Just thought I'd introduce myself. I've been indirect grilling for almost 20 years. Just started to get into smoking in the last few.
I've owned various Weber kettle grills since I started grilling the Thanksgiving turkey back in '94.
I currently own a weber 1-touch silver. and a smokey joe gold (with IMUSA 32qt conversion)
I used the knowledge I scoured from here to build the smokey joe into a mini-wsm. I did the Christmas boneless prime rib this past December in the mini. Used a ring of charcoal and some hickory chunks. It came to temp 145 two hours earlier than expected, I wrapped in foil and a bath towel and placed in a foam cooler. Was tender, juicy and a perfect med-rare once we carved for dinner.
I hope to have more fun here now that I said "Hi".