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.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Welcome. Use to live in Palm Harbor in the late 90's. Moved back to Pittsburgh about 20 years ago. What made you want to start the pork butt sous vide and not just go with the Green Egg the whole way? For me that would be less clean-up. 😂
Comment