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 with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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