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Greetings from PA Dutch Country!
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Club Member
- Apr 2020
- 19
- Naftzingertown, PA
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Cookers:
KBQ smoker
Meadowcreek SQ36 Offset
XL Big Green Egg
Trager Pellet
Cookshack Mini electric
Temperature Controllers:
Tappecue
SMOBOT for BGE
BBQ Guru ProComm 4
Stoker
Originally posted by klflowers View PostWelcome from TN. I lived in Reading for several years awhile back.
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I actually lived in Sinking Springs and Wyomissing. Worked for Gilbert Commonwealth for awhile. V&S was my go to back then for the hot ham and cheese. And the Shady Maple. I still miss that place.
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Yep, hit those places. And the Ham on Roll at Screpsi's on Lancaster Ave. Right across from the old Gilberts. Berks County does have great sandwich shops and real good local meat! But had some real good 'Q" on that Tennessee trip!
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Club Member
- Jan 2020
- 1428
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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Club Member
- Apr 2016
- 2352
- South central Illinois
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2 reverse flow stick burners (I built)
Propane griddle
3 charcoal grills
pellet grill
Meat slicer, meat grinder, sausage stuffer
Welcome to the pit from Southern Illinois! Nice looking bass in your profile picture! I live on my grandfathers place that had a shed that was always referred to as the smokehouse. Although I did never see it being used as such. I do recall some hams hanging from the rafters in the late fall and winter. They would have been cured with Morton’s sugar cure. And hung in cool weather for several weeks. I have an old paper back book with handwritten notes from that era about curing and processing meat. Definitely simpler times.
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