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Hello from Toronto

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  • David Parrish
    replied
    Welcome to The Pit Freethread! Nice job on the Sig! Now it's time to check out the rest of The Pit. Head over to the General Discussion channel and dive into the mix... Post your latest cook in the Recipes and Techniques channel(with pics!).... Tell us about your latest restaurant BBQ experience.... make yourself at home!

    Leave a comment:


  • Jerod Broussard
    replied
    Welcome and thanks for the support!!!

    I converted my cheap offset to propane and it will be pretty much a designated sausage smoker.

    The Pit Barrel is my go to 110% of the time (I cook in my sleep), except will grilling burgers and hot dogs.


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  • Huskee
    replied
    Welcome Freethread, great story! I have a poll here which asks how we all heard about Meathead and AmazingRibs. I'm not sure anyone has mentioned his other works yet. I too go back & forth between beef & pork on the smoker (ok and chicken too). I cant' decide which I like best, every time I make something I like it best, whichever it is.

    Great job on your signature for your first post! When you get some time, be sure to check out Pit Boss' Welcome & Announcements channel and the tips posts there too. These will help you to navigate around here as well as learn the best way to post pictures...because we like to think pictures are a requirement here (but not really)! Enjoy!

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  • Freethread
    started a topic Hello from Toronto

    Hello from Toronto

    I can't remember exactly when I started using AmazingRibs.com, but it wasn't because of the cooking advice. It was an article Meathead had written for the HuffPost about booze. Reading that article, I immediately knew he was my kind of person. Until then I had been using a cheap offset smoker (by then the offset part was used as storage, and I used the smoker as a big indirect oven, with charcoal or wood on one side, and the food on the other). I still have that smoker at my camp, and use it when I am there, but at home, I went on to use a cheap propane grill which I converted to NG. My first real issue with it came up when I smoked a turkey, and found the bottom quarter to be practically raw because of the poor heat retention in the lower section of the grill. My attempts at gravy under the turkey where laughable because all those drippings were sitting in lukewarm water. I had company, so I served the top half of the bird (which had reached a safe temp). The next day, I started looking for a new BBQ. My mother was about to move, so she gave me her old BroilKing Signet 20. A fantastic NG BBQ, which I still use, but too small for smoking more than a couple racks of ribs. I am now using a Napoleon Apollo 300, which is similar to a WSM. I mostly smoke brisket, though the pendulum seems to be swinging back to pork for me. I am trying to integrate sous vide cooking into my smoking.

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