Hello and thank you for all I have learned from this site. First cook of the season came out great. 6.5lb Brisket, on a char broil charcoal grill. I got lazy and finished it in the Oven, too cold to keep messing with the grill temp. Looking to upgrade, but not sure I want a Pellet grill. Might just stay low budget and go with A Pit Barrel Cooker, looks like a good setup.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> 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
Welcome from Colorado, Scott! There's a bunch of us here that you are welcome to lean on if you decide to go the PBC route ... or any other route for that matter.
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.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit Pirate Scott! Thanks for joining and it's great to have you here!
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Pirate Scott Pretty much. I keep an eye on the meat and pit temps, my lid leaks a little at the beginning so I put a couple of bricks on the lid. I pulled and wrapped at 155 and put back on the grate until 205 internal. Total cook time on PBC 7.5 hours and temp still running around 260.
Pirate Scott, the key to being able to "walk away" is knowing your cooker. As you'll read around here every PBC has its own way of behaving and once you figure that out your golden. The best part about the PBC is it doesn't take long.
Pirate Scott, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjou "The Pit"!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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
Hello and thank you for all I have learned from this site. First cook of the season came out great. 6.5lb Brisket, on a char broil charcoal grill. I got lazy and finished it in the Oven, too cold to keep messing with the grill temp. Looking to upgrade, but not sure I want a Pellet grill. Might just stay low budget and go with A Pit Barrel Cooker, looks like a good setup.
Welcome from the Great State of Virginia!
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