[quote=Salmo g.]Lotta' non purists around here I see. What's the attraction to propane BBQs? Is the food really BBQ without the charcoal flavor? Am I missing something besides the status associated with a high end high falutin' bells and whistles BBQ?
That's not BBQ...that's direct grilling.
Fast, easy and flat learning curve....fits the American life style
I get about 10 years out of a Weber Smokey Joe and buy 2 double sack packs of briquets at Costco every year. Obviously I don't cook for 40 people like Andy does, and although I could BBQ in my underwear on my covered deck on the back of my house, the thought has never occurred to me until Andy mentioned it.
They take stock pots (for center section) and convert those SJ's into mini WSM's.
Pretty cool conversion.
You'll find info in my link.
resurrection of an old thread and a big thanks to SalmoG and the other purist out there that got me thinking...
Long story short, up until christmas this year I was a die hard gas grill guy... But I've converted to the darkside. the girlfriend bought me a nice weber smokey mountain smoker for christmas this year... (not sure if it was a present for me or for her, but I'm not complaining)
since christmas I've smoked porkbutt, ribs and this weekend I smoked a whole chicken!! Holy $hit best chicken I've ever had... moist, juicy, smokey and Delicious
I will still use the gas grill for the convenience of it when time is short, but the art of smoking low and slow is where its at!
Those WSM's are great cookers !
So good they are used on the BBQ competition circuit.
I just bought an 18.5 today for a wedding gift, as a matter of fact.
The portal for WSM owners...
http://www.virtualweberbullet.com/Convert your Weber kettle...
http://cajunbandit.com/For Weber Kettle owners...
http://weberkettleclub.com/forums/
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