I really enjoyed your book. It has completely changed my understanding of BBQ. I have had a lot of hit & miss over the years. The idea that 2 zone cooking was coals on both sides. Mostly tri tip, beer but chicken, & Costco bacon wrap filet grilled on a three zone Char Griller. Currently I am grilling with Akon Kamado with the grill grates and a warm stone great for pizza.
It was around the time I discovered your book that I saw an ad for the Anova Sous Vide precision cooker. Since I am limited in two zone capability (I should have read Amazingribs before I bought my grill) I have been paring the two. It seems your book and this style of cooking are a perfect match. Time & controlled temperature have produced some great results.
Anyway I just wanted to let you know what a fan you have! I can’t wait to pick up a Weber so that I can master the 225 & 325 two zone!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
All of us that find our way to AR are humbled by Meathead's content. It's truly humbling to learn how little you knew before reading his myth buster's. Then when you fully understand 2-zone cooking it's a forehead slapper. Then you pony up for a Thermapen and read Meathead's Meat temperature chart... another forehead slapper. It's all so academic Watson... easy once you figure it out.🤔
The wisdom in the Pit is endless... you never quit learning. We have pizza experts, learned Sous Vide cookers, a few guys that know about bread and many, many honest to goodness Pit Masters galore!
Enjoy your journey in the Pit no matter what direction you travel into.👍
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Welcome to The Pit s98raider! We're glad you joined!
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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 s98raider! Nice to have you here. I certainly wouldn't refuse a steak plate like that! When the time comes to get your Weber, be sure to check out the Slow 'N Sear for it. You'll be glad you did, trust me. Look froward to more from you!
Thank you. Already starting to price it out & budget it for next year. Until then I keep working the SV with a high Reverse sear on the grill grates. Love that thing!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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