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 Hardage . Appleton appears to be as close to BBQ "dry" as they come. If you trip down to Milwaukee, i can direct you to quite a few places that should get you closer to what you are after.
I have a friend that relocated here from New Braunfels and he was convinced that no "northern" BBQ could ever be as good as his beloved home state. He has found a few places that he frequents and has given a "ok, this isn't so bad" rating... which for him is high praise. Take a trip south and check this one out. http://www.speedqueenbbq.com/menu/
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