Hey Pitmasters! I live in Santa Monica with my wife and daughter. My wife and I love smoked food, but I never knew how to cook it. Now I'm going from (almost) 0 to 100 with my new cooker purchase and the help of all you wonderful folks on here.
I've had a Weber 18" One Touch kettle for 15 years and for whatever reason never figured it out. The Weber pamphlet that came with it seemed impenetrable. I bought a grilling and bbq cookbook that talked about two-level fires, etc., but nothing gelled with me. I was clueless. Then I found Amazing Ribs and bought Meathead's book. A revelation! I understand it now. I've reverse-seared several ribeyes using oak chunks with great success.
I've read all the cooker reviews and was stuck between several. But I know what I want to cook and how I want it to taste. I'm a bit intimidated by the work involved with my choice, but I know it will be the right one for me: the KBQ! I'm totally psyched to start cooking with this! Now to get some wood and cut it to size...
I've had a Weber 18" One Touch kettle for 15 years and for whatever reason never figured it out. The Weber pamphlet that came with it seemed impenetrable. I bought a grilling and bbq cookbook that talked about two-level fires, etc., but nothing gelled with me. I was clueless. Then I found Amazing Ribs and bought Meathead's book. A revelation! I understand it now. I've reverse-seared several ribeyes using oak chunks with great success.
I've read all the cooker reviews and was stuck between several. But I know what I want to cook and how I want it to taste. I'm a bit intimidated by the work involved with my choice, but I know it will be the right one for me: the KBQ! I'm totally psyched to start cooking with this! Now to get some wood and cut it to size...
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