Leaderboard

I've had my 21" for a couple of weeks and managed to get a few cooks in. I started with some St. Louis cut ribs. I filled the basket with Royal Oak and used the refractory deflector with a disposable aluminum drip pan. Cooked for 6 hours at 225 (put them on at 185 since I couldn't wait). Temperature control was great. The wind was gusting on and off, so it needed a bit of adjustment throughout the day. Great smoke ring, texture, and flavor. Some of the best I've ever made. Next was a boneless pork butt. Brown sugar and a light coating of Pork Barrel BBQ rub, which I wouldn't use again. Too much heat, too little sweet for my taste. I'll make my own next time. I started it a little late, 10am. I kept it around 235 grate temp, but eventually pulled it at 172 when the grill ran out of charcoal 10 hours later. Ended up finishing it wrapped in the oven for a couple hours. Came out great. Only weakness was the rub. I used what I thought was a full basket of Royal Oak and 4 large chunks of cherry wood. The RO was basically small pieces and the cherry chunks were a little wet, so I think that contributed to the problem. Next time I'll weigh the charcoal to get a better idea of how much I put in. Live and learn. After 4 hours: After 8 hours: Pulled at 13 hours (wicked smoke ring):

You know, Wilbur, it's super easy to do a butt on the main and ribs on the upper grate at the same time! Just sayin'.

I like that color, you don't see many like that. You're gonna love your 19", it's more capable than most other grills out there, even larger ones, the extra cap space with the upper grill is really nice. Pics are required, there's a built in program that starts once the grill is delivered, it begins to turn into a weber tailgaitor, the only way to shut the program down is with the shutter sound of a camera. The artificial sound of a camera on a phone is adequate. Robert