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awesome......please keep sharing recipe's I've learned and tried a lot in the past yr or so........ I love my WSM and just picked up a performer.............you guys rock.... Happy New Year.

well I hope I don't sadden the group, but I did buy the weber performer without the gas assist, mainly because at my local walmart they had a sale on it. This is the same store I bought a WSM 14.5" for $55 about 2 months ago. in fact if I find a good deal I will buy the other performer...

just read the nice thread below relating to this........sorry I didn't scroll down before the post. chris

Looking at the two models, I think it's the premium vs the deluxe...... debating if I should spring for the gas ignition or not..... seems like the charcoal would get lit and ready in an uneven fashion, or am I overthinking it? any input from performer owners. there is a local hardware store...

sounds great.

FYI, I have a bunch of wickers marinade I wonder if I could use that somehow..............

I've been lurking through recipes here and will continue. I have smoked many items but never a turkey. I have done tons of ribs, butt roasts, loins, hams, etc but mostly pork type stuff. My mother asked if I'd try a turkey in my WSM for xmas day. It won't be a huge crowd, just 6 of us so we...

Holy Heavenly dinner...........I love lamb and that looks unbelievable........crazy lookin good. wow I wish I was there. chris

Since I've never brined and I'd like to try it, can you shed some light on your brine process? Your chicken looks Kickin..............I love that rub toooooo....we use it all the time and you can pick that stuff up cheap in the early spring..... thanks, chris

i buy wickers by the half gallon from a buddy in Memphis.......that stuff is the bomb............. I use if for basting, injecting, etc........... love it.......always have a bunch on hand............. chris

dang that is a bigggggggggggggggggg smoker.......I love it....wish it were mine.....the smoker and the contents.. chris

Boy those beans look fantastic........... any shot you'd share your recipe??? it's killing me how good they look chris

first of all I love my wsm 18.5" I'm in need of a new grill and looking at two items.... I love the idea of the performer....the metal table...charcoal holder, gas assist lighting.... Today I saw a Kettle 26" at a hardware store and wow, what a beautiful thing...nice and big..... we...

just a steak??? more like just a perfect steak.... dang I'm almost heading to bed and I'm thinking about grilling up a steak.........after I quite drooling that is....... wow, keep up the nice pics...........and cooks........ chris

been there a few times.......we go to green bay many times a yr............keep on grillin...... chris

I'm in as well. Hope to visit Key West................ Thanks, CG

lol btw, that looks great.

i took the 25 lbs of pork loin brined it overnight and put on the smoker this morning. I chuncked the loin into around 1.5 lb chuncks for ease of cooking/moving etc.............it's about 134 internal now......my thoughts were to pull it near 140, then put the loins in aluminum disposable pans...

12 lbs gonna take a long time? the most I've ever smoked is 4 lbs of butts.....

Personally I would never use a loin for pulled pork...I appreciate the thoughts and advice........ from what I hear my buddies wife bought 12 lbs of pork loins at 1.99/lb today. So my thoughts are to get it to around 145 internal temp or so....he would like me to smoke them sat, wrap and drop...