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I bought a brick red performer last Spring/Summer. She's gorgeous.

It's supply and demand at every step of production, from feed (drought and ethanol cutting supply), fuel (we all know what happens there), to the final product (which growing economies like China, Brazil.... are demanding more). I don't really know, but I suspect any increase in the popularity...

Andy, I was debating the Platinum (the best looking grill out there) and the Performer. Regina talked my into the Performer, and I'm glad she did. One big table is better than two small tables, and the ignition is a nicer feature than I though it would be.

Personally, I'm just a man. ....but a very quick man....

Congrats T Brown! Personally, I don't think temp controllers are necessary at all on the WSM. It's obscenely good at sticking and holding temps with just a little practice. I did my first overnighter this weekend, checked the smoker about 3 times between 12:30ish and 7ish. The temp varied...

Larry, Most everyone has to bend their door a bit. It will also leak some until your smoker gets enough "seasoning." I don't recall how many sessions it took mine (I'm sure it varies) but it didn't take terribly long before no smoke leaked out the door, or the seam where the lid rests on the...

Looks great, Geir. How's that moose heart coming along?

Dick, I've done chuck roast, but it needs to be foiled for part of the cook, or braised (like Russ does). Otherwise, it will be dry and overcooked before it gets tender.

I foil the pan with two heavy duty sheets. One goes on the inside, and the other on the outside. I make them long enough to fold over the lip far enough to compensate for the gap the other piece leaves. So they are 90 degrees to each other. Yes, water gets under it, but it's no big deal. The...

Spencer, If you cook a lot, the weber will pay for itself in reduced charcoal expense. It's incredibly efficient.

Spencer, I used Chargrillers for about 8 years. I was pretty happy with them, but didn't realize how good a grill could be until I got my Weber Kettle. The thing is MADE for indirect grilling. Some combition of magic and engineering makes it so steady and even with indirect that I don't...

I'm no expert either, but I've also read that slicking the meat with oil will help the Maillard reaction, and that white sugar is more conducive to bark formation than brown sugar.

I'm a wingman myself. I like fried legs and fried thighs, but they tend to taste sort of bland to me off the grill. I mean, I can taste the rub and sauce and whatever, but the meat itself seems bland on those chicken legs, especially if its the big one that come in bulk. Now, Cornish hen and...

Clint, I've only homebrewed a half dozen times, but you'll want to be a little more precise with that than the soup. ... especially when measuring specific gravity so you know it's ready to bottle. Bottle too soon, and you get a bunch of glass grenades in the basement.

My wife loves pasta, which is hard to grill, so if we do anything special for dinner, it would probably be Olive Garden.

I just grilled a cornish hen indirect last night at 350, filling the char basket with what was almost entirely little pieces. It worked just fine. Probably burns up a little quicker, but I didn't have trouble controling temp.

David, I can't help you with the oven questions (sorry), but I do think an "hourish" for wings is pretty optimistic, unless you're cooking pretty dang hot. I figure 2ish hours at around 275. Welcome back!

D, I don't think it will take nearly that long. A 2.75 pound roast can't be all that thick, and I can't imagine it taking 2+ hours per pound, especially if you're foiling and cranking up the afterburners. I'd figure 4 hours tops, with the foiling. Also, make sure the scrap lumber you're...

Clark, Is the RO Chef's Select the same as their regular briq, only larger?

John, I am Royal Oak fanboy. I use both their lump and briqs. You can get the lump at Wal Mart (but they only carry it seasonally). You can get both at Menards year round. I like RO because it smells better than Kingsford, and the lump is remarkably consistent bag to bag, with almost no...