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That's a very neat, technical job you did there. Nice work.

Welcome to the forum Tom. You will become addicted to the smoker like most of us on here..... Did you at least let the girlfriend have some of the 'Q after all she did ;)

I probably would throw it away as well. I am kinda picky. I wont cook something if it even smells a little off. Its probably more a psychological thing since its gonna be cooked anyway.....

I currently have an 18.5. I had two but sold one. I am thinking about selling the 18.5 and getting a 14.5 and a 22. I am hardly cooking for more than 6 people so I figure the smaller one would get used more, but then it would be nice to do a full brisket and not have to cut up ribs. Either way I...

Brian, you CAN use the performer to do low and slow by using the snake method and other ways mentioned on this site. There is a bit more to controlling the temps though. But like Joe said, the performer is the same diameter as the 22.5 WSM, plus you have a table, so you would be taking up more...

Surprising that Lowes or HD doesn't have stainless steel in your area. Do you have any boat/marine places? They usually have stainless steel. If you cant find what you need at McMaster, try West Marine.com T

Not much to add to what others have said. I also love the performer and the ease of moving around and storing charcoal. If you keep looking, you will come across them for sale. If not and you decide to go with the OT, and you find one of those OTS, you can always add the ash catcher to it and...

WOW, now that is some deal finding. I would have a hard time deciding which one to cook on. The copper SJ is cool looking

I use the baskets as well. I tried it without them but liked it better with them. You can push them together in the middle for a sear zone, or push one to each side and put a small aluminum pan in the middle for indirect, as already stated. If you ever get the sear grate it works good like this...

Hey Shawn, I am a FF here in Jax, so welcome brother. The humidity should not affect your temps at all. I cook here in Fl where it is always high humidity and have cooked in a pouring rain. As Bob said, the lid thermo is affected by many factors. When you get your Maverick, you will see how...

Rich, you will definitely be happy with it. I picked up a used 310 a few months ago. Its a great grill. Of course I still prefer charcoal but sometimes I am just cooking something small or in a hurry. You probably wont use the Genesis 1000 much any more. Great color on that too

I would clean it all up to like new and start all over just to make me feel like it was mine, but I'm a little OCD, lol

Glad to see you decided to go ahead and get the 14.5. Everyone seems to love it. I want one really bad but I have not been smoking as much lately as grilling. Those ribs look great!

Thanks Bob. I'm doing some beef sticks (ground chuck) in the dehydrator right now. I am about to cut the top round up so I can marinate it overnight.

I was gonna make up a batch of beef jerky today using a top round roast. I've made it before but never paid attention to which way I cut it. Do any of you who make this cut it across the grain like you would when you grill, or do you want the toughness so you cut it with the grain?

Laura, I don't have one yet, but it seems like everyone on here that has one is happy with it. It seems like the perfect size for a small family and to be portable as well. I don't see how you could go wrong with one

I realize that the majority of people recommend the Maverick on here, but I have the Thermoworks 8060 and I love it. Thermoworks has the best customer service and people, and you can get a heavy duty probe cable to eliminate some of the problems I have heard people complain about with the...

I keep the coals in the basket. If I am using my sear great I will center both baskets under the grate, then sear whatever I am doing, then move the food to the sides. Otherwise I put a basket on each side, put a small foil pan between them and cook over the pan indirect. Weber's little foil...

Just to re-iterate what everyone else says, 3-2-1 is too long for BB. I do mine at 275. 1.5 in smoke, 30-45 min in foil with apple juice and 1 hour back on to firm up. Then I sauce them and throw them on a high heat grill for 5ish mins to caramelize the sauce. In lieu of the grill you can just...

I have had a lot of problems with Walmart using bait and switch. You really have to watch them