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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Weber Kettle Thread!
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Old 08-26-2014, 10:46 PM   #91
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Enjoy!

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Old 09-02-2014, 09:05 PM   #92
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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.)
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Old 09-07-2014, 10:14 PM   #93
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First run with my new WSM as the kettle (which grilled some pork chops last night) supervises. imageuploadedbyhome-brew1410124404.704220.jpg

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Old 09-13-2014, 12:05 AM   #94
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First run with my new WSM as the kettle (which grilled some pork chops last night) supervises. Attachment 222627
I have the same setup: WSM and Kettle. You're going to love the WSM. I know I do.


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Old 09-13-2014, 01:27 AM   #95
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Awesome! It's like Yoda watching Luke.

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Old 09-13-2014, 03:05 AM   #96
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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.

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Old 09-13-2014, 10:36 AM   #97
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I say do it. Anything baked or fried is better on the grill.

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Old 09-13-2014, 12:33 PM   #98
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I found that the indirect zone stabilizes around 350, so baking something should work just fine.

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Old 09-14-2014, 07:02 PM   #99
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Just put a small boneless leg of lamb on the rotisserie.

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