Hey Everyone, really excited to join the community. I live in the bay area and have been grilling for ~5 years on a weber genesis, got an electric smoker (Smokin it #2) 3 years ago which really opened my eyes to smoking & longer cooks. Last summer I got a 22" weber kettle, and now that is what I use 90% of the time. I make a lot of ribs, wings, whole chickens and pulled pork. I have tried brisket a few times in the electric smoker, but it has always ended up dry and a bit tough, I would LOVE to master briskets. I just got the SnS a couple weeks ago, and cant wait to try a brisket on the kettle with it.
Look forward to chatting with you all and peppering you with questions!
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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.
Welcome to the pit! Before long your briskets will be wonderful with all you will learn. Have fun and remember to post about your cooks and ask questions!
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
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 aboard Matachi! We're glad you're here and hope to see some photos of your cooks. As others have said, this is THE PLACE to learn, have fun, ask questions, get help, give help, and it's a wonderful community. Also the food we produce is pretty amazing.
Matachi, Welcome to The Pit! You are Now Enrolled in the BBQ Univ! Attendance is Mandatory! Get a S 'n S accessory for your Weber you will be able to Smoke Meats with the Guys and Gals that write the books! Check out the Accessories for Webers on the Home Page of AmazingRibs.Com or Log in to ABCBBQ.COM (Adrenaline Barbecue Company. Com) Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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 Matachi! It'[s nice to have you here, thanks for joining up with us. You will love the kettle & SnS as a brisket cooker. Just make sure to start with a good brisket. Choice at least. And regardless of how high of grade you get, the flat will likely be a tad dry, at least compared to the point.
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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