I'm a current member of the military that started in BBQ about 5 years ago. I got serious about it roughly two years ago. I have a Weber grill and a Backwoods Smoker. I have gotten pretty decent at cooking ribs. I'm still learning to cook Brisket. I reside in the great state of Georgia about 20 minutes southwest of Atlanta. I hope to learn from everyone and get some good recipes.
Welcome! I was born at Fort Mac. I would recommend an SnS for that Weber but with that and the BWS you should be able to handle anything in the family and friends Q range. I'd make you you have nailed pulled pork and chicken and then worry about knocking the briskets out of the park. Best of luck.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
> 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
Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
Welcome to the Pit, and thanks for your service!
My first brisket came as I followed Meatheads detailed instructions and was friggin’ delicious. Lots of experience here, and good people too. Looking forward to hearing of your BBQ adventures.
Welcome to The Pit and thanx for your service. Try smokin' a chuck roast. They cook the same as a pork butt, but normally have to go a bit higher in temp to be pullable. And use a beef rub instead of a pork rub.
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