I'm from the suburbs of Philadelphia. After years of cheap grills that fell apart, a few years ago I invested in much more serious equipment with the Summit E-670, large Big Green Egg, and 22" Weber Kettle. I use the Summit (propane) more in the winter, so as not to be managing temps and fires on cold winter nights. I like to stay with the charcoal based grills in the better weather months. I recently received a sous vide device for Father's Day, but have yet to use it. I think a pellet is in the future, and I'll rely on the good folks in this forum for the proper direction and advice.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Comment