I live in Chesapeake, Virginia. I love