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Haven't posted in a while. Other issues keep popping up. I really like the idea of a simple basic rub that you can build for different items. One problem I have is how much rub to make for a given item. I know extra is nice but not enough sucks!LOL Any rough guidelines for say an 8LB butt or...

Hi guys! Yes,I'm still alive and reading the board. Haven't beebn posting of late becuase I haven't been cooking much due to some illnesses in the family that keep me away from the Perf. That being said,appreciate the recipes for simple rubs. Always looking for those. My question is: On...

Don, Welcome to the board. You might want to look in the recipe section under Poultry for ideas. There are so many different ways to do chicken the thread could go on forever! Personally i do whole chickens. Other than leg quarters it's the most economical way to buy them. I will buy breats...

Good score Gary! What did the guy use for fuel that he melted the lid rollers NAPHALM. I have gotten the thermometer past 550 and didn't melt anything. You will lve the Perf. The convience of the gas assist,the table and the charcoal storage really amke a difference. As an added bous,the height...

Elmo, Ever try this method: http://pinchmysalt.com/2009/07...icken-under-a-brick/ I use a heavy pan instead of bricks. Really neat. fast also

I use John Folse's recipe for tasso. http://www.jfolse.com/recipes/meats/pork31.htm I reduce the amount of gran. garlic,though.

The Salt Lick outside of AustinTX. uses pecan HULLS for smoking their product. At least they did at one time. haven't been there in a while. I've tried it and it's great. the hulls are porous so hlod moisture longer that chuncks or chips. Smoke longer before flameing.

Don't know if you can find it where you stay but I ahve a bottle of Il Villagio brand that i got at the local HEB.I think it goes for about $12/bottle. It's not a house brand.

With the WSM,most of the time you don't have to use it! Plus I keep a thermometer stuck thru one of the holes. I use the top vent more on the Performer than the WSM. It's a quick way to knock down a flareup.

Mesquite wood is very oily/reninous and burns very hot or so I'm told. Thats' why it's used for the gourmet pizza ovens. Maybe that's the problem. Thanks for the ehads up,though. It might be good for a quick grilling where you want high heat 400-500 deg. and short times.

Thanks for the testimonial. Have to try at least one bag just to satisfy my curiosity.

Saw some K'ford Hickory in a store in houston. Right next to the K'ford mesquite. Any experience out there?

Liek most of the posts,I use the WSM for long cooks like Boston Butt,brisket and fuul racks of spare ribs. I also use it for smoking turkeys as it will hold 2 at a time. I use the Perf for most everything else. It would be possible to use either one for most cooking but having both makes it...

Most of the time this is caused by "gunk" building up between the two surfaces. At least that's what happens to me both on the WSM and the Kettle. I keep a sqirt bottle of degreaser for general cleanup on the table of the Perf and to clean the grills of both. I just squirt a little on the...

Until i got my Performer I used them all of the time and converted several friends to the Chimney/Starter Cube school of firestarting. The smell of charcoal lighter fluid in the 'hood still makes me nauseated!LOL

Great that you had a happy ending. I got the same from Calphalon. Got two 10" Calphalon ONe Non-Stick skillets and an 8" to replace what I snet in which wasn't as good. Takes about 15 "business " days which is spelled out in the warranty section of the website. Now for that 12"er of mine?

Thanks forr both replies. I figured the WSM would be less hassle for the long cook. It is a magic machine!

Looks like a great recipe. I find too many salmon recipes that use a sweet glaze and that's not my style. This sounds great!

Noticed that she does hers on the WSM. Can I do them on the Perf? I ahev a WSM and can use it instead. Just trying to learn the ins and outs of the Perf as I just got it last month.

for baby abck ribs. I know that's like asking which of your children you like best so feel free to beg off. I'm cooking two racks of BBs on the Performer this weekend and was jsut curious. I did some with the Slow Good recipe from Way to Grill. Was curious about Amy Anderson's recipe in...