Hey guys, great website you have here. Happy to come aboard.
I have been using a gas grill for a few years now, and last year upped my game with a Weber Genesis. I'm good with the usual steak, burgers, hot dogs and chicken. I bought the rotisserie set-up for the Weber which makes some of the best rotisserie chicken I ever had.
A friend of mine has been talking about his WSM for a year or so, but I never really got the bug to try it out. Then I happened to start watching the marathon of BBQ Pitmasters over Memorial Day weekend and was like damn, that's what good BBQ looks like! Most of the BBQ I've had in the past has been dry and sorta bland, so I was never a huge fan, but the stuff I saw on the show looked amazing.
Anyway, I started out thinking I would buy the WSM, but after reading about the PBC here and elsewhere, I went that route instead. I've been very impressed with my cooks so far on it - pork ribs, pork loin, pork butt, ham (yeah, I need to branch out from pork). I'm having some temperature issues where my PBC seems to be running a little cooler at 235-250, whereas I know the PBC is generally designed to run in the 275-310 range. So, I thought I'd join to not only learn more about how to cook some good cue, but to also learn how to get the most out of my PBC.
Thanks!
I have been using a gas grill for a few years now, and last year upped my game with a Weber Genesis. I'm good with the usual steak, burgers, hot dogs and chicken. I bought the rotisserie set-up for the Weber which makes some of the best rotisserie chicken I ever had.
A friend of mine has been talking about his WSM for a year or so, but I never really got the bug to try it out. Then I happened to start watching the marathon of BBQ Pitmasters over Memorial Day weekend and was like damn, that's what good BBQ looks like! Most of the BBQ I've had in the past has been dry and sorta bland, so I was never a huge fan, but the stuff I saw on the show looked amazing.
Anyway, I started out thinking I would buy the WSM, but after reading about the PBC here and elsewhere, I went that route instead. I've been very impressed with my cooks so far on it - pork ribs, pork loin, pork butt, ham (yeah, I need to branch out from pork). I'm having some temperature issues where my PBC seems to be running a little cooler at 235-250, whereas I know the PBC is generally designed to run in the 275-310 range. So, I thought I'd join to not only learn more about how to cook some good cue, but to also learn how to get the most out of my PBC.
Thanks!
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