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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Hi all, Pacific Northwesterner here

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  • John S
    Club Member
    • May 2020
    • 7
    • Seattle Area

    Hi all, Pacific Northwesterner here

    I am transplanted here from Missouri. People don't usually equate the PNW with BBQ, but my roots run deep from the midwest. I've been BBQ'ing for a few years and am always looking for ways to step up my game. I have a stick burner, reverse flow smoker, and a stick burning/charcoal Santa Maria-style grill, both made by Arizona BBQ Outfitters out of Tuscon, Arizona. Owned and operated by Army National Guard helo pilot. My long-suffering wife put up with me building an outdoor kitchen over the past few years. It is my goto place for hanging out and seeing what culinary mischief I can get into. I am looking forward to what I can learn from this site.
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  • rickgregory
    Founding Member
    • Aug 2014
    • 1162
    • Seattle, WA

    #2
    I'll be right over.

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      Take me with you, please.
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5695
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #3
    Welcome to the Pit from Dallas! You have an impressive setup!

    Comment

    • John S
      Club Member
      • May 2020
      • 7
      • Seattle Area

      #4
      Originally posted by rickgregory View Post
      I'll be right over.
      Another Washingtonian. Nice. Beer is in the fridge, help yourself. Grab me one while you're over there if you don't mind.

      Comment

      • Loren
        Club Member
        • Apr 2019
        • 259
        • Central Texas

        #5
        Welcome from Portland, Oregon!

        That is an amazing set up you got 😱

        Comment


        • John S
          John S commented
          Editing a comment
          Thank you sir.
      • PBCDad
        Club Member
        • Jan 2016
        • 412
        • Seattle area
        • Pit Barrel Cooker - 2015
          22" Kettle + SnS - 2016
          Thermapen - 2016
          Jambo 24x48 offset smoker (Big Tex) - 2017
          Camp Chef Denali griddle - 2018
          Billows and Signals - 2020

        #6
        Awesome setup! I'm building an outdoor kitchen as well, but I'm not putting up anything that could complete with that pizza oven! I am a stick burner too along with a few other grills and smokers. Whereabouts in the PNW are you?

        There are a number of us on the board. The standard bearers from our region are ecowper and Attjack but I've learned a lot from everyone here. If you are into pizza, new2smoking has an awesome cooker and has done some really cool stuff too.

        What time is dinner?
        Last edited by PBCDad; May 21, 2020, 01:01 PM.

        Comment


        • John S
          John S commented
          Editing a comment
          I'm from the east side. Monroe to be specific. Thank you for the kind words. Really glad to hear about the fellow members here from our area. Sourcing wood here other than the fruitwoods is difficult. What do you all do?

        • PBCDad
          PBCDad commented
          Editing a comment
          Hey cool, I live about 10-15 minutes away! My daughter goes (went) to school in Monroe.
          For wood I keep an eye on Craigslist any time I'm running low. There's a lot of maple to be had though I don't really like the smell of the kind I picked up. Lot of alder as well. Occasionally there will be cherry or apple. I've had great luck with cherry though, probably the best smoking wood I've tried so far. I got some oak from a friend, I think it needs to dry out a bit more.

        • John S
          John S commented
          Editing a comment
          Well, we'll have to do a meat up some time then. Oak is hard to find around here. I've got a cord and a half of apple, a cord of peach, 1/2 cord of cherry and a cord and a half of Maple. The fruitwood I picked up from a supplier over near Yakima who drys his stuff for 2 years. I took down a maple a couple of years ago and it is a hot, long-burning wood. Food tasted great but you have to keep an eye of creosote build up with it.
      • John S
        Club Member
        • May 2020
        • 7
        • Seattle Area

        #7
        Originally posted by LA Pork Butt View Post
        Welcome to the Pit from Dallas! You have an impressive setup!
        Thank you sir. Looking forward to learning from the knowledgable folks here, like yourself.

        Comment

        • FireMan
          Charter Member
          • Jul 2015
          • 8320
          • Bottom of Winnebago

          #8
          With the cookin apparati that ya have, well, ya can have us over any time. Welcome, eat good and have fun!

          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3677
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #9
            Welcome John S ..... that is quite a nice setup. I’m from the south part of the east side, Maple Valley area. I run charcoal setups, so not much help on the wood front. That said, I think there must be a few wood suppliers for stuff other than fruit. There’s some restaurants running wood fire rather than gas. Red Dog Saloon down here has a huge woodpile out back, for example.

            Comment


            • John S
              John S commented
              Editing a comment
              Thank you sir. I have found a supplier of post oak, mesquite, etc but they have a minimum 2 cord order and they are at 750 a cord. That is a little too steep for my blood. They say they deliver to several restaurants around the Seattle area, maybe Red Dog is one of them, I don't know. I did find a great supplier of fruitwoods, apple, peach, cherry, plum, etc., from over near Yakima that delivers to a lot of pizza joints. Generous, dry cords at an acceptable price.
          • RonB
            Club Member
            • Apr 2016
            • 13632
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #10
            Welcome to The Pit John. Lovely play area you have there.

            Comment

            • ofelles
              Club Member
              • Jun 2018
              • 2628
              • Brentwood CA
              • LSG large insulated cabinet
                Yoder YS640
                David Klose 20x42 Grill Chef Grill
                Weber Jumbo Joe
                FireBoard controller and PitBull fan
                Thermapen Mk4

              #11
              Welcome from the California Delta. Envy!

              Comment

              • Catmandu
                Club Member
                • Mar 2016
                • 197
                • Everett, WA
                • I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.

                  I'm on a mission to visit every brewery in WA!

                #12
                Welcome to the pit, from another Washingtonian. Great outdoor setup you have!

                Comment


                • John S
                  John S commented
                  Editing a comment
                  Thanks Cat. Everett isn't very far. Nice to see another local on here.
              • RichieB
                Club Member
                • Apr 2018
                • 1817
                • Western Mass

                #13
                Welcome from Western Massachusetts. Meathead let's have a Meat-Up at John S. 🥩🥩🥩🍺🍹🍸🍷😃

                Comment


                • John S
                  John S commented
                  Editing a comment
                  I've got the beer, whiskey and the wood, let's make it happen.

                • Meathead
                  Meathead commented
                  Editing a comment
                  How much whiskey kills coronavirus?

                • PBCDad
                  PBCDad commented
                  Editing a comment
                  Meathead sounds like a question worth researching
              • JoeSousa
                Club Member
                • Sep 2016
                • 978
                • Spokane, WA
                • Weber 22" (4 of them)
                  Weber Ranch
                  Weber 26"
                  SNS Kettle
                  PK Grill (40+ years old)
                  Weber Jumbo Joe
                  Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
                  Slow n' Sear XL (2)
                  Slow n' Sear

                  http://completecarnivore.com is my site

                #14
                Hello from Spokane! Always good to have more people here from the PNW.

                Comment

                • Skip
                  Founding Member
                  • Jul 2014
                  • 3748
                  • Blue Earth, Minnesota
                  • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                  #15
                  Welcome from Minnesota. I like your outdoor kitchen and patio. Very Nice!

                  Comment


                  • John S
                    John S commented
                    Editing a comment
                    Thanks Skip.

                Announcement

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                See more
                See less
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