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<blockquote data-quote="g54b16psi" data-source="post: 4136862" data-attributes="member: 49052"><p>All of my BBQ so far I&#039;ve done on a Weber.&nbsp; I have a Smokey Joe for small things or an OG full size for bigger things like full slabs of ribs.&nbsp; I did add a high quality thermometer to each one on the meat side of things, i.e. where the vent is on the lid.&nbsp; Do the usual fire on one side, meat on the other setup...I also make a foil wall for the charcoal side that goes all the way to the grill grate to help direct the heat and smoke up.&nbsp; Even though Webers are not insulated, they hold heat great.&nbsp; I only have to add charcoal about every 3-4 hours if I&#039;m smoking at 225 - 250 degrees.&nbsp; I&#039;ve done all types of chicken cuts, all the rib types (beef plate ribs turn out exceptionally well), turkey breasts, salmon, etc.&nbsp; I also have a Traeger pellet grill I recently picked up but haven&#039;t messed with it yet.&nbsp; I prefer live fire.</p></blockquote><p></p>

[QUOTE="g54b16psi, post: 4136862, member: 49052"] All of my BBQ so far I've done on a Weber. I have a Smokey Joe for small things or an OG full size for bigger things like full slabs of ribs. I did add a high quality thermometer to each one on the meat side of things, i.e. where the vent is on the lid. Do the usual fire on one side, meat on the other setup...I also make a foil wall for the charcoal side that goes all the way to the grill grate to help direct the heat and smoke up. Even though Webers are not insulated, they hold heat great. I only have to add charcoal about every 3-4 hours if I'm smoking at 225 - 250 degrees. I've done all types of chicken cuts, all the rib types (beef plate ribs turn out exceptionally well), turkey breasts, salmon, etc. I also have a Traeger pellet grill I recently picked up but haven't messed with it yet. I prefer live fire. [/QUOTE]

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