I recently joined the site and have been reading a lot... sooo much to learn here. Located in Ohio. A friend got a pellet grill last year, and got me looking into smokers. I haven't bought one yet; still trying to decide what to get. Glad to see all of the community support, because I'm going to need it.
I have an old Weber Genesis Silver B, sous vide gear, and a vacuum chamber. Wife hasn't been crazy about (aka pretty much hated) everything I've made sous vide so far, except for creme brulee. So, I'm determined to up my game.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit badf00d! Glad to have you here. The choice of a new smoker is never easy. Like you say though, you have a great community here to help out, each person's advice will hopefully give you something to think about that you might not have already. Are you thinking set it & forget it, like a pellet cooker? Or do you like cooking with logs? What's your budget?
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Are you thinking set it & forget it, like a pellet cooker? Or do you like cooking with logs? What's your budget?
I like the idea of set and forget, but also like the idea of better smoke. Haven't pinned down a budget, because it seems that (much like the hi-fi world) it's easy to get addicted to wanting better BBQ gear. I'm intrigued by the KBQ.
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.
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I like the idea of set and forget, but also like the idea of better smoke. Haven't pinned down a budget, because it seems that (much like the hi-fi world) it's easy to get addicted to wanting better BBQ gear. I'm intrigued by the KBQ.
I hear that. KBQ is a fantastic machine, but not cheap. If it fits your budget you wont be disappointed. My all time favorite entry-level gear (and by entry-level I mean price, certainly not low quality) is a 22" Weber kettle with a Slow 'N Sear- competition quality results for under $250. Next would be the Pit Barrel Cooker (PBC) coming at just under $300. Both of these, while not technically set it and forget it, are relatively hands-off once dialed in.
As you're probably well aware, every style of cooker out there is awesome for its unique qualities, but each has its own drawbacks too.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to the Pit and many opinions as to which is the best cooker to own, and they all are correct. I think that is why so many of us have multiple cookers. Each additional cooker fills the down side of our best cooker. LOL
Welcome to the Pit and many opinions as to which is the best cooker to own, and they all are correct. I think that is why so many of us have multiple cookers. Each additional cooker fills the down side of our best cooker. LOL
I've got some chicken wings, salted and peppered, in a Sous Vide bath at 170 F. I've read all kinds of different temps for wings so could use some advice. I want to
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