Decided to join since I learned a lot just browsing here, and read about half the Meathead book this week. For a couple bucks a month, I cannot afford to not join. My wife got me a portable electric smoker two years ago, and that got me started. I currently have the 13 year old Weber Genesis hooked up to natural gas, and the portable smoker. I am thinking a Komodo next, since I hate cleaning and they seem to have that issue handled. Ribs, Brats, and Pork butt is what I smoke mostly. I am still very new at this, but I am glad that at age 55, I found a hobby that I can enjoy for the rest of my life. Cooking better food than what I get at most restaurants.
Hi from MN.
As for the name, I like Surly beer and Vikings football, and watching the Vikings usually makes me Surly, so it fits.
> 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 from the Colorado ... and based on your name explanation, I’ll refrain from replying to your posts in what little bad Norwegian I can barely remember.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I have two Genesis gas grills at the moment, and those suckers last forever if you maintain them and replace a part every now and then. I think a kamado will be a great addition to your arsenal. Not sure they are exactly "cleaning free" however! They tend to produce less ash as they are very fuel efficient, and most people burn only lump charcoal, which also reduces ash. You will still need to empty/clean out the ash after a cook, and scrub down the grates now and then.
I do most of my smoking on a Weber kettle with a Slow 'N Sear accessory these days, even though I have an offset smoker that I've had for 25 years (it's about 35 years old). The Weber just uses so much less fuel, and with Weber's ash sweep and collection mechanism, cleanup of ash is a simple matter of working a lever back and forth a few times, then removing and dumping a bucket of ash into the trash can.
A lot of folk on here swear by the Pit Barrel Cooker (PBC) as a cost effective and easy to use smoker. Where you are, up in the great white north basically, at least compared to Alabama, a kamado makes a LOT of sense, as once it comes to temperature, the ceramic really holds the heat, and you will be well served if you want to cook during the winter months.
Sous Vide Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
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.
Welcome to the Pit! I cook on a Big Green Egg, but as jfmorris points out there will still be clean up. It is pretty easy to rake the ash out between cooks, but from time to time and especially before 12 hour cooks you will need to disassemble the parts and give it a complete cleaning. Many folks do so before each cook.
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