Been lurking for a bit, time to say hello. I am in the Northern CA valley between Marysville & Lincoln. 30 years ago I was burning ribeyes to ashes on a grill, now I am trying to put a bit more skill into things. I have MCS, for sure. Current load is an Oklahoma Joe offset which is still out at the ranch along with the UDS and a few other things. My girlfriend is currently complaining my tendency to watch for deals - Got a Big Poppa Smoker, a 22†Weber premium and a 3 burner spirit set up right now. The Weber is the workhorse, the Big Poppa shows potential. Anyhow, Howdy.
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Hello from Norther CA
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Club Member
- May 2020
- 1123
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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Club Member
- Sep 2015
- 7876
- Colorado
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> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
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