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Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Newbie from Lehigh Acres, FL

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  • ScottyC13
    Club Member
    • Jul 2019
    • 576
    • Boston Area
    • Name: Scott, Chemical Engineer

      Equipment:
      Weber Genesis
      Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
      Thermoworks Smoke (2)
      Thermoworks Thermapen (2)
      Thermoworks IR (1)
      Maverick IR (1)
      Penzey's Spice rack with loads of spices

      Hobbies:
      Cooking, wine, guitar, golf, beach, board games, travel, herb gardening

      Want to get into BBQ and Smoking.

    #16
    Welcome from Massachusetts!

    Comment

    • mcook2201
      Club Member
      • Aug 2019
      • 280
      • Mooresville, North Carolina

      #17
      Greetings and welcome from North Carolina

      Comment

      • geotek230
        Club Member
        • Mar 2017
        • 81
        • Lowell michigan

        #18
        Welcome to the pit!

        Comment

        • RichieB
          Club Member
          • Apr 2018
          • 1769
          • Western Mass

          #19
          Welcome from Western Massachusetts.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10960
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
              Assistants
              Dexter (Beagle mix)
              Kinnick (American Foxhound)
              ************************

              Grills/Smokers/Fryers
              Big Green Egg (Large) X3
              Blackstone 36" Outdoor Griddle 4-Burner

              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              ******************.
              Thermometers
              FireBoard (Base Package)
              Thermoworks ThermaPen (Red)
              Thermoworks MK4 (Orange)
              **************

              Accessories
              Big Green Egg Plate Setter
              Benzomatic TS4000 Torch X 2
              Benzomatic TS800 High Temp Torch X 2

              Bayou Classic 44 qt Stainless Stock Pot
              Bayou Classic 35K BTU Burner

              Digi Q DX2 (Medium Pit Viper Fan)
              Dragon VT 2-23 C Torch
              Eggspander Kit X2
              Field Skillet No. 8,10,12

              Finex Cat Iron Line
              FireBoard Drive
              Lots and Lots of Griswold Cast Iron
              Grill Grates
              Joule Water Circulator
              KBQ Fire Grate

              Kick Ash Basket (KAB) X4
              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
              Tool Wizard BBQ Tongs
              Univex Duro 10" Meat Slicer
              ********************************
              Fuel
              FOGO Priemium Lump Charcoal
              Kingsford Blue and White
              Rockwood Lump Charcoal
              Apple, Cherry & Oak Log splits for the C-60
              **************************

              Cutlery
              Buck 119 Special
              Cuda 7' Fillet Knife

              Dexter 12" Brisket Sword
              Global
              Shun
              Wusthof
              *******
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            #20
            Welcome to The Pitmaster Club!

            Comment

            • DrJimmy2112
              Club Member
              • Oct 2020
              • 54
              • Southern Wisconsin

              #21
              Welcome from sunny hot Wisconsin !

              Comment

              • willxfmr
                Club Member
                • Apr 2017
                • 496
                • Fondy

                #22
                Welcome from Wisconsin. Glad you could join us!
                There is an interview with Harry Soo that discusses how he manages temps on an 18.5 WSM on the WSM channel. There is also a ton of other information on how to load, run, and generally get the most out of your WSM.

                Comment

                • klflowers
                  Club Member
                  • Sep 2015
                  • 3671
                  • Tennessee

                  #23
                  I have a 18.5 was too, and I used to chase temps before I came here. Now I can get it to run at 235-250 for 8-12 hours on a load of kingsford blue. Bottom vents about 1/3, top a little less than 1/2. Yours will be a little different, but like these guys said, play with it some, maybe try a butt. They are a long cook and pretty forgiving. And welcome from TN!

                  Comment

                  • Redwng
                    Charter Member
                    • Oct 2014
                    • 288
                    • St. Cloud, FL

                    #24
                    Welcome from St. Cloud, FL.

                    Comment

                    Announcement

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
                    See less
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