I have gotten a lot of useful information from the free site and decided to finally take the plunge and become a member. I have several years of experience smoking and and decades of experience grilling. I learned smoking on a partially modified Brinkmann Gourmet charcoal smoker which has since been retired. I currently have a Broil King 5 burner gas grill with rotisserie, a Fornetto Basso with a Fireboard Thermometer and Fan, a fully modified Oklahoma Joe Highland, a Weber kettle with a vortex and another Brinkmann Gourmet awaiting the full Frankenbrinkmann treatment. I've been told that I am not allowed to have any more smokers. ;-) Here are a few pics of my work.
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Greetings from Cincinnati
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Club Member
- Aug 2020
- 6064
- Houston, Texas
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Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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