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Congrats. I love my performer..had it for 13 years. Aside from going through several grates, the only part I've had to replace was the lid..Handle rusted through even though I keep it covered..

You're right, they were mixed which gave me second thoughts. I guess that's to be expected with anything you find on Amazon...I will certainly provide and update if and when I buy. Appreciate all the input.

It is a little expensive, but I say pay once cry once..This one is heat and weather resistant unlike some of the others I looked at so I figure it's worth the premium.

I'm looking at this.. https://www.amazon.com/gp/product/B07WVR8RRR/?tag=tvwb-20

he does nice work..

@Timothy F. Lewis that's a pretty slick grill cart..did you make it yourself? I agree, whatever light I get I'd prefer it not be LED..

Exactly..I figured they would have made something considering they've sold millions of these grills..I may just pick up a plain old light with a magnetic base and flexible neck..there's a metal piece of trim that I should be able to attach it to.

Hi everyone, I recently moved my performer grill to an area where I don't have any light. In the past I've used a headlamp, but that's annoying..The performer has the table surface so maybe I could clamp something to that. Any suggestions would be greatly appreciated. Thanks

My Weber Performer has provided well over a decade of service and while I keep it covered all the time, the lid has developed some rust around the handle, so much that I think the handle is going to actually pull off at some point during one of my next cooks... Anyway, I've been trying to source...

@JayHeyl, I used the probe after it got past 200 and still felt a bit of resistance so I left it on another half hour..In hindsight it was probably done at that point..Haven't cooked enough of them yet to quite have that "feel" down, but I'll get there.

Great site..wish I had found this thread a week ago. This past weekend I cooked a brisket, high heat method. Couldn't find a packer, so we settled for an 8 lb flat..Put the meat on about noon, steady temps of about 375 for two hours..hit the 170 mark, foiled it and back in the smoker. got a...