Hi
Tried some low'n'slow on my performer last year using the snake method, it sparked further interest and I've been looking for a reasonable prised WSM. Prices over here a a bit different than in the states and the recommended retail price for a 18.5 is about 600 USD. So when I accidentally stumbled over the fact that my local weber dealer was going to have a visit by the weber tour truck
And that there would would be a solid discount on all weber products that day, I realised that it was time to close the deal. I got my hands the last 18.5 for about 380 USD. Went home and put it together.
As mentioned in my report from today grilling http://tvwbb.com/showthread.php?50943-First-2014-grilling
I have now put a chicken in brine and I'm preparing for the first smoke tomorrow. I'm very curious on how easy it will be to maintain a steady temp
Tried some low'n'slow on my performer last year using the snake method, it sparked further interest and I've been looking for a reasonable prised WSM. Prices over here a a bit different than in the states and the recommended retail price for a 18.5 is about 600 USD. So when I accidentally stumbled over the fact that my local weber dealer was going to have a visit by the weber tour truck
And that there would would be a solid discount on all weber products that day, I realised that it was time to close the deal. I got my hands the last 18.5 for about 380 USD. Went home and put it together.
As mentioned in my report from today grilling http://tvwbb.com/showthread.php?50943-First-2014-grilling
I have now put a chicken in brine and I'm preparing for the first smoke tomorrow. I'm very curious on how easy it will be to maintain a steady temp
You're going to love it! It'll take a few cooks to get that nice "gunk" inside, then it'll be considerably easier to hold temperatures like you like it.
