Hi Long time smoker/ bbq'er though just recently getting serious about it. I acquired my first smoker about 27 years ago a cheap water smoker from Home Depot that followed by a couple cheap offset smokers. I did ok with them, food was good but definitely room for improvement.
It was time for a new one this year and I decided to upgrade big time. It was not like I could spend my money going away on vacation this past year. I was considering a Kamado Grill and doing my research. . Off all the Laws of Nature, Murphy's Law always seems to find me. I know if I got a Kamado, a rock will fall from the sky and crack my new expensive ceramic grill, so I ended up getting a Weber Summit charcoal Grill. Great choice I love it. Also purchased all the accessories I need and some I don't need, quality thermometers, pizza stone and other stuff. Even got Meathead's book ( if you don't have it I highly recommend it).
Since getting the Weber I've done ribs, brisket and pork butts a couple times each, big improvement over the previous way I did them. I could tell this by the way guests gavoned my food. I made pizza a few times I still need to perfect my technique. Last week I reverse seared a couple thick porterhouses, came out unbelievable. Tomorrow I'm going to smoke a turkey, can't wait.
I'm looking forward to being part of this community, learning more, and sharing experiences. Happy BBQing to all!!!!
It was time for a new one this year and I decided to upgrade big time. It was not like I could spend my money going away on vacation this past year. I was considering a Kamado Grill and doing my research. . Off all the Laws of Nature, Murphy's Law always seems to find me. I know if I got a Kamado, a rock will fall from the sky and crack my new expensive ceramic grill, so I ended up getting a Weber Summit charcoal Grill. Great choice I love it. Also purchased all the accessories I need and some I don't need, quality thermometers, pizza stone and other stuff. Even got Meathead's book ( if you don't have it I highly recommend it).
Since getting the Weber I've done ribs, brisket and pork butts a couple times each, big improvement over the previous way I did them. I could tell this by the way guests gavoned my food. I made pizza a few times I still need to perfect my technique. Last week I reverse seared a couple thick porterhouses, came out unbelievable. Tomorrow I'm going to smoke a turkey, can't wait.
I'm looking forward to being part of this community, learning more, and sharing experiences. Happy BBQing to all!!!!
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