Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
And, he has to have a background in media production, that was both stylishly shot and produced (for example, his reflection perfectly captured in the reflection off the kettle as he talked), and well performed, with just the right balance of polish and backyardishness.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
josht138, 👍👍👍👍👍 Thanks for the link to this U-Tube Site it is Great! I ended up subscribing to his Posts! I also took a minute to dash off a quick comment complimenting his VideoSkiis and Product Knowledge and Signed it From a Backyard Cremator in Fargo ND, Dan. It wasn't 5 Mins and I had Recieved a Thanks from him and a comment on me being a Backyard Cremator! I will try to Post it for Everyone! 👍👍👍👍👍. Go to "Baby Back Maniac" on U-Tube!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Last edited by Danjohnston949; September 5, 2016, 08:36 AM.
You can tell the guy is a huge geek and loves his BBQ toys. The love of BBQ comes out in the videos. Puts out some pretty nice looking food to. Hope he keeps making videos.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I cam across him a while back at that time he only had 4 videos (he had just gotten his summit) he wasn't putting out videos very fast so I forgot about him. Thanks for reintroducing me to him he does have great production values but also keeps it real like with the 3 arrows drawn on the table one to each of the meats he just cooked and one naming him, great stuff!!
Love the video. Was I the only one not surprised by the outcome?
Being a big fan of the SnS, I wasn't necessarily surprised. I thought it was eye opening to see how much extra smoke was put on the butt by comparison, especially with only 2 small chunks.
For the WSCG I am wondering if ditching the diffuser plate would actually create even better results. It would be like the PBC or a Kamado where the juices from the meat are dripping onto the coals creating "grill smoke". I cooked some steaks in my 14.5 WSM with the water bowl removed. I started them on the top rack to cook 'indirect' and then moved them to the bottom rack to sear. They were excellent and were probably the best steaks I've ever cooked.
It's something to think about and experiment with (that is directed at WSCG owners in the Pit).
For the WSCG I am wondering if ditching the diffuser plate would actually create even better results. It would be like the PBC or a Kamado where the juices from the meat are dripping onto the coals creating "grill smoke". I cooked some steaks in my 14.5 WSM with the water bowl removed. I started them on the top rack to cook 'indirect' and then moved them to the bottom rack to sear. They were excellent and were probably the best steaks I've ever cooked.
It's something to think about and experiment with (that is directed at WSCG owners in the Pit).
Yeah I'd like to hear thoughts from owners on that as well. My guess is the WSCG is so efficient that the drippings would overwhelm the lit charcoal.
If anything I'd have skipped the water pan in the WSCG. It doesn't need it.
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