Grill Maestro

I was going to fire up the Weber Smokey Mountain the other day to smoke up some pork tenderloin (pork is so easy to smoke… unlike my arch nemesis, beef briskey) when I balked. See, the WSM is a huge smoker for an individual and it has two grill surfaces that are each 18.5″ in diameter. That’s a lot of real estate.

Well, regardless of how much meat I put on there, the amount of charcoal and wood chunks and time that I spend will be the same, so why spend it on a mere couple-pound tenderloin? So I instead waited a few days, picked up some ribs, and fired it up then.

Efficient smoking (and more smoked meats) for the win!