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Small 2.3 lb beef chuck roast. Coated with thick Worcestershire sauce and rubbed with Magic Dust. I wanted to see how it is on beef. Cooked on my mini WSM between 225-250 it was pretty windy today and the wind fluctuated temps. Used Stubbs natural for fuel and cherry wood chunks for smoke...

Woke up this morning and felt like a fatty. Maple jimmy dean sausage wrapped in turkey bacon (all we had in fridge) and stuffed with diced jalepenos, homemade hashbrowns, and sharp cheddar cheese. Cooked on my blue weber OTG indirect with KB for fuel and cherry wood for smoke. Tasty as usual...

I may have to steal this idea as part of my appetizer smoke for turkey day! Genius!

I flattened some boneless skinless chicken breasts with a meat tenderizer and marinated them in sweet and spicy seschuan BBQ marinade for a couple hours. Did the same with some shrimp and threw em on skewers. I lightly brushed more marinade on both last few minutes of grilling. I used my blue...

looks great. love the charcoal basket. i really need to make one for my mini but i have been lazy! Nice hawg. keep the rubber side down :cool:

get that thing done and cook on her already :) looks great so far!

so did you get 'er?

Laura i saw a bbq university show where steven reichlen used wood chunks and just lit them in his charcoal chimney and let them get red hot as you would charcoal. i say give it a try on some burgers or steaks. as long as you let the wood get nice and hot so its like embers and not open flames...

Nice ribs! I would crush a plate of those! Can't believe that was only your 2nd rib cook! You are a natural!

Man I would love a plate of that feast! Vino Sounds great too! Nice job.

Do you have the $80 package? Seems like a lot to spend just for some sear marks but boy do they look good! Do they improve the cooking as well?

Been moving in our new house the last 4 days. Exhausted and haven't had a chance to unpack much yet, but I hadn't even grilled since last weekend so I picked up some shrooms and steaks and some chicken tenders for my 7 month old girl(yes she already eats solids lol--- well finely chopped...

Mad hunky and tatonka dust---- two products that everyone should have for Q/grilling at all times! Everything looks great!

Charcoal, weber kettle, cast iron, steaks, taters, and shrooms----- doesn't get any better! Great cook! I would crush that....

Sounds like an awesome find Paul! I've always wanted a 26" kettle, let alone a classic one. Looking forward to your restoration/cleanup post when winter clears. Stay warm up there!

Since I am the OP, this is still on topic lol. Link to determining model year for kettles: http://weberkettleclub.com/determine-age-of-old-grill/

Where are the pictures of the cook? :D Glad the first cook went well!

They look fantastic! Aside from BBQ comp judges, many people like Fallin off the bone anyhow! Seems like you had the WSM dialed in for sure. I just have a mini wsm and a heavily modded ECB. Would love to have a WSM someday.

Ribs look great! Nice smoke ring and good color. Why do you say they were over done? An over done rib means it really falls off the bone. Less done means it is tough to get away from the bone. An ideal rib (supposedly) is tender but still doesn't quite fall off the bone and leaves a bite...

Let's see some more pics of that salmon!