Hey fellow smokers and grillers. I've decided that in my advanced age I need some expert guidance in the world of smoking and grilling. I like to do most of my cooking on a rotisserie, which I think I'm pretty good at. I can do four slabs of ribs on my rib cage but have yet to figure out how to rotisserie soup. I've got an Oklahoma Joe that I've done a few mods to, it's pretty much air tight. I have an old BBQware grill that I keep rebuilding and all of my spinning on. I'm a tinkerer so I do a lot of experimenting with smokers and grills. That's part of the fun for me. I do remove the membrane, if that matters. I still have a lot to learn and will enjoy the journey.
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Administrator
- May 2014
- 19883
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
​Welcome to The Pit Mobydiq! Let me guess, you named your smoker Cpt Ahab?
Glad to have you here. I have zero experience in rotisserie, never interested me, but I love reading about things whether I intend to venture into them or not. Sous vide and bread baking are also in that vein for me.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!
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@Huskee
"Sous vide and bread baking are also in that vein for me".
Hmmm... I can see you're about to bake a loaf of bread.
A couple of years ago Meathead said to me that he had a fear of flour. Now he's going to bread baking seminars. He made my Brioche hamburger bun recipe. I bet he will soon read my thread about Teaching Steve Vojtek how to make sourdough bread and make some real bread.
I see you as future Bread Master.
Breadhead...
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@Huskee
For some strange reason MOST people think bread baking is very difficult. However... Everyone that takes the time to try it end up saying this is not nearly as difficult as I thought it was going to be. It's a forehead slapper once you realize how easy it is.
Just use the the time you wonder what to do while you are smoking a pork butt or brisket for 15 to 18 hours.
Here's an easy Ciabatta bread recipe with instructions you can make in 4 to 6 hours, depending on your ambient temperature.
Use the direct method to learn with. Later you can use the indirect method and get a better loaf of bread.
This is much, much easier than the type of bread Steve Vojtek and Chudzikb learned with.Last edited by Breadhead; August 11, 2015, 04:46 PM.
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Club Member
- Nov 2014
- 5104
- Summerfield FL, NE of The Villages
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Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
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 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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