Michael Nessing
New member
Earlier this year I tried converting my gas grill to a smoker. The temps were too high, but the results were good enough to give me the smoking bug. After some research, I settled on the Weber Smokey Mountain and got an 18.5" model. Since then I have cooked just about every weekend and have learned a lot. Most importantly that there is a lot to learn. Fortunately the WSM is quite a forgiving beast and everything that i've cooked on it is at the very least, edible. Picked up a lot of knowledge here and looking forward to some good tips, discussion and 'cue.
