Hello to all. I am relatively new to smoking meats (started of 10 months ago), and amazing ribs has been an awesome resource. I truly enjoy this art/science and now own a Primo Oval XL and a Good One Open Range. I'm looking to keep learning and evolving and am happy to be a part of the club. Today I am smoking 2 pork butts (starting pic attached). Since it is just my wife and me in the house (empty nesters now) I figured 14 pounds of juicy smoky goodness ought to do. My coworkers are big fans of this passion, as the leftovers have now been dubbed "Smoky Monday" at work.
I look forward to this smoking season with you all.
BisonBBQ - welcome to The Pit and welcome to The Addiction!
I'm a kamado cooker myself. Started out on a BGE, then went to Primo and finished the journey with a couple of Komodo Kamados. For my money, a kamado is the only way to fly. That Primo Oval XL one excellent kamado.
Here's to great cooks and even better memories with family and friends!
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.
BisonBBQ, Welcome to The Pit! I live just a few blocks from NDSU the athletic teams go by the Nick Name the Bison! The Football Team is a 5 time consecutive NCAA FCS National Champion! The Food Science Dept., The Meat Science Dept., and The Extension Services Dept have a Bison BBQ Demonstration Team! They hold a BBQ BootCamp at various locations throughout ND in the Summer! You can find it on Facebook!
Eat Well and Prosper! From Fargo ND, Dan
Welcome to the Pit. We are happy to have you. You have two rigs that I would love to own. Those Primos are tanks and that Good one is something special in its own right. Both of those rigs are on my list (its getting quite long) I would really like to see some pictures of both of them in use. We don't get many pictures of those in action. Glad you joined up!!
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.
> 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.
Belated welcome to The Pit BisonBBQ! Nice to have you here. You have two killer cookers! Great pic, I'd love to see more that Good One in action.
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!
Thanks Huskee. I'm glad to be here. You'll be happy to know I've been through the homework and Amazing Ribs is clear on my email. I will be posting more pics of the Good One in action as the weather breaks.
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