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Meat-Up in Memphis 2021

2 seats left! Secure yours now, first-come, first-served. We will put all others on the waitlist.
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New guy from the "other" Wyoming

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  • Chris_n_Wyoming
    Former Member
    • Sep 2019
    • 18
    • Wyoming Ontario Canada

    New guy from the "other" Wyoming

    I was born in London, Ontario, Canada in 1962. I gave up the city living 37 years ago and I currently reside in Wyoming Ontario. I have a great wife, two daughters and twin grandsons going on two years old.
    I don't spend much time around a BBQ these days since my wife proved to be much better at it. However I do have a good friend around the corner that smokes and BBQ's constantly. He also directed me to Amazing Ribs. (Shout out to Peter M.)
    So not to be outdone by my wife I stopped on the way home last night and purchased a Napoleon Kettle Grill. Today I am going out buy the charcoal and perhaps a decent temperature probe.
    And this is where I could use a couple of tips:
    1)For my first crack at using the grill is there type of beef I should try out that is more forgiving to my newbie mistakes?
    2)When purchasing a digital temperature gauge should I get a dual unit. One probe for meat and one for grill temperature?

    I look forward to learning from you folks

    UPDATED: SO I got lots of great advice from all you great people and I ended up buying a 3 lb. cross rib roast. The price was right and if I screwed up I was only out a 16 bucks. I also picked up the Weber chimney starter.
    I used the side burner on my BBQ to start the coals then dumped them into the slow and sear baskets on each side of the grill. I was shooting for 225 to 250. What I got was 600 and climbing. (Note to self USE LESS COAL NEXT TIME). I used tongs to remove 3/4 of the coal and got the temp down to 250.
    My buddy (Argoboy) brought his Maverick over and showed me how to use it.
    After that everything was smooth sailing. I placed the roast directly over the coals for a few minutes to sear the edges. Roast turned out better then expected and the family was very pleased with it.
    Next weekend it will be ribs!
    Thank you everyone for the great ideas and hints

    Attached Files
    Last edited by Chris_n_Wyoming; October 20, 2019, 05:44 PM. Reason: Update showing my first smoked piece of beef
  • Donw
    Club Member
    • Jul 2017
    • 3408

    Welcome from Maryland. I would recommend you get a unit that has at least 2 probes. It doesn’t really cost that much more than a single probe unit and it is handy to know the actual temperature at the level of the meat, especially as you are learning a new skill and grill. Hopefully you are already versed in two zone cooking and if not the site has good articles on it.
    Take a look at the recipe for Baltimore Pit Beef for an easy, and delicious, method to cook some inexpensive beef.


    • HawkerXP
      Club Member
      • Jul 2016
      • 6142
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      Welcome to the Pit! Yes, get a good digital thermometer, we have reviews here on them also, good luck and show us what you're cooking!


      • holehogg
        Club Member
        • Nov 2017
        • 2537
        • Port Elizabeth, South Africa

        Greetings from South Africa


        • klflowers
          Club Member
          • Sep 2015
          • 3559
          • Tennessee

          Welcome from Tennessee. Definitely get a temp monitor with 2 probes. If you can spring for a maverick xr50 with 4 probes, even better. Or go high end with a fireboard system. Whatever you start with, hanging around here will make you want more...


          • Oakgrovebacon
            Club Member
            • Apr 2016
            • 1982
            • South central Illinois

            Welcome to the pit from Southern Illinois!


            • Skip
              Founding Member
              • Jul 2014
              • 3609
              • Blue Earth, Minnesota
              • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

              Welcome from Minnesota. Have fun with your New Grill.


              • MBMorgan
                Club Member
                • Sep 2015
                • 6439
                • Colorado
                • > Weber Genesis EP-330
                  > Grilla Grills Original Grilla (OG) pellet smoker
                  > Pit Barrel Cooker (gone to a new home)
                  > WeberQ 2000 (on "loan" to a relative)
                  > 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
                  > Thermoworks IR-GUN-S
                  > Anova sous vide circulator
                  > Searzall torch
                  > BBQ Guru Rib Ring

                Welcome from Colorado ...
                1. Fatty cuts tend to be more forgiving than lean.
                2. Absolutely get yourself one or more leave-in digital probes. Before the Thermoworks Smoke came out, I used two ChefAlarms. Now I tend to use the Smoke.
                3. Also, get yourself an instant-read thermometer. The leave-in will tell you when it's time to start poking around with the instant-read to determine precisely when it's time to pull and serve. Personally, I favor the Thermoworks Thermapen. Their Pop is more affordable and very good also.


