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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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BBQ in the State of Michigan

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  • B A Doe
    Charter Member
    • Sep 2014
    • 2
    • Michigan
    • Weber Genesis EP-330 "Black"
      *GrillGrates
      *A-maze-n Tube Smoker 12"

      Weber 22" One Touch Gold
      *Weber Char-Basket

      Weber Smokey Joe Gold (converted to a)
      Mini WSM

      Maverick ET-732
      Thermapen "Black" with Silicon Boot
      Thermapop "Black"
      ThermoWorks TimeStick "Black"
      Weber Rapidfire Chimney Starter

    BBQ in the State of Michigan

    Watching my Dad bbq when I was growing up in the Tri-City area of Michigan, I learned that everything was to be grilled over direct high heat until burnt and dry. Somehow it still tasted good and I always looked forward to it.

    Many years later I started the cycle of purchasing cheap gas grills that worked okay in the beginning, but that ultimately needed to be completely replaced in two to three years. Each time I would spend a little more, and kept telling myself that the next time I would splurge on a Weber due to the rave reviews I read about them. (I never seriously considered charcoal because it always seemed like too much of a messy hassle to deal with.)

    As I became more and more interested in barbecuing, I kept looking for ways to improve my flavor. After several disappointing attempts at making ribs without a good method or patience, I stumbled upon AmazingRibs.com. That changed everything. I had never heard of the indirect grilling method, and that alone made a huge difference not only in ribs, but across the board. Meathead’s site has been the “go to” reference ever since for techniques, recipes, and equipment reviews.

    As my latest grill was quickly wearing out due to overuse and being constructed of cheap materials, I became obsessed with upgrading to something that would last years and be set up to allow options for proper direct and indirect grilling. I finally convinced my wife that investing in something that will last several years and provide a better grilling experience was the smart way to go. Ultimately, largely influenced by AmazingRibs.com, I purchased the Weber Genesis EP-330. This purchase, along with Meathead’s techniques and recipes, once again made a big difference in the end products. In addition, based on AmazingRibs.com’s recommendations, I made several more important purchases such as the Maverick ET-732, a ThermaPen, GrillGrates, and a 12” A-maze-n Tube Smoker.

    The Weber Genesis has worked better than expected for more than two years, but as I read more and more from the site, I became increasingly curious about charcoal and smoking meat. In order to save on cost, I began researching plans to build an Ugly Drum Smoker out of a 55 gallon drum. The hardest part ended up being able to find the right drum, in my area, for a reasonable price, that didn’t have a lining that needed to be removed. Early this summer, as I continued to search Craigslist for drums, I came across a new posting in my area for a Weber One Touch Gold Kettle (that had only been used once) for $75. I instantly scrapped the plans for the UDS, and quickly snatched up the kettle.

    Charcoal barbecuing on the Weber Kettle became my new obsession, and the Weber Genesis is now more frequently used for the side burner. The increase in flavor from gas to charcoal is truly amazing. Not to mention how well it works to smoke meats. Previously, I had incorrectly assumed that there was little to no temperature control when using charcoal, but now I realize what an art it can be by using proper charcoal positioning and vent control, along with configurations such as the minion, and the snake method.

    As much fun as I was having with the Weber Kettle, I still couldn't get the idea of having a dedicated smoker out of my head. Due to running out of deck space, I just couldn’t see putting a 55 gallon drum next to my other units. The smaller Weber Smokey Mountains caught my eye, and when I saw how cheaply and easily you could make a homemade version out of a Smokey Joe Grill and a steamer pot, I knew I had to try it. I picked up the parts after work on a Friday, and had a finished, painted Mini WSM by Saturday evening. The paint job was the most time consuming portion of the build, but I am very happy with it.

    For the past several weeks, the Mini WSM is now getting the most attention on my deck, with the Weber Kettle coming in a close second. It is a lot of fun to figure out, and for the first time ever, I have successfully made a good batch of smoked jerky on it. The family is looking forward to me smoking both a ham and a whole turkey on it in the coming weeks since they really enjoyed Meathead’s version of both even on the Weber Genesis.

    To make a long story longer, myself and my family owe a lot to Meathead, his supporting crew, and the AmazingRibs.com website, for all of the good meals we have had. I was excited when I first heard about the Pitmaster Club, and only regret that it has taken me until just recently to join. I look forward to learning many more techniques from everyone in “The Pit”, and sharing both the success stories and the occasional failures.

    B A Doe

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  • cdnichol
    Former Member
    • Sep 2014
    • 60
    • Columbus, Ohio

    #2
    Welcome B A Doe! Loving the Michigan State logo on the smoker! I might live in Columbus, Ohio now but I Bleed Green & White! Born and raised in Michigan!

    Cam

    Comment

    • smarkley
      Former Member
      • Jul 2014
      • 1423

      #3
      I am liking that Mini WSM! Wondering how you go about building it?

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15371
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • 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 me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        B A Doe Welcome! That's a wonderful intro post! And I (and I know Pit Boss as well) will be pleased to see you've done such a great job on your signature, and it looks like you've also viewed the picture posting guide. WELL DONE SIR! I'm Michigan born & raised myself, not too far from the tri cities. Still in central MI now. I too grew up with a dad who liked to grill and I thought burgers were supposed to be dry, lol. Meathead has helped us all become the wizard chefs of our neighborhoods. Great pic by the way. Look forward to hearing & seeing more from you. Thanks for the support!

        Comment

        • Jon Solberg
          Former Member
          • Jul 2014
          • 4729

          #5
          HEY BA! Welcome. Glad to have another Weber loving Great Lakes member!


          Comment

          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 4900
            • Charlotte, NC

            #6
            Welcome B A! Your story rings true for many of us, in my case the major exception being that my Dad handed grilling duties off to me by the time I was 14. I guess he just didn't like it that much.

            Nice post. Nice job using the photo upload feature. Nice job setting up your signature. You get the trifecta!

            Comment

            • Powersmoke_80
              Founding Member
              • Aug 2014
              • 885
              • Bay City, Michigan
              • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
                Weber 22 w/SnS
                Brinkmann Pellet Grill W/ Ortech TR-100
                Vermont Castings, gas
                Masterbuilt smoker, gas
                Future build, 80 gallon tank hybrid, pellet/stick burner
                iGrill black, dual probe thermometer
                Thermapen instant read
                Polder,Speed Read instant thermometer
                Favorite Beer, Yeungling Black&Tan

              #7
              Welcome B A Doe, I am also a Tri Cites Michigander.Looking forward to your posts on future cooks, would love to see a good jerky recipe (hint hint) since bow season is just around the corner.

              Comment

              • Chriscrna
                Charter Member
                • Sep 2014
                • 48
                • Knoxville, TN
                • Regular use
                  Primo Oval XL 400
                  Weber Smokey Mountain 22.5
                  Weber Jumbo Joe

                  Gathering dust
                  Char-Griller Smokin' Pro

                  Tools
                  Weber Rapidfire chimney starter
                  Weber lighter cubes
                  BBQ Guru DigiQ DX2
                  Maverick 732
                  Thermopop

                  Fuel
                  Kingsford Blue

                  Wood preference
                  Chunk
                  Apple is my favorite

                  Alcohol
                  Summer: Angry Orchard
                  Winter: Guinness
                  Year round: Ketel One

                #8
                Welcome home brother

                Comment

                Announcement

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                2021 Meat-Up In Memphis Canceled

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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