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Richard Cullip - Poway, CA

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    Richard Cullip - Poway, CA

    Greetings from warm Southern Calif. I've been BBQing for the last 8 years. I started right after retiring. I have a 22" Weber kettle that sits in a small BBQ cart I built. I use the Slow 'n Sear insert exclusively as I mostly slow cook with indirect heating. My favorite meats to cook are pork butt for pulled pork, St Louis style ribs, chicken leg-thigh quarters and Tri-tip. I have yet to cook a brisket since it's just my wife and I with occasionally meals with our younger daughter and even a smallish brisket flat is too much meat for us. Just this past week I've added a Pit Viper fan and FireBoard controller to my Weber and am loving the rock-solid temperature control this combo gives me. I can set it at my usual 225 degree target when cooking pork and, finally, I don't have to keep running outside to the Weber and fiddling with the lower vents to keep at the target temperature. Wish I would have discovered his setup sooner.

    Welcome from Colorado, Richard ...


      Salutations from Hays, Kansas!!


        Welcome! I'll have to check out that fan- sounds like I need one.


          Howdy from a bit north in Altadena.


            Welcome from your neighbor in Solana Beach I’ve learned how easy it is from this site to make spareribs much better than our local Phils BBQ chain.


              Welcome to the Pit from the Okanogan Valley of Washington state. I lived in Poway many, many years ago. I went to Twin Peaks Middle School the first year it opened, then three years at Poway High. My parents built three houses there, one in Green Valley on Espola Rd across the road from Stoneridge Country Club, one in Valle Verde, and the last one in the GV Highlands on Acorn Patch Lane. Poway changed a lot in the brief time I lived there, I imagine it's much, much different now.

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              We are happy to have you along and looking forward to your participation.


                Welcome from Virginia!


                  Welcome aboard.


                    Welcome to the pit from Southern Illinois!


                      Greetings from South Africa


                        Welcome to The Pit Richard. If a brisket is too large, try smokin' a chuck roast. It cooks the same as a butt, but usually needs to go a bit higher in temp to be probe tender. This makes great pulled chuck roast. If you would prefer to slice it, pull it just before it's probe tender.
                        Most here prefer a beef type rub or salt and pepper - maybe adding some garlic and onion powder.


                        • HawkerXP
                          HawkerXP commented
                          Editing a comment
                          +1 on doing chuckie instead of brisket.

                        Welcome from Maryland


                          Welcome from south Texas!


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