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Greetings from WashDC

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  • fuzzydaddy
    replied
    Welcome to the Pit Harry!

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  • Harry
    replied
    Thank you for the welcome. I cannot take credit for the bark - it should go to you. I'd done two anemic-looking briskets (tasty but not visually appealing) based on an America's Test Kitchen recipe and went looking for HELP!!!! You guys were it. That's why I've returned to AmazingRibs.com over and over. 50 years of grilling/30 years of smoking, and you guys STILL teach me stuff. Pictures to follow.

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  • Jon Solberg
    replied
    Welcome Harry! Nice bark

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  • DWCowles
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    Welcome to the Pit Harry

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  • Nate
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    Welcome to the pit Harry

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  • Steve Vojtek
    replied
    Nice! Welcome Harry..

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  • Harry
    started a topic Greetings from WashDC

    Greetings from WashDC

    Longtime (embarrassingly longtime) griller/smoker - burned through my share of Brinkmans but have never used an offset. I've been visiting www.amazingribs.com for a couple of years and living off AR's helpful hints and decided it was time to actively support you all. Currently, I use the discontinued Weber One-Touch Platinum (four legs, dome hole in the center) for grilling and smoking. For briskets and similar lengthy cooktimes, I use a Smokenator (which is where I learned about AR - I read all manuals) and the Minion Method. Thermometers change depending on what's on and include a Taylor Weekend Warrior (love the lanyard), a Thermoworks TW3628, a Kintrex IRT 0421, and Thermopens. Here's a brisket you all helped me with last Summer.

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