Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Well high there from the mountains of NC. Instead of the PBC look at the Oklahoma Joe Bronco. It can control temps better and has several other features the PBC doesn't for the same price with a thicker steel.
Some of us here have a PBC and seem to like it just fine. But do yourself a favor pbc, pbc, pbc...and check out all the cooker reviews. Better hold on tight to your wallet though. PBC, pbc, pbc……..
Last edited by HawkerXP; November 5, 2019, 06:02 PM.
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 from the Pacific NW!
I've learned so much here, and keep coming back for help and inspiration. Good folks. I look forward to hearing of your BBQ adventures.
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