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A new one to cook for my wife. Looks great. Thanks.

And make sure your oven glove/grilling mitt is top-notch. I unthinkingly learned that lesson the hot-hot way.

I don't have one, but I have wondered about this for my Performer. It's only about half the size, however. http://store.weber.com/accessories/category/cook/cookware/1244

I'm wondering if anyone has used their Q as the equivalent of a gas grill's side burner? I've tried putting my pan on the cool side of my Performer, but the pan keeps getting in the way during my cook. If you've done it, does it work well, just OK or not so well? Thanks.

I've owned my CB rotisserie for almost two years and use it three or four times a month year-round. I'm still on my original set of batteries. These days, I'm expecting the batteries to die each time I set it up, but it just keeps twirling. And not having an extension cord to trip over or have...

I opted to use my Performer as my cooking platform for the 14-inch wok suggested by Dave/G. Here's a pepper beef I put together last night, following a recipe in Grace Young's "Stir-frying to the Sky's Edge" book on woks and stir-frying. She's definitely correct when she says to have everything...

Thanks, all, for your replie and sage advice. While I love your wok, Jeff, this beginner is a bit intimidated by its size. I ordered a 14", flat bottom, long handle, carbon steel wok from a place in San Francisco's Chinatown. I'll post a picture during my first outdoor wok cook. Now all I have...

Does anyone use a traditional Chinese wok for cooking on their grill? I'd love to know what approach you take: Wok on cooking grate or in coals? Flat-bottom or round-bottom wok? Loop handles or skillet handle? Carbon steel or cast-iron? I've done stir fry in my CI skillet on my Performer but...

Just found this; not sure how long the free lasts. http://www.amazon.com/Webers-Time-Grill-Grilling-ebook/dp/B008N0TP3C/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1370377686&sr=1-1&keywords=time+to+grill

I bought an IMUSA 32-quart with plastic handles and a glass lid about two years ago. It fit perfectly on my SJS.

I have Craycort CI on my Performer and love 'em. They do everything I want on meats, fowl, fruits, firm-fleshed fish and veggies. I also have the griddle inserts, and they work well too. But when I bought a Jumbo Joe as a take-along grill, I didn't want to tote the weight of CI so I bought...

My neighbor uses tequila, lime juice, evoo, cumin, garlic powder and Louisiana hot sauce as a marinate. Pretty tasty.

A man can't have too many minis.

Great looking meal. I love that you grill your corn without wrapping it. That's my kind of corn on the grill. :)

I've used two bags of B&B oak lump over the past few months and was impressed with its lack of sparking. From your pictures, I'd say you were photographing the mesquite lump that I often use. Wish I had a better answer.

Nice choice. Congratulations. Just a warning though: You're going to need a second griddle sometime down the road.

I've seen recipes that say to pull the brisket to 185, but this is a new twist. Does the recipe give a weight approximation for the brisket? I'm willing to try anything once. Thanks.

Craycort's griddle insert is a wonderful addition. I've used mine for numerous cooks, and I am still finding other ways to use it.

I don't taste apple flavor when I use apple wood, or cherry flavor when I use cherry wood. For me, smoking woods have different degrees of intensity. Apple and cherry are mild. Pecan and oak are a bit stronger. Hickory is stronger still, then there's mesquite, which can overpower some foods.

Nice mod. It may be too early to tell, but any problems with loosening of the thermometer when you open/close the top vent?