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I enjoyed the look of the Weber steak knives as seen on posts here. Anybody have an idea where I can get some?

I tried ribs my first cook on 18.5, and cooked on lump for 3.5 hours. The meat had pulled back nicely and done through out. The only trouble was they were tough not tender at all. Is there a temp I should have to pull them or did I not leave on long enough? Any advise would be great as I am...

Has anyone smoked the thick porkchops on a wsm or is it not advisable? I thought about getting some iowa chops and smokeing them. They are about 2" thick.

I did my first cook yesterday with babby backs. I put in 1 1/2 gallons of water in the pan and full lump minon style, on new 2010 18.5. The temperature at guage went up to 300 and stayed there. Thirty minutes in I closed the two front vents by 1/3 and temp stayed at 255 for 2.5 hrs. Checked...

I talked to webber suport and they said the cooking grate on the performer measures 21 1/2 inches. Does anyone know if the grates for a 22 1/2 cast iron will fit? I see it on the grills some have. Is there a special company to order them from?

I was going to do my chicken with the Mojo recipe in Low and Slow book, It rained, so marinated chicken and baked in oven. No flavor whatsoever. Did the oil keep the flavor out, or did I do something else wrong besides the oven? I followed the recepie exactly.

I got the low and slow book and he recommends lump versus KB. I found cowboy and green egg lump at the store. Has anyone used the egg lump? Should I keep looking?

Well thanks to all the info I have received on this site I decided to take the splurge and order a new 2010 performer. Then as would luck have it, I even get free shipping. Thanks to all for the info. I wil try to post some pics when I learn how to use the new toy.

Help! I am wanting a performer to go with my 18.5 WSM. I found a prior 05 with a stainless table, or go with the new 2010 model? Any suggestions would be deeply apreciated.Thanks!

I want a performer but there is one that is green or black or blue. Is there a difference other than color? Can you order a different cooking grill for the performer?

Thanks for all the help guys! I am just learning how to use the new cooker, and thought that since steaks turned out great on a regular grill with a side firebox I could do the same with my smoker. I now know what to do. Thanks again.

I had the chance several years ago to cook some 1" round steaks to feed an oilfield drilling rig crew. I used a pit on a trailer from a friend that had a side firebox. I used Just mesquite wood to cook with and coated them with italian dressing and peppers. They had to cook for about three hours...

I need help on how to use my new 18 WSM to slow cook some steaks or roast. Do I use the water pan with water or not? The steaks I like to cook are aproximately 1 to 1 1/2 inches thick so what temp should I try to maintain?

Do you have a recommended rub for smokin ribs or chicken as I have allways just cooked on a barrell grill?