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Hello from the Wet Coast! (Vancouver, Canada)
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Club Member
- Oct 2016
- 569
- Nebraska
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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
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Welcome Corvidael ..... I'm just down the road from you. I live in Maple Valley, WA, about 40 minutes southeast of Seattle. We have the distinction, if you want to call it that, of the being the rainiest city in the Continental United States. And the only US city that beats us for rainfall is Hilo in Hawaii. So, I feel your pain!
There are actually a fair number of us from the Pacific Northwest in here. I'm sure the others will chime in.
My two cents worth as far as good cookers for our neck of the woods ... buy quality. Cheap stuff is going to rust, not going to hold temps well, etc. Personally, I have a Hasty-Bake Gourmet Dual Finish and a Weber Smokey Mountain 22.5". I've had the Hasty-Bake going on ten years now and I've cooked everything in it that you can imagine .... steak, ribs, pork butt, brisket, pork loin, chicken, turkey, rib roast, etc. I've only had the Weber about a year, but it's a fantastic choice for a smoker.
If you are only going to buy one cooker and want it to do it all, my personal advice is to look at a Hasty-Bake or a kamado of some sort. If that seems too pricey, then a Weber kettle with a Slow-n-Sear would also be a good choice. If you can spend more, get an Engelbrecht Braten 1000 like President Obama gave the British Prime Minister a few years ago.
Looking forward to hearing more from you and seeing what you decide on.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Charter Member
- Sep 2014
- 19
- Seattle
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"Some hae meat and canna eat,
-- And some wad eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit."
-- Robert Burns
MAK 2 Star General (w/wi-fi)
Weber 26" w/PitmasterIQ 110
Gas Grill (no brand)
Thermoworks Thermapen MK4 (blue)
I'm in Seattle, but I lived in North Vancouver for nearly 7 years. I have found that a Weber kettle (10+ years) survives well here, even stored outside with only random use of a cover (I won't cover a hot kettle, and I don't like to cover a wet kettle and trap the water, so...).
Temperature probes, on the other hand, seem to go bad, sometimes within days. Keeping water out of them while cooking in the rain, drizzle, or just really high humidity seems impossible. At some point I will build a gazebo of sorts for the grills & smokers, but I haven't yet. That may help.
I can second the slow & sear in a Weber: works really well. I also used a PitmasterIQ 110, which is an aftermarket digital controller. Since it's not permanently attached to the kettle, it comes in out of the rain, which is good for electronics :-). I put it in a slightly modified ziplock bag (cutout for the hanging cord, cutout for the fan) which helps shield it from our liquid sunshine when in use.
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