Weber Performer 1 Year Update and Perfect Cheeseburger

How the Weber Performer held up after 1 year. Cooking great venison and beef bacon cheeseburgers.

Weber Performer 22” review after 1 year of use.

My impression of the grill has been very positive. I have used the Vortex, the Slow ‘N Sear 2.0, the Easy Spin Grate, and Drip and Griddle Pan from Adrenaline BBQ. Everything has help up perfectly.

For the burger cook. We started with our homemade bacon, placed it on the grill on the indirect side. It took about 10 to 15 minutes and made the bacon perfectly.

We had four 8 oz burgers, 2 of beef and 2 of venison with pork fat. Cooked them indirectly until they reached 115 degrees, flipped them until they reached 145 degrees. At that point we seared them off and they finished around 155 to 160 degrees.

We then toasted the buns over the direct side, we did add butter to the buns.

Once everything was done, we built a beautiful venison burger. Dinner was great!

Thanks to YouTube subscriber “H” for asking us to do the review and perfect burger.

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