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Bought mine in 2007, probably on average use it 3-4 days a week year round and it continues to light on demand!

I think the Performer is slightly more work, but worth the extra effort. When I bought my Performer five years ago, I went a year without even firing up my gasser, so I sold it. Haven't missed it one bit. --eric

You can find full packers and 8 pound bone in butts at Sam's Club. I can also them, by special request, at my local butcher shop. Pekarnas Meat Market in Jordan http://www.pekarnameats.com/

What sort of sous vide vessel are you guys using? I've been thinking about giving this a try, but am a little afraid of the money you can sink into a sous vide machine/vessel. Troy - you mentioned a controller, is this a home built controller? If so, how did that go?

I always cut the backstraps into 1 1/2" chops, then butterfly them. Season with salt and pepper, place on very hot grill. Grill about 2 minutes per side, rest then consume. Some of the best red meat you'll ever enjoy. The backstraps from my deer this year never even made to the freezer. My boys...

Neither, I just pile the coals over the gas assist and light. Once lite I push the coals where I want them. --eric

My Performer and UDS stay outside and get used all year long. They are undercover when not in use. When I had my Primo Jr. that also stayed outside, but my WSM was in the garage when not being used.

I love smoked squash! I usually use butternut squash. Split in half and remove seeds/pulp. I will then score the flesh with knife, sprinkle with salt, pepper, brown sugar and drizzle with olive oil, then put a couple pats of butter in the seed cavity. Though on the grill/smoker flesh side up...

What did you do with the broth? Would have been a start for some chicken soup! --eric

My main two grills a Weber Performer and Primo JR. I find the size of my JR to be quite limiting for my needs so I have thinking about selling it and buying a new 26" kettle. I really like the table on my Performer so I would like to build a table for the 26" kettle to drop into. Has anyone...

You can also order Pinquito beans from Rancho Gordo, as well as many other heirloom beans. Pinquito Beans

Thanks Kevin. That was the answer that I was expecting, but hoping for one that would have gotten me to bed before midnight. Thanks again, --eric

I am smoking three pork shoulders today for my sons First Communion tomorrow. I got a late start this morning, and not expecting them to be done until around 9pm tonight. My question is, do you think I can leave them rest in a cooler wrapped in towels over night, then pull them early tomorrow...

Josh - Thanks for the Bump Bryan - I saw your thread and those cured turkey breasts look excellent. But, my Saturday opened up unexpectedly. The cured turkey breast is defiantly on my list of thing to try, but, I will probably wait until after Christmas as I found out that Santa is bringing...

That is correct Kevin. I would like to make my own 'deli style' lunch meat, instead of paying the $6-7/lb at the grocery store. I like the Mojo idea, and think I might in that direction. Thanks for ideas! --eric

The local grocery store has turkey breasts on sale this week. So, I am thinking about smoking a few this weekend to load up the freezer with some deli style sandwich meat. Since I am thinking about doing 4 - 6 breasts, I am looking for ideas on different brines and rubs. I will do a couple with...

Where are you located? I've had regulator troubles in the past when outside temperatures get very cold.

Yes skin side down. Timing depends on size and temp. If I am smoking at 225-250, I will allow about 3 hours, depending on size. If I am smoking/grilling at a higher temp, around 350, I will allow about 1 1/2 - 2 hours. Note sure if you can over cook these, so allow yourself a lot of time. I...

I love smoked butternut squash. I usually cut it in half and put a couple pats of butter in the hole where the seeds were. I then drizzle the flesh with olive oil and sprinkle with salt, pepper, cinnamon, nutmeg and brown sugar. Then smoke until the a knife easy pierces the flesh, and remove...