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Ken, I love the performer as well, but I would look at his current gas grill that he is replacing and see how big it is and how he uses it the most. By cooking surface, is he using it all up most of the time or does he have plenty of room. Then compare it to the cooking surface of the two...

Tony that has to be the ONLY thing you and Maribel haven't made on your Webers. I think you should try it. They are pretty good! I did let the griddle heat up. After I screwed up the first one I had to bring it back in and scrape it off..DOH! By the time I finished quickly making the second...

Thanks Bob. I did have the top vent closed but I guess one chimney of KBB wasn't enough. I got the temp up to 522 initially but after the first pizza fell and I had start over, I never got the heat that high again. I will try some lump next time I think. I have never used it. I think I have...

All the pizza cooks got me really wanting to try to grill some on the performer. Taking tips from everyone on here, I welded up some expanded metal into a ring about 18 inches. Then I put some rods thru it. This would raise the pizza up into the lid and also lift the lid about 1 inch from its...

Put a towel between the plier lips then grip the lip so you don't leave more marks. If they are really bad you can lay the lid on edge and gently tap the spots back into place with a small hammer, working your way around the lid. Hopefully the spots arent so bad that you need to do this.

The only dumb question is the one you don't ask and don't get answered. This is one of the few forums where people wont call you dumb, stupid or any other name and will just try to help you. ( of course you know, you've been here a while) Glad it worked out

Just wanted to bring this back up and say it really works. I had some old cast iron leftover from my divorce, plus a lodge skillet and the weber griddle. I had not really seasoned them properly and the lodge skillet looked bad. Putting them in the oven on clean cycle REALLY worked. They came...

Benefits: No wasting energy, thus fuel, heating and maintaining water temp No messy clean up of the pan and disposing of the water No having to add water during a very long cook Tradeoffs: With water you can usually maintain lower temps if necessary..... that's all I can think of for...

Looks good. Obviously Snoopy approves!

I used the grommet mod for a while as well, then did the slot mod. I love the slot much better, but I like Jeff's idea of both to get temps on both grates Go ahead and cut that thing up :)

Ive seen bristles come off and worried about it before but NOW! Yikes!

You sure are getting some good use out of that Performer. That looks great. I bought some chicken legs to cook today as well but I got busy and never did them. Looking at those pics makes me wish I had.

If you order through the Amazon link on here, it helps Chris with the site. Boston butts are pretty forgiving for your first cook. Like James and Chuck said, just dive in on here and you will find all you need. There is even a healthy cooking sub-section of the grilling forums. I was not much...

When you say you tried using the pam spray, which one did you use. I have tried the Canola oil one and it seems to work good. I use it on my gasser, my wsm and my performer. I am just a few hours north of you. I have heard some people complaining of the coating coming off easy on the grates on...

James, Even if the store trimmed the ribs, there may have been a little extra fat left on. Did you look at them. Whenever I do ribs, I always end up cutting some fat off of the top and after I pull the membrane, I scrape some of the fat off of the bottom. You might have just needed to trim...

I'm with Mike on this one. Ive bought a used one and I cleaned it all up to look like new. Just makes it feel like its mine, plus you get to go through the process of seasoning it Welcome to the forum PKang

I have found the temp on the dome thermometer to read both higher and lower at times. Heat rises so you would think it would always read hotter, but I think it has a lot to do with position of the food, type of food, temp of food,etc. Too many variables. I would go with the maverick set at...

Welcome to the forum GaryB. Yea the WSM is awesome. I have become a much better cook and have many more recipes added to my repertoire thanks to this site. Always check out the photo gallery forum to get great ideas and work up an appetite.

Those look really good....like perfect!

cool, thanks Dave. Don't think I could ever use 2000 feet though. Maybe 20 feet, lol From what I have been reading it is porous so I guess that is how it breathes?