Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hi all, Pacific Northwesterner here

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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.
    Attached Files

    #2
    I'll be right over.

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      Take me with you, please.

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

    Comment


      #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


        #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.

        #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, Dr. Pepper 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.

        #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


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

          Comment


            #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.

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

            Comment


              #11
              Welcome from the California Delta. Envy!

              Comment


                #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.

                #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

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

                Comment


                  #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

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                Click here to read our comprehensive Platinum Medal review


                Compact Powerful Sear Machine For Your Next Tailgater


                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review


                GrillGrates Take Gas Grills To The InfraredZone


                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.