Welcome from the mountains of NC. I lived on the North Shore in Lyndhurst before moving down here. I would keep the Spirit for quick meals and searing meats off a smoker. Then concentrate on buying a good smoker. I myself do not like pellet grills not enough smoke on the meat. If you serve a lot of guests look at the Weber 26 add the Fireboard and the fan and a SnS and you are basically hands free. You set up a two section fire one over the coals and one across from them. At 225 with this set up the coals can last 10-11 hours.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Welcome from the mountains of NC. I lived on the North Shore in Lyndhurst before moving down here. I would keep the Spirit for quick meals and searing meats off a smoker. Then concentrate on buying a good smoker. I myself do not like pellet grills not enough smoke on the meat. If you serve a lot of guests look at the Weber 26 add the Fireboard and the fan and a SnS and you are basically hands free. You set up a two section fire one over the coals and one across from them. At 225 with this set up the coals can last 10-11 hours.
Thanks. The more I am reading, the more I am leaning toward a kettle. The versatility sounds like it is worth it.
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Welcome to the community here! BBQ is alive & well in the Northeast! My son-law-grew up not far from Boston in Wellesley MA. He & I have both been bitten by the bug. He currently has a Lang offset smoker, Weber Smokey Mountain & Weber Performer. I have a Weber Performer & Vision Classic B Kamado. You will find no shortage of help & ideas to explore on the site
Greetings from northern Mass. Can't help you with the current setup of gassers but I can speak to the pellet smoker being a ton less babysitting during cooks. I have my smoker setup next to my Weber Summit and that takes care of just about all my wife and I might desire.
I also know exactly where that Penzey's is as I grew up literally around the corner. I was wondering what they'd move in there after that Boston Market closed.
Welcome and enjoy the Pit. Lots of great info here and the inmates are nice here.
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Greetings from northern Mass. Can't help you with the current setup of gassers but I can speak to the pellet smoker being a ton less babysitting during cooks. I have my smoker setup next to my Weber Summit and that takes care of just about all my wife and I might desire.
I also know exactly where that Penzey's is as I grew up literally around the corner. I was wondering what they'd move in there after that Boston Market closed.
Welcome and enjoy the Pit. Lots of great info here and the inmates are nice here.
Sounds like you are set on gassers. You need a charcoal grill next. Check out a Weber Summit Charcoal. Similar to a Big Green Egg (Kamado style cooker) super versatile. Grill and smoke on them. Indirect and direct.
Thanks for the welcome. I looked at the Summit. It looks great. But I may go with the 22" Performer and get a fan temp controller and the slow and sear. It would be less money and look versatile too.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Welcome from Central Florida. I have good luck holding temps at 240 to 250 on the 18†Weber Smokey Mountain for 2 to 3 hours without constantly baby sitting, although that’s part of the fun. There are 1 or 2 fans 😊 of the Pit Barrel Cooker here. Of course there are much more costly options.
On a side note, my daughter and S-I-L just bought a house in the West Roxbury area of Boston.
ScottyC13 They had a place in Jamaica Plain. They have been there about 5 years. Chicago before that. Orlando before Chicago. For being Florida people they seem acclimated.
The WSM has its ups and downs and cooking space is is limited. You can get at least a couple of butts on their and several racks of ribs. If you are serving few people it will have plenty of space. Good luck!
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