Hi everyone. Just joined the club a couple weeks ago. Been grilling and BBQing most of my adult life, but recently retired and thought I would get serious about it. Most of my past efforts were mostly hit or miss. I was inspired by Meathead's cookbook and offer of a trial membership, so I decided to sign up full time.
I'm not big on social media so I'm not sure how active I'll be posting, but I will be trying out the recipes and guidance. I live on the Texas Gulf Coast and currently rely on a Weber kettle for most of my outdoor cooking.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Welcome from the mountains of NC. Nothing at all wrong with a Weber kettle. I use it for every thing from grilling burgers to smoking home cured bacon. Love brisket and turkeys done on it. Good briquets and wood chunks and time and temp and practice makes for some great or grate barbeque.
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
Turn a “basic” Weber kettle into the most versatile outdoor cooking machine on the market – indirect slow cooking, high heat searing, roasting, baking…you can have it all with Slow ‘N Sear!
There are three things that really helped up my game:
1- This site.
2- A Slow N Sear.
2 A leave in thermometer with two probes.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
barbeque.
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