First time firing up my new SnS XL, also replaced the old tired charcoal grate with a heavy duty cooking grate from a Happy Cooker.
I charred the cedar plank first and seasoned the filet with salt, pepper, lemon, and rosemary. I’ve been using Kamado Joe Big Block XL lump. I pulled the filet off at about 135F. Served with asparagus, wild mushroom quinoa, and a salad.
Thanks for looking.
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