I've got the bug! Who else has ever dealt with thinking change without a reason?
I have a hacked DYI two-zone smoker box - gaskets, grates, case thermometers and probe grommets - the works. It will do two briskets on the main grate and I can add a full spare rack, beef rack or veggies on what 'used to be' the warmer rack. Big turkey? I don't need to spatchcock to fit it in (but usually do for great results).
I have two kettles - a performer with a slow and sear and a redhead vintage homage with the racetrack gourmet system and black dragon shelves.
I have a Blackstone. I have a hacked Chargriller firebox that will 2-zone a butt as well as anything out there.
All my cooks go on auto now - I only need to set them up once. I've got wireless probes and don't even get surprised anymore. I know when anything but legs of lamb will be done - why they can turn out hours apart is still a mystery to me.
I wish I was satisfied - I'm feeling like there has to be more adventure to grilling, smoking, and producing Q, and am thinking that at least one kettle will go on Craig's List and that I need 'something else'. (how can I really possibly part with Louie or Lucille?)
But what exactly is my point or question? It's this - has anyone else, like me, really gotten it 'all down' for the normal routine cooks, but still wanted to move on? If so - what would you add or change? Does Santa Maria style do anything that a tripod grate above a firering doesn't - am I missing something?
Writing and iterating this has produced a serendipitous epiphany. So maybe now I'm suggesting something for everyone to think about rather than asking for help. My stuff doesn't do well 0F - 30F throughout the winter. Maybe what I need to add is the slow and sear kamado? If it's -10F or colder, I might not try to grill...
We live in a bass ackward approach to comfort - the hotter it is the more often we tend to go outside and start a fire. I also want consistent results during NFL playoffs season - the time of year that my beers are on the deck instead of in a fridge...
I've also written this up to simply say 'Hi' - everyone 'emerge' to a safe and happy summer! Anyone else feel like a 7 year Cicada? Tip o' the Prongs for everyone staying safe - I'll see you out on the deck!
Everyone here is watching to see what all y'all think...

I have a hacked DYI two-zone smoker box - gaskets, grates, case thermometers and probe grommets - the works. It will do two briskets on the main grate and I can add a full spare rack, beef rack or veggies on what 'used to be' the warmer rack. Big turkey? I don't need to spatchcock to fit it in (but usually do for great results).
I have two kettles - a performer with a slow and sear and a redhead vintage homage with the racetrack gourmet system and black dragon shelves.
I have a Blackstone. I have a hacked Chargriller firebox that will 2-zone a butt as well as anything out there.
All my cooks go on auto now - I only need to set them up once. I've got wireless probes and don't even get surprised anymore. I know when anything but legs of lamb will be done - why they can turn out hours apart is still a mystery to me.
I wish I was satisfied - I'm feeling like there has to be more adventure to grilling, smoking, and producing Q, and am thinking that at least one kettle will go on Craig's List and that I need 'something else'. (how can I really possibly part with Louie or Lucille?)
But what exactly is my point or question? It's this - has anyone else, like me, really gotten it 'all down' for the normal routine cooks, but still wanted to move on? If so - what would you add or change? Does Santa Maria style do anything that a tripod grate above a firering doesn't - am I missing something?
Writing and iterating this has produced a serendipitous epiphany. So maybe now I'm suggesting something for everyone to think about rather than asking for help. My stuff doesn't do well 0F - 30F throughout the winter. Maybe what I need to add is the slow and sear kamado? If it's -10F or colder, I might not try to grill...
We live in a bass ackward approach to comfort - the hotter it is the more often we tend to go outside and start a fire. I also want consistent results during NFL playoffs season - the time of year that my beers are on the deck instead of in a fridge...
I've also written this up to simply say 'Hi' - everyone 'emerge' to a safe and happy summer! Anyone else feel like a 7 year Cicada? Tip o' the Prongs for everyone staying safe - I'll see you out on the deck!
Everyone here is watching to see what all y'all think...
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