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Everything pictured is for sale as a package... Performer, Digi-Q with pit probe and meat probe, Chimney Starter, three bags Kingsford BB, Royal Oak lump, almost a full bag of cherrywood chunks, a quarter bag of hickory chunks and two hinged cooking grates... $275.00... Fall River, MA...

Performer, Digi-Q with pit probe and meat probe, Chimney Starter, three bags Kingsford BB, Royal Oak lump, almost a full bag of cherrywood chunks, a quarter bag of hickory chunks and two hinged cooking grates... Everything is in good working order... I'm taking a leap into a pellet cooker...

Looking to get $20 for it... Brand new... Fall River, MA...

Tracy just brought this home from the market... I know that this is a lean cut so I was thinking rubbing it with Raising The Steaks, letting it sit overnight, then cooking it low and slow (225) and taking it to 130 internal... What would all of you all do? Also, should I leave the fat cap and...

I'm looking to sell my 22.5 WSM... We just don't use it much and all of my cooks are just too small so I use my Performer instead... This cooker is about a year old... Mods that I've done are the following... Door and lid gasket kit... Cajun Bandit Stainless Steel door... Compression latch...

I'm not sure what the latest parts list is as there are so many threads about this... I'm definitely going to be using my DigiQ with this... Any guidance is appreciated... Thanks... Leo...

Pepper stout beef... Internal temp of 205, juicy but doesn't want to pull? Cook a little longer?

It's done... I did the grate mod with the double grates and wire tied the ring to the grates(came out mint)... Added the pull handles to the grates... Cajun Bandit stainless steel door with gasket kit on door and on top of body...Mounted the digiQ(although I'm not happy with the way I utilized...

I've named this beast "Black Max"

I'm buying the 22.5 WSM very soon... I'm stoked!$$ I placed my order!$$ After several years of grilling and slow cooking on my Performer I have decided to bite the Bullet... I made my best ribs yet this past weekend and it got me so proud of myself that I decided to move up... I decided to go...

*FAILED!*Worked 62 hours last week.Much needed day off and cook.Boneless chuck roast. I'm doing, or attempting a pulled beef dinner tonight... Started at 9 this morning with a 4 lb. boneless chuck roast... Rubbed it last night with my homemade rub and let it sit overnight wrapped in saran...

I pulled it off at 150 per her request(what a mistake)... I should have pulled it off at 140... I promise, It won't happen again :cool: I guess that this is my first post with a plated pic here on the forum (as lame as it is)... Thanks for looking...

I'm looking to order an over the counter poultry rub or all around general purpose rub that everyone can pretty much agree on that it is good one... Something is telling me that my girlfriend doesn't like the rub recipe I have :( I'm open to all opinions...

This was supposed to be last night's dinner but I wasn't really feeling to good so I put it off til tonight... I brined this chicken for approx. 3 hours with crushed red pepper brine... I then rinsed and dried it before placing it in a big Ziploc with Michaels Portuguese marinade where it sat...

Marinated in Michaels Portuguese Marinade all night long... On the performer with a chunk of hickory...

Another successful cook !!!

They turned out great!!!

I do like the way that they smell and burn, but is it me or do they seem to be unusable a second time? They seem to disintegrate if even touched or moved slightly.... I have not had this issue when using Stubb's... I reuse the Stubb's all the time...

I had brined her overnight with crushed red pepper... Before I left for work at 3:30 this morning I plated, patted her dry and sprinkled rub all over her... Then tonight when I got home I fired up the performer and cooked her... I also did a couple potatoes and a couple of onions on the grill...

Two skewers with BBQ rub and two with Jamaican Jerk... [/URL][/IMG] [/URL][/IMG]