|
 Bruce
Kennedy writes, "I have my WSM, my Bud and my best bud
'Max'. Life is good on a nice hot day in Tucson, Arizona. I love to
cook pork slabs and then I like to eat them and share with other
people. Take care and enjoy your BBQ." |
|
 Ric
Gilbert (left) is shown here tending pork ribs on the WSM at the
2000 West Coast Barbecue Championship in Santa Cruz, CA. Ric began
competing in 2000 as "Ric's Righteous Ribs". He definitely
knows how to create some heavenly barbecue! |
|
 Team
Huff'n & Puff'n hails from somewhere in or around Ventura
County in Southern California. They're shown here with their three
Weber Bullets at the 2000 West Coast Barbecue Championship in Santa
Cruz, CA. |
|
 Cooking
on two WSMs and a Weber kettle, pit boss Ted Lorson of "Q
Haven BBQ" from Norwich, CT defeated 33 teams to win the New
Hampshire Rock-n-Ribfest in June 2006. The win was Q Haven's second
ever competition, and propelled the team to an invitation to the
Jack Daniel's World Championship Barbecue in October 2006. Q Haven
now has four WSMs and will be participating in a full schedule of
barbecue events in the Northeast in 2007, cooking exclusively on
Weber Bullets. |
|
 Chris
Barnes from Overland Park, KS, is shown here cooking brisket
and pork butt during the 2nd International WSM Smoke Day celebration
on May 27, 2006.
"This is my $15 WSM
that I use at the lake," says Chris. "Love those estate sales."
|
|
 Paul
McKeen from Winnipeg, Manitoba writes, "Winter tends to get
'a little cold'. The temperature and the seasons do not bother me,
as I smoke ALL year round.
"The coldest weather I
have smoked in was approximately -28°C (-19°F). I am hoping to use
the smoker when the temperature gets to -40°C (-40°F).
"I have provided a
picture of today's smoke: -20°C (-4°F) with wind chill of
approximately -31°C (-24°F).
"In case anyone is
wondering if I stayed outside for the whole process...no, I was
inside watching the Buick Classic, dreaming of summer on the golf
course and smokin' some good food outside."
|
|
 Klaus
Aul is a WSM fan from Germany. He's shown here cooking
Krustenbraten, a pork loin roast with a crispy crackling crust
that's sliced and served with gravy. Klaus creates the base for the
gravy by putting a drip pan on the lower grate filled with beer,
onions, and beef broth and catches the pork drippings and mop liquid
during cooking. |
All pictures
used with permission.
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