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[Bentley]

Store bought pizza cook.

[Bentley]

Homemade pizza cook posted.

[Bentley]

A few cooks posted!

[pmillen]

The pork tenderloins look superb!  I'm putting this recipe into my list of cooks to duplicate.

[WiPelletHead]

Great sear marks on the pork. it looks like this pit can do it all.

[BigDave83]

The pork cook looks great, and the cooker handling the low temp, the high temp, and the middle temp quite well.


Made in to sandwiches?

[Bentley]

It was just sliced to be eaten like little filets, but it is thin enough for sandwiches.  There are usually 60-70 people at the event, there were 23 last night, so lots of left overs!

[dieselr88]

Great review!! Been thinking of replacing my PG1000, this might be the one I pull the trigger on.

[Bentley]

Doing a rack of St Louis.  Did FE Method last time.  Will cook these for 1 hour with Smoke Boost (180°).  Then with the Weber App, and not going out in the nasty, muggy weather, will adjust temps to 270° to finish!

[Bentley]

To hot to cook in the house...so use the Weber Searwood 600 Xl!  Stuffed Green Peppers from the garden.  Start of cook posted!

[Bentley]

I am goin to cook the 35 Day, Wet Aged USDA Prime Brisket Tues/Weds and serve for lunch.  That will probably be a wrap for the Performance Test.  So if you wanted to see something highlighted from the unit I missed or a certain cook, post it before Weds as i will be contacting Keith after that!

Thanks Weber for letting me Performance Test a Great Unit!  More thanks later!

[WiPelletHead]

I look forward to the brisket cook. So far it seems like this grill works very well. I think I am going to a store tomorrow and see them in person. I have an Ace Hardware that has both in stock.  I am leaning to the smaller one. I won't pull the trigger yet but it sure is looking like one will be coming home with me in the near future.

Thanks for doing such a good review Bentley.

[Bentley]

Brisket cook started!

[Bar-B-Lew]

I liked the butcher paper technique the couple of times that I used it.  Curious to get your take on the bark because if I remember correctly you are not a fan of hard bark.

[Bentley]

I am not, but when I wrapped the pork Butt, it was not a real hard bark.  So I am going to be very interested in how it comes out!