Hey all, I've been a big fan of amazingribs.com and credit it for my great pulled pork and ribs I've been able to make over the last few years. Well past time that I joined the pitmaster club, and specifically looking forward to reading the recommendations on a summer kitchen setup (building a new house and this is the part I'm most excited about). I need to dig further into the forum as I'm sure there are posts as well. Thanks!
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Meat-Up in Memphis 2021
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New Member in Northeast Florida
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Club Member
- Sep 2019
- 702
- Gainesville, FL
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside. I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. Just added an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
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Club Member
- Sep 2015
- 6424
- Colorado
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> 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
Announcement
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Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
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