Hi everyone, trying out the club from the hardcover Meathead book coupon. Have learned a tremendous amount thus far but am still a beginner at smoking. Coming to you from the burbs of Washington, D.C., in Fairfax County, Virginia, where autumn is in splendid form this weekend.
Hardware is a Pit Boss Copperhead 5 vertical pellet smoker and a Weber Spirit 300 propane grill to which I have just recently added a set of Grill Grates (used only a few times so far). I've used a gas grill (not very correctly, I now know) for years, but only recently got the smoker, this past July. So I have plenty to learn, and hopefully can contribute in due course.
I use a Meater Plus bluetooth T probe (nifty app goes along with) as well as an SnS unit with four wired probes and a RF remote receiver, all of which allows me to monitor the cook easily. Also have a ThermoPro handheld instant-read. So I am reasonably well-equipped with gear for which I have enough space on the patio (avatar image). EDIT: Forgot to include a Joule sous vide wand, which I've had a couple of years now -- always use it for steaks a la sous vide que. My wife is poaching some eggs with it as I type in fact.
My background is in Earth & Planetary Science, specifically doing high-temperature and -pressure experiments to help understand how magmas are formed inside planetary interiors. So I am very much at home with the idea of temperature control & measurement, box furnaces, controlled atmosphere composition, and so forth, and am grounded in thermodynamics & physical chemistry. So the Meathead book absolutely resonated with me and taught me more about cooking than I'd learned in my previous sixty years on this planet.
EDIT una vez mas: Also brewed beer at home for about 25 years, starting from kits and moving up to all-grain. Nowt to do with grilling but it qualifies me to select the finest beers for when I have meat cooking.
Thus far in the smoker I've done a couple of pork butts, couple of chuck roasts, a whole turkey, a pair of spatchcocked chickens, and several sets of pork ribs. Not all at once! Also have smoked packages of bacon routinely, makes the best damn BLTs I've ever had! Looking forward to soaking it all up.
Wishing everyone peace and health, Dave in Alexandria
Hardware is a Pit Boss Copperhead 5 vertical pellet smoker and a Weber Spirit 300 propane grill to which I have just recently added a set of Grill Grates (used only a few times so far). I've used a gas grill (not very correctly, I now know) for years, but only recently got the smoker, this past July. So I have plenty to learn, and hopefully can contribute in due course.
I use a Meater Plus bluetooth T probe (nifty app goes along with) as well as an SnS unit with four wired probes and a RF remote receiver, all of which allows me to monitor the cook easily. Also have a ThermoPro handheld instant-read. So I am reasonably well-equipped with gear for which I have enough space on the patio (avatar image). EDIT: Forgot to include a Joule sous vide wand, which I've had a couple of years now -- always use it for steaks a la sous vide que. My wife is poaching some eggs with it as I type in fact.
My background is in Earth & Planetary Science, specifically doing high-temperature and -pressure experiments to help understand how magmas are formed inside planetary interiors. So I am very much at home with the idea of temperature control & measurement, box furnaces, controlled atmosphere composition, and so forth, and am grounded in thermodynamics & physical chemistry. So the Meathead book absolutely resonated with me and taught me more about cooking than I'd learned in my previous sixty years on this planet.
EDIT una vez mas: Also brewed beer at home for about 25 years, starting from kits and moving up to all-grain. Nowt to do with grilling but it qualifies me to select the finest beers for when I have meat cooking.
Thus far in the smoker I've done a couple of pork butts, couple of chuck roasts, a whole turkey, a pair of spatchcocked chickens, and several sets of pork ribs. Not all at once! Also have smoked packages of bacon routinely, makes the best damn BLTs I've ever had! Looking forward to soaking it all up.
Wishing everyone peace and health, Dave in Alexandria
Here are a few from the patio.
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