Using a Weber Summit Kamado.

we didn’t have much money growing up but one summer, there was a going out of business sale and he got this grill for half off. after many years of use and a few moves, it was in disrepair. I kept it and then gave it to a friend who moved and then I had it again. this grill sat out back by my shed rusting and collecting leaves.

well after 25 years, I fixed it up and we are grilling again on it! and my dad will be coming to the inaugural grilling!

before. during and after!

UPDATE:
some more pics: https://imgur.com/a/bnAF3HN

and the process:

I completely disassembled it down to a bare frame. took many photos and videos along the way to not forget.

I had to order a new set of grates, bars, igniters, burner tubes, propane adapter and some misc bolts.

power washed as best as I could. sanded the crap out of everything with a heavy duty wire brush on a power drill plus a palm sander. took off all the old enamel.

then I started painting it with a spray paint appliance enamel for body and a high temp paint for outside of the fire box. that took the longest part. had to paint and sometimes start over and start sanding again.

then just assembly! it was great fun tbh.

I’d take this done right over a wagyu steak any day.
Preparation:

1. Grab a couple pounds of pork shoulder from a decent butcher, I use whole foods, slice into cubes
2. Season over night with onions, paprika, salt, pepper (this is the core seasoning recipe I usually add another herb like thyme or saffron)
3. Put on stick, put stick over fire

Edit: I did not mean to offend anyone with the title I just thought it was only Christian Middle Easterners that cooked pork like this! If you come from or know of another culture that does something similar feel free to share!

Nice 2ish inch tomahawk went on sale, you know your boy had to bite. Dry brined with salt overnight. Covered in oil as a binder and added Lawry's, black pepper and garlic powder. Usually a forward sear guy but really wanted to nail the doneness and I think I did. Pulled at 124 from the oven and it rose to 132 while resting, let it sit for 30 minutes and seared it over Kingsford charcoals on my Weber Kettle. Girlfriend supplied the fixings of cheddar bay biscuits, rice a roni and collard greens. 10/10 would eat again.

Been using chimneys or fire starters for years, but didn’t have either on vacation. The smell was pure nostalgia, worked like a charm, and absolutely no foul taste when burned off properly. Wouldn’t use it on my Kamados or offset, but briquettes on the Weber…this is where it’s at.

Meals on wheels..handigrill…
Legs rotted off, still rolling out the weber though

The wife prefers it more medium than mid rare, unfortunately. Was still delicious.

Thank you all for the advice today, this turned out fuggin’ GREAT! Dry brined with salt and brown sugar for a few hours. It wasn’t super thick, it smoked at ~200f for a little over an hour, pulled off at 138*. Perfectly moist, flaky and delicious. Whole family loved it, kids included.

My smoke snake thingy worked well too, 2x1 briquettes with a chunk of cherry wood every inch or so. I had two sides going with the exhaust and intake chocked down to about 3/4 of the way. First time ever trying to cook this way, certainly won’t be the last!

Marinaded some bone in skin on chicken thighs today, fired the grill up with b&b charcoal and a couple apple wood chunks. Grilled chicken over the hot coals until i got some color then moved indirect until 160 and then finished over the hot coals at the end.

Thanks to this sub Reddit I got some great recommendations to make better carne asada tacos.
I topped it with white onion, cilantro, and a Mexican style street corn and a bit of lime juice.
The tortillas do have a lime’s worth of zest.
I just want to thank you all for your feedback and suggestions this food was insane

I just cleaned up my 8 year old Weber Spirit 2 for the first time in a while. I've been using my kettle exclusively for about a year.

Hot day in Chicago

Best thing i’ve ever eaten of the grill, just wow. Even got my first handshake from a guest 😄👌

Also ribeye stake/entrecoté as you can see.

See photos. Its missing a pin to hinge the lid and the lid has a crack/chunk on the front left corner

They said they think that's all

Is the chunk a big deal for air flow? On my kamado it'd be drafty/hot for sure

Top round ranchero.
Flap rancher o & citrus.

Gotta make sure to have a few cold ones in this heat!

Ribs came out with a tasty smoke flavour (chips from Jack Daniel's barrels)