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This is the recipe that I have used in the past, and it comes out really good.

Is this model any good. I recieved one from my wife and kids for my birthday today, and before we used it, we wanted to make sure that it was good enough for what we wanted to use it for. We usually do one or two pigs a year, so it wouldn't be used every day, however when it is in use, we will...

At least I am not the only one wondering why you cant do this.

As well, I read somewhere, that raising it gets the top closer to the reflective heat to help cook the toppings at the same rate as the crust is cooking from below

In the performer, I circle the outside, on the WSM, I would use the bottom charcoal grate, remove the water pan and lower cooking grate, and just use the heat that way.

I've done pizza on the WSM, as well as my performer. Much easier on the performer. I used a stone, until I broke it, now I just use a pizza pan. I find that if I raise the pizza off of the grill by using my rib rack underneath of it, it cooks to perfection every time. So to answer your...

I pig farm full time, and work for a grain elevator in the fall as well during harvest.

Hi James, I live 30 mins west of Waterloo. I buy my charcoal a skid at a time, and keep it all winter long in my shed, off the floor just a bit. If I do anything, I just keep the bag that is open in an area where it is warmer and drier so that it is easier to light. No problems in your garage.

LEM is the one that I have. I bought it at Bass Pro for about $160 Canadian. It is the five lb model. They also have a 10 lb model. Built like a tank, one person operation, unless doing large amounts, then two people make it go easier. This thread has a picture of the same one that I have...

I would overnight them. Go a litlle lower than your normal temp, say 225*F, that would take 2 hrs per lb.for about 16 hr per. If you start between 10 and 11 at night, that gets you to 3 in the afternoon. Foil and keep warm till supper. That's what I would do anyways.

I was wondering the same thing. A year ago I purchased an older three wheeler used, and just lately I purchased a performer. The perforemre reaches temps that I never dreamed of in the three wheeler.

Try this At the Listowel Fair BBQ comp 2009, I am the one on the left handing out the awards

Look at this recipe for a really good way to make turkey. nice texture, looks, and taste. You could do this one at home, wrap it and put in a cooler and then take it with you in the car for the trip.

I bought a new performer a few weeks back, putting it together I noticed that the porcelain was chipped where the legs would go if it were a three legger. I called Weber, and they shipped me out a new one no questions asked. It came by courier a few days later. This is the third Weber...

Good job G. What recipe did you use for your ABT's, I have some peppers in the garden ready to be made into ABTs. How do you like the stuffer? That looks like the same one I have from Bass Pro Shops. I enjoy mine, built really solid.

I order a skid full at a time, so they will order it for me whenever I need it. It also helps to drop about $5 a bag off it when I do it this way as well.

Thanks Kevin

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">the come packed in salt and require rinsing and soaking. I like to soak them for a least an hour, I had tenderness issues once when I used them immediately after rinsing...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Dave, how did it turn out for you? Always nice to have the slow cooker option though! </div></BLOCKQUOTE> I took it out of the freezer last night into the fridge. At...

We had pulled beef and corn as well tonight. I chickened out, and did it on the slow cooker. I am smoking a boneless stuffed capicola(pork butt center) that I had my butcher cure for me for lunch tomorrow. Nice job on your cook.