First cook with charcoal!
 

Well, this has been a long time coming. I've been using gas using a smoker box for good smoke. Finally got my dark blue performer, made some level ground (i live on a hill basically) and fired up the charcoal! Here's my first cook. This is a bit long, but I wanted to capture the whole thing. Thanks for looking.

Italian sausage with onion and peppers.
http://i1363.photobucket.com/albums/...ps0f8a433e.jpg

Potato wedges seasoned with Season All. Should have used more or maybe herbs like sage.
http://i1363.photobucket.com/albums/...psc332a8a2.jpg

Finally firing up the performer. Kingsford with 4-5 chunks of apple in there. Gas assist starter kicked on in a second, and we were on our way! Still need to get a chimney starter.
http://i1363.photobucket.com/albums/...psb65deefd.jpg

Got the peppers and onions soft and sweet! All marinating in apple cider vinegar, beer and a little sugar.
http://i1363.photobucket.com/albums/...ps89d068af.jpg

Then potatos to smoke indirect for about 1-1.5 hours.
http://i1363.photobucket.com/albums/...ps72f78416.jpg

Did sausages indirect for about an hour. Could have gone longer but everyone was getting impatient for good eats. Seared them right over coals. Then let them marinate in the peppers.
http://i1363.photobucket.com/albums/...psf9ae025d.jpg

And finally the plated shot! Was actually surprised that it got a nice smoke ring! My first smoke ring actually. Sausage was great with a crisp pop. Potatos could have been better. I'll have to keep working on them.
http://i1363.photobucket.com/albums/...ps5f80bd9d.jpg

Great looking food! The potatoes roll them in olive oil (or any oil) and then add seasoning (try a little bit more than you put on there this time around. Rolling them in oil will give them a little bit more of a crispness to it.

I tend to do my potatoes that way and then cooked on a cast iron skillet on the grill, so it gets a nice sear on them.

Lookin' good. You're off to a good start now and there's no lookin' back... Cheers!!!

Man that thing is so shinny it was hurtin my eyes till I put my sun glasses on:razz: Hard to beat Sausage & Sweet peppers those look real good:thumb:

can't beat charcoal/wood smoke flavor compared to gas.. I don't think you will ever go back now! lol Looks Great!

Now that wasn't so hard to cook on, was it? :becky:

Great looking food.

Looks great! :hungry: I do my spuds right on the grill too, but I get them a little closer to the heat so they brown up nicely. I also brush with EVOO and sprinkle with some S&P before they go on. (I also do broccoli, carrots, zucchini and just about any other vegetable that way.)

Good start with charcoal! :thumb:

While a chimney will save a few bux on propane cannisters, the ease of using that gas starter is addictive. With onboard charcoal storage and pushbutton firestarting, Weber made charcoal grilling almost as easy as gas. I was a 30 year confirmed gasser, for the most part, but that sweet smell of the wood smoke is truly the Siren's song.

Nicely done my friend!!!:grin: