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So far I have 3lb roast, I have put on some oil and salted it in frig open air on rack. I plan to just add pepper and garlic before cook. I have been reading/watching bids on cooks and I like the treat it like brisket I was wondering if anyone has done that way?

Can not wait to see it color sounds great. Congrats.

Welcome John nice set of tools you got there, keep those photos coming....

I would agree with Dan the WSK would be a great buy, but i have not found one yet. So sticking with the performer, I have a SNS deluxe, a votex, and about 3 grates as I change them out when I am cleaning one, I do have a GBS grate that I use with a old steel hammered wok, I have the Korean BBQ...

I have never stopped but have driven by those Caddies nose down it is a shame you leave something alone out in the great outdoors and a can of spray paint shows up. First several times I saw these they all different car colors and now....

That is hard to beat. Juicy,great color inside and out. Another great cook Chuck.

Very nice, steaks look very good,and any grilled corn on the cob is enjoyable. Yes sirvyou guys are eating well this day.

As long as it works for you,that is the important part.

Keep these cooks coming i am interested in this machine

Great cook, and the plate shot says it all. Hope the little lady is doing better.

Welcome Mike a new toy for all of us show us what it can do!

I am already loving this cook Brett. And very interested in the out come.

Kemper amazing cook for these ladies, I think I may have picked up 5 to 8 lbs just looking at this feast.

That is a gift that will last and everytime they cook on it they will remember where it came from....

Welcome from N AZ , hope to see your favorite cook soon.

I wish it would run here I need one for this weekend. But we do not have Meigers out west yet!

Yep kind of hard to do this on a fixed budget... but that's my flaut

I am no expert, and have only cooked a few, but si far they all came out very good, I use my WSM and I start my cook fat side down and run it that way with more than average smoke wood I like Hickory more for giving. My temps range from 220- 270, when it hits 160 to 175 I wrap and and liquid...

Or put that sandwich next a box of green leaf lettuce so they could look at each other!!

Looks to be done excellant. Keep them burning, would love a WSK