Recent content by Kevin Hardwick

So true. I would love to have some of those Go Anywhere accessories. I belong to the group too and now probably cook more on the CGA than any of my other grills, especially because I cook for just two of us now. not just hunks o' meat, but skewers and veggies and chilies for salsa. etc, etc.

Not sure if allowed to post a link to Facebook, but there is a page for Go Anywhere group - mostly Australian and New Zealand and European folks, but they are doing some great cooks on this little cooker. https://www.facebook.com/groups/webergalife

I use the Gateway and am very happy with it. I have never had a problem with anything falling off, but lay a grate over the coals just to be safe...

I use a Weber 22 inch cover over my 18 WSM with hinge. loose but keeps it covered for my purposes because I store it under a roof of my patio.

just watched Harry Soo's cook of Tootsie's pork steak. thicker cut next time...

very tender. You couldn't pull it, but it was good eating, and way better than a typical dry pork chop.

Like a steak. just added photos to my earlier post. I only cooked it to 145* before putting a little sear on it... Will try again when I can get a butcher to cut 2 inch thick steaks from a pork shoulder. I also have a rotisserie ring for my 18" kettle that i may try to use to get the meat...

I just tried the recipe and technique as described in Vaughn's article. 1 1/4" thick pork steaks with 60/40 salt/pepper. about half a mini-chimney of Weber briqs lit and poured over a ring full of lump mixed with some leftover briquettes and a couple chunks of pecan and cherry. 18" WSM with...