Hello fellow smokers and grillers! I work and spend most of my time in Chicago, but my family and main home are in suburban Philadelphia.
I would categorize myself as a "Weber Kettle Master", having used them for over 40 years to grill and smoke, using all the Weber kettle techniqes from their website, The Smokenator, and the snake charcoal method, and can turn out pretty darn good ribs, brisket, and awesome Thanksgiving turkey. I have Kettles in both Philly and Chicago, and I also have a Saber infrared gas grill in Philly for the occasional quick burger or steak, and cuz the spousal unit likes it.
I wanted to up my meat smoking capacity, though, and after much research, including the wonderful reviews here at Amazing Ribs, I just ordered a Pit Barrel Cooker with a few accessories, and I can't wait to get started with it. Capacity is really an issue, as one of my sisters in Chicago has 9 kids. So the three racks of ribs I can do on the Weber Kettle just don't cut it any more. And a 6 lb flat I did last week went in a New York Minute with no leftovers, and only part of the clan was there.
I'm really looking forward to learning the PBC, and I'm sure the Weber next to it will still get a workout making wings or pepper poppers while waiting on ribs or brisket and whatnot from the PBC. I'm betting this is an awesome community and looking forward to settling in here.
Cheers,
-John
I would categorize myself as a "Weber Kettle Master", having used them for over 40 years to grill and smoke, using all the Weber kettle techniqes from their website, The Smokenator, and the snake charcoal method, and can turn out pretty darn good ribs, brisket, and awesome Thanksgiving turkey. I have Kettles in both Philly and Chicago, and I also have a Saber infrared gas grill in Philly for the occasional quick burger or steak, and cuz the spousal unit likes it.
I wanted to up my meat smoking capacity, though, and after much research, including the wonderful reviews here at Amazing Ribs, I just ordered a Pit Barrel Cooker with a few accessories, and I can't wait to get started with it. Capacity is really an issue, as one of my sisters in Chicago has 9 kids. So the three racks of ribs I can do on the Weber Kettle just don't cut it any more. And a 6 lb flat I did last week went in a New York Minute with no leftovers, and only part of the clan was there.
I'm really looking forward to learning the PBC, and I'm sure the Weber next to it will still get a workout making wings or pepper poppers while waiting on ribs or brisket and whatnot from the PBC. I'm betting this is an awesome community and looking forward to settling in here.
Cheers,
-John
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