- Oct 18, 2015
- 3
- 10
Hello-
Mike from Minnesota. I have a 26" Weber kettle that I use year-round. I just bought a 30" MES and am just starting to run some meat through it. I have had good luck with St. Louis ribs, pork butt, whole chicken (spatched), and bratwurst. I just started browsing the forum, and am already finding great advice! Looking forward to learning (and posting) more.
Mike from Minnesota. I have a 26" Weber kettle that I use year-round. I just bought a 30" MES and am just starting to run some meat through it. I have had good luck with St. Louis ribs, pork butt, whole chicken (spatched), and bratwurst. I just started browsing the forum, and am already finding great advice! Looking forward to learning (and posting) more.