Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Belated welcome to The Pit PappyBBQ! Sorry for the delay in welcoming you. Nice to have you here!
Since this is one of your first posts, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. Great job on your signature, you must've already read your homework.....
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Yeah. Great site isn't it? Lot's of great folks with lots of experience. I've been using a COS for two years now and learned how to "manage it" pretty well though it's hard to turn out large quantities on it as I tend to keep meat off of half of the grill closest to the heat source. Cuts down the cooking area quite a bit! BUT, i turn out some pretty tasty stuff on it. Waiting on a PBC and can't wait to try that. Also have a gasser that I use now and then when I just need to quick grill something in the rain. :-) Looking forward to having a good time here! Welcome to the "Pappy Club"! hahaha.
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