I've been following these forums for awhile now and for 2013 I'm going to post more.
Here some chuck roast I learned on here and some pork trimming that I threw on the extended grid
Roast was smoked @250
till internal of 160 then foiled with green peppers, onions leeks and Guinness till 200. Chopped up and made like a Greek taco with goat cheese, tomato and tzatziki sauce.
LBGE, Weber Performer