I have always loved BBQing and trying new recipes. Just purchased my first smoker a couple of weeks ago and am loving it so far. Besides BBQing I also make a lot of my own meat product, sausage, jerky, meat sticks(usually with wild game).
I was just in the process of getting started on homemade bacon when I found your site, boy am I glad I did. I was looking at cold smoking it but after reading you site I will definitely not be doing it that way. Looking forward to learning lots from your site and hopefully one day being good enough to be called a Pitmaster.
I'm using a Masterbuilt Sportsman Elite that I purchased from Cabela's. I've only used it on chicken so far but it has been amazing. Still working on controlling temperature, new equipment, takes a little to adjust to it.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> 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 Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I'm using a Masterbuilt Sportsman Elite that I purchased from Cabela's. I've only used it on chicken so far but it has been amazing. Still working on controlling temperature, new equipment, takes a little to adjust to it.
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.
rednek181 Go for a Boston Butt. It is the most forgiving peice of meat out there. But, be prepared for a 12+ Hour cook at 225 unless. If you wrap at 170 internal temp it will save you about 3 hours on your way to a 200 internal temp. Pull it and put it in a faux cambro for 2 hours before pulling the meat is to be served. If you can trust your cooker I would put it on the cooker the night before and sleep through the night.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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 rednek181 ! Nice to have you here. So many people disregard warnings, thinking they're just limitations meant to scare people or something. Meathead's caution articles about cold smoking, curing, starting up a food business, etc are all meant to educate, so folks can avoid disaster that could come from bad information & decisions. Great to hear you're one who appreciates playing it safe!
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!
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