Here’s some shots of my first cook on the C&B Performer (see original post “I Think I Got a Good Deal?” for more details.)
Marinated spatchcock chicken, cooked indirectly. Added hickory chunks, put the lid on, and walked away until Polder reached 165. About two hours.
One thing I noticed is a lot of smoke leaking out of the lid. Not remembering my very first cook on my 1980’s something Kettle (or even knowing how to cook correctly back then), do you think over time this will diminish and will it seal up better? Seems like a lot of smoke loss.....
Other then that, I love the added features of the Performer over my old Kettle, (gas ignition, table, ash catcher, lid holder).
I am happy!
Marinated Spatchcock ChickenFinished ProductLeaking Lid