> 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
Fatcap Welcome to th' Pit!!! Glad yer here, t' add t' th' smoke!
Ain't nothin' wrong with no VW Beetles, nor yer cooker.
If yer gittin' good results, yer on th' right path, simple as that. Yer learnin', an' makin' good food, happy Family, an' friends...
Th' magic isn't in havin' a high-rollin cookin' machine, but in havin' mastery over th' cooker ya' got.
I routinely cook on rigs that'd doubtless make yer 'VW' look like a fully-loaded, brand-spankin' new Lambo.
Really nice cookers kin make it easier, in many ways, but focusing on yer skills is Super Important!
BUT, th' magic of BBQ is in th' cook, NOT th' cooker!
Improvidus, apto quod victum!
Endeavour to Persevere!
Better cookers will come with time, but th' 'lessons yer learnin' now will outlast them all, an' make yer food shine!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Welcome Fatcap ... that's a fine looking chicken. I live near Seattle, so it's a bit colder here than where you're at. That's okay, I spend lots of time grilling and smoking anyway. This place is like a Master's degree program in how to use a grill and a smoker. Enjoy!
I hear ya. You have to work around lots of rain as well I presume. Yeah, excited to be here, and excited to meet people such as yourself. Happy new year, friend.
Thanks, Mr. Bones! Didn't realize my comment has to be 300 characters, and I wrote you like a 2000 life story one. Haha. Have to keep it short! I'm out to smoke a pork loin to go with some kraut. Happy new year my friend.
Fatcap Most welcome, Amigo. Jus' tellin' it like I see it. I have done hit th' 300 wall on comments as well, and was like whiskey tango foxtrot interrogative, over? Feel free t' PM yer life story, or post it here, for all t' see. Enjoy th' loin n' kraut, sounds awesome!
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