I have been lurking here for about 6 months, so I feel I should introduce myself. Like so many people I thought I knew how to grill and smoke, but last February I took a week long barbecue class in South Carolina taught by J.T. Handy. What an eye opener that was. Shortly thereafter I discovered this web site and now both eyes are wide open. My grilling and smoking techniques have changed completely, and the resulting products are just wonderful. Thanks to what I learned here, I now have an 18" WSM and a Weber Performer equipped with a Slow N Sear (as well as Weber Q 2000 that is kept in my travel trailer). I would love to have a Weber Genesis, but the WSM and Performer work so well that it is difficult to justify adding another grill to my collection.
I cook a lot of pork, poultry, hamburgers, and seafood, but I'm not particularly fond of steaks or brisket. Thanks to this web site I now make extensive use of a Thermopen and a Maverick ET-733, so I no longer have to guess about the grill temperature or when the meat is done. My next project is to educate my son in law on how to properly use his grills -- an older Weber Spirit and an 18" Weber kettle.
I cook a lot of pork, poultry, hamburgers, and seafood, but I'm not particularly fond of steaks or brisket. Thanks to this web site I now make extensive use of a Thermopen and a Maverick ET-733, so I no longer have to guess about the grill temperature or when the meat is done. My next project is to educate my son in law on how to properly use his grills -- an older Weber Spirit and an 18" Weber kettle.
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