Hello all. New to this site, but looks great for all things BBQ. About to finish an outdoor kitchen and excited to learn. Going to start with ribs on a Big Joe this weekend.
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Time to BBQ in Texas
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Club Member
- Jun 2018
- 394
- Maine
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Current Grills/Smoker (MCS is hitting
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Brinkman Trailmaster Ceramic Egg
Classic Pit Barrel Cooker withUS ARMY logo plateNexgrill Deluxe 6 burner gas grill
Accessories
CGS special order WOO Ring
CGS 13" round ceramic stone
Thermoworks Black Thermapen MK4
Thermoworks BlueDot
Thermoworks Smoke
Cutlery/Prep Stuff
Dalstrong 12" Granton Edge Slicer
OXO Steel Chef's Mandoline Slicer
Random other knives and shears
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Club Member
- Sep 2015
- 8370
- Colorado
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> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Club Member
- Jul 2016
- 837
- Brownsburg, Indiana
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Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Welcome to The Pit from a Kingwood, TX! Nothing but great advice and even better people here! Looking forward to seeing your cooks. We have a saying around here...... pics or it didn’t happen! :-)
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