Hello everyone,
Dave here, from the heart of Ohio (Also referred to as the brown water river valley, hard water town (thanks Zest soap), and allergy sufferers central!). Began taking outdoor cooking seriously in the early 2000's, mostly as a means of keeping the kitchen clean, but also, there's something about cooking outdoors I've always enjoyed.
We used to spend a lot of time in local and state parks when I was a kid, and always, always cooked our lunch/dinner on a grill those days. Fast forward a couple decades or so, and I bought a weber kettle and continued the tradition at my home.
I've had a few (cheap) grills over the years, both charcoal and gas, but that kettle was the mainstay. Finally learned about chimney starters vs. lighter fluid, then began diving into smoked meats. Turns out, there's a lot to learn about smoking meats. I actually stumbled upon AmazingRibs.com back in 2015, and read as much as I could. Only wish I'd been smart enough to get a membership back then!
I used that weber and a small barrel cooker to experiment with for a few years, before finally diving into an actual smoker. I'd thought about creating my own smoker, but the time and cost (plus the fact that I have very few metal working tools), caused me to look at other options.
After a long time, I settled on the Pit Barrell Cooker in the summer of 2018. I've been using it steadily since then. I've smoked just about anything I can get my hands on (within budget), and more often than not, most everything came out good, which says more about the PBC than my cooking skills. (I have a few questions for the PBC gurus here, in a post coming soon!)
Right now, I'm enjoying the site, and attempting to digest as much as possible!
--dave
Dave here, from the heart of Ohio (Also referred to as the brown water river valley, hard water town (thanks Zest soap), and allergy sufferers central!). Began taking outdoor cooking seriously in the early 2000's, mostly as a means of keeping the kitchen clean, but also, there's something about cooking outdoors I've always enjoyed.
We used to spend a lot of time in local and state parks when I was a kid, and always, always cooked our lunch/dinner on a grill those days. Fast forward a couple decades or so, and I bought a weber kettle and continued the tradition at my home.
I've had a few (cheap) grills over the years, both charcoal and gas, but that kettle was the mainstay. Finally learned about chimney starters vs. lighter fluid, then began diving into smoked meats. Turns out, there's a lot to learn about smoking meats. I actually stumbled upon AmazingRibs.com back in 2015, and read as much as I could. Only wish I'd been smart enough to get a membership back then!
I used that weber and a small barrel cooker to experiment with for a few years, before finally diving into an actual smoker. I'd thought about creating my own smoker, but the time and cost (plus the fact that I have very few metal working tools), caused me to look at other options.
After a long time, I settled on the Pit Barrell Cooker in the summer of 2018. I've been using it steadily since then. I've smoked just about anything I can get my hands on (within budget), and more often than not, most everything came out good, which says more about the PBC than my cooking skills. (I have a few questions for the PBC gurus here, in a post coming soon!)
Right now, I'm enjoying the site, and attempting to digest as much as possible!
--dave
You'll get all the PBC input you can handle from this bunch, that's for sure... hope you have fun here!
Comment