Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Yum, good job. I got to get those leftovers out for tomorrow. Summer might be over, but it’s always rib season.
We are going to have highs in the 80s for the first time in months, and actually some highs in the 70s next week. The 90s will be back, but we know we’re on the down slide.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
For many of us "down south" we cook all year long but prefer the cooler months as it nice to sit by the smoker when we have time while it does it's work in order to smoke a good cigar, talk and smell that great piece of meat cooking. Often too hot to enjoy that in the hot southern sun.
Last edited by Alabama Smoke; September 1, 2020, 06:57 AM.
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