So, I initiated the new Weber with some quick sausages on Monday, and did a few burgers Thursday. I had forgotten about the charcoal flavor on food since I've been using gas for so long. Last night I dusted up a pork shoulder, and today I'm smoking it. Dome temp gauge is way off from grate level temp. More than I had expected, but not an issue. Took a bit to dial in, but holding steady around 230° for a few hours now. I can't wait for the results!
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