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I just meant that I was hoping to use enough cold water to act as both the water pan and meat mass for my test. I don't think I'd use that large of a water mass on an actual cook. But who knows... I imagine each cook is going to have to be dialed in custom.

Yeah... I used a really large pan with a lot of water that was straight from the garden hose. So it was really cold. The idea being that the water pan (today) would act as the cold mass (i.e.. Meat) during my test run.

Did a second test burn with a couple adjustments and with much better results. Check it here.

Test Burn #2. For the results of test #1 you can check here. Anyway... to start, I foiled the bottom grate, and foiled the flat side of one of the charcoal baskets to use as a stop barrier. My first test burn was completely empty, so this time I decided to use a large roasting pan to act...

I'm going to do another burn today. Still with no food in it, but this time I'll add a pan of water to act as a heat sink in addition to the corrections I posted above. 1.) Fewer lit coals to start with. I'll use 8 instead of 12. 2.) Water Pan for heat sink 3.) I'll start choking the fire...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">3.) It's brand new and hasn't built any "insulation" in the kettle yet. TRUE! </div></BLOCKQUOTE> Yeah... I figure I'll just roast a pig ole hunk of pork in there to...

Got my brand new Blue Performer this week. Did a non cooking test burn just to monitor the temp reaction. I wanted to see how many hours one chimney of charcoal would steadily hold low temps for. I was hoping to witness locking the temp somewhere between 225 - 275. I normally...

So.. after much deliberation I finally pulled the trigger on a performer. Since I've only got one weber I don't really feel like I've got a "family" of weber grills. So instead I've decided to post my new "Keeper" and "The Crazy Ex-Girlfriend"> Crazy Ex-Girlfriend The Keeper I...

I always found turkey burgers to be dry and unappealing. Until I found out this little tidbit. Take ground turkey and add the following: Equal parts oil, bread crumbs, and brown sugar. Then season them however you would want them to taste (i.e.. southwest spicy, tropical, etc). The oil...

Ha... So.. I made the final decision. I decided that I wanted to actually put my hands on a Platinum before making the call. So I went to my local Ace hardware to see if they had one on the floor. They didn't. But what they DID have was last years model Performer in black on sale for...

I used newspaper for the longest time. Simply because I never even thought to use anything else. Now I use the weber starter cubes. 24 for $3.50. So simple, no mess or anything. Or the oldest, simplest fire starting method that I can think of is a cotton ball with a smear of Vaseline...

Deck usage is dangerous regardless of what surface your lighting off of. I use a couple cinder blocks as a stand for my chimney. But I'm on a brick patio. I've also used a tree stump with a round landscape paving stone on it for my chimney stand. You know those circular ones that you put...

My two cents on a really old thread... Buy a weber chimney. I first started grilling about 5 or 6 years ago. I bought two of the cheaper off name brand ones. They rusted out the first year. I live in Oregon, so yeah... rain isn't a way of life. It IS life out here. Anyway.. the first...

Or here's a cool idea. Answers the "direct contact with smoke and flame" problem.

Here's a cool looking lifting and hanging tool.

A couple thoughts.. On the cleaning of the cast iron grates... I've had cast iron grates on a Kingsford Barrel grill for years. I'm slightly embarrassed to say that I haven't always taken the best care of them, but when it comes time for cleaning I just put them on top of my chimney or on...

Dude.. I hate that residue. I have a couple cinder blocks to the side that I put my charcoal chimney on so I don't have stuff in my grill. Which brings me to ANOTHER point... Why spend the $100 on the assist if I still have to use the chimney? I thought the idea was to simplify. I already...

so.. it's hard to take pictures "while" you're making these guys. I found my hands were too messy to think about picking up my camera. So here's just an after shot. These were stuffed with cream cheese, chorizo, and some cajun seasoning. Like all ABT's I got heaps of praise on them...

Thanks everyone for your replies!! Sounds like everyone is in favor of the Performer over the Platinum. Although.. the Platinum just came out last year, so maybe there just aren't enough Platinum owners to show the love. It looks to me like the big selling point that everyone keeps...

Thank you very much... I will try this. I haven't cut them lengthwise before and I think that will help a lot. I'll try and remember to take pics, and reply with the comments.