New Performer 22’

Been on my Smokey Joe since June, 2024

Practiced with Pork Ribs, Mexican BBQ Cuts (Tasajo , Ranchera, Spare Ribs), Wings, Chicken leg Quarter, kabobs

Have tried my best to grill almost every weekend since starting in June and only have missed a handful of weekends through winter but definitely put the effort into Thanksgiving and Christmas as best as I could.

Grew to enjoy different coals from, B&B Briquettes to the log wood type, Blues Hog, Jealous Devil all which expanded my knowledge in flavor changes. I still haven’t smoked anything with chips but soon to come.

My ultimate goal with this grill is to maintain it as best as possible and get better with bigger cooks (low and slow smokes). Big goal is big pork shoulder cochinita style or some brisket.

I’d like some advice on really any aspect of owning this grill or any grill. From maintaining to prepping, and even just examples of the meat each of you cook.