Would just like to say hello to everyone. Signed up at the beginning of April after creeping around since Christmas. Great site with an abundance of useful information. Looking forward to the learning process and maybe eventually to helping out others with lessons I have learned alone the way.
Did my first pulled pork using the recipe from this site last weekend. It turned out perfectly and got 'GREAT' reviews from the guests. I expect with this site, there will be many more success stories to tell.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I'm interested to know how that works out! I bought the upper rack/smoke shelf and I'm trying to figure out the temperatures both across and top to bottom. I'll keep you posted as I learn it.
> 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
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Ya gotta believe Ltdan! No more of this hangin around. You are IN & need to put on your cookin fool shoes. Great that everybody loved your pulled pork. Eat good & have fun & cook, cook, cook. ðŸ¤
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.
ltdan321, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"! There are a Lot of You "Ganders" up to an including the Manager of the Pit Club, AAron aka Huskee!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Now its its game on. Cook on weekends, obsess during he week about the upcoming weekend, some are fortunate and cook during the week. Your guests last week loved it, then you can plan bigger cooks w more guests!
I did a pork butt once and Cambro be damned, ate it hot and walked around w huge chunks of bark laden pork for people to inhale near a bonfire. "Aren't you going to use plates?"
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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