Michael Richards
TVWBB Emerald Member
I got my WSM 14 just over a year ago, and shortly there after: I joined this site; did my first piece of beef on the WSM; and made one of my first post to the photo gallery. That was a London Broil. I have not done a London Broil since so I really got the urge to do another to celebrate one of my early cooks a year later. I started with a 2 lb London Broil. 
I simi followed this recipe from Malcom Reed and got it marinading last night.
Started by getting some potatoes going on the kettle.
London Broil went into the WSM 14 at 250 with some pecan wood until it hit 110. When the potatoes were done I got some lump charcoal hot and put the London Broil right over top the inverted vortex.
And flipped.
And done, pulled at 129.
First cut.
More cuts and ready for service.
Potatoes done.
and a simple plate.
As I review the photos I got, I realized I didn't get any of the WSM, oops. I love that little smoker, from the first time I made a London Broil, to today's cook, and all the meals in between over the last year, it has helped produce a lot of great food and I can't wait for all the great food to come off that little smoker in the years to come.
I simi followed this recipe from Malcom Reed and got it marinading last night.
Started by getting some potatoes going on the kettle.
London Broil went into the WSM 14 at 250 with some pecan wood until it hit 110. When the potatoes were done I got some lump charcoal hot and put the London Broil right over top the inverted vortex.
And flipped.
And done, pulled at 129.
First cut.
More cuts and ready for service.
Potatoes done.
and a simple plate.
As I review the photos I got, I realized I didn't get any of the WSM, oops. I love that little smoker, from the first time I made a London Broil, to today's cook, and all the meals in between over the last year, it has helped produce a lot of great food and I can't wait for all the great food to come off that little smoker in the years to come.
