Weber Kettle enthusiast here.
I've got a 2014 22" OTG, a Jumbo Joe 18", an 18" WSM circa 1983 and most of the parts to make another modern (post 2015) 22" Kettle
I'm all about smoking meats on my 22" using various indirect heat methods. Minion, snake, banked indirect with firebricks or the Slow n Sear, I've got some experience with all of em.
These days I mostly just use the SnS for convenience, and only use the WSM when I need extra capacity.
I have been lurking here for years and decided I should finally join the discussions.
Thanks for having me!