Hello - I'm Chuck, another new guy on here. Based in State College PA. Been grilling on Webers for a long time and finally stepped into the world of smoking. I got into using my grill to smoke hot peppers. And while it worked, I kept looking to improve the result. I'm looking forward to learning and I'm running my first chicken right now on my Weber 18.5. I did a seasoning run a couple days ago to get a bit of a feel for temp and burn time.
Of course I'm gonna be doing chicken, pork and beef - I also like the idea of smoking the thanksgiving turkey next year. For sure, I will be smoking veggies - Peppers, Corn, Onions, Tomatoes and Potatoes top my list. Any tips? Especially for tomatoes?