@Joe-Hell
Might have to check into that attachment. Thanks.

@pauliedmondsjr
LOL. Everything is better with smoke on it. I have two MB smokers. Have had issues with chips catching fire thus raising the internal temperature and way to much smoke. Thought this would help moving the smoke source away from the burner(using LP). Thanks for the suggestions.

Just purchased the 12in. version this past weekend. Anxious to try it later this week. I’m thinking a rack of baby backs sounds good.

Back in my scouting days we used to call that “Tarzan” steak, right on the coals of a campfire. Works very well. These days depending on the thickness I use either direct sear or reverse sear on the grate. Both work very well. 135 degrees final temp. and good to go…Can’t beat that Weber. Great purchase.

@deplorablenc1 The only way!

$40 Weber…That’s a steal. I’m on my fourth one. My goto machine for many years. Actually my first smoker as well.

Those look great. Have never used less than 19mm myself.

I did try bacon but not with snack sticks. I added a pound of bacon in a 80/20 venison to pork jalapeno summer sausage mix. I put the bacon in the freezer for awhile so it would grind easier. This was just a small test batch. It didn’t have much of a bacon flavor to it and actually took away from the jalapeno flavor. Have not used bacon since. Also think the extra cost of the bacon isn’t worth it.

Looks like a tasty event. Strohs…didn’t know they still made that. Jamo, now we’re talking!

Sounds and looks great. Will be saving this one.