I've been following Meathead and this site for several years without joining, and finally broke down and did. I've learned many valuable things from this site, and have guided -- er, shoved -- many of my friends to various pages. I have made the Smoked Turkey several times, always to rave reviews.
I started with a leaky Char-Griller offset, and now have a Broil King Keg with an Auber Instruments PID controller, and thoroughly enjoy learning more to do with it.
Welcome from Texas. Looking forward to you're becoming a full fledged member.
By the way, I fetched my lovely bride from the Red Deer area. Been to Calgary a bunch, even went to Stampede one year !!! Great country up there, especially Banff !!!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Comment