                • tbob4
                  tbob4 commented
                  Editing a comment
                  A+ advice!

                • ofelles
                  ofelles commented
                  Editing a comment

                • Chris_n_Wyoming
                  Chris_n_Wyoming commented
                  Editing a comment
                  I ordered the ThermoPro TP20. Was on sale at Amazon which made it about half the price of the maverick. It had great reviews. Will try it next weekend when I attempt to do ribs!
              • tbob4
                Charter Member
                • Nov 2014
                • 2511
                • Chico, CA
                • BBQ's
                  California Custom Smokers Intensive Cooking Unit
                  California Custom Smokers Meat Locker
                  Santa Maria Grill
                  Vision Grill

                  Sierra Nevada IPA


                Welcome from Chico, CA. You will love it here. However, it looks like you want to compete with your wife so don't let her in on the advice you get. Always use private browsing mode on the computer while looking up recipes and techniques. HA! I would also look into getting a Slow and Sear if they make one for your unit. https://abcbarbecue.com/the-magic-of-slow-n-sear/


                • Elton's BBQ
                  Elton's BBQ commented
                  Editing a comment
                  SnS indeed!
              • Elton's BBQ
                Club Member
                • Apr 2016
                • 2528
                • Saltnes Norway
                • Genesis 320 Limited
                  Weber One Touch 57cm
                  Weber Smokey Mountain 47cm

                Welcome to the Pit!
                Cheers from Norway!


                • ofelles
                  Club Member
                  • Jun 2018
                  • 2458
                  • Brentwood CA
                  • Yoder YS640 on Comp cart
                    Klose 20x42 Charcoal Grill
                    LSG Insulated Cabinet
                    Jumbo Joe
                    VacMaster Pro 380 sealer
                    FireBoard and Pit Bull fan
                    Thermoworks Signal
                    Thermoworks Dot
                    Thermopen Mk4

                  Welcome from the California Delta


                  • Richard Chrz
                    Club Member
                    • Mar 2019
                    • 1252
                    • La Crosse, Wi

                    Welcome to the pit from La Crosse, Wi


                    • Argoboy
                      Club Member
                      • Apr 2016
                      • 401
                      • Southern Ontario 70 miles from Detroit

                      Glad to have you join the group,I have been watching for your first post, it is well worth the price of admission. Meathead says pulled pork is a good place to start, very forgiving and less expensive too. You could also take it off around180F and slice it.


                      • Chris_n_Wyoming
                        Chris_n_Wyoming commented
                        Editing a comment
                        thanks for your help today buddy. I was referring to you as MY MENTOR
                    • RichieB
                      Club Member
                      • Apr 2018
                      • 1670
                      • Western Mass

                      Welcome from Western Massachusetts. I have a smoke, dot and thermapen mk4. Happy with all.Get lots of grill clips for the grate probe. I seem to misplace them on a regular basis. Please share pictures of your cooks.


                      • RonB
                        Club Member
                        • Apr 2016
                        • 13337
                        • Near Richmond VA
                        • Weber Performer Deluxe
                          Pizza insert
                          Smokenator 1000
                          Cookshack Smokette Elite
                          2 Thermapens
                          lots of probes.

                        Welcome to The Pit. Chuck roasts are very forgiving to smoke. Just look for one with the most marbling you can find. Smoke it 'till it's probe tender, (normally 203* F +), rest it in a cooler wrapped in 2 layers of foil with enough towels it take up the rest of the space. Then shred and serve on a roll with whatever you think will up the taste.




                        Meat-Up in Memphis 2021

                        2 seats left! Secure yours now, first-come, first-served. We will put all others on the waitlist.
                        Click here for details. (https://amazingribs.com/memphis)
                        See more
                        See less
                        Meat-Up in Memphis


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