Particularly proud of this cook, as I pretty much made it up from scratch (although certainly with the knowledge I've picked up around here). Made a rub with 5 spice, and smoked at about 275 to about 165 IT. Then seared over the hot side until I had a good crust. Served steamed buns, kimchi, and homemade pickles. Delicious!
Rub (in case anyone is interested, all measurements approx):
3 tbsp Chinese 5 spice
1 tbsp dark brown sugar
1 tbsp salt
1 big tsp ginger powder
1 tsp garlic powder
1/4 tsp cayenne
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Cooker('s) -
At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!
At the Camper (seasonal);
Weber Kettle w/SnS
Weber Smoky Mountain w/Cajun Bandit Door
Accessories -
Maverick ET733 dual thermometer
Weber Rapid Fire charcoal starter
Horse Blanket to cover the offset when the temps drop. Fits like a glove!
Fuel -
Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes
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