Good morning everyone. I’ve been the proud owner of a small round Weber Kettle charcoal grill for the past 12 years. I’ve used the grill mainly for, wait for it, grilling, but I’ve also managed to smoke on it from time to time. I’ve enjoyed it every time I messed with it, and I’ve made some tasty smoked turkey breast for a few thanksgivings as well as a brisket and some ribs. The results were great, but man was it a lot of work to maintain even heat and low and slow smokes in a tiny thin metal grill in near freezing temps around thanksgiving!
For Fathers Day the wife has blessed me with a Pit-Boss 820, so I’m ready to fully embrace my mad descent into smoking madness!
For Fathers Day the wife has blessed me with a Pit-Boss 820, so I’m ready to fully embrace my mad descent into smoking madness!
