Hi all. I am a recently retired (Jan.03, 2023) Electrical Controls Engineer. Please don't ask what that is; I'm not sure I know myself but I did it for 40 + years. My wonderful wife and I live in upstate New York near Saratoga. This region is at the foothills of the Adirondacks where much of our free time is spent at our camp. I enjoy almost anything outdoors including hunting, fishing, hiking and smoking almost anything edible. I love food in general but got hooked on smoking about a decade ago. I started out with a Weber Smokey Mountain 22” vertical smoker then tried a Oklahoma Joe’s offset smoker. My fabulous wife bought me a Traeger Wood Pellet Pro 780 last year. My favorite is making a variety of cured sausage from scratch. My new focus is exploring and expanding my minimal knowledge of BBQ sauce. I welcome any insight and advice.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Welcome to the posting side of The Pit!!!!! You will find nothing but great advice, great recipes, and even better people!!! Do you still have your OK Joe and WSM? The Traeger is a great addition to the mix! I love having options on what cooker to use for different foods. What is your favorite thing to smoke? I can appreciate that you are exploring Sauce. I have yet to venture down that path, but want to explore one of these days.
I still have both the OK Joe & WSM. If the truth be known, I love the WSM vertical smoker mainly because I can easily regulate how much smoke flavor goes into whatever I am smoking and it is consistent. The advantage of the Traeger is the ease of operation but I haven't been able to adjust the amount of smoke flavor. My favorite thing to smoke is sausage made from scratch. Curing and smoking pork belly for Bacon would a close second.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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