A month ago, my wife Kate and I talked about buying a new grill. We are charcoal-all- -the-way kinda folks and we’ve cooked on our Weber professional twice weekly or more since 1994! Several years ago, Kate and our son determined our old grill had no business sitting on our very dry deck, so they decided to reposition it on the lawn. When they went to lift it up to move, all four legs just fell off and they were left with the SS tabletop and the kettle. After some snort laughing my wife, a MacGyver-type human, built a cylinder block stand and we were back in business! Over the last couple of months more parts have started to fall off. The natural salt in the air here on Cape Cod wreaks havoc on anything metal. We knew it was time.

Which brings us to two weeks ago and a certain Estate Sale. I can honestly say I can count on one finger how many estate sales I’ve been to in my entire adult life. Dead people's stuff just doesn’t interest me. I somehow got talked into going to one because they had a brand-new Weber Summit Kamado grill/smoker for sale. We got up very early, as protocol. There is a sign-up sheet and they call your name by order in which you signed up, limiting the number in the home at one time. We arrived at 6:30 AM for an 8:00 AM opening. There were six people ahead of us and one that arrived at 5:00 AM (eye roll). I thought we were nuts for going so early. My wife, being a seasoned pro at these things, insisted that we need to go early just for that reason. Upon entering there she was, a huge brand-new Summit S6 grill including many extras. The downside was they were asking $1,800 for the grill — not anywhere close to our budgeted amount. We walked away. Upon leaving, my wife asked if it didn’t sell would they entertain bids. They said yes, we emailed our bid and the 1994 Weber story, bid accepted!

We made charcoal out of eggplant on our first go. Then, after hours of videos and research, we were ready to try again. This baby gets HOT, so venting is key. I invested in a Thermoworks probe thermometer to help up my game. Next, we went with a sacrificial, high-quality pork shoulder, trimmed up and rubbed overnight. The next day, we fired up the Weber with lump charcoal and applewood chunks, placed the probe in the meat and started smoking. With many hours of a controlled low & slow cook, this shoulder had the best bark I have been able to achieve to date, after years of practice. Super moist and it shredded apart beautifully, plus the bones pulled out with no effort at all. I am going to experiment more this week with a brisket and some local chicken.

FYI… We are not receiving any compensation of any kind from Weber for this piece! We are just big fans. If this Weber lasts half as long as our last one, it will be worth every penny. Speaking of longevity, covering your grill is key!

My queries this week: Any recommendations for a good smoked chicken rub or brine, I have my favorites, but I am always seeking out new flavors. What’s your favorite piece of grill/smoker equipment? Tell us about your homemade rigs please! Any insights you want to share?

Live well

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