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Go for the new deluxe, you deserve it and wont regret it. last one you will ever need. Besides its green ! You want it, you ordered it, now pull the trigger on it.. go for it. Thats what I think.

I like to cook my beans on the lower rack.

Thank you Freedom Fighters! Im doing pepper stout, ABT's, some really good beans, and marionberry cobbler in a cast iron skillet. But its so dang hot here.. Going to be 95 degrees on the 4rth!!! Hard to stand next to the performer and smoker in that heat. Havent seen any precipitation in 30...

I have never seen one of these.. http://seattle.craigslist.org/kit/hsh/4945055828.html

The scalloped potatoes are definitely worth the try. I really liked them. Hope you enjoy them.

John, here is the potato recipe.. I do not take credit for this recipe.. it is one I found while looking around and found it very good.. worth putting in the recipe box. THE INGREDIENTS YOU'LL NEED: Cheese – 4 cups Sharp Cheddar, Jack or your favorite cheese Butter – 1 stick Half-and-half...

I found a bunch of certified angus brisket at C&C.. just a few cents more per pound than the select bunch that were nearby.. took the smallest one.. 14.56 lbs.. prepped it and put in in the fridge for the night. So this is 6 pm the next day.. getting ready for a nice evening of smoking...

So it is written, so it shall be done.... brisket on .. I went down with the fat.

Simple question... Fat side up or down? putting one one in 3 hours .. need answer soon plz.

I picked up a new/used performer and took some pics of my first cook.. I did a simple cook to get use to the new unit. I was quite impressed with just how much accuracy you can get to any temp you need.. Loved cooking on it. I hope you all dont mind my long winded post. I started as I usually...

I had been looking for a used performer for quite sometime and finally found a 2014 platinum. The guy had bought this after moving to a condo only to find out charcoal burning is prohibited. It came with a cover and as we were waking thru his garage he said " oh yeah I have this for it...

your brother would be so happy you found that.. what a keeper with a wonderful story behind it. man you have to feel good about that.. congrats.

you can kind of see the gap below the door.. the door also has a small gap.. old school wsm but in fairly good shape...

I got a used 18.5 wsm off craigslist for 100 dollars to go with my 22.5 wsm.. It has a slight gap around the middle section to the bottom section.. enough of a gap to see into the bottom.. it burns to hot for low and slow cooks...any ideas on how to either fill the gap or get it back to round?

well I bow to you sir for doing it all. no one could possibly top your expertise. I respectfully rescind all my prior posts on the subject.

some dont like it, some do..im on the dont like it side.. why put it in my WSM when I can put it in my big chief with the same result if not better.. and the fact that i dont like having to contain the oil that pour out of the king salmon here is a contributing factor..

I wouldnt do it.. I do my fish in a big chief electric smoker.. save the WSM for the other meats. the little chiefs or the big chiefs are cheap and do a fine job.. and yes it is way worse off than my WSM with fish oils I would never want in my WSM.. plus how much and how often is to be...

mason jar rings also support an onion nicely if onion isnt to pointy..

nicely done.. that entire meal is going on my to do list.

I would rather cook road kill than shop at that frikkin place.. but thats just me.. walmart came to town and destroyed every mom and pop store around.. I despise them with a passion.