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I would have walked away also Jim. We did an indirect TT (prime) (Costco) on the Performer last night and were very happy with it. Always seems better when we do it ourselves.

Happy Birthday Bob!!! Loved that cake. Agree with you about cooking the meat yourself, especially given the price. Great cook as always and the pics were beautiful. You sure don't look seventy. Hope I look that good in two years when I get there. Again, Happy Birthday!!

Nate, would I be correct in assuming that is the meat is in the water bath for the stated time that it will be ready, and that if it stays in longer that would not be a problem? What souse vide unit do you recommend?

Nate, that is some wonderful looking TT. How long did the sous vide cooking take and how do you know when the the meat will be done?

That is a meal that I would love a plate of. The veggie combo is a great choice and I am sure it was enjoyed by all. The pics were really good also. Thanks for sharing with us.

While we mourn your loss Wade, we congratulate you on whatever you replace it with.

What about your vents Chad? How do you have them set? Were you using old or new charcoal and if old, how and where was it stored? You shouldn't be having this problem so am wondering what other factors could be at play here?

This sounds really good Len. Already printed the recipe to try this. About how long does this last in the fridge? TIA

Any chance of posting pics of the mods? Also, welcome to the forum.

Welcome to the forum Bill and thank-you for your service to this great country. I sounds like you will fit in here very well. Posting pics isn't a big deal. I avoid most of the social media stuff also but pics can be helpful. Looking forward to more posts from you.

As for Cajun Bandit, they are a first class operation and I have been very happy dealing with them. Consider this, buy quality for a higher price and cry once or buy low quality and cry many times. Just my opinion. Good luck.

Check out this link for an aftermarket center section. Not cheap, but these people do excellent work and there quality is first rate. Link for center section.

Happy Birthday Bob!!!!!:)

Welcome to the forum Bruce. Everyone here is very friendly and they love to help others. Asking questions is how we all learn. And remember, we love pics here.

I agree with Pat, the medium is what I use in my Performer and it gets so hot that I have to use a heavy glove to handle the lid.

Cliff, that is a great idea and it will go on my list for sure. Great pics and love the dessert.

Great looking PP there Jim. Pics look great and love the plates.

Great job Daniel. Loved the video also. The way the weather has been like here recently, you did great.

Welcome to the forum Fred. This is a great place to learn and to share. Everyone here is very friendly and love to help others. Don't forget, we love pics here. Our contingent from Europe is growing quite a bit. Glad to see that happening.

I am very sorry for your loss Andy. Sounds like you had a really great dad. As for the steak, you nailed it.