Hi All,
I have visited the free page for years now. I started grilling on a Smoky Joe in the late 1970's. Added a Webber Kettle to the Smoky Joe during the 1980's. Moved on to a gas grill in the 1990's and usually grill or BBQ three to five times a week since then. I used charcoal, electric and gas vertical water smokers in the early 2000's, as well as a side box smoker. These were given away when I got a Traeger in the 20-teens, that is how I sold the idea to my wife ;-). I currently use my Lil Tex Traeger and 4 burner Weber Genesis gas grill.
I am rediscovering my original 1981 Webber Kettle, which I had only been using once a year at Thanksgiving with a SnS. The renewed appreciation of my old Kettle was prompted by recently getting a ThermoWorks Billows. I have only used it once to make steaks, but was amazed at how well the Billows held a smoking temperature and then quickly raised the temperature for a reverse sear.
I am a big fan of the Smoke and Spice book, as well as ThermoWorks temperature gauges/probes and recipes blog. Looking forward to learning more from the expertise and experiences of Pitmaster members.
Thank you in advance and kind regards,
Felix
I have visited the free page for years now. I started grilling on a Smoky Joe in the late 1970's. Added a Webber Kettle to the Smoky Joe during the 1980's. Moved on to a gas grill in the 1990's and usually grill or BBQ three to five times a week since then. I used charcoal, electric and gas vertical water smokers in the early 2000's, as well as a side box smoker. These were given away when I got a Traeger in the 20-teens, that is how I sold the idea to my wife ;-). I currently use my Lil Tex Traeger and 4 burner Weber Genesis gas grill.
I am rediscovering my original 1981 Webber Kettle, which I had only been using once a year at Thanksgiving with a SnS. The renewed appreciation of my old Kettle was prompted by recently getting a ThermoWorks Billows. I have only used it once to make steaks, but was amazed at how well the Billows held a smoking temperature and then quickly raised the temperature for a reverse sear.
I am a big fan of the Smoke and Spice book, as well as ThermoWorks temperature gauges/probes and recipes blog. Looking forward to learning more from the expertise and experiences of Pitmaster members.
Thank you in advance and kind regards,
Felix
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