Hi,
My name is Randy. I live in Winters, CA. It's about 20 minutes from Davis. I've been a member here for at least a year, just never ventured into the forums. I own a cookshack electric smoker that I've had for 6-7 years. I loved the simplicity and the food always turned out great, even if it wasn't completely authentic. We are in the process of selling our house and moving to Arizona in a few months. Part of that move was getting rid of my gas grill that I had plumbed to a gas line on my patio. Since our stay in Arizona will probably only be a few years, our plan is to rent. Not wanting to go back to using propane tanks, I came back to amazing ribs to start researching charcoal grills. I stumbled across the Pit Barrel Cooker page and figured I'd give it a shot. I bought one locally last weekend and gave my gas grill away.
The first few cooks were limited to the easy stuff, ribs and chicken. I invested in a therma Q this week as well. Today is my first time using the therma q with the PBC while cooking a small brisket. I'm having issues with getting a tight seal with my lid and thus, issues keeping the temp down. That's actually what prompted me to come to the forums. I found some suggestions and im giving them a shot. If I can get the lid/temp issues resolved, the plan is to get rid of the cookshack. Once I get to Arizona and we have a house, I'm also getting a 26" Weber for the added cooking area. In the summer, we try to do entire meals on the grill(s).
I love to cook and also own a wood fired pizza oven, which is unfortunately staying with the house when we sell it. I'm beginning to research a new pizza oven, as pizzas are definitely my favorite thing to make. BBQ is a close second.
Now that I've made my first few posts, I expect to be back cruising the forums a lot more!
Randy
My name is Randy. I live in Winters, CA. It's about 20 minutes from Davis. I've been a member here for at least a year, just never ventured into the forums. I own a cookshack electric smoker that I've had for 6-7 years. I loved the simplicity and the food always turned out great, even if it wasn't completely authentic. We are in the process of selling our house and moving to Arizona in a few months. Part of that move was getting rid of my gas grill that I had plumbed to a gas line on my patio. Since our stay in Arizona will probably only be a few years, our plan is to rent. Not wanting to go back to using propane tanks, I came back to amazing ribs to start researching charcoal grills. I stumbled across the Pit Barrel Cooker page and figured I'd give it a shot. I bought one locally last weekend and gave my gas grill away.
The first few cooks were limited to the easy stuff, ribs and chicken. I invested in a therma Q this week as well. Today is my first time using the therma q with the PBC while cooking a small brisket. I'm having issues with getting a tight seal with my lid and thus, issues keeping the temp down. That's actually what prompted me to come to the forums. I found some suggestions and im giving them a shot. If I can get the lid/temp issues resolved, the plan is to get rid of the cookshack. Once I get to Arizona and we have a house, I'm also getting a 26" Weber for the added cooking area. In the summer, we try to do entire meals on the grill(s).
I love to cook and also own a wood fired pizza oven, which is unfortunately staying with the house when we sell it. I'm beginning to research a new pizza oven, as pizzas are definitely my favorite thing to make. BBQ is a close second.
Now that I've made my first few posts, I expect to be back cruising the forums a lot more!
Randy
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