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New member here from Long Island, NY.
Love good food and drink. Like to cook indoors and out.
Currently own a 22" Weber kettle, an 18" Pit Barrel, and an old 18" WSM.
Haven't used the Smokey Mountain in a while. Mostly use my kettle in various
configurations and the Pit Barrel.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
> 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
When I say configurations I just mean various ways of setting up for indirect heat like banking the coals and such. I don't mean modifications. Sometimes I'll use a slow and sear or a vortex. I also have a rotisserie that fits it.
And here I thought it was all in the approach or stance of yerself as you be cookin, ya know, like right arm extended up while the left leg was out or maybe as you did a dribble axel or sumthin. 🕶
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.
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