Hey all, been an active griller & smoker for over 25 years. Been reviewing this site for a while, joined to learn more on the science of smoking. Just added the Good One Marshall to my grill team … Weber 22 kettle, Weber 22 Smokey Mountain, 36 Blackstone, original Super Cajun Grill, and La Caje pig roaster.
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New guy from Louisiana
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Club Member
- Nov 2021
- 4197
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
Welcome from the northern Virginia burbs of the nation's capital! Sounds like you have a pretty good setup there, and you're in the right place for getting at the science... bit of a science geek myself Hope you have fun!
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