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I bought a couple to try, then added two more, then another two and finally another two. They work for me and food doesn't spin.

Ray, I will give that a try. Thanks.

Nice pictures. Makes me happy I get to look at the cold without feeling its bite.

Love that plate. Thanks.

I've got the pellet/sawdust maze and it works amazingly well. On my model, the dividers are triangular shaped, which prevents a "burn through" along the rows because of the gap. I'd rank my A-Maze-N smoker tray among my top smoking/barbecuing purchases.

We used to season just before putting the patties on, but changed to seasoning the meat while forming patties. We like hamburgers better that way, despite Cook's Illustrated. Thanks for sharing, Chris.

That looks like a great combo for RVing. Thanks.

Wow! Great looking and great job. Sounds like lots of great eating.

I've switched to a headlamp. It makes looking where I'm cooking so much easier.

Of the barbecue joints I frequent locally, folks behind the counter at two use electric knives, and at the third they use a slicing knife.

Guess I'm too unorganized, or lazy, to make my own. I found Chupracabra Rub at the meat market I frequent, and we enjoy it on pork, beef, chicken and fish. And I even seasoned a batch of roasted almonds with it. Good stuff. http://www.2gringossalsa.com/

I have my good/bad moments with Maverick, too. I finally replaced the probes with the 6-foot ones, which seem sturdier than the original one. If you are buying new probes, you're better off with the 6-footers, even if you don't need the length.

Lodge is the only USA company making CI cookwear, and USA-made is the only CI I will buy. Around here, it's my wife and I and I use an eight-inch Lodge skillet on my Performer. I also have a two-quart Lodge dutch oven that gets a pretty good workout. There are times, however, that I wish it...

Since posting on Nov. 11 that I rarely used my Craycort griddle inserts, I've used them twice more. And they are proving to be very handy on certain cooks. One night I was re-creating a fast-food chain's hamburger and needed a griddle. The other cook, it was halibut steaks, using the griddle...

When I buy a Jumbo, it's going to the coast and the river and other spots with us. While CI grates are something to think about, I'd bet their weight would decrease that portability factor.

Wow! Thanks so much for compiling this. So helpful.

Like George, I find that I rarely use the griddle inserts for the 22.5 Craycorts. Not to get off topic, Laura, but how do you like the Craycorts for your Smokey Joe?

The local seafood dealer had fresh Galveston Bay oysters so I snagged a dozen, washed them up and tossed them on the Performer: I let the cook in their shells until they started to open, about five minutes, then I opened them, removed the top shell, added a mixture of melted butter, lemon...

Just wondering how your cover fits with the four handles? Love your shelf mod, BTW. Thanks.

Have you tried inverting your chimney? That's what I do, starting with half a Weber starter cube in the bottom and the briquets stacked on top of it.