St. Louis ribs for me next week, a good 5 hr cook.Originally Posted by WES
Yeah love it
I've made steak seared and then slower cooked over the deflector plate, spatchcocked chicken with the slow roller (amazing skin) and ribs for 3 1/2 hours. All turned out miles better than on my old Weber. Even Mrs WES is now a fan.
Did lamb burgers at the weekend and they turned out miles better than in the past, maybe just the extra heat.
Not done butt or brisket yet but they're on the list
Not sure whether to invest in the slo-roller, as the classic ll doesn't come with it
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