Hey all, opened up my Pitmaster Club membership as I dove down a smoking and grilling rabbit hole to cope with everything that’s going on around us. Got a shiny new WSM 18†to go with my other grills that I’ve taken for a couple dry runs and will be firing up with ribs in a couple days. While I consider myself pretty accomplished in the kitchen, I’ve never really taken the time to immerse myself in grilling and smoking. Not time like the present! Cheers - Ken
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!
WSM's are a purty great cooker, an can produce impressive results, as well as Award Winnin ones.
Jus ask World Champion Harry Soo. Might check out his vids, as well as T-roy Cooks.
I have 2 18.5 WSM's, down from 3, a short while back.
Another great source of info, tips, tricks is Virtual Weber Bullet.
If a dumbarse hillbilly like me can run one, reckon yer a shoe in...Ya got this!
There's plenty folks here that run one, lotsa helpful experience, know how, an such, but since yer jus startin on one, I wanted to point out some notable info sources fer ya.
If'n yer wantin any particulars, etc., jus holler. Won't take me mebbe 3 minutes to tell ya what all I know bout smokin.Last edited by Mr. Bones; May 14, 2020, 02:02 PM.
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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