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Pulled the trigger on a Performer just 1-year ago and have never looked back. I recommend the Performer, its a long proven design.

There's a year end for grilling? Not in Michigan.

Ivan, Like Sean, I'm not an expert, however I do cook steaks pretty darn good. Cut 2" thick, butterfly those that want well done. The beauty of a tenderloin is its wonderful flavor, no strong rubs and by no means, never, never a marinade, a little olive oil rubbed on them then salt and pepper...

Corey, I've used my gasser more times this year than my WSM and the thought of letting it go has come to mind since I got my performer. I did cook 2 6-lb butts Saturday night which brought home to me again the set it and forget it aspect of the WSM. I suppose if I had to part with one of my...

I run 1 piece north and south then 1 east to west. I make sure to trim the foil that folds over to the inside is no more that 1/2" so the wicking effect is not possible

Nice Score Kevin. Happy Smoke Trails to you!

Bought an "H" (1987) model OTS, handed it down to my son this spring when I took delivery of my new Performer. 23 long, long regretful years of not spending the extra cash for the OTG.

Matt, I have this exact grill that I bought new. I it has stainless flavorizor bars and just recently upgraded to Webers cast cooking grates which I highly recommend. The thermometer does have a tendency to sick in place. I Pulled mind out frequently, stuck it through a wine bottle cork and...

Notice the tag lines, it looks like those that prefer the OTG don't use a Performer, and those that use a Performer recommend it. I'm with the later. Hands down..get the Performer, you'll be glad you spent the extra cash.

Bob, just some random thoughts that came to mind when reading your post. - Was he using a water pan or did he go dry? - What was the lid temp? 275 - 300° is optimal for me. I always cook my dinner plate Salmon filets on my Performer, indirect, 350° with some apple chips. Apparently you know...

Thanks Brian. The reason for my less than enthusiastic response to my wife was a very resent attempt at grilling a chuck eye steak. Attempted to marinate, grill and slice thin like a Flank. It only marinated for 2 hours, and as your point out it probably would have been more successful left to...

Will do. They will have to rest for another day or 2 before I have the time.

Now were cook'n, no pun. The link to Wolfe's post help firm up some ideas. Thanks,

Need some ideas. My wife came home yesterday and announced she had bought 2 2-lb Chuck steaks on sale and wanted me to grill them. You can imagine my glee....a forced smile and faint "Thank you honey". She expounded further on her idea stating she wanted me to cook them slow on the Performer so...

Gotta agree with you, not to mention being around or serving food, yuck. If you feel that way gotta believe it will effect potential customers. Ditch this tanks.

Robert, I struggled for a couple of years with a bad crossover tube when the burners were perfect in my Genesis Sliver A. I couldn't find just the crossover so finally I broke down and bought the whole burner set that included the crossover. I couldn't be happier and wish I would have done it...

Steve, I think you've got it right, just can't think past all the other stuff floating around in that blue smoke in your brain. Personally I always pat everything down to remove moisture (moisture + heat = steam = tough gray steamed meat)from the surface. I do not oil my grates as it tends to...

I tried this Saturday evening with a couple of Choice 12oz. strip steaks. I first made a mash of chopped garlic, fresh rosemary and kosher salt in my mortar and pestle, rubbed the strips down as a base layer then buried them with kosher salt and let set at room temp. After an hour I rinsed the...

As written in the blog link of the original post "Want to make the steak taste EVEN better? Add flavoring during the salting process. Smushed garlic, spices, herbs (rosemary & garlic ROCK), the salt acts like a celebrity, bringing its entourage of flavors with it into the meat." I will be...

Nice line up you've got there.