Welcome from Oz, you will like it here
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Club Member
- May 2020
- 1233
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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Club Member
- Apr 2018
- 4911
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!
Great pic, beautiful child!
Ya got this brisket, lotsa good advice up there above, from way smarter folks than my dang ol self!
Another important thing to bear in mind is every hunk o meat is different, an will cook different...
I once selected two racksa BBRs there to th grocery, within .01 of a lb. of each other, one took almost an hour more to git done...
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