Hi WKC,
I fell into in the Weber universe at the start of this year — new to barbecue/smoking/grilling in general and looking forward to learning a lot more
I started with an 18” WSM
… picked up a used 22” copper kettle shortly after to complement
… then added a used baseline performer kettle to the party
… and most recently adopted a Smokey Joe original from a nearby member this past weekend.
My current cook is a Montreal Smoked Meat which I just tucked away in the fridge to dry cure last night. Details to come after the cook.
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Weber Kettle Club