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Club Member
- Nov 2021
- 2300
- Alexandria, VA
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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 partidge in a pear treeeeeeeeeee...
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Founding Member - Moderator Emeritus
- Jul 2014
- 4894
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
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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