Hi All,
Just found this site thought I would check it out.
Been cooking baby backs and pork loins for 40+ years but even an old dog can learn new tricks
Equipment is a good supply of salt for the brining and a nice mess of general spices.
Followed up by a 22" Weber Kettle which does an amazing job using lump charcoal only. Briquettes is a swear word in my house
Looking forward to learning something!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
well HELLO and welcome to the PIT from the Lou! Those are some nice looking cooks!
I've got a couple kettles too - my read-head Lucille is setup with the gourmet cooking system grates and a vortex, and Louie the Performer is dual-zone.
You're gonna get MCS here - there ain't no treatment for it. I've got a box, tabletop and Blackstone too. Good Luck!
You needed Howard Cosell to do your intro line.
You'll enjoy it here, great people willing to help you, tons of knowledge, best part no ego's.
Everyone gets along.
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