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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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Looking forward to getting up to speed

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  • rodkeary
    Club Member
    • Jan 2017
    • 217
    • Pacific Northwest
    • Weber Genesis
      Bradley Smoker

    Looking forward to getting up to speed

    Hello everyone. I'm Rod and I live in Port Moody, BC (just outside Vancouver). I've always enjoyed outdoor cooking but after browsing this site it would seem that my knowledge to date can only be described as "primitive". That said, I'm looking forward to my BBQ journey. My situation is a good news/bad news one. First the good news - my kid has moved out (saving me serious $$$ in groceries) and my wife and I have downsized to a condo (huge covered deck so I can cook year round). The bad news is that I'm only allowed gas or electric tools of the trade. No charcoal allowed.

    Presently I have a 3 burner Weber gas grill and a Bradley smoker. I'm on this site daily looking for tips (digital thermometer is enroute) and Grill Grates will be next as soon as I measure up the specs. If anyone has some other ideas that might be helpful I'm all ears.

  • Nate
    Banned Former Member
    • Apr 2015
    • 3794
    • Quarantined

    Welcome from Indiana


    • tbob4
      Charter Member
      • Nov 2014
      • 2494
      • Chico, CA
      • BBQ's
        California Custom Smokers Intensive Cooking Unit
        California Custom Smokers Meat Locker
        Santa Maria Grill
        Vision Grill

        Sierra Nevada IPA


      I'm sorry to hear you can't burn charcoal. Are you on an upper floor?


      • rodkeary
        rodkeary commented
        Editing a comment
        It is indeed the top floor.
    • MBMorgan
      Club Member
      • Sep 2015
      • 6723
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > 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
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

      Welcome to the Pit! I understand that some in your situation have successfully argued for the the use of pellet smokers. You might want to look into that if you have a gas/electric aversion.


      • rodkeary
        rodkeary commented
        Editing a comment
        Thanks. I'll keep that idea in my hip pocket should I need it. I don't want to rock the boat with the new neighbours just yet. I might just have to invite them over for dinner once I brush up on my skills.

      • smokinfatties
        smokinfatties commented
        Editing a comment
        I agree! If no charcoal is allowed I would go pellet.

      • MBMorgan
        MBMorgan commented
        Editing a comment
        The successful argument for pellet poopers in apartments, condos, etc., seems to have been something like "See? It plugs in so it's really an electric ... and no open flames".
    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • 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.

      Welcome rodkeary


      • fzxdoc
        Founding Member
        • Jul 2014
        • 5513
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks), named Pretty Baby
          Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
          Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
          Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners

          Adrenaline BBQ Company Gear:
          SnS, DnG, andLarge Charcoal Basket, for WSCGC
          SnS for 22" Kettle
          Elevated SS Rack for WSCGC
          SS Rack for DnG
          Cast Iron Griddle
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Gear:
          Extreme BBQ Thermometer Package
          Additional control unit
          Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Gear:
          Thermapen MK4 (pink)
          Thermapen Classic (pink too)
          Thermoworks MK4 orange
          Temp Test 2 Smart Thermometer
          Extra Big and Loud Timer
          Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer

          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker

          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic Series:
          8" Chef Knife
          6" Chef's Knife
          Gokujo Boning and Fillet Knife
          3 1/2 inch Paring Knife

        rodkeary ,There are folks here who make some pretty tasty food with gassers and with electric smokers, so don't discount them.

        I love using my gasser for most of my non-smoker cooks. Easy peasy. I also have two amazing smokers that use charcoal. Before I got my smokers, I used to do briskets, butts, etc all the time on my gasser, following Meathead's instructions for setting a gas grill up for smoking. Gas grills are pretty versatile, is what I'm saying. Grill Grates are a lifesaver for a gasser--no flareups. Good call on getting those ordered.

        You might want to look into using the A-Maze-N tube for more smoke flavor, if that's what you're looking for. I use it in my gasser when I smoke salmon because I don't want to get fish oils onto the walls of my smokers. Works pretty good.

        Some folks here amp up the smoke flavor in their electric or gas smokers by using a piece of charcoal, as I recall, or with the A-Maze-N tube. Here's a topic that discusses some of that:


        and here's another comment about smoke flavor in a Bradley:


        You'll find lots more info using the Search function.

        Welcome to The Pit! You sure come from a beautiful part of the continent.



        • rodkeary
          rodkeary commented
          Editing a comment
          Thanks. It's nice to know the gasser can be used for smoking as well. I'll spend some time tonight taking a look at Meathead's instructions.

        • MBMorgan
          MBMorgan commented
          Editing a comment
          Kathryn is 100% correct. With a little extra effort, I managed to put out some really excellent smoked ribs, chickens, ducks, etc., on my gasser before I got a PBC. Here's one discussion of how it's done: http://amazingribs.com/tips_and_tech...ill_setup.html
      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5883
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        Welcome to the Pit! There are still things to be learned for gas cookers.


        • lschweig
          Former Member
          • Jul 2014
          • 979
          • Oswego, Il

          A hearty welcome from Illinois.


          • Danjohnston949
            In Memoriam
            • Dec 2014
            • 4398
            • 1410 9th. St. N, Fargo ND

            rodkeary, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"!
            If There is a Wiil There is a Way! BBQ'rs Unite We will Not Be Descriminated Against!
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan


            • fuzzydaddy
              Charter Member
              • Nov 2014
              • 4977
              • Winchester TN
              • Hardware
                Blackstone 36” Griddle.
                Slow 'N Sear Deluxe Kamado & Kettle Grill.
                Slow 'N Sear (1.0, Deluxe, 2.0).
                DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                Weber Chimney Starters (regular and compact).
                Joule, Instant Accu Slim.
                Maverick XR-50, ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                Consumables / Favorites
                KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

              Welcome to The Pit rodkeary! Thanks for joining!

              Since this is your first post, 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:
              1. 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.
              2. 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, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

              Hope to hear & see more from you!


              • Shane Rakow
                Club Member
                • Oct 2016
                • 568
                • Nebraska
                • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
                  Weber-22" Kettle w/SnS Plus (2002)
                  Brinkman Bullet Smoker (super old)
                  Little Chief (really, really old)
                  Kenmore Propane 4-burner w/Searing Station (2015)
                  Burn Pit (1992)
                  ThermoWorks Smoke (2016)
                  ThermoWorks Thermapen (old, waiting to win a new one)

                  Favorite Dog Breed: German Shorthair Pointer
                  Favorite Car: The ones that start
                  Favorite Month: October
                  Favorite Steak: Ribeye, rare, and reverse seared

                Welcome to the group, Rod!


                • BradFlood
                  Club Member
                  • Oct 2016
                  • 102
                  • Caye Caulker, Belize

                  A Hearty WELCOME, Eh!, from Connecticut Rod!




                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
                  See more
                  See less
                  Meat-Up in Memphis