Hi. Long time bbq-er with many cooks under his belt. Helped my Dad do hog roasts when I was kid. Took that over then switched to pork butts on UDS's. When I bought my house in 1997 there was an old grey Weber Kettle that I used for a couple years but never really mastered. Did a lot on pellet grills and UDS's mostly. And directly over a fire pit.
I'm looking forward to learning the ins and outs of the Weber Kettle.
I just bought my first one last Friday but I'm selling it (the story is in the internet deals on the Trading Post, yellow 22)
I bought a less valuable one today on FB and have some ribs on it now. Anyways, looking forward to tapping into the vast knowledge here...
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