If you plan on brining I've found the...

Had to point this out to everyone. http://cgi.ebay.com/Weber-1000...&hash=item33621e11dd I love wood handles. Neat to see these still around. I will forever kick myself for not buying the SJ Platinum new in an acehardware here locally 2 years ago. Bought the gold instead. Oh well its still a weber.

Well I ordered the one touch gold 26.75 today. Hope I made the right call. Really came down to a comment he made a while back. He wanted try smoking. I figure with the extra space doing some smoking and barbecuing should be no problem.

I'm speaking out of ignorance, since I don't have a rotisserie for my weber. That being said I have and have used a rotisserie on my chargriller offset. My opinion of a rotisserie is that it doesn't yield any different results than indirect(barbecuing) cooking. Just my opinion. Plus it is more...

What about performer vs 26 inch one touch?

I'm sorry to bother everyone yet again, but of the two which would you rather have? Thanks everyone for all the great input.

Wow! Would never have thought of this. Looks awesome. Can't wait to try it!

I like Alton Brown's approach to porterhouse. Broil tucked underneath a charcoal chimney half full of flaming lump for a couple minutes per side. Have yet to try it, but it looks awesome.

Good looking family's everyone. Here's mine. http://i1046.photobucket.com/a...rytoses/IMG_2617.jpg

Man what a great group of people on here. I sincerely appreciate everyone's help. Final question. Is the extra grilling space such a bonus, no matter how often you grill, that it justifies spending the money for the 26" One touch gold, over the performer with it tables and lighter?

My family and I are buying a Weber charcoal grill for my brother as his b-day gift. I cannot make up my mind as to which one though. Everyone keeps leaning me toward the Performer. I cannot decide between one touch gold, platinum, and performer. My main question is - Does the slide away lid...

he does like to grill, and wants a weber. My family has always been charcoal people(and I know I don't have the money for weber gas). I keep think the performer is too pricey for the gas starter, which IMO seems more of a pain than a gain. You'll always have to have a back up starter like a...

Only its another 80 in shipping. Rats.

No Way. Thats awesome.

Don: thanks a bunch. Lots of good thoughts there. I only wish the Performer came in red like the Platinum. I remember the red Weber my dad had growing up. Both have thermometers too. Will def tell him about this site though.

To Jim: My research on the 26 says it really chews threw the charcoal. My brother is not nearly the bbq/grill nut that I am, and I'm afraid using so much fuel would translate to a "pain in the butt" to him. Its just him and his wife in the house(for now . Also I've heard the supports on the 26...

Ok I'll consider the Performer, but would you shell out another 50 for the starting system? The chimney is really the way to go IMO. Additionally I think where the lid rests restricts access to the grilling area on that side. Would love input though.