I'm 60 and have been grilling since my teen years. I can't say that I was any good for most of those years making only franks and hamburgers and minute steaks for awhile in my turn years at home. Since moving out 43 years ago I'm on my third kettle( weber 22") and second genesis the others lost to rust and a rusted side smoker.15 years ago not knowing about indirect cooking, my wife and I called the fire department when attempting,ting to cook chicken. I now have accumulated much knowledge, care for my grills and with practice want to have the coking skills to match what Ive read. I can now cook most basic chickens, steak vegetables and fruit. My father of blessed memory would be proud that I'm making all the meats he grew up with having a kosher butcher as a father,
I also have a jumbo joe for milk ad vegetarian for my vegan daughter.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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.
Comment