Dear Meathead,
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!
Sincerely,
Steven Mulligan
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