I had an old Vision smoker and grill from my dad, who hadn’t quite cared for it. After some windy storms this winter the cover disappeared and it rusted out some more. So I upgraded to a Weber great smokey mountain.
My God, it’s wonderful. The old smoker was a constant fight to get to stay at the right temperature. Used the “minion method” to get this started, hit 225 and stayed there for 4 hours with only minimal vent adjustments, and Jo charcoal added. Almost took the fun out of it. And the food turned out great. Did a test run of a couple chickens.
Tomorrow will be a brisket that we’ll eat Monday for Passover. I’m excited.