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Hello from Guelph, Ontario, Canada

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    Hello from Guelph, Ontario, Canada

    Where we're currently being hammered by an ice storm... visions of smoking some pulled pork/brisket/ribs are being put on hold! Ahhh well in a couple of months we'll be complaining that it's too hot...

    About myself, I know just enough about grilling/smoking/cooking over fire to make me dangerous; so looking to expand my knowledge and improve my skills. I get the sense that this is the right spot!

    I'm currently in possession of an older (12 years or so) Vermont Castings 5 burner gas grill which I'll be replacing soon, along with a poolside 4 burner gas grill (the pool is a fair bit from the house, so we use this mainly for grilling hot dogs and burgers poolside). I've had a cheap water bullet smoker in the past but eventually had to give up and pitch it - it had no way to control airflow at the bottom, just a gap around the charcoal bowl. Oh and I also have a cheap charcoal kettle grill which was purchased last year to use while our home was under renos. I was missing the cooking over fire bit so just needed something to get us through... it was a great reintroduction to the pleasure of cooking over charcoal though!

    So this year I'm looking to replace the VC gas grill and add a 'proper' smoker. (Since I ditched the cheap water bullet smoker I've simply been using the grill with some smoker tubes.). I'm leaning (pretty heavily after a bunch of research/contemplation, but hey nothing is set in stone!) to getting a proper water bullet smoker and another gas grill to replace the Vermont Castings. I'm thinking Napolean for both (hey I'm in Canada...) the AS300 smoker, 'cause it's easily portable and I can bring it down to the poolside for the day if needed and can also use it as portable charcoal grill. For the grill it will likely be another 4 or 5 burner with an infrared side 'sizzle zone'. I'm liking this combo 'cause it provides a good 'daily driver' for burgers etc., the infrared option (overrated?), the option to use a rotisserie (which I do enjoy using) and a good smoker. The other option was a higher end pellet grill/smoker or Kamado style grill with a smaller gas grill 'daily driver', but ultimately the desire for a rotisserie and the portability of the smoker won out. Of course I'm willing to hear other options/opinions!

    Thanks all
    Last edited by Tbfhski; April 15, 2018, 04:58 PM.

    Welcome to the Pit!


      Welcome to the Pit Tbfhski from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Go to this thread to post where you work and what your hobbies are and get to know other members here. We are happy to have you along and looking forward to your participation.


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            • Tbfhski
              Tbfhski commented
              Editing a comment
              Thanks Spinaker - noted on all counts.

            • Spinaker
              Spinaker commented
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              Cool! Let us know if you have any questions! Tbfhski

            Welcome Tbfhski


              Welcome to the Pit! The ceramic would be a plus for cooking in cold weather. I cook on one, and it could extend your cooking season.


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                  Howdy from the Great State of Jefferson (Northern California), you've come to the right place.


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                        Hello from Calgary!



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