Geeze lonnie mac you're firing on all cylinders. I'm still kind of a closet queen when it comes to my gasser in that I won't admit it openly but I love mine. Nothing better than coming home, slapping on a steak and some sausage and sticking a knife into my food within 30 minutes. Heck I can't even build a fire in one of my smokers in less time than that. It needs to be part of every pitmasters arsenal, I'll always have one ready to go !! Congrats brother !!!
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Beautiful rig, congrats!!! It fits nicely with the rest of you cooking rigs in the picture there!! I’ve said it before and I’ll say it again, I will not ever be without my stick burner, charcoal kettle, and my gasser! I like options!
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