Weber SmoQue new owner.

[ahakohda]

Hello everyone! I got myself a Weber Smoque 22” model and put it to work this weekend, making chicken legs and pork ribs. All in all, I’m very happy with how the Weber performed. It holds the temperature right on point with no swings, and it gets up to temperature in no time.

My next experiments would be a brisket and standing ribeye roast.

 

[chopsaw]

Looks good . I've been eyeballing the smoque , but the SmokeFire is still doing the job .
Keep posting up your cooks with it .

 

[912smoker]

Looks like you've got it dailed in!
Nice cook!

Keith

 

[Sammie The Bull]

EXCELLENT, looks GREAT!!! I bet they was lip smackin good!

 

[ahakohda]

Today was dyno rib day.
Smoke ring not as evident after 9 hours smoking. Started at 180 plus added 12” tube with pellet/chips mix. After two hours raised to 275. Last two hours at 300.
What I can tell you is Smoque produces subtle smoke taste. Definitely not a full bodied charcoal smoke.

Also in a picture my neighbor here.

 

[jaxgatorz]

Looks really good on my end !