Hi, I'm new to smoking food and just joined this evening. Thank you for all the great information this site provides, especially for newcomers. I'm looking forward to learning from all of you.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit AFlores5! Glad to have you here. I was new only a year ago and I've both learned a lot and cooked some delicious food. Looking forward to hearing about your cooks and see some pictures!
hey LA PB thanks for the welcome. I'm cooking on a Smoke Hollow 44 inch gasser and so far so good. Im struggling a bit with the temp being too high so i bought a new hose with an adjustable valve to try and remedy that. I'll let you know how it goes.thanks !
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit AFlores5 / Art! Great to have you here with us and thank you for the support. What are you using for equipment, and what are some of your goals regarding BBQ skills and equipment?
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!
Thanks for the welcome! I recently bought a Smoke Hollow 44 inch Gasser and so far i've managed to smoke ribs, chicken thighs and a few pork butts.It's been really enjoyable and my family and friends say the food has been good. I on the other hand am my biggest critic and I think it can always be improved. Im quickly realizing the the strength of different types of wood and I need to be better at pairing the right wood for the right meats... I smoked two tri tips with mesquite on Thanksgiving and i felt they were too strong.... My guest ate almost all of it and said it was fine but i didn't think the same. I'll keep experimenting and update. Thanks again.
AFlores5 Cool! In order of lightest to strongest, I like to use oak on beef, and pecan and hickory are popular with it too. My favorite right now is oak + cherry wood for beef. Otherwise apple and ash are my standbys for most other things. Those kinda things can be very subjective and then some folks don't care what wood they use. It's a fun process learning those things.
I agree with Huskee...the experimentation with smoke is pretty exciting to me. I go with oak on beef, apple/hickory on the bacon, and apple on pork and turkey.
Still figuring out chicken. Most of the chicken we eat is thighs marinated in MHs Kolbe recipe and served on lettuce wraps. Outta sight!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
I realize its been sometime since Ive posted anything and i know I've been missing out on some great info. I'm looking at moving from my gas smoker to a pellet smoker/grill. Ive read many reviews and Im leaning toward the Camp Chef Woodwind with the optional sear box. Any thoughts on that... I appreciate any feedback you can offer friends.
Comment