Greetings. I am a couple month lurker and joined last week. I am pretty new to this higher precision bbq scene. I bought a Weber 22" performer a couple of months ago and have been tutoring under a co-worker who turned me on to the site. Since, I have done a single pork butt, a set of St. Louis ribs and many steaks. The two longer cooks came out fantastic, at least compared to my expectations. Probably not compared to some of you alls success stories. Main thing, the wife was extremely pleased and fully supports the newly found addiction. That is key. I have also done a couple of Wagyu rib eyes from the local farmers market. They were frozen but she still talks about how good the flavor was. For now I have an ET732 for temp control. The first surprise was how much I overcooked everything and how my heat was WAYYYY to high. Did a couple of 2" thick prime tenderloins about a week ago and they were amazing. I also just received a SnS yesterday and did a dry run with it last evening. On order, I have an Auber 6.5 CFM thermostat. It is due here this week. Anxious to try it over the weekend on some ribs. Also, I am a little long winded and ask LOTS of questions. I have also tried many of the recipes on the site and have been quite pleased with most of them. Hopefully I can get up to the level of some of you at some point in time. Looking forward to chatting with some of you and enjoying my time here. I usually read the forum and techniques section for an hour or two each night.
Later,
John
Later,
John
It's amazing how many people will inadvertently overcook their food w/o really recognizing it. Thank goodness for good digital thermometers.
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