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 CPT
Lance Leonard of Fort Campbell, KY is shown here at Camp
Stryker in Baghdad, Iraq in 2008. When called to his third tour of
duty in Iraq, Lance decided he wouldn't leave his WSM at home. He
cooked whatever was available—usually salmon or ribs, sometimes
brisket—every few weeks as a moral booster for his men. Other
difficulties included access to spices, sauces, and even basic
sanitation to ensure food safety. Happily, Lance is now back in the
U.S. safe & sound enjoying a new WSM...the one shown here stayed
behind in Baghdad. |
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 The
Beerocrats are a group of Kansas City city employees that get
together each year to compete in the American Royal Open. They
administer three Weber Bullets and several other cookers from the
comfort of their recreational vehicle. |
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 Big
Daddy's Baby Back Love Shack is seen here prepping one of their
meat presentations at the 2000 American Royal Open. Three WSMs were
used exclusively for their cooking at this event.
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 I
caught John Romanchuk of Dead Meat Smokers unloading his
Weber Bullets in preparation for the 2000 American Royal Open. He traveled
to Kansas City all the way from Rabbit Gulch Farms near Livermore,
California. |
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 What
do you get when you combine four Weber Smokey Mountain Cookers, a
Weber kettle, and five highly motivated and competitive men?
Tag
Team BBQ, shown here at the 2000 American Royal Open competition. |
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 Tomas
Bjornerback lives in Umeå, Northern Sweden, where he is a high
school teacher.
Tomas writes, "My first contact with
true BBQ was when I visited Texas back in 1999. I thought of building
my own BBQ from bricks, but when I raided the 'Net for information and
blueprints, I came across the WSM and eventually I found this site."
Weber Scandinavia
told Tomas that a WSM would cost about $400, so a friend brought this
one over on a flight from the U.S. for a much lower price.
Oh, and about those
ski poles? They keep the lid off the ground and out of the snow when
removed. |
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 Sal
DeTraglia from Castilla-LaMancha, Spain, writes, "After
living a Q-less existence in Spain for six years, I couldn't stand
it anymore. I needed a smoker to make my own Q here, and decided on
a WSM because (a) I've been a devoted Weber gas grill owner for
years, (b) my research showed that the WSM is well-built and easy to
use, and (c) I knew that I could rely on TVWB website as a resource
to help me conquer the learning curve. The only problem was that
Weber's distributor does not import the WSM to Spain. So...I bought
it through Amazon.com, had it shipped to my parents' house in
Chicago, and then had them re-ship it to me in Spain. The shipping
and import fees cost $20 more than I paid for the smoker itself, but
it was worth every damn penny. My WSM is now (as far as I can tell)
one of only four in Spain...although I hope that changes in the
future." |
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Tony
Koury has an awesome wife named Diane. She
made this Weber Smokey Mountain Cooker cake for the annual backyard
barbecue cook-off at their house.
Tony (in the red
shirt) says that the only part not edible was the charcoal bowl
base—everything above that was layers of delicious cake. "One was
white with a lemon curd filling, one was chocolate with vanilla
custard, and a vanilla with raspberry filling." |
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All pictures
used with permission.
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