Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

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

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Hello from Central Wisconsin!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • jpgosse
    Charter Member
    • Aug 2014
    • 4
    • Central Wisconsin
    • Weber 22" Premium
      Igloo 60,000+ BTU SS gas grill (slightly modified)
      Smoke Hollow 44" gas smoker
      The Beast - Homemade reverse flow offset (see avatar pic)

    Hello from Central Wisconsin!

    Good evening,

    My name is Jeremy and I live in the small town of Colby, WI (also the home of Colby Cheese). I have been a member for over a year, and finally got my stuff together to introduce myself.

    I am a newcomer to the smoker/cooker scene, but have been mastering my backyard gas grill for the last 15 years.

    I was investigating new things to cook on the grill when I came across Amazing Ribs. I immediately knew I found my new (and still to this day) favorite website. Shortly after one of the owners of the machine shop I work for threw an old fuel oil barrel in the dumpster, and the idea for "The Beast" was born. Over the next couple of months I created my reverse flow offset smoker/cooker complete with a steering axle and dedicated trailer. Mind you at this point I have never attempted smoking anything before.

    In December of 2014 I took my creation on our maiden voyage. I decided to start with something easy and made an Ultimate Smoked Turkey for Christmas dinner. As everyone knows the meal is ready when the meat says so and this was no different. The turkey ended up about a half an hour late, and I was being reminded what felt like every minute! Fortunately everything was forgotten as soon as the meat hit the table. It was an instant hit. My first recipe from Amazing Ribs was a success and my grill creation proved it wasn't a failure.

    Since then I have cooked ribs, brisket, prime rib, and almost everything else on the grill. Using different tips and tricks I have read on Amazing Ribs and some of my own design ideas I am able to run the cooker year round. It has been fired up from 14 degrees below zero to 90 degrees above. I added a propane tube burner to help with preheating the metal while the charcoal is starting, but I will only cook with a mix of charcoal and wood.

    I have grown my cooking tools to include a Weber 22" premium, a 44" Smoke Hollow smoker to handle the smaller projects, a Maverick et733, a Thermopop, and various other bought and hand made trinkets to help with all the fun.

    I would like to take a second to thank you for putting all the effort you do into Amazing ribs. It is a great resource that I like to share whenever I have a chance.

    Jeremy Gosse



  • MBMorgan
    Club Member
    • Sep 2015
    • 6516
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    #2
    Welcome to the Pit, Jeremy!

    Comment

    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5655
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      #3
      Welcome to the Pit and the fun. Let us know if you get around to smoking some Colby cheese.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • Smiths Grove, Ky
        • 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.

        #4
        Welcome jpgosse

        Comment

        • Danjohnston949
          Former Member
          • Dec 2014
          • 4398
          • 1410 9th. St. N, Fargo ND

          #5
          jpgosse, Welcome to The Pit! As you have observed you are Involved with the Culinary University of BBQ! Truly a "Place" of higher Learning! The Prof's are all friendly and helpful, and the Mgm't (Meathead) keeps the Tuition Resonable!
          Eat Well and Prosper! From Fargo ND, Dan

          Comment

          • Jon Solberg
            Former Member
            • Jul 2014
            • 4729

            #6
            Welcome!

            Comment

            • DeusDingo
              Founding Member
              • Jul 2014
              • 1152
              • Madison, WI
              • Weber Q320 grill
                Camp Chef Smoke Vault 24 Propane Smoker
                Maverick and thermo Pen thermometers

              #7
              Woo another WI person!

              Comment

              • Bob's BBQ
                Club Member
                • Jan 2016
                • 506
                • Wisconsin

                #8
                Welcome Jeremy, I would like to see some pictures of the "beast" build. Post a few for us!

                Comment

                • BigBear
                  Former Member
                  • Sep 2015
                  • 657
                  • Dallas-Ft. Worth

                  #9
                  Hi Jeremy. Welcome to The Pit. Sounds like you've gotten up to speed pretty quick and now have some great equipment. Have fun learning how to use it all!

                  Comment

                  • jpgosse
                    Charter Member
                    • Aug 2014
                    • 4
                    • Central Wisconsin
                    • Weber 22" Premium
                      Igloo 60,000+ BTU SS gas grill (slightly modified)
                      Smoke Hollow 44" gas smoker
                      The Beast - Homemade reverse flow offset (see avatar pic)

                    #10
                    Click image for larger version

Name:	image_16970.jpg
Views:	28
Size:	1.47 MB
ID:	140414
                    Here's a couple of pics from the build.

                    Click image for larger version

Name:	IMG_20131017_204946_683[1].jpg
Views:	28
Size:	952.4 KB
ID:	140421 Click image for larger version

Name:	IMG_20131102_110207_938[1].jpg
Views:	32
Size:	972.8 KB
ID:	140422 Click image for larger version

Name:	IMG_20150704_170015264[1].jpg
Views:	27
Size:	7.26 MB
ID:	140417
                    Last edited by jpgosse; February 9, 2016, 05:38 PM.

