Long time follower, first time poster. I joined the The Pit over the winter and with the business of moving from Indy to west MI over the last few months, haven't made much time for introductions or dedicated near enough time to the business of grilling/smoking. That's finally changing!
A few years ago, with a couple of little ones at home, I found myself needing a hobby that didn't stray too far from the house. What better way than to start smoking meat?!? I stumbled across this site and have been hooked ever since. Started out with a gasser from Gander a few years ago. After getting moved and starting to settle in, I began muttering to my lovely wife that pulled pork and ribs would probably be way better if cooked on a kettle and that maybe we've been missing out. I was recently rewarded with my favorite Father's Day present to date, a 22-in. Webber Kettle (copper of course). When the SnS showed up a few days later, I had to explain that this tool was an absolutely essential piece of the puzzle. After an eye roll, I was off and grilling! Just burgers and some pork chops to date on the kettle, but there is a 12-lb packer dry brining in the fridge that is going on tonight. First time with brisket, so looking forward to it! After reading and rereading the information posted on this site with regard to brisket and the information provided by the good folks at ABC, I'm about as prepped as I can be. As an engineer by trade, unknowns have a tendency to drive me crazy, but we have to crawl before we walk. Hope to get some pictures posted of that brisket as it is going.
Thanks to all for participating and maintaining this amazing site. I've never thought too much of FB or other social media, so my wife laughs and is happy that I've finally found my place. All thanks to AR! (BTW...the AR temperature chart is the only thing mounted on our fridge, and it gets great feedback by all who have seen it!)
A few years ago, with a couple of little ones at home, I found myself needing a hobby that didn't stray too far from the house. What better way than to start smoking meat?!? I stumbled across this site and have been hooked ever since. Started out with a gasser from Gander a few years ago. After getting moved and starting to settle in, I began muttering to my lovely wife that pulled pork and ribs would probably be way better if cooked on a kettle and that maybe we've been missing out. I was recently rewarded with my favorite Father's Day present to date, a 22-in. Webber Kettle (copper of course). When the SnS showed up a few days later, I had to explain that this tool was an absolutely essential piece of the puzzle. After an eye roll, I was off and grilling! Just burgers and some pork chops to date on the kettle, but there is a 12-lb packer dry brining in the fridge that is going on tonight. First time with brisket, so looking forward to it! After reading and rereading the information posted on this site with regard to brisket and the information provided by the good folks at ABC, I'm about as prepped as I can be. As an engineer by trade, unknowns have a tendency to drive me crazy, but we have to crawl before we walk. Hope to get some pictures posted of that brisket as it is going.
Thanks to all for participating and maintaining this amazing site. I've never thought too much of FB or other social media, so my wife laughs and is happy that I've finally found my place. All thanks to AR! (BTW...the AR temperature chart is the only thing mounted on our fridge, and it gets great feedback by all who have seen it!)
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