Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Very Beautiful knives. I favor the Asian thin edge knives like you got. Such a pleasure to slice with. Do be gentle with them and they will serve you well.
What an exciting gift!! I love Japanese knives and have a set of Shun knives. While I was traveling over Christmas I stayed at a AirBNB that had an old set of Wusthoff knives and I was surprised by how nice they were. Just goes to show that as long as a knife is sharp it is a joy to use!! 🔥🔥🐿️
Mosca I gave away a Global chef knife that I HAD to have. :-/ Turns out I hated the thing. It looked great but the weight & balance were all off for me. A friend’s wife asked if she could use it years ago when helping prep a dinner when they were visiting for a weekend. She loved it as much as I didn’t. LOL I gave it to her when they were leaving. She still has it and still loves it. Seems I gravitate towards heavier German style knives.
surfdog I like the Globals, but they are hard to sharpen. When I sharpen my knives I do them all at once, so it’s a minimum of 7 knives. The German knives (Henckel and Zwilling) get razor sharp, like “rest the knife on the tomato and watch it cut” sharp. The Globals require a lot more work to get anywhere near that sharp. And there’s no payoff where they stay sharp longer; it’s about every 6 months for Globals, and same for Henckel/Zwilling. The hone works better for the Germans, too.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
After 4 months of use, how are these working for you Attjack? I’ve been looking at getting a new chef knife and found one of these Kyoku on Amazon. Also thinking of going to William-Sonoma to peak at a Shun or two since I can get hands on those.
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