                    Comment


                    • Bob's BBQ
                      Bob's BBQ commented
                      Editing a comment
                      Cool Rig! Nice work!
                  • fuzzydaddy
                    Charter Member
                    • Nov 2014
                    • 4972
                    • Winchester TN
                    • Hardware
                      Blackstone 36” Griddle.
                      Slow 'N Sear Deluxe Kamado & Kettle Grill.
                      Slow 'N Sear (1.0, Deluxe, 2.0).
                      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                      Weber Chimney Starters (regular and compact).
                      Joule, Instant Accu Slim.
                      GrillGrates.
                      Maverick XR-50 [my favorite].
                      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                      Consumables / Favorites
                      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                    #11
                    Welcome aboard jpgosse.

                    Comment

                    • Huskee
                      Administrator
                      • May 2014
                      • 15384
                      • central MI, USA
                      • Follow me on Instagram, huskeesbarbecue

                        Smokers / Grills
                        • Yoder loaded Wichita offset smoker
                        • PBC
                        • Grilla Silverbac pellet grill
                        • Slow 'N Sear Deluxe Kamado (SnSK)
                        • Masterbuilt Gravity 560
                        • Weber 22" Original Kettle Premium (copper)
                        • Weber 26" Original Kettle Premium (black)
                        • Weber 26" Original Kettle Premium (light blue)
                        • Weber Jumbo Joe Gold (18.5")
                        • Weber Smokey Joe Silver (14.5")
                        • Brinkmann cabinet charcoal smoker (repurposed)

                        Thermometers
                        • (3) Maverick XR-50: 4-probe Wireless Thermometers
                        • (7) Maverick ET-732s
                        • (1) Maverick ET-735 Bluetooth (in box)
                        • (1) Smoke X4 by ThermoWorks
                        • Thermapen MkII, orange
                        • ThermoPop, yellow
                        • ThermoWorks ChefAlarm
                        • Morpilot 6-probe wireless
                        • ThermoWorks Infrared IRK2
                        • ThermoWorks fridge & freezer therms as well

                        Accessories
                        • Instant Pot 6qt
                        • Anova Bluetooth SV
                        • Kitchen Aide mixer & meat grinder attachment
                        • Kindling Cracker King (XL)
                        • BBQ Dragon
                        • Weber full & half chimneys, Char-Broil Half Time chimney
                        • Weber grill topper
                        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                        • Pittsburgh Digital Moisture Meter

                        Beverages
                        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                        • Most favorite beer: The one in your fridge
                        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                        • 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 me
                        Real name: Aaron
                        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                        Occupation:
                        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                      #12
                      Welcome to The Pit jpgosse! Great having you here, nice build. How do you have the plate(s) in place in that beast to get the heat to divide evenly between both stacks?

                      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. This will help you learn your way around so you can get the best experience from our forum.

                      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!

                      Comment

                      • jpgosse
                        Charter Member
                        • Aug 2014
                        • 4
                        • Central Wisconsin
                        • Weber 22" Premium
                          Igloo 60,000+ BTU SS gas grill (slightly modified)
                          Smoke Hollow 44" gas smoker
                          The Beast - Homemade reverse flow offset (see avatar pic)

                        #13
                        The first plate by the fire box is stationary, the other three can be slid around for tuning. Honestly, the first stack usually is removed for a cook as you can see in the photo. I will put it in when I preheat with the tube burner and if I need to vent some heat quickly. Otherwise I will run with one stack and am able to hold +/- 5 degrees across the cooking grates. The stacks are also able to be turned so I can create a little extra draw through the firebox, as I don't have any fans or blowers to help. Click image for larger version

Name:	IMG_20140719_064447_346[1].jpg
Views:	30
Size:	1.10 MB
ID:	140812

                        Comment

                        • DeusDingo
                          Founding Member
                          • Jul 2014
                          • 1152
                          • Madison, WI
                          • Weber Q320 grill
                            Camp Chef Smoke Vault 24 Propane Smoker
                            Maverick and thermo Pen thermometers

                          #14
                          have you tried to put the stack on the other side to draw the smoke across all the food or do you find it doesn't make a difference?

                          Comment

                          • jpgosse
                            Charter Member
                            • Aug 2014
                            • 4
                            • Central Wisconsin
                            • Weber 22" Premium
                              Igloo 60,000+ BTU SS gas grill (slightly modified)
                              Smoke Hollow 44" gas smoker
                              The Beast - Homemade reverse flow offset (see avatar pic)

                            #15
                            If you look at the pictures from earlier, the tuning plates will make that happen already. With the left stack out, the smoke will travel from the firebox all the way to the opposite end of the grill, then comes up to the grate level, across the cooking area, and then exits. The stack can also be lowered to the grates or raised all the way up depending on if I want the smoke to stay in longer. I should add that when the tuning plates are all pushed tight, there is about a 6-8" gap on the opposite end from the firebox to facilitate the reverse flow.
                            Last edited by jpgosse; February 11, 2016, 02:37 PM.

                            Comment

                            Announcement

                            Collapse

                            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                            See more
                            See less
                            Working...
                            X
                            false
                            0
                            Guest
                            500
                            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                            false
                            false
                            {"count":0,"link":"/forum/announcements/","debug":""}