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Ha! Yes sir, you can find my post about adding a Brinkmann electric smoker door to the mini in the mini section here on the forum. The only problem I have got to overcome is getting the door to seal really tight, but all I need to buy I think is some thin gasket tape and that will handle that...

I forgot to add this, but from what I've read is that the biggest problem with pizza on a kettle isn't the stone that the pizza is cooking on itself, but the top heat. You want the top heat to be as high as possible all while not allowing the bottom stone to become so hot as to scorch the pizza...

I wanna know about that tabletop of the Performer as well. Great looking food BTW!

I have never, ever thought or seen anything about using a grill to cook something breaded. Looks like it turned out great, color on the breadcrumbs are a lot browner and nice looking that what I would've thought for sure, I gotta try this soon.

From what I've read they can do a great pizza, but it takes a good bit of modifications to get there. Seriouseats.com has a write up on what they did to get it cooking somewhat similar to a WFO. It's never, ever gonna turn out pizzas like a real Neapolitan WFO will, but you can probably get...

I can attest to pork and vanilla working BTW, I did a vanilla apple stuffed chop and it was great. I can imagine how good the vanilla notes would be if coffee wood really does offer some kind of smokey coffee-ish flavor.

Baked Mac and Cheese. My favorite BBQ side dish. A sweet mayo-based coleslaw is a winner side dish too.

I started out on Kingsford and still love it for smoking. Haven't felt the need to switch over to lump yet, but lump is all I use for grilling on my Performer. The heat it can throw out is just too awesome. But +1 to the idea of using briquettes for that cook, they last a bit longer on a smoker...

This ain't a meat-tastic post but it does make any food a whole lot better! Well, I bought a grinder full of smoked peppercorns for some stupid high price at Whole Foods before I had ever thought about smoking my own and probably before I ran across this forum, so I ran out the other day...

How long did it take to smoke to dryness? Looks great and the color is right on!

Good luck fellers! Mighty fine cooking went on for this one.

Here is my entry for the throwdown. I told dad about the competition and how I'd probably get in on the next one since I didn't have steaks, so on his way back from Montgomery he showed up with a ribeye he bought just for this comp! I'm thankful to have such an awesome dad no doubt. I didn't get...

Me and that website don't exactly agree on very much really but I appreciate the link! I may try his pastrami method out, but considering that the microwave did such a good job and took 30 seconds versus a good while I may have to stick with that given my work and school schedule right now.

Great looking brisket and that is one monster bird! Takes up the whole mini-WSM!

David great looking cook! I have been wanting to try a runny egg with a steak here lately! I know they work well with any kind of burger so why not with a steak! Once again, beautiful meal, a lot of effort went into making all those sides no doubt. Hollandaise ain't no joke!

Last ones I bought were from Costco and they were good, although a bit on the thin side really. Were a bit dry but still good none-the-less. Costco has good meat though, I get all I can when I'm there and freeze it for later use.

Amen and amen. I stopped my subscription about a year ago and haven't missed it since.

Wonderful cook and a wonderful and novel way to use a ribeye! Believe it or not I prefer a well prepared burger to any steak! You can take the tough cuts which inevitably have the strongest beef flavor and turn them into something that is tender and juicy even when cooked medium rare! I bet...

Oh there wasn't one morsel of meat on that fish James! The cheeks didn't have any meat in them weirdly enough. They were just hard as a rock in that area. Very thin, but strong. I used my kitchen shears to seperate it at the bottom of the gill to the belly cut I made to clean it out but not sure...

Haha, I think he did. And you ain't gotta be old to remember the Flintstones. I still enjoy their gummy vitamins every morning! Ha, true story.