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
A spin on kung pow chicken - just adding in some veg I had in the fridge. Went a little heavy on the spice though chile de arbor and Szechuan pepper was great, just should have followed the direction for 1tsp vs the tablespoon or so I added!
Busy morning in the kitchen, just relaxing now before I go out and do a bit of clean up and put away the aftermath from all the cooking done and still in process today…
I had been wanting to roast a chicken, it felt like it’s been a month. I had broken down a whole chicken and had everything into qtr’s, wings, breasts (trimmed the breasts off the plates, and took the skin off for the fond. Seared all the parts still with skin and then made a soffritto with carrots, onion, celery, tomato paste, and a bit of Chardonnay to deglaze, into the oven. Then made sure to stuff all of it through out the chicken while roasting.
i had such great drippings so I made a gravy using the dry roux method, I had made up buttermilk biscuits for breakfast, so we tied it all together and scooped up some of the soffritto and a bit of green onion.
Perfect meal for a snowy day!
Last edited by Richard Chrz; March 15, 2026, 07:31 PM.
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
Used my WSM to smoke chicken by hanging it, then I replaced it with the grate and my 12” Dutch oven to make some White Chicken Chili. It was so good. Recipe from Meat Church since I have so many of his ribs to go through since Christmas.
Wanted to make a whole roasted chicken using the technique I had seen using a cast iron Dutch oven but on the grill. Seasoned chicken and let hang out while I fired up the grill to about 400°F. Placed chicken on a bed of seasoned & buttered diced potatoes and carrots in the preheated pan. Covered with foil and placed indirect for 30 minutes. Uncovered and basted every 20 minutes until the internal temp in the breast reached 162° to allow for carryover to 165°F. Incredibly juicy & Delicious!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Man oh man…. I’m following TWBarbecue ! But, I did follow his lead on the marinade for these lovely trimmed lamb chops! I used a splash of red wine vinegar. Delicious! Served with a little salad. Tzatziki, hummus and fresh pita not shown. They were already on the table in the dark dining room.
Sliced and waiting for the marinade bath.
Grilled and plated! Didn’t have my phone on me to grab a “fire” pic. There were a few epic flare-ups with some of this fat.
I went to Costco and found some pork belly, deboned and without skin, sliced in thick strips. Yes, slicing it myself is dead easy, it was just convenient buying them like this. So I applied a rub first, Grande Gringo by Malcom Reed, then hit them with 16 mesh black pepper.
I cooked them on my hot box as I wanted that tasty direct heat flavor. Ran my grill at 140 deg C / 280 deg F, for one hour. 25-30 minutes per side, then flipped. The charring was just perfect. I checked temps with my thermapen, they hit 195-203 deg F. I then wrapped them in aluminum foil and let them rest on the grill but away from the heat for another 20 minutes.
They turned out real good! The black pepper really added to the flavor, yum! To go with this I made a salsa verde dip sauce based on basil and parsley, with some Dijon mustard, red wine vinegar and capers. That was a great match with what I dubbed the ”pork belly fat fingers” (I.e. pork belly strips).
My first attempt at chicken fried chicken. Inspired by Kent Rollins. Cooked in enameled cast iron Dutch oven on stovetop. No cooking pics…too much going on at the same time.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Pastrami! I found a little corned beef from one of my favorite farmers. I desalinated, rubbed down and smoked. I think I desalinated too long. MH pastrami rub for the win!
Yum! I desalinated my 2 points yesterday along with the flat for tonight. I got them rubbed up today and they are sitting uncovered in the second fridge for the next 2 days.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
my wife had brought home a flat that had already been done up. So I desalinated, smoked it for a short period, SV for 32 hours, homemade rye, Swiss, sauerkraut, homemade Russian dressing.,,
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
A day late. We went "shopping " today. Left at 10, home 130. Ate lunch and looked at the 3# point I bought. I said tomorrow. So I had a feta stuffed burger for dinner. But I bought and consumed some Guinness so sorta Irish.
Here's a picture of a previous cooking for the stuffed feta in burger.
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
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Had to cook early today- wife had to go back to work. Corned beef, cabbage, potatoes and carrots. Whipped up a Irish soda bread at the last minute. Honestly, the bread was the hit!
Rubens tomorrow.
chile de arbor and Szechuan pepper was great, just should have followed the direction for 1tsp vs the tablespoon or so I added! 
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