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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.

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    Welcome to the Pit!

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      #3
      Howdy from Kansas Territory, Welcome to Th Pit!
      Lookin forward to more from ya!

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        #4
        Hello, from the other side of the lake.

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          #5
          Welcome to the Pit! Thanks for joining up! Great intro!!

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          • Tbfhski
            Tbfhski commented
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            Thanks Spinaker - noted on all counts.

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

          #6
          Welcome Tbfhski

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            #7
            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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              #8
              Welcome from Colorado!

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                #9
                Howdy from the Great State of Jefferson (Northern California), you've come to the right place.

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                  #10
                  Welcome from Indiana

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                    #11
                    Welcome to the pit from Southern Illinois

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                      #12
                      Hello from Calgary!

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