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Matty, good luck I think you'll really like the 22.5 I do! Not that far away from you, so I might be able to see your smoke signals! Al

Where can I find some 2nd tier racks like that?

Wow, this group never stops amazing me..... hmmm now lets make a shopping list for this..... may have a few questions

Mike they look real good from here..... and at supper time!

We had a new Bass Pro open up in October and went in there yesterday, they had "Orange" tree wood. I usually use Apple, and plan to again. But I just had to get a bag of the Orange. I'll drop a piece of that on to try. I stuff the cavity with oranges and sage so might not even notice it. I'll...

Great job bob! that shot of the wings in the middle reflecting the orange glow should be blown up to an 11x14 and framed for the house!..................... just sayin .... he he:cool:

Most excellent, even though you'all have me so Weberized (now up to 7 grills) I'm really liking your 26 OTG! Santa..........

Great looking cook and thanks for the WWW. on the spices!

Tony, nice brother real nice! I'm with ya...... put a 7 lb brisket on at mid night. I'm getting so sure of my WSM I slept till 730. It's in stall right now at 165* That shrimp looks great...... how long do you leave them on the high heat like that?

yeah..... Mike thanks to you I'll most likely get the Doc. talk also...... I have 12 pounds ready to smoke tomorrow...... first time...... with all the good advice I'm sure it will go well. Thanks for the push....

Tony, years ago I had to do the same and grabbed a hand full of ritz and crused em into the burger mix. Brought rave reviews! Have used them ever since, I just crush with my fist even the big chunks blend into the mix and are unseen once cooked. People don't believe me when they are woofin them...

Dave, I called Weber and they sent me the correct cover for my SS performer as you suggested to Al S. Al S. I'd give Weber a call and tell them what you have, they are always helpfull.

Great that's the one I just ordered. I have 12 pounds of bacon brewing in the fridge right now..... on day 2.......

Yes please put up some pictures of your cook area, have to design one for next spring project and that looks kewl!

Thanks Tj What temp are you running smoker at?

Yes, I have to get my lazy butt in gear and upload some. I have a whole summers worth of fun to post. I'll build an album and put up a link...... soon.....

Do you know what model chefs choice slicer you bought?

Boo, I've only done a few myself so I'm interested to see what the experts have to say. Usually my briskets take longer than planned........

Arrived Friday in purrrrfect condition, made it's first cook yesterday morning. 4 racks of baby backs, cut the racks in half, 4 on lower shelve four on top shelve. Smoked for 6 hours. I love this baby bullet, very fuel efficient!

I agree with Dave, keep checking the temp on the smallest one so you don't dry it out.