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New from Ohio (summer) and AZ (winter)

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  • SaturdayShoppe
    commented on 's reply
    Everyday , I worked in the Yuma area year round for awhile. It was so far south that you had to go north to enter California.

  • jgg85234
    replied
    Well, today marks 40 years since I arrived in Arizona. And, I've lived in Gilbert for almost 30 years of that. Population centers were a lot smaller then. Gilbert was only about 5,000 people when we built our house.

    Been to Florence many times. Astronomy hobby has resulted in a lot of nights out in the desert at different locations outside of the Phoenix nebula. As a result, I pretty much know my way around all of Arizona, without even needing a map.

    I didn't use a gas grill, always used a Weber kettle. Only on my second one in all those years, the first one got squashed between a bumper and a block fence back in 1988. For my whole life, I've figured that charcoal or wood was the only way to cook outdoors.

    The customer of mine who had the gas grill just never realized how hot his grill temperature was until I showed him with the digital thermometer.

    I never got ribs right on the Kettle either, until I added the Slow n Sear. We can experiment with rubs and sauces forever, but the real secret to getting tasty ribs is cooking them for a long time at low temperatures. And, just like anything else in this world, "you can't manage what you can't measure". Dome thermometers don't do a good job of telling you what temperature you're cooking at.

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  • Everyday
    commented on 's reply
    jgg85234 didn't realize where you were from when I wrote that. Didn't figure you knew where Florence was. I have a couple nephews in Gilbert / Chandler area. I'm just learning the area. What kind of gas grill did you use for those many years? Sure wish I'd found this site before I built my grill wall, I'd have done a lot of things different. Ah well, something to build towards😀

  • jgg85234
    replied
    South of Queen Creek? Are you moving onto the reservation? I'm in Gilbert, just North of Queen Creek.

    Jim

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  • David Parrish
    commented on 's reply
    I guess you can check off today, too, Huskee. lol

  • Huskee
    commented on 's reply
    Still only 1 notification message. But it's nice to know I was on your mind Pit Boss! [Today's goal: check! ]

  • David Parrish
    commented on 's reply
    Everyday all you have to do is type the @ symbol followed by their name. Like this: Huskee Huskee Huskee Huskee Huskee Huskee Huskee Huskee

    lol Huskee likes the attention

  • Everyday
    commented on 's reply
    Hey pit boss, how do you get the red "@everyday" when you respond to people. I think I read it some where but cannot seem to find it again.
    Thanks

  • BigBear
    replied
    Welcome to The Pit Everyday ! Glad you're here. You can get some great cooks off of a gas grill. That's all I used for years. Be sure to read Meathead's article on two-zone cooking. Also, I learned how to cook with the rotisserie feature this year which has opened up even more possibilities. Good luck and have fun! --

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  • David Parrish
    replied
    Welcome Everyday! We're glad you're here.

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  • Everyday
    commented on 's reply
    Just south of Queens Creek. Do you over winter there?

  • SaturdayShoppe
    replied
    Greetings Everyday ! What part of Arizona do You like the best?

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  • Everyday
    replied
    Thanks to all for the welcomes. This is really an Amazing site.

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  • Everyday
    commented on 's reply
    Thanks jgg85234
    Well I'm still in the cold east until after the holidays. My first order of business, after a few cooks just to break in my new grill and get used o it, is a couple of racks of ribs. Unfottunatlry I had he new built in grill done before I found this amazing site. If we find we like the slow easy flavor and texture a stand alone smoker could be on the horizon.

    I did just order a thermopop, and alarm chef thermometer. Can't hardly wait to get to AZ and fire up that grill.

  • jgg85234
    replied
    Welcome Everyday. Hope you made it to Arizona before the storms back east.

    FWIW, I got one of my customers to use my digital thermometer on his gas grill to make a couple of racks of St. Louis cut ribs. Told him he needed to keep the grill below 250, and to cook the ribs for 5 hours. Taught him the bend test.

    He told me he normally only ate 1 or 2 ribs when he made them (family of 4). Asked him how many leftovers he had from the 2 racks and he said "none". I then asked how many ribs he had, and he told me he thought 11 or 12.

    We'll still convince you (at least try) to cook with charcoal or wood, but you can get great Q from a gas grill provided you manage the temperatures.

    Again, welcome to the Valley of the Sun

    Jim

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