Greetings!! Merry Christmas and Happy new year to you all! The change to format has convinced me to join pitmasters club. I live in the Houston, TX area and also have a place and boats in Pensacola, Fl. We split our time between the two homes and travel in the "fly over" country of the great USA yearly.
I have used the PK since I was literally 10 years old when my Dad bought one from Western Auto and used it for many, many years with custom made replacement grates and grills after PK shut down. It was finally destroyed by a falling tree in a hurricane. It was the greatest loss of the storm. PK started back up soon after and I bought him and myself a new one! After years of experimenting I have settled on the perfect combination of cookers, an original Portable Kitchen and an 18" Weber Smokey with Auber instruments smoker controllers and have this setup in each location now. I also have a 22" WSM in Manvel for those big cooks.
Briskets and pork butts by the ton and ribs by millions have come off these cookers (ok, I took a little artistic license on those counts!) I now cook my rib roasts at Christmas and Thanksgiving to perfection on the WSM thanks to Meatheads fact based directions!! Twelve pound smoked turkeys are now a treat, not a tough chore yielding nasty turkey chew meat.
Amazing Ribs has been a great resource and has proven invaluable for understanding truths and debunking myths. The pilot in me really likes the scientific approach to things.
I have used the PK since I was literally 10 years old when my Dad bought one from Western Auto and used it for many, many years with custom made replacement grates and grills after PK shut down. It was finally destroyed by a falling tree in a hurricane. It was the greatest loss of the storm. PK started back up soon after and I bought him and myself a new one! After years of experimenting I have settled on the perfect combination of cookers, an original Portable Kitchen and an 18" Weber Smokey with Auber instruments smoker controllers and have this setup in each location now. I also have a 22" WSM in Manvel for those big cooks.
Briskets and pork butts by the ton and ribs by millions have come off these cookers (ok, I took a little artistic license on those counts!) I now cook my rib roasts at Christmas and Thanksgiving to perfection on the WSM thanks to Meatheads fact based directions!! Twelve pound smoked turkeys are now a treat, not a tough chore yielding nasty turkey chew meat.
Amazing Ribs has been a great resource and has proven invaluable for understanding truths and debunking myths. The pilot in me really likes the scientific approach to things.
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