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Yeah, I work 4/10's Wednesday through Saturday. So I get Sun,Mon,Tues off. So yeah... Pale Ale.

Ok.. put it on at 7:00am, and it's now 12:53. I just went out and put on second, smaller, roast. The big one is for work tomorrow. The smaller one is for dinner tonight. It's funny.. the smaller one that is still cold and just covered with rub looks almost as done as the one that has...

In my experience you need to estimate in the other direction. My grate temp is usually 30-50 degrees Lower than the dome temp... </div></BLOCKQUOTE> Yeah.. I've heard both. In the end... the thermometer is not at the top of the dome, and it's not at the grill grate level either. It's sort of...

Dude.. Funny you should ask. http://tvwbb.com/eve/forums/a/...0069052/m/5151030126 This set up allows for a lot of fuel. I'm 3.5 hrs in so far with no hick ups. I know that's no where near your overnight time, but so far so good.

At 3 hours in, I'm currently locked in at a dome temp of 225. Sorry.. my camera wouldn't focus. I tried to use that stick as something to focus on, but it still wouldn't. You can still read the gauge though. I'm estimating the grill rack temp to be about 50 degrees hotter than that...

I've been reading this forum for awhile now, and have not seen anyone post this, so I thought I'd share. I know a lot of people ask/read about smoking on the standard kettle and I've seen things like The Smokenator and The Rib-o-later, and I've seen set ups for foiling and all sorts of things...

Ya gotta figure... you're just roasting a chicken, but you're doing it outdoors instead of your oven. Standard roasted chicken recipes are usually about 400 degree or so. I don't even check the temp. Just fill the two baskets that came with my kettle up with hot coals, couple chucks, open...

Sorry.. this post is a little similar to Stephen's "10 lb Butt" post, but not exactly. Here's the deal. We're having a pot luck at work, and after some people at work have tried some of my other stuff, they've nominated me to provide some pulled pork. Of course I'm happy to do it, and I'm...

I was at Home Depot the other day and they had the kettle accessories on the shelf right next to the gas accessories. I took a replacement, cast iron, porcelain coated, grate for a gas grill and placed it on the cooking surface of the performer. It fit perfectly between the hinges of the...

I agree. I like the idea of cast iron but I'm not a fan of the craycort ones. To many parts. And if you're looking for good grill marks then it seems like there is very limited space where you can nice clean grill marks without hitting the cross supports cutting through the middle of...

I looked at one of those at Home Depot the other day. They had a Performer on display right next to it so I took the enameled gasser grate and put it on the 22.6 standard grate for the Performer. It fit perfectly between the SS grate hinges. Might be a tiny, tiny bit wide, but it didn't...

Chimney is the answer. A chimney over the gas starter will solve your problem.

I'm going to reply to two posts with this one reply. John - I totally get where your coming from. Before I bought my performer I was a total non-believer. The tables weren't a big selling feature for me as I stated earlier in the topic. I currently have a 6 foot table and another small...

After having had the Performer for a couple weeks now, and having a dozen or more cooks under my belt, I'll give a little feedback. 1.) Before buying I had read that the Performer had "air leaks" from around the tube that supplies the gas flame. I will tell you that I have not experienced...

Dude!!! Those are so AWESOME!!!!!

That cart looks awesome!! And what is the story behind your mobile kettles? I want the recipe for those!!!

Yeah, I'm not complainging by any means. My Performer kills the lump COLD in under 30 min. Maybe faster, but that's the soonest I've ever gone back out to check. It also might have been that it was the very first burn of a brand new grill, and it also might be that I had probe wires running...

I once ran my maverick in my oven and was surprised to watch the temperature fluctuate by 40 degrees!!! Happened over and over again. I was testing a recipe and I wanted to hold 225, the oven would drop to 220, then fire up and heat up to 260, then shut off and drift back down to 225 over and...

This is a question that I could easily answer myself on my next cook. But since we all love reading and talking about cooking on webers, I thought I'd just put it out there. One of my favorite features of my new performer is the ability for it to snuff a fire. After a cook, I just shut...

The other night I went out and cooked up some steaks on my first ever performer. The fire was really hot and I over cooked one side just a touch. Put on the lid and closed down both top and bottom vents and went inside. While we were eating my wife asked if I had also cooked up the chicken...