Welcome Steve, the kettle and S&S sound like a great idea. You have found the source for all the BBQ advice and tips you'll ever need. This is a great group of folks who are more than willing to help.
Mosca I'm in the suburbs of Philly now but we're moving at the end of the year to the Pittsburgh area! We're looking at north hills now but nothing definite yet. Thanks for the +1 about Kettle & SNS. Why did you choose big green egg as your second cooker? Do you cook different things on each?
BGWolf Hey I'm in Chester County, not too far from you! Though I'm leaving by year's end to Pittsburgh I'll have to hit Shady Maple once or twice before we go Thanks for the +1 about the kettle & SNS.
HuskeeCaptainMike Thanks for the +1 about the kettle and SNS. I'm glad that I found out about them here at Amazing Ribs! I had no clue about them before here
FireMan Thanks Doc, I'll be sure to post about my MCS once I catch the bug Or wait is there such a thing as MCS for your first cooker? FCS (first cooker syndrome?)
FCS is the precursor to MCS. You've been afflicted already. Make sure your new house has a large patio or deck.😎 If it has a big storage shed that would be nice too.👍
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
Steve_D12 Check CraigsList for a kettle. Now that fall is coming, people are selling them or even putting them on the curb. I bought one over the summer and am reconditioning it (really easy, just a matter of making time to work on it). Saving my pennies for a SnS.
Can't help with P'burgh suggestions - my BF is a Yinzer, but I'm Delaware Valley, other side of Philly.
Steve_D12 RE: Your move to PGH. Stay in the North. No tunnels or bridges to contend with. It's a far easier commute to town. From your profile pic it loos like you have young children. Pine-Richland School District is among the best in the state. Plus, we can Q together. Good luck.
LangInGibsonia Thanks for the tips, we were looking at some homes in Gibsonia but I've come to find out that "Gibsonia" is used pretty commonly for a huge area. I always thought Gibsonia was just north of route 8 and the turnpike (where the big chain stores are) but I've found some homes calling themselves Gibsonia out near Bairdford Park! Quite a different area. House hunting is a lot of fun and thankfully we have family in Penn Hills to help out. I'll try to keep ya posted on where we land I'd love to Q with ya especially when the Flyers are playing the Pens
Atalanta Great suggestion I'll keep an eye out on Craigslist for one! I'm out west of ya right now in Chester County. I'm sure going to miss Wawa, Sarcone/Liscio/Amoroso rolls, Wegmans, Landis Steak, Maglio sausage, Herr's... oh I'm getting teary eyed just thinking about it!
Last edited by Steve_D12; October 3, 2016, 12:04 PM.
Reason: Fixed smiley
Basically, Gibsonia is the name of the 15044 zip code. There's no actual municipality called Gibsonia. I live in Gibsonia but is actually Pine Twp. I know, confusing.
Wawa and Amoroso rolls definately! When I would visit friends who've moved from the area, I'd take lots of rolls with me. At least you can now mail order Tastykake.
Mosca I'm in the suburbs of Philly now but we're moving at the end of the year to the Pittsburgh area! We're looking at north hills now but nothing definite yet. Thanks for the +1 about Kettle & SNS. Why did you choose big green egg as your second cooker? Do you cook different things on each?
Had the BGE first, added the kettle this year. The BGE is better for longer cooks because I don't have to add fuel. The Kettle/S&S is better for burgers and steaks, and I don't know why but I prefer ribs from the Weber.
One thing, though: EITHER does all those things well. Neither is better. The BGE can do burgers and steaks as well as the Weber, but with some workarounds. The Weber will do briskets and pork butts as well as the BGE, but with some workarounds. I didn't have to add the Weber. The reason I added the second cooker was so I could do a long cook and a short cook at the same time. If I want ribs and wings I can break 'em up.
Both North Hills and South Hills have their charms. One great thing about the North Hills is the proximity to Heinz Field, PNC Park, Rivers Casino, and the Strip District. South Hills has Kennywood and better access to Oakland, Squirrel Hill, Shadyside, and most colleges and universities.
Another thing you might notice coming from Philly is that people are more laid back. Pittsburgh has more of a "big small town" feel than Philly does. I love them both, but Philly has a chip on its shoulder. Philly is a mixed breed Pitbull, Pittsburgh is a mixed breed Lab. Both great dogs, but different.
Had the BGE first, added the kettle this year. The BGE is better for longer cooks because I don't have to add fuel. The Kettle/S&S is better for burgers and steaks, and I don't know why but I prefer ribs from the Weber.
One thing, though: EITHER does all those things well. Neither is better. The BGE can do burgers and steaks as well as the Weber, but with some workarounds. The Weber will do briskets and pork butts as well as the BGE, but with some workarounds. I didn't have to add the Weber. The reason I added the second cooker was so I could do a long cook and a short cook at the same time. If I want ribs and wings I can break 'em up.
Both North Hills and South Hills have their charms. One great thing about the North Hills is the proximity to Heinz Field, PNC Park, Rivers Casino, and the Strip District. South Hills has Kennywood and better access to Oakland, Squirrel Hill, Shadyside, and most colleges and universities.
Another thing you might notice coming from Philly is that people are more laid back. Pittsburgh has more of a "big small town" feel than Philly does. I love them both, but Philly has a chip on its shoulder. Philly is a mixed breed Pitbull, Pittsburgh is a mixed breed Lab. Both great dogs, but different.
Oh wow yes the ability to do a long cook and a slow cook is a great reason why to get two cookers! Oh no is it possible to have MCS before you buy your first? lol thanks for the tips, I'm looking forward to the move
> 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
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.
There are only two kinds of people around this site ... those that have MCS ... and those that don't know that they have MCS ...
Is there a third type- those that had it but went to a support group, ran out of money, had to get on prescriptions for it and nowadays just stare off into the middle distance, squint, and speak slowly of the days when they had it?
Welcome. A lot of great info here. Don't forget a good instant read thermometer! First thing I learned about here and I am super glad I made the small investment in a Thermodore. Can't believe I've been grilling this long without one!
great thing about technology, no matter where you live, Amazingribs.com will be there with you! Enjoy the Webber, best grill ever (IMHO)
Happy cooking!
Get Meathead's book. I haven't only because it is on my Christmas list. Other books to consider - The Food Lab and the copyright date on my book The Kansas City BBQ Society "The Passion of Barbecue" is 1988. I'm sure they have updated it but I still love it - all five pieces of it kept together with duct tape.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Steve_D12 so great to have you here! I haven't used the Kettle +SNS a lot, but it works great! (Only because I'm typically cooking more than will fit on it or testing my technique on a bigger pit.)
Another training series that is fun and very well known is from Aaron Franklin, https://www.youtube.com/user/BBQwithFranklin A lot of Aaron does is simple, which is why it is so great. He's cooked over 10,000 briskets! And, they are super entertaining.
PaulstheRibList Thanks! I actually did stumble upon the Franklin youtube videos, they're very well done! tbob4 I just ordered Meathead's book, can't wait till I can read through it I'll wishlist the others, thank you for the recommendations. Dfusco I have a Thermoworks RT600B that I've used for years for my day to day cooking. I'm going to end up looking for a new thermometer for my new cooker in the near future and I'm already eyeing up that new Thermoworks Smoke
Thanks for the +1 about the kettle & SNS.
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