Hello, I am a new member from west central MN. I have been a long-time griller, but in the last 2-3 years started getting into smoking/BBQ. I have had a weber kettle forever. I bought a Masterbuilt smoker 3+ years ago after eating ribs off my bros. in law's. I then transitioned to a SNS in my kettle. I have had a OK Joe's Bronco drum for a little over a year. Mainly wanted to get more rib capacity. I like the concept of hanging ribs and chicken. I am currently tinkering with making a UDS, in hopes of doing some smaller rib competitions soon. I am hoping to improve my rib game. Right now I am very comfortable with chx, pork butt and brisket. My ribs are not totally dialed in yet. I am sure my other stuff has a lot of room for improvement, too! Look forward to learning!
Mike Collins
Last edited by mhcollins; March 13, 2021, 09:52 PM.
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.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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