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I light some briquettes in my chimney and then slide them into the chamber via the door. I have a 22.5 WSM and the door turns into a very adequate charcoal "slide." Of course, I only had to do that after 16 hours...

Sear update: Here's a pic of the Porterhouse alla fiorentina I cooked tonight. The grill marks have an extra "tick" every now and then because of the grate pattern, but as you can see, it makes a very acceptable crosshatch. Final thoughts: These are good grates. Time will tell how well...

Tab Update: The grate can fall off the tabs if you're REALLY trying to line up the holes on the outer ring with the kettle tabs. I had to pick it up with both hands and line it up manually to make it fall. So, it's really a non-issue.

Jeff, I'm not worried about the grate falling at all. I'm not a grate "spinner," I'm a food mover. There's a 0% chance that I would drop the grate. Also, you'd really have to work to spin the outer grate while cooking. The inner grate comes out, and you couldn't spin the outer grate just by...

Hi all, My Char-Broil cast iron kettle grate came today. I cooked tonight, and here are some pics and a review. Your chimneys will absolutely fit inside the outer grate. Mine is a generic Home Depot model, and it's fine. The cast iron is about 1/8" thick. It's not incredibly...

Bob, I'm not completely convinced you can overproof pizza dough, as the final dough is smashed flat and stretched. My reasoning is based on hundreds of doughs that I've fermented at room temperature in the Florida summer. How are you shaping your dough disks? If you smash the rim of the...

Hi guys, Today while at the local Walmart, I saw a pack of disposable aluminum? grill liners, around $3 for a 4 pack. They looked like thin aluminum versions of expanded metal. Dimensions were 12 inches by 15.25 inches. If I did my math right, I could come up an approximately 14.5/6 inch...

Jeff, It's supposed to be here tomorrow. If it comes, I'll take pics of the cook and post a review. Stan

Corey, I don't have the SS Performer, but I do have a Performer in North Florida, and it's pretty darn humid here. I keep mine on the covered patio and it usually has a cover on it. It's been rained on in big Florida storms and sits outside all year. I keep charcoal in a closed bag in the...

Dave, I went out and "kicked the can" around 5am, when I normally wake up. Temp was just starting to droop. Stan

Hi guys, I wanted to contribute here. I have a 22.5 WSM and used water in it once. I got an 18" clay saucer at a local garden store, sat it on top of the water pan, covered in foil, and away we went. My first overnight cook was a full load of KBB, it cruised along at 225ish for 14 hours. I...

Kevin, Let me know if you want to compare doors sometime. I live in Tallahassee too and have the 22.5. Stan

Hey Paul, I see that you're from Evansville. I lived in Owensboro for 20 years. Vecchios Market in Newburgh almost surely has Caputo. You might want to see. Its not just the protein in that flour. Its the grind and the GREAT extensibility. Stan

I don't have any experience with an 18.5, but I'm standing next to my 22.5, which has been chugging happily along all night, and I'm really glad I've got this size. I've done 2 slabs of ribs, and it handled beautifully in that small scale run. Right now I've got 2 shoulders and 5+lbs of beans...

But to be fair, not drying something out is an entirely different issue than "sealing" in juices. And it's not just AB that debunked that one. Searing makes things taste good, but it doesn't directly make anything juicier.

Mike, I just went through the same dilemma with my Performer. I went with the Char-Broil cast iron grate with the removable center. With a coupon, it was the same price as Weber's special-order stainless grate, and I don't have to futz with removing a Craycort support ring. In other news...

Matt, you absolutely won't be disappointed. That side table is worth its weight in gold when you're doing a complex cook and need to spread out. I honestly haven't looked at another grill since my Performer got here 3 years ago. Ok, that's a lie. But the Ranch Kettle counts as an extra room...

Hey Ashish I've got a brick oven too! 1000 degrees takes a LOT of fuel! Troy, have you considered searing those beasts on top of the charcoal chimney? I do that for a HIGH heat sear. I have a small grate that sits on top of the lit chimney, and it's like searing on a jet engine. Stan

Paul, I'm not saying KAAP is the bee's knees. It's just a very good, unbleached AP that I've found to be remarkably consistent from bag to bag. In pizza, like in barbecue, consistency and reproducibility is SOO until you get a feel for the variables. If you want to spend some dollars and...

2 10 lb pork shoulders, 10 lbs of chicken quarters, 40 ABTs, giant pot beans. This is gonna be fun!