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|
 Sean
Jones lives in Gelnhausen, Germany and is shown here with
his WSM and two Weber kettles.
Sean writes, "Thanks
to your website, I am a proud owner of the WSM. Even though all
Weber products are twice the price here in Germany as in the U.S.,
it's all worth it. I love how well the WSM holds a consistent
temperature. All of my cooks have turned out perfect. Thanks for all
the great info."
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|
|
 This
is Tom Brohamer representing the BBQ'N
Fools Competition Cooking Team at the 1999 West Coast BBQ Championship in Santa Cruz, CA. Tom
is from Long Beach and is actively involved in the
California BBQ Association.
Tom
had the daunting task of cooking all by himself in the competition,
but managed to walk away as Reserve Champion! Tom
used two Weber Bullets, each one equipped with a Weber
kettle side table.
|
|
 This
man is my hero, because he and his family make some of the best
tri-tip sandwiches you'll ever taste! John Mansmith of
Mansmith's Barbecue was kind enough to pose for this picture
alongside the Weber Bullet he used in competition at the 1999 West
Coast BBQ Championship.John has a
wonderful line of rubs and seasonings for BBQ and grilling, plus a
very versatile BBQ paste, all of which he sells by phone and on his Web
site. He also does catering in and around Santa Clara/San
Benito counties in California. John can be reached at
800-MANSMITH or at www.mansmith.com |
|
|
 Kevin
Taylor (aka "Stogie") sent in this picture of his "Packer
Weber." He has used it to satisfy the appetites of up to 40 hungry
fans on game day. Nice goin', Kevin...and go Packers!
|
|
 Brian
Hartman of Crystal Lake, IL says, "I have used my WSM in the
backyard as a grilling and barbecue-aholic. I recently formed a
barbecue team called 'Meat Hawgs' and plan on competing soon.
"This picture is when
I added a third grate to my WSM and cooked 44 pounds of pork
shoulder over 19 hours. I love the consistency of the WSM. When I
fire it, I know what to expect every time." |
|
 Rick
& Shawn Soliman hail from Minooka and East
Peoria, IL, respectively. They're shown here cooking during spring
showers with their WSMs in the backyard.
Rick writes, "The WSM brings our family and friends together.
Everyone looks forward to a weekend of great barbecue and spending
quality time together." |
|
 Greg
Williams from Dallas, TX, cooks brisket
during the 1st Annual International WSM Smoke Day on May 28, 2005. |
