First Smoke on my new 22 inch Weber

Smoked a 1.5 lb picania today for the first run on my Weber Kettle. Kept the temp around 275°F, pulled it at 120°F internal, then seared it over fresh coals until it hit about 130°F for a nice medium-rare finish. Used pecan wood for smoke and got an amazing aroma and bark.

Honestly, I’m super happy with how it turned out for a first try , the fat rendered beautifully and the meat stayed juicy all the way through.

Big thanks to everyone here who helped me decide on the Weber Kettle definitely the right call!

Would love to hear any thoughts or feedback.