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Hey Chuck- Your chicken looks delicious. The brine recipe excluded a key ingredient- the liquid component. Do you use juice or water? How much? I am getting a new performer deluxe when I get out of work from this weekend, and one of the things I am looking forward to cooking the most is...

I hate to come across as a brown nose, but Chris Allingham sure has put a lot of energy into keeping this sight what it is. I have learned so much on this site. Thanks, Sir Chris!

performer lid bale modification I ordered a deluxe, and it is waiting for pick up at store as I write this. (Green shot up $55 in price at amazon- still $399 at HD) I have read a few posts here about the plastic rollers on the lid bale melting to the outside of the kettle. Can anyone...

Yeah really- Medalist in multiple events!

Clint, I'll take a plate of that....

your posts are like professional illustrations. It looks delicious!

wow! that's a gorgeous cook.

Thank you, gentlemen. Chris- does the fit issue cause any vibration/balance/clunking problems, or is it merely seal fit?

Welcome Wayne! I grew up in lake pine just down the road from you. This is a great place to learn.

Wife is going to wring my neck, but she couldn't argue when I had to pick up an extra 24 hour shift at work..... bit of a windfall-what should I do with it? Thinking about blowing some of the money on a performer deluxe really soon. I already have wsm 22.5, and love it. Is the diameter the...

Impressive! Beautiful plate.

Well done, Tony! That smoke ring is beautiful-

Matt- TonyUK told me there was another Zappa aficionado here. Welcome! You can't find a better source for friendly advice than this site! Scott

Tell your brother in law Thanks! Great post. You guys must be proud!

I am duly impressed with your recovery regimen. Better living through modern chemistry! Oh yeah, and the cook looks great as well.

Look great to me. Happy Thanksgiving!

Someone here taught me this- I don't use starter blocks or paper- The side burner on my old gasser for about 5 minutes or less works great. Otherwise, I am not sure I have used the gasser in awhile, since I converted. Otherwise, I couldn't agree more with Chuck O. - this forum is the best...

Thanks, Morgan. I guess that would be helpful info. I am smoking on wsm, shooting for 250, and will be using hickory. I hope to transfer to oven when I hit about 160.

Have any of you ever used Montreal steak seasoning instead of s&p? About how long should it take to get to 160 degrees right out of the fridge? (I got a pair of chuck roasts that weigh 6.6# together.)

can't believe I didn't think of that Chuck- Thanks for the idea. I can't wait to try!