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Selling my Blue Weber Performer located in Massachusetts. Would like to see it go to a good home and not to any of these low ball bottom feeders :) If interested, please reply to the craigslist ad, I don't come on this site that much anymore (not too much free time nowadays)...

Thanks everyone. Threw it up on craigslist this morning for $300 but expecting to get some lower offers. I don't need to sell it immediately so I will let it sit up there for a while.

Sadly I must get rid of my 22" WSM. Its been used for about a year. And is very clean but dirty in all the right places. Condition wise about a 7 out of 10. Just curious what I can get for it on craigslist. No one in my area (southeastern MA) ever sells theirs on craigslist so I have no...

Thanks. I looked at Cajun bandit prior to posting. I just can't see how the bundle is $139 but the ring is $119. I was hoping for a less expensive solution since I already own a motor and skewer.

Picking up a performer off of craigslist tomorrow. I want to install a rotisserie ring on it. I have a Genesis S330 gasser with the rotisserie installed on it. Any idea if I can use the motor and the rotisserie skewer on the performer ring? Or do I have to buy a completely separate...

Thanks. I should have mentioned that the gasser is a Summit 670. I freaking love that thing and getting rid of it would not be an option. The charcoal would be more for low and slow cooks or ones where I want the smokey flavor from wood/charcoal.

Hi - I currently own a 22" WSM that I probably use once or twice a month. Been thinking about selling it and getting a 21" performer. I feel like the smaller size and ease of use would cause me to cook with charcoal more. My question is if I can still use the performer to cook the...

Next time I would skip the mustard. In my experience it is what causes the bark to be mushy. Also sounds like it may have been a bit underdone. Most people confuse dryness with being overcooked. When in fact with brisket it is usually the opposite.

Just picked it up today. So I haven't had a chance to try it out. Probably going to clean it up nicely before I try it. Probably should have mentioned that the serial number on the bottom panel is illegible which is why I am asking the experts here.

Just snagged this bad boy off of craigslist. $125 included propane tank and looks like fairly new stainless steel grates. Slight bit of rust inside the bottom compartment. Not sure on the model number since I have never seen one with the stainless steel doors and wood slats. Good buy...

It came out really good. Took it off at about 10am and let it rest for three hours until company came. The burnt ends turned out even better than expected. Put those back on for four hours and they were amazing. Thanks for all the advice on this. Brisket has been something that I have...

Aaaaaahh the stall! I have always heard everyone talk about it but never experienced it myself. Its holding steady at 150-160 for the last four hours or so. i am still feeling a little hesitant about this but definitely better now. just got it ready for the overnight smoke. Hopefully I can...

Went on at 1pm and its already up to 150 degrees. been pinned at 225 (dome thermometer) for the last four hours. What gives?! I put my maverick on and it says its running at 250 in the dome. Even at that temp i feel like getting it up to 150 that quickly is pretty hard to believe. At this...

Have about twenty smokes under my belt but trying brisket for the first time this weekend. Got a 16lb angus packer from restaurant depot that I am dieing to get on there. Planning on an overnight low and slow cook with no foiling. Shooting for a constant 225 temp. The plan is to get it on...

Not exactly conducive to the low and slow method usually used here but I LOVE a good steak tip off the grill. Feel free to share your favorite steak tip marinade recipe. Here are Three of my favorites - 1. - 1 cup CREAMY Italian dressing - 1 cup store bought BBQ sauce 2. 1 cup...

Going for a 8lb boneless leg of lamb. Marinating over night in garlic, EVOO, rosemary and red wine vinegar. Then lightly smoking using apple and/or cherry wood.

Frank - thanks so much for those numbers they at least give me some expectations. I would hate to cook this thing and not have it ready for dinner at 2pm. I am looking at about 5-6 hours at 250 degrees. I am going for an internal temp of about 135 or so since we will have guests who demand...

Got a beautiful 8.5lb boneless leg of lamb that I want to smoke for everyone on Easter Sunday. I have a 21.5 WSM and was planning on using apple wood. Planning on marinating overnight in a paste made with rosemary, lemon, garlic,S&P and olive oil. The problem is that I have no idea how...

Started the flame at midnight on friday night. Checked it the following morning and saw this with a steady temp of 235 at the dome. Re stoked the coals and let it go for another 8 hours. Almost forgot to take a photo before pulling it. It was amazing.

Overall it went much better than the first. I was able to maintain the temperature in the 200 - 250 range for about 15 to 16 hours. I only had to restock in the morning and stoke the coals about about the 14 hour mark to bring the heat up since I was putting on some chicken wings at that...