Howdy, JD here, in Brandon MS. I'd consider myself an advanced amateur. I make food that family and friends seem to really enjoy, but I won't be winning any competitions any time soon. Up until last week, I've been on a Char-Griller offset smoker/grill combo. After only 18 months in MS humidity, it rusted out on me. I now have a Weber Summit Charcoal grill arriving on Monday.
Now... if I can just find some meat to smoke in pandemic-era butchers...
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Welcome from Houston! I don’t know what the meat situation is around you, but I am starting to see a LITTLE bit better supply back in the grocery stores. They are limiting people on quantity, which is helping a lot! I use my limit on big clods of meat, I.e. Pork butts, briskets, and chuckies. That way I can cook up a big clod and stretch it. Hopefully you can find something nearby to break in that new WSCG!!!!! Oh, and we do have a saying around here, pics or it didn’t happen! . Welcome again and we look forward to seeing your initial cook!!!
> 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
Big D. My wife and I lived in Downtown Dallas in an old 1920s building, in amongst the skyscrapers from 2000 - 2017. Just moved to Mississippi a couple years ago.
jdk5hh I moved to Dallas in 2016 so we kinda crossed paths. Also, I lived just outside of New Orleans prior to moving to Dallas and have some familiarity with where you now live.
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
. Welcome again and we look forward to seeing your initial cook!!!
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