Greetings from Kansas City, Missouri, where you can now take a bus tour of some of the 100+ BBQ restaurants in the metro: http://kcbarbecuetours.com/. People try to compile lists of all of the BBQ joints in town, but the task is daunting. And then you have people who try to *eat* at all of the BBQ joints in town, which is even more daunting:
I bought a Big Poppa kit a few years back, and a reconditioned food grade 55 gallon drum from a local drum recycler, assembled everything, and followed Meathead's recipes.
Currently using a Tappecue temp monitor, made in Kansas City. 4 probes, wifi, and an iOS or Android app to monitor all 4 probes from anywhere, plus an Excel spreadsheet emailed to when you finish the cook. Worth a look:
Everybody loves what comes off the smoker. We buy pasture-raised beef and hogs, a whole animal at a time, so we have lots of cuts to experiment with, not to mention 15 pound pork bellies for home-cured bacon.
Glad to be here, and always like to see everyone's cooking.
I bought a Big Poppa kit a few years back, and a reconditioned food grade 55 gallon drum from a local drum recycler, assembled everything, and followed Meathead's recipes.
Currently using a Tappecue temp monitor, made in Kansas City. 4 probes, wifi, and an iOS or Android app to monitor all 4 probes from anywhere, plus an Excel spreadsheet emailed to when you finish the cook. Worth a look:
Everybody loves what comes off the smoker. We buy pasture-raised beef and hogs, a whole animal at a time, so we have lots of cuts to experiment with, not to mention 15 pound pork bellies for home-cured bacon.
Glad to be here, and always like to see everyone's cooking.
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