I've long been an admirer of the Amazing Ribs science and spirit. Finally decided that I needed to join for more community.
I come from a NJ/NYC family. I went to school in NJ and I married a girl from the Jersey shore. That's where we live.
But I grew up in San Antonio and spent a lot of time in the Hill Country. So, Texas Q is my thing. I have spent a lot of time seeking BBQ elsewhere and appreciate all the regional differences.
I've been doing the low and slow thing for 25 years. My weapon of choice has been a 26" Weber kettle. I had it really dialed in totally manually and also with a Smokenater and Party-Q. Very happy with what I could do.
Recently, I upgraded it to an SNS, FB2 and Pit Viper. So, I have to learn my basic temps on that. *I'd love tips on 325 deg with a *26* in. Kettle with an SNS XL.
4 kids, one disabled. Married 26 years. Work in Manhattan. Love fishing and hunting and my Church. I fly a Mooney (made in Texas) and was a Scoutmaster for 12 years.
If you want more, I'll give you more.
I come from a NJ/NYC family. I went to school in NJ and I married a girl from the Jersey shore. That's where we live.
But I grew up in San Antonio and spent a lot of time in the Hill Country. So, Texas Q is my thing. I have spent a lot of time seeking BBQ elsewhere and appreciate all the regional differences.
I've been doing the low and slow thing for 25 years. My weapon of choice has been a 26" Weber kettle. I had it really dialed in totally manually and also with a Smokenater and Party-Q. Very happy with what I could do.
Recently, I upgraded it to an SNS, FB2 and Pit Viper. So, I have to learn my basic temps on that. *I'd love tips on 325 deg with a *26* in. Kettle with an SNS XL.
4 kids, one disabled. Married 26 years. Work in Manhattan. Love fishing and hunting and my Church. I fly a Mooney (made in Texas) and was a Scoutmaster for 12 years.
If you want more, I'll give you more.
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