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I'm trying to think of something that would illustrate my point. If you take a chicken breast, remove all skin, bone, and any surrounding fat, and cook it indirectly at 325F it will dry out by the time it's cooked.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Of course it will. That's a key point of roasting. Surface drying is what allows for browning and, thus, flavor development. 'Drying out' occurs only of cooked too long -...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Drying out comes from overcooking. Basic food science. Any 'exposed edge', of a ham or any other meat, might brown from exposure - the whole...

I believe the exposed, or cut edge of the uncooked ham will dry out. More in this case, however, because it is a 25% by weight added water ham. The producer's cooking instructions have you lay the ham, cut side down in a baking pan. Add water only to cover cut surface[1/4" or so]. Then tent...

How can I cook a raw,though cured and smoked half ham, which is 25% "water added". Because it's raw it must be cooked to 160F. The producer, Smithfield, has both smoked and not smoked cured hams with 25% water added during the cure. You roast the ham in the oven cut side down and fully tented...

You have to use charcoal. The gas lighter on the performer doesn't put out enough BTU to grill. Even if you were to try it for "semi cold" smoking a piece of salmon or something, you can't regulate the heat. As well, I would think the tiny canister tank wouldn't last very long. The 5lb tank on...

I just got the new water pan in Friday direct from Weber, lo and behold it is a heavy gauge enameled hemispherical dish! Whole new design and fits tightly on my "EZ"'s pan tabs. It is deep and holds as much water as Brinkmann. I cannot add or tend the charcoal coals on the back side of the...

I've made a lot of turkey stock. I think it makes the difference between fabulous turkey dishes and OK dishes. I use onion alone in general though you certainly can sadd carrot, celery, and garlic. You don't have to chop the veggies. Put the carcass, all other bones, and unchopped vegetables on...

You definitely want the old one because it uses a refillable 5lb tank of propane. A new performer uses a disposable propane cartridge. I suspect with the latter the propane costs are quite high. A single 5lb of propane is good for 180-200 lightings and you pay what you pay for propane by the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason H: I have a Genesis grill the is about 6 years old. It came with the porcelain coated cast iron grates. I was grilling last night and noticed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: This is a known issue with the new water pan. The 18.5" water pan is actually the bowl from the Smokey Joe grill, and the 22.5" water...

There's been a connection change from the tank to the grill, mandated by the feds for safety reasons. I think Weber customer service provided me one free. It's worth finding on. There's no reason to abandon the 5lb tank. Any gas vendor can fill it. Make sure they're charging by the pound, and...

On one program Myron cooked Wagu brisket, which sells for $15/lb or so, and injected it, God knows with what. He then roasted it at 350F for a couple of hours, rather than the usual 250-75F for a much longer time. I think he won the competition. There's something disgusting about that. He...

Terre, thanks very much for your post. That's exactly what I needed to know and that's what I'm going to do. I wanted to know if it worked. 1. What size clay saucer did you get that wouldn't fall in to the coals below? Did the mass of the saucer by itself even out the heat enough? 2...

The 18" WSM prior to the current one had a water pan that was felt to be too small. The water evaporated too quickly. Weber, in response to this, created a larger water pan for the current 18" model. The pan was, I'm told by Chris, the body of the Weber Smokey Joe. When that's in place, and you...

Harry, my problem is that when, in the 18" WSM, you open the side door to tend the charcoal you can't see to the opposite side. The water pan obstructs your view. You have to blindly add charcoal 180 degrees in front of you. This is a major design flaw of the 2009 version of the WSM that Weber...

The water pan is deep vertically to the point where you can't see and tend the charcoal bed behind it. How do you deal with this? Do you use the water pan, with water, or with sand? I'd like to find something to replace it. A pizza stone, by itself or on top of a 16" pizza pan might work. Thanks...

That looks great. How thick is the clay saucer? Where did you buy one that fits, as yours does? Thanks,

On the Weber.com site I can't find anything about the WSM except a photo. You can't download the manual[you can on this site]. There are no replacement parts or accessories listed.