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Oh ya, your wife is right. Its the beginning of a long happy addiction :) Love the blue on the kettles, nice addition to the family

Welcome to the forum Mike and good job on the competition. That's a lot of different things to cook for your first time doing a comp. Looks like it turned out great. Congrats.

That bacon looks awesome! I've been wanting to try it as well but I guess Im lazy :( Too bad you guys that like pecan aren't closer to me. We took down 4 trees at my fire station and I have more than I can use in a loooong time

HA, Greg was typing the same time as me

Dave, try this site. You should be able to get a good parts diagram and it will should show if the parts can be bought separately http://www.ereplacementparts.com/weber-parts-c-193079.html?utm_source=Bing&utm_medium=PPC&utm_campaign=weber+-+search+-+mike

I'm with Rich on this one. I originally had the grommet mod on my WSM's. When I got the performer I just ran the wires through the top vent. That is definitely a pain, even with the lid holder. Wires always pulling out or in the way. Then I did the slot mod on my WSM and man, what a difference...

That Emile Henry looks pretty good.

Well there have been a few people who have picked them up as low as $50 lately on here. It really depends on your area, the condition of the performer, the year, etc. Also depends on how bad you want one and how much you are willing to pay. I think $ 100 to 150 is doable if you are a little...

I ordered a Lodge Cast Iron Pizza stone (pan). It is 14 inch and is a amazon prime item. Don't go by the amazon description that says it can hand temps to 400 degrees. I thought that was kinda low for cast iron, but the Lodge website says nothing about this and several reviews state they use it...

Sweet deal, your gonna love that thing. Sometimes you just have to have a little patience on cl and you can find the deal you want

I agree with ChuckO on the times there. 3-2-1 always seemed to be way too much time in foil for St. Louis or BB's. I recently did rolled ribs for the first time (because I was cooking a bunch on my 18.5) and they came out great. No foiling though. I have gotten away from foiling

I just looked that up after reading this. Oops, learn something new every day. I would check the link and go the JB weld route then

Mark, I had the same problem with the dough being thick. I think it is because we are rolling it out instead of tossing it, as others have mentioned I found these 2 videos and I will try these methods next time. http://www.youtube.com/watch?v=GtAeKM_f2WU...

Having just done one myself and having an appreciation for how good they are and the satisfaction of doing one at home, I have to say braaavo! That looks really good. Looks like you have a great mix of toppings on there.

Tony, If you don't want to replace the whole table, here is one route you can go: http://www.jbweld.com/product/j-b-plasticweld-putty/ Also if you have a heat gun you can probably heat it up and "weld" it back together. They sell plastic welding rods for this also. We have done this on our...

Thanks everyone! Bob, I didn't think about the parchment paper and I had some, dang. Guess I wouldn't have ruined the first pizza. I am definitely gonna keep trying

If you want some good sear marks, then I would definitely recommend a sear grate. I bought the Weber BBQ gourmet system with the interchangeable inserts. Mine came with the sear grate which is cast iron and I added a cast iron griddle which is awesome and I am also using that now for making...

Totally agree with Vincent on this one. Here is a good article on it http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

Just make sure if you do decide to go with the clear, clean the surface real well to remove all of that NU Finish. Whatever you try to paint over that will not stick. It looks really good though.