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Jan's Dry Rub for all chicken items; as one forum member said, "It would make a brick taste good.". Roxy's Mustard Sauce for all pork items and some non pork. Montreal Steak Seasoning for steaks. Purchased BBQ sauce - Bull's-Eye and Sweet Baby Rays.

Ditto for raw kibbe or kibbeh in Lebanese homes.

The only cure of which I'm aware is an unforgiving wife.

My grind is rib eye and short ribs at 50/50. I buy it when standing rib roasts go on sale. A 4-bone rack of short ribs will have a fat cap on one side and I remove maybe 50% of that leaving the rest and grind it like that. Of all the grinds I've tried this one is the best by far. I make 6...

I bought a SNS when they first came out and a bottom was not available so I made one. It lives in the Performer; I almost never remove it. I just keep adding fuel and I actually start the coals with a starting cube even though I own a chimney. Almost everything I cook requires an indirect...

I had a Classic cover on a gas grill and it failed in about one year due to no UV protection. I have now gone to Texas Grill Covers on all my grills and have no problems at all. I use them through the winter (in Maine). The Performer cover is here -...

Mix it with some short ribs for great hamburger.

I got a whisker less than that on my Genesis Silver B with 1 burner on a 60ish day.

Much of my enjoyment of a rib roast is the Maillard Reaction crust so I leave bones off to get more bark. The bones get cooked later for stock.

That is one cool cooker. Nice work. Love the 2-tone blue.

I'm in the "bag in the bin, no problems" group. I do keep the grill covered.

I have a Weber gasser, a MAK pellet grill/smoker, and a Performer Premium (w/o gas assist). I use the Performer more than twice than the other two put together. Good luck.

Here is a great lid mod - http://tvwbb.com/showthread.php?37348-The-typical-mods-plus-a-few-I-haven-t-seen-done

Water heater drip pan inverted on a 5-wheel dolly.

Thanks for the great ideas, guys. I certainly have enough to get me started. Today for lunch will be a 1 lb. bag of pulled pork into the boiling water for 10 minutes.

Now that I have my FoodSaver and have frozen packages of pulled pork, chicken, ribs, and the like, I was wondering how to re-heat these items. I have read somewhere about just dropping the bag into boiling water, but was wondering if there is a foolproof method. Do any of you have this...

I liked one I found at Lowes - Discussion here

I have new, uninstalled straps which makes it easy to measure them. Checked with calipers they all measure about .480". Dean

That twist latch is a great idea for those who transport their WSM's. And nice CL score!

I think this debate has no end; there are excellent points for both sides. However, my view is to buy what fulfills one’s cooking/smoking needs most. If you were buying a new vehicle you wouldn’t buy a 9 seat SUV if it was just you and your wife using it 90% of the time. I cook for two most...