Quote:
Originally Posted by qwerty1500
Sweet. Let us know how you like it.
We do smoked meat all the time. I keep looking at smokers. But, I've had such amazing results just using indirect heat and wood chips in the Weber kettle that I can't see the reason to change.
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My Weber Performer off craigs list has been awesome for this too. Pork butts, ribs, brisket, wings, whatever ... I'd like to get a Weber Smokey Mountain just for the extra space, but I'm cheap.
