Instead of briquettes or lump, I cooked a couple t-bones over the embers of an oak fire. (I got the untreated, food-safe wood from the place that supplies restaurants that have WFOs.)
First run with my new WSM as the kettle (which grilled some pork chops last night) supervises.
~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Big Deck BBQ and Brew
Awesome! It's like Yoda watching Luke.
Yall ever bake in a Weber? I'm thinking of making a big cornbread in mine. Start with a sweet mix, add some peppers and cheese. Maybe tomatoes and onions. Maybe some meat. Do all this in a dutch oven.
I say do it. Anything baked or fried is better on the grill.
I found that the indirect zone stabilizes around 350, so baking something should work just fine.
Just put a small boneless leg of lamb on the rotisserie.