Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Huntington Beach welcomes you sir and your green huevo.
Thats a fine piece of equipment. Take your time and learn your equipment. Don’t get discouraged and keep asking questions.
Folks around here will do you right.
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
Welcome from south Texas! Already getting good advice here from seasoned pros. Practice, practice, practice—best way to learn, and you can eat every one of them!
Last edited by Texas Larry; September 22, 2019, 10:03 PM.
Can’t help with the BGE, but I can offer you a welcome as a fellow Southern Californian!
As you’re no doubt discovering this is an outstanding resource for learning. Everyone started somewhere, and you’re now on an incredible culinary journey!
Welcome to The Pit!
Last edited by Santamarina; September 22, 2019, 11:14 PM.
Welcome from Wisconsin!
The most important thing to learn,IMHO, is that you will screw up and turn what was once perfectly good meat into something that is no longer suitable to be called "food". It's just part of the process of learning, and makes for a good story down the road when you and your friends are sitting down and enjoying that wonderful hunk of meat you just absolutely nailed. In the meantime, just keep the number for the local pizza place on speed dial until you get more comfortable.
Make sure to check out this thread for everything Kamado. There is tons of great information to get you rolling with that BGE. You are going to love it. There are fantastic.
Welcome from the Republic of Texas, we're glad you're here. You chose THE site for all things barbecue!! Congrats on your BGE purchase, enjoy that fine cooker. For your next purchase, I strongly recommend you pick up a good thermo device to check your internal temperatures while cooking. The biggest reason for folks not having success in preparations has to do with heat and time. The right time to pull off that succulent piece of meat is going to be determined by the internal temperature. You're going to see a lot of reference to that in recipes posted here.
Although a bit pricey, I suggest a good Thermopen be added to your cooking arsenal as soon as possible.....
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
Here we go first cook!- dry salt brine, rub and a pic from 2 hours into the cook! The egg is closer to 250/275 and I almost have the vents shut! Just rolling with it and seeing how it goes!
Vents been this closed almost all day. Why is the temp so hot. Not sure how much more I can really close them. Been over 250 since almost the start of cooking. About 3+ hours into St. Louis ribs
I don’t have a BGE but from googling images it appears the thermometer is near the dome. In my kettle there can be over a 100 degree difference between the dome and the grate level. A BGE is probably more even than a kettle but I’m sure the dome is still hotter than grate level.
275-300 is fine, the ribs will just be done sooner. For this cook just go with it. Someone with BGE experience can give you more specific advice.
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