KenBourgault
New member
Hello from Santa Cruz, California
My name is Kenny and I’ve been a fan of BBQ since I incorrectly assembled my dad’s first Weber kettle back in the late ‘70’s. (Handle to the front Bozo!) I didn’t get into smoking my food until a couple years ago when I bought my first WSM 18. The Virtual Weber Bullet site was my first and is my favorite resource for information and not only has it helped me cook up some fine meats on the WSM but it’s made me a better griller on the regular Weber kettle, and even the occasional gas grilling…shhh.
I only recently started perusing the forum portion of this site and decided not to be a lurker and join in. We’re throwing a combined birthday party for my folks this weekend and I’m doing the BBQ, I bought a WMS 22 a couple weeks ago with this upcoming party in mind and put a couple of beer can chickens on to test it out, these things are darn near turn-key no matter the size. I just love ‘em. I’m doing a dozen racks of St. Louis on the 22 and a half dozen beer butt chickens on the 18. We’re doing it in the central valley of California and it’s expected to reach as high as 105, wish me luck. Thank you to all members for this plethora of excellent information!
My name is Kenny and I’ve been a fan of BBQ since I incorrectly assembled my dad’s first Weber kettle back in the late ‘70’s. (Handle to the front Bozo!) I didn’t get into smoking my food until a couple years ago when I bought my first WSM 18. The Virtual Weber Bullet site was my first and is my favorite resource for information and not only has it helped me cook up some fine meats on the WSM but it’s made me a better griller on the regular Weber kettle, and even the occasional gas grilling…shhh.
I only recently started perusing the forum portion of this site and decided not to be a lurker and join in. We’re throwing a combined birthday party for my folks this weekend and I’m doing the BBQ, I bought a WMS 22 a couple weeks ago with this upcoming party in mind and put a couple of beer can chickens on to test it out, these things are darn near turn-key no matter the size. I just love ‘em. I’m doing a dozen racks of St. Louis on the 22 and a half dozen beer butt chickens on the 18. We’re doing it in the central valley of California and it’s expected to reach as high as 105, wish me luck. Thank you to all members for this plethora of excellent information!
