A bit of background: I've been cooking for ~15 years, and I know what I'm about in the kitchen, but I'm just starting to get my hands dirty with barbecuing. Since I started reading AmazingRibs, I've done a tri-tip, some St. Louis-cut pork ribs, and a Simon-and-Garfunkel-rubbed spatchcocked chicken. The results have been great, and I'm eager to try more. My ultimate goal: master brisket. The three years I spent in Texas gave me lofty barbecue dreams.
My equipment: a 22" Weber Master-Touch grill and a Maverick ET-700-series thermometer. I've used the Weber off and on for basic grilling (kebabs and such) and am just starting to use it for slow cooking. The recent purchase of the dual-probe wireless thermometer has helped enormously. The weather around here is mild, but since it's relatively dry, the ambient temperature can swing a bit depending on whether something is in shade or sun. My grill gets both depending on the time of day, so I'm learning to accommodate the swings with the amount/type of fuel and how I position the vents and lid.
Thanks for putting together this fantastic resource. Looking forward to learning more from the AmazingRibs articles and community!
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