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I talked to weber they said dont lift it to move it by the plastic table. A new one should be on its way.

I have used my performer exactly 3 times. When I call weber for a replacement, what are they going to ask me to show? I am not happy at all.

Wheres the hot sauce?

No problem. That is how I do beef. Right out of the refrigerator.. After yer meat gets a certain temp, it takes on no more smoke. Therefore you get a better smoke ring if yer meat is cold.

All I used was a regular beer (not light) n it was fine. Stout would prob be better but...

Look in the beef recipes below. Pepper stout beef is good. Many way to do it..

That is one bad *** grill! Love it...

I have read stuff lately about small butchers making a come back. People getting tired of mass produced meat.

my family has about 200 acres of apple trees. Remember that everything sprayed is food safe. You eat the apples right?

When that happens to me I just runner WIDE OPEN on the bottom vents. Then I foil for a couple hours and then puttem back on the grate for a while to firm up the bark..

OMG I ALMOST feel guilty when I pay $5.50 for a 18 lb bag of Royal Oak!

I let it smoke about 3 or 4 hours at around 300 degrees. There is no right or wrong cause you dont have to worry about over or under cooking, you just gotta heat it up.. I have never had it to smokey tasting either, so if you make it use 3 or 4 large chunks of wood. I just made me a samich out...

Yep it will say something like "enhanced with this or that" when they add water and salt it also makes the food weigh more too $$$$ ..

Hey Sean whatup?.. In Michigan, I get that at Sav-A-Lot grocery stores. Not to pick on just one segment of people, but look for it at places were lower income folks shop. Them are the only places I have seen it. I love it cause it is easy, always turns out cause it is already cooked. After...

If it is sealed in cryovac package like a beef brisket then it is prob. enhanced with salt already. That is ok but dont put too much more salt for a long period after that with pork..If possible buy it fresh and not cryovac wrapped like that, also do not rub to far in advance or the meat will...

Yep, same method as smoked baloney.. That's where I got the idea from. The baloney I like (Boars head brand) is expensive. I tried this ham loaf one time and never looked back. I have not found a baloney at a decent price that I liked so Ive stuck with this ham loaf. Only 10 bucks for 5 pounds...

Did you inject it or brine it? That is usually how things can get hammy tastin...

Even genuine WEBER stuff has its limits...

Why do we alter it? Ty for the replies. I am spending about as much on a rotiss. as I spent on the performer! I just wanna do this right the first time! tx again gentlemen...

I looked at the cajun bandit and liked the ring because it is stainless and fits on the kettle better. I however do not want the battery powered rotisserie. I looked at the weber unit and it looks like it doesnt fit as well. Also I looked inside the bowl of my performer and the bolts for the lid...