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Thanks for the replies. I didn't realize that about banking the coals. That's a bigger concern for me that fuel capacity. I think for now I'll stick with the baskets, as I generally do the looong cooks on the WSM, and don't mind dumping more charcoal in mid cook on the Performer.

C. Howlett, Just wanted to say I gave up cigarettes last January too. I feel a ton better, and the barbecue tastes unbelievably better! Congratulations. I know how tough that is.

Thanks for the feedback. It makes sense that the bricks would act as a bit of a heat sink. The kettle is remarkably responsive with the vents though, and I generally don't have any trouble hitting the temps I want. Adjusting capacity might come in more handy though. It seems I'd need a...

Also, remind your daughter that 5th place is really awesome, especially considering most of those people have been cooking for longer than she's been alive.

Corey, It should be illegal to buy expensive, high end equipment like that, and not use it. Is it just a back yard show piece, or something? Make the neighbors think he knows how to bbq?

I got a Performer early summer, and have been loving it. Most of my grilling involves at least some time cooking offset. I fill a single char basket with lump and set it off on the far side (where I can also raise the hinged grate and drop wood chips. I even do 6 hours of churck roast this...

Excellent story, Jeff. And you made some life long memories.

The bone is your built in thermometer. It should pull free pretty easily, and cleanly.

Howzit goin' Jon?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">endothermic reaction of phase changes </div></BLOCKQUOTE> Yeah, that's what I was thinking...

Peter, Interesting read. I like that site, and I know Meathead has previously said the stall is from the collagens melting.

I've done the hot squat on my 18 inch with full water and meat on. I could tell my fire wasn't very even. Handles on the side definitely help. I have also- in a former life- added more lighter fluid to hot coals and relit.

Craig, Try to keep your top vent 100% open at all times. You need to let the smoke escape easily. If you don't, you run the risk of creosote forming on the meat, which is a bitter, overly smoky taste. Perhaps that is what you tasted? Control the temp with the bottom vents. Some people say...

Craig, Welcome to the forum! A few questions: 1. What kind of charcoal did you use? 2. How did you light the charcoal? 3. Was the top vent open, closed, somewhere in between? 4. I assume you have enough grilling/smoking experience to know that the flavor you were getting was from the...

That was a great tri tip, no matter how it tasted, because it was made by a woman who clearly loves her man.

One HUUUUUGE advantage of the reverse sear is that it is much quicker heating the fire up, than cooling it down. Just take the lid off, and within a couple minutes, you have a rip roaring fire, especially if you're using lump in the char-baskets. If you sear first, I presume you have to close...

Just thought I'd kick this thread back up top, for the new, new people.

It looks like there are three of those beasts in that photo. What are they smoking, whole moose?

Regarding #2..... Different folks do different amounts of cleaning. Personally, I like fairly clean grates, so I really work those after a cook. As for the inside lid and chamber, I will from time to time (say every 3rd or 4th cook) run a wadded up piece of aluminum foil around it, to knock...

Pulled pork reheats really nicely, so it's hard to mess it up.