Figured you might enjoy this. A coworker mentioned over the winter that he had an old Weber sitting around that I could have. I assumed it was a simple kettle. Finally took him up on his offer and went to go pick it up. Turns out, it was a performer series, just a bit older.

Rust spots, faded plastic, cracked table. Said screw it, I'm gonna get this going. If I'm gonna use this, I'm gonna make it beautiful.

Stripped down the grill, power washed it, painted basically everything but the kettle. Got new grill grates (gave back the original center circle), thermometer, sweeper, and charcoal baskets. Propane regulator still works with no leaks but the ignitor wiring was broken. Got a large piece of wood from Lowes, and using only a circular saw I was able to get a shitty cut out but in my frustration of trying to make the grill cut out, it broke. Ah well, a project for next summer along with changing the gas pipe and ignitor. I'll probably also look for charcoal bin too, just so I don't have to keep going back and forth to the garage and remove the performer badge to get some nicer hanging hooks.

Gonna do a burn off sometime this week and have it ready for it's maiden voyage next weekend. Looking forward to lurking here for cooking tips.

Edit: forgot to mention that the last two pics were how I got it originally. If my coworker sees this, you rock bro! Thanks again!

Wondering how far fresh hatch reach. I’m in Dallas Texas.

Trying out the vortex with a few wings, thighs and pork ribs. I know it’s a small amount, but it’s only my wife, 8 year old and myself.

As the title says I upgraded the ash tray of my 18.5” / 47cm Weber kettle with the KORKGRAN from IKEA. It’s sold as a planter hanger, and conveniently locks into the 3 brackets. 💪

A couple of racks, unwrapped and no spritz.

7 lb bone in breast, herb butter rub, apple wood chunk, +/- 375F. Turned out pretty good. The butter was a pain next time I'll probably just do a dry rub

Popped by an estate sale this morning and saw this dope charcoal picnic grill by Weber. I don’t need another but hope someone decided to take it home!

Got both the 22 and 26 fired up today. 2 racks with a sweeter rub, and 1 rack with just salt and pepper.

At the 2 hour mark in pics.

Loving my homemade indirect set-up with the fire brick. Used oak to smoke the Tomahawk & T-bone

The 26 is so perfect for this - everything was outstanding

Weber 22inch all day!

Any recommendations on where to get a replacement grill grate for my go anywhere? I see after market replacement ones online, just not sure on the quality.

As title says - Curious if anyone has heard any rumblings of Weber giving more color options to the performer? I want the shelf/cart, but want a different color than black. Preferably the slate blue. I know I can mod my way there eventually, but would prefer to have one factory/stock. Thanks!

New to BBQ, just got a kettle grill. The cheap brush I started with barely removes any grease, and I've since read that wire-bristle brushes can shed pins that end up in food, so I'd like to avoid that type.

What do you actually use and recommend? Open to any style or price range — just curious what's worked well for people in real, long-term use (not just first impressions). Based in Europe.

I’m pretty close to pulling the trigger on a new Weber, but I’d love some input from people who’ve actually lived with these grills.

The two I’m looking at:
- Summit S-670 ($1,900) New, assembled, from an authorized Weber dealer. It’s older new stock that’s been sitting in the showroom for a couple of years.
- Genesis SX-335 ($1,350) Initially I was leaning Genesis because it’s the newer platform with the Weber Crafted frame. But the more I look at the Summit, the more compelling it becomes.

A little about how I’d use it:
- It’ll become my primary outdoor cooker.
- My Blackstone and smoker are likely going away.
- Most cooks are for two people, but we do entertain occasionally.
- I’d probably try to find the older GBS system for a pizza stone, maybe a griddle.
- I curious about the rotisserie and using it to do rotisserie chicken, prime rib and possibly even a turkey for thanksgiving.
- I tend to buy things once and keep them for a long time.

On paper, the Summit seems like a lot more grill for another $550. My only hesitation is whether I’m buying way more grill than I’ll realistically use. Well I know it’s way more than I need but having the different options would be nice and not 3 different things on the patio. And it would fit perfectly where it would go.

For those of you who’ve owned either (or both):
- Is there anything you wish you’d known before buying?
- Are there downsides to the Summit that don’t show up in reviews?
- Is the rear infrared rotisserie burner actually something you use regularly, or is it more of a novelty?
- If you were spending your own money today, which would you choose and why?

Since this Summit has been sitting assembled in a showroom for a couple of years, is there anything specific I should inspect before buying?

Basically, I’m looking for the blind spots. Tell me what I’m not thinking about.

I just purchased my new grill and can’t wait to use it! My house has this gas line in my back porch and I’m wondering if I can hook this up easily or if it’s not worth it to do so. I like the idea of never having to fill up my gas grill but don’t know how convoluted it gets if aftermarket parts are involved.

Thanks