I have been messing around the last few years with this smoking concept. My wife bought me a Brinkmann Bullet style, electric smoker for Father's day. I used it a few times, mostly for ribs, salmon, and the occasional Pork Butt. But I had no idea what I was doing. I'd looked up things on the Internet, learned about the Texas Crutch (3-2-1), etc. But never took it seriously. Most of the time, I turned out good to decent food. I started chatting with some folks on-line, bought a couple of Thermapens, a Maverick, and invested in a RecTec 680. The RecTec just got here a week or so ago, and it has already done ribs, pork chops, and this week 3 Butts for a party. I have to say, I never thought I would enjoy sitting around and watching a closed smoker/grill. My formative years were in Wisconsin, where I learned to drink like a 'sconsie. I try not to drink too much while I'm cooking because I fear I'll forget something. But I am learning that some things are more forgiving than others. I just got Meathead's book, and learned soooo much in the first 48 pages. The read is smooth and easy. Anyway, I'll be sure to read/comment on others posts as well as ask some questions of my own.
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Patrick (they call me Shush) from Northern Virginia
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Pardon the excitement here, but he is not a life long 'sconsie. He is a defector, sorta kinda. That's OK.
I wonder if North Virginia is anything like Up Nort Wisconsin? I wonder if they talk funny up there? Then again we talk funny everywhere.
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So, defector? Not so much. I was born in VA. Moved to WI when my folks split, learned how to be a decent human being in WI, then moved back to VA because of work/education. I was lovingly adopted by my Wisconsin friends, and still consider myself a Wisconsinite. Just misplaced, not defected.
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Welcome aboard Patrick, they call you shush! You just opened the box to smokin/grillin nirvana. You will find this to be the active element to Meathead's book, or maybe the big brother. He has laid the foundation & now there is a whole lotta building goin on.
You did throw a new one out there. Can't say l have ever heard 'sconsie referred to before. Enjoy the Q ride!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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Moderator
- Nov 2014
- 13679
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Welcome to the Pit! We are happy to have you here. Drinking and BBQ do go together. But My results certainly improved after I gave up the suds!! its weird, I remember to do the little things so much better when I'm not half in the bag.
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Club Member
- Sep 2015
- 8056
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
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 to The Pit shush. It's great to have you here and thank you for your support! Great job on your signature and I enjoyed your introduction.
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:- Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
- Add the domain AmazingRibs.com to your email safe list. We never spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner (we’d hate to have to pick another person because you don’t answer us)!
See you around The Pit!
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Charter Member
- Jun 2015
- 1314
- S. E. Wisconsin
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
Okay, I'll bite. Why do they call you Shush?
And from a fellow 'sconsie (first time I've seen that one too), welcome aboard! Good to have another 'sconsie around even if you're in Virginia.
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Club Member
- Aug 2015
- 110
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REC TEC Mini WeberGenesis Silver B Maverick ET-732 ThermoPop (Red) Thermapen Mk4 (Green) Grill Grates (for my Weber) .
Northern Virginia in the house....... Leesburg for me and my Rec Tec Mini. Welcome. Lots of great information and help here.
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+1 in Leesburg.
OK, Guest , actually now just outside of the town proper. Used to live In the historic district.
And welcome, shush !
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Club Member
- Sep 2016
- 158
- Northern Virginia
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RecTec RT-680
Brinkmann Bullet (Electric)
Thermapen
Maverick ET-732
It's a very long story, but it boils down to being in a less than legal private poker room. Completely quiet except for the shuffling of chips... I am out of the tournament waiting on my buddy. Out of nowhere, the "floor" (Large man sitting immediately to my left) belts out "FIVE MINUTES LEFT IN THIS LEVEL!". It startled me and I reacted in a less than polite way. He tore into me yelling "You don't shush me in my house!" repeatedly. My buddy latched on and I was given the poker nickname of 'Shush'
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