Ok, how many people tried out their new smoker or grill for Christmas today ? Be honest, because we can always ask the Boss Lady?
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Club Member
- Dec 2019
- 3549
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
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Club Member
- Nov 2021
- 5222
- Lower, Slower Delaware
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
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Founding Member
- Jul 2014
- 5267
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Grills
PK 300
My custom built offset smoker
My custom built hot box
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Thermapen
Fireboard
Accessories
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Thanks for all the kind words. Here's a few shots of one day I went nuts, I had both smokers ( 1 is a Oklahoma Joe's Broncos smoker, (Orange of course, go Vols) , #2 is a generic gas smoker and finally a charcoal and gas condo grill. I did a brisket ,2 pork butts, hamburgers, baby back ribs, beef ribs and 2 steaks to top it all off. Never again will I try to attempt that, once was enough.
Soon as I learn how to do , I'll post some more photos. You would think after 6 years, I'd be able to do that.
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