Hey Y'all! Greetings from SE North Carolina. Been home-cooking for some time now, would really like to step my game up with BBQ and smoking and am looking for any insight I can get. I've traditionally been a gasser and before I bought a new grill I want to learn as much as possible to make a wise purchasing decision.
I love the science behind cooking which is what drew me to the "Meathead" book which I received for Christmas, already it's been hard to put down.
My favorite things to cook have been wings and boston butts but looking forward to expanding my horizons!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome to the Pitmaster Club! You're in for a world of learning, I know I've learned a ton myself.
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Welcome to The Pit Kyle. If you were happy with your butt cook, try a chuck roast. It cools the same way a butt does, but normally needs to go a few degrees higher to reach probe tender. A beef type rub would also be in order.
As far as what cooker to buy, we can help with that too. Just answer a few questions:
How many people will you likely be cooking for?
Do you have a preference as to type of cooker? Gas, wood, charcoal or pellets?
How much time do you want to spend actually monitoring your cooks? From almost constant to set and forget.
What is your budget?
Others may chip in with additional questions...
RonB, thanks for the recommendation.
Responses:
-typ at most, 4, leftovers aren't a bad thing in our house though
-No pref right now, always leaned towards gas due to time but would love to explore other options or even trying the two zone process and using wood chips for smoking. My current gas is a 4 burner Lowe's job, starting to rust out, etc. so definitely need to make a change.
-Budget will depend on the decision to stick with gas only or to go with a new gas and a smoker or charcoal.
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
Greetings from Boston. If you're looking to step up your game as you say, you're in the right place. I've learned a lot on here and hope you do as well.
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