Rich Dahl
R.I.P. 7/21/2024
Pictures of the first cook out on the performer
Hi,
Per a few of you who requested here are some pictures of the first cook out on my estate sale performer. I went with something simple a small pork loin injected with an apple juice mixture and a dry rub I basically use on ribs. My wife did up a veggie mixture which uses compound herb butter seasoning.
I will say I love the performer because it’s higher than my OTS and has the gas starter plus the work table. But is does cook different that the OTS and I think it’s the thermometer on the top of the lid that got me off track a little. I installed a River Country thermometer at grill height on the OTS and that gives an accurate temp reading at the food level whereas the thermometer at the top of the lid I think is off or is showing a lower temp then grill level ( I ran it at 325 as I usually do). Even my 94 silver b /1000 the thermometer is about grill level, So the meat was just a little overdone, not bad but I prefer it a little less cooked.
I’ve been reading a lot of posts on digital thermometers for the meat only (I’ll install a River Country thermometer at grill level on the performer) and it seems there are a lot of problems with most of them, so I haven’t made a decision on which on to get. I don’t really need a remote as the kitchen/ dining area is 5 feet from the Weber and I can look out the patio door and see it fine.
Overall I am really happy with the performer and most all so is the wife and a happy wife makes for a happy husband.
Rich
Hi,
Per a few of you who requested here are some pictures of the first cook out on my estate sale performer. I went with something simple a small pork loin injected with an apple juice mixture and a dry rub I basically use on ribs. My wife did up a veggie mixture which uses compound herb butter seasoning.
I will say I love the performer because it’s higher than my OTS and has the gas starter plus the work table. But is does cook different that the OTS and I think it’s the thermometer on the top of the lid that got me off track a little. I installed a River Country thermometer at grill height on the OTS and that gives an accurate temp reading at the food level whereas the thermometer at the top of the lid I think is off or is showing a lower temp then grill level ( I ran it at 325 as I usually do). Even my 94 silver b /1000 the thermometer is about grill level, So the meat was just a little overdone, not bad but I prefer it a little less cooked.
I’ve been reading a lot of posts on digital thermometers for the meat only (I’ll install a River Country thermometer at grill level on the performer) and it seems there are a lot of problems with most of them, so I haven’t made a decision on which on to get. I don’t really need a remote as the kitchen/ dining area is 5 feet from the Weber and I can look out the patio door and see it fine.
Overall I am really happy with the performer and most all so is the wife and a happy wife makes for a happy husband.
Rich



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