This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Greetings from Silicon Valley

  • Filter
  • Time
  • Show
Clear All
new posts

    Greetings from Silicon Valley

    I discovered this site about this time last year, but I never took the time to join until a few weeks ago when I finally took the plunge after almost a year of lurking the site. Like many of you, I love barbecue. I especially love ribs and Texas brisket, but until recently, I have been too intimidated to try smoking my own meats. We recently moved from Texas to California and I missed good old Texas barbecue. That motivated me to finally try the recipes from the site to smoke my own meats.

    I own a second hand medium BGE I bought from a friend who wanted to buy a bigger one. I use a hardwood lump charcoal I buy from a BGE dealer in Santa Clara, CA. It is the shop's "generic" lump charcoal. For longer cooks, I use the Auber automatic temperature controller with the upgraded K type thermocouple controller sold on the Auber site. This piece of equipment is my "hobby saver" because it keeps my family from getting frustrated with me. It keeps me from having to check the BGE's temperature every 30 minutes. For meat thermometers, I used the Thermoworks DOT and Thermopop.

    The information and recipes I learned from this site has made the process of smoking meats less intimidating. I've cooked ribs several times using a rub I bought at my local BGE dealer. My kids loved it, but I cannot wait to try ribs using Meathead's Memphis rub. I've also cooked a pork butt (to test out my Auber) and a brisket. While not perfect (the pork butt [~4.5 lbs.] and brisket [~5 lbs.] took a lot longer to cook than I thought), they turned out better than I thought. Enough that I've avoided trying to quench my barbecue appetite at the local barbecue joints. I still have lots to learn, but I hope to perfect the ribs and brisket soon. I grew up in NJ outside of NYC where my parents used to always take us to Katz deli for the pastrami. I want to make my own pastrami using Meathead's recipe before my parents and brother come out to visit for the holidays so I have objective judges on how close it gets to Katz's recipe.

    Thank you for allowing me to introduce myself. I look forward to interacting with the members of this site, learning your techniques, and I look forward to cooking a lot more barbecue.

    Ed S.

    Welcome njwso




        Welcome to the Pit! I have a large BGE, and I use Royal Oak lump charcoal which I find to be more economical than BGE charcoal.


          Welcome aboard!


            njwso, Welcome to the Pit! 👍👍👍👍👍 You will find a whole Valley Full of information about BBQ free for the asking here! Great People are involved both as members of A/R's Staff and the members of the Pit Club! I don't believe any would knowingly give bad advice 👌👌👌 , Dan


              Hello nj!


                Welcome to the Pit njwso .

                It's nice to have another egghead on board.👍

                I have a large BGE I've been cooking on for about 5 years. I buy my lump from Smart and Final. It's made in Mexico with mesquite wood. I get a 40lb bag for $18.

                A ceramic cooker with a temp controller is a set it and forget it rig. Without a temp controller a ceramic cooker can be challenging.

                There are many ceramic member in the Pit. Feel free to ask questions and we will try guiding you in the right direction.

                Show us some pictures of your BBQ...😎


                  Welcome njwso! We're glad you're here.


                    Welcome my local friend I live in Stockton enjoy and remember Rome wasn't built in a day enjoy and have fun


                      Thanks all for the welcome. I will definitely take pictures the next time I cook something.


                        Welcome welcome! I'm new as well but not nearly as equipped to smoke as you. Jealousy abounds!


                          Welcome to The Pit njwso! Glad to have you here. Meathead's pastrami recipe is awesome. I've never corned my own beef, I cheat and buy storebought, but even from there his rub still makes incredible pastrami. I think your folks will be very pleased.

                          Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

                          Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

                          Hope to hear & see more from you!



                          No announcement yet.
                          Rubs Promo


                          These are not ads or paid placements. These are some of our favorite tools and toys.

                          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                          Use Our Links To Help Keep Us Alive

                          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                          kamado grill
                          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                          Click here for our article on this exciting cooker


                          Comprehensive Temperature Magnet With 80+ Important Temps

                          Amazingribs.com temperature magnet
                          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                          Click here to order.

                          GrillGrates Take Gas Grills To The InfraredZone

                          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                          Click here for more about what makes these grates so special

                          The Cool Kettle With The Hinged Hood We Always Wanted

                          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                          Click here for more about what makes this grill special

                          Groundbreaking Hybrid Thermometer!

                          Thermapen One Instant Read Thermometer

                          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                          Click here to read our comprehensive Platinum Medal review

                          Bring The Heat With Broil King Signet’s Dual Tube Burners

                          3 burner gas grill

                          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                          Click here to read ourcompletereview

                          Our Favorite Backyard Smoker

                          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                          Click here for our review of this superb smoker