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Does anyone else think these are harder to adjust the percentage they are opened or closed (except full open or closed) than the old style? Maybe it's just me. Bought a new Performer last year and I think they are harder to adjust than the old style. I'm not really sure why they changed them.

This is my parents chicken recipe. I have enjoyed it countless times. They never made it any other way. The wife and I relocated 15 years ago from northern Indiana to be nearer our grown children, who all reside in the southeast. We are 70 now and my parents have both passed. The recipe was...

I plan on smoking 2 Berkshire hams on my WSM for Easter. I recently watched a video where the person skinned their ham before smoking it. I'd never considered doing that before. Any thoughts, recommendations or experience on the subject?

I have a Performer and a Smokey Mountain. I was thinking about getting a Venom temp controller for the Performer. Then I started wondering why. I have driven hundreds of thousands of miles without GPS or a cell phone in the past and can't drive to the grocery store without either now. I caught...

Can anyone remember when you could buy chicken, either whole or pieces and not have to preform major surgery on it to make it ready to cook? I don't remember thighs having so much extra skin and fat that has to be trimmed off when I was younger. I think this started about 25 years ago.

I bought a 4 bone rack on sale this week. I've never done them before. I plan on doing them on my Performer this weekend. Planning on using cherry. From what I have read you cook them for around 4 hours at 325 to about 200. One recipe I read had you foiling them after 2 1/2 hours for another 2...

Did one of these Sunday afternoon. Put the loin in the brine on Friday afternoon. Cooked indirect at 325 till it hit 150 degrees internal. These are the wife's favorite and Krogers has them just about every week at $1.99 a pound.

The wife wanted Turkey Pastrami for New Years. I cured it for 48 hours then on to the Preformer.

Did a butt on Sunday. Tried the snake for the first time. I was happy with how it worked. It held up for 9 hours at around 225 without adding charcoal. The burn was pretty even so I didn't have to adjust the vents hardly at all during the cook. I thought it turned out pretty well...

New to the forum but not to cooking. I used gassers of many different brands for years and did a lot of grilling. Got my first Weber in 2007 and that's all I have now. I do 90% of my cooking on my Performer. I'm from the midwest and mostly grilled beef for years. Since relocating to Georgia I...