Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
Meatloaf and vegetable stir fry. I intended on doing the entire meal on the Performer. However, a couple of buddies called and asked me to meet them at the bar and watch some hoops. So, I put together the loaf and left oven instructions for my wife. When I got home I chopped the veggies, tossed them in a little basaltic and olive oil and sauteed them in a cast iron skillet.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
DWCowles Thanks guys, sorry for the late reply. richinlbrg yes it was as good as it looks, but filling. Best to make it when you have people to share it with or if you don't get sick of eating leftovers for a few days. Pit-for-Brains thanks! Wow is good!
richinlbrg I pulse mine in the spice grinder until it looks right then sift the fine stuff out in a mesh strainer. I then measure and if it's short I do a little more. It's fairly easy and faster than it sounds.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
cdd315 I'm slowing trying out cooking with all wood. I did huge chunks of oak and pecan with a few lump charcoals.
It takes a while to stabilize the temp and smoke but I'm getting somewhere.
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
Chuck roast and my first bacon. Clearly, I'm not a photographer, but howsaboutit for at least not being blurry, huh? (Don't worry. I set the bar a little higher for my food than my photography).
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I used apple, richinlbrg. I threw in a couple small pieces of hickory once I took the bacon off. Not really by design. It's just that last time I did chuck roast the smoke was kind of weak, and I remembered that once I took the bacon off.
Bacon review: The flavor profile is more like Canadian bacon. A little hammy. Next time I'll do two things differently.
1. I'll buy a better pork belly. Granted, bacon is, by definition, rich, but the ratio of fat to meat here was just kind of absurd. A few test bites and I felt like I should have just spent the weekend building a dam in my arteries. Then I had to eat smoked chuck Philly cheesesteaks. Oh, the humanity.
2. The PBC runs hot. Next time, on account of the above-mentioned issue, I'll keep the temp much lower and let it go longer in hopes rendering more of the fat. I've got a young child, after all, and my suicide by bacon seems less than fair to her.
Pics later.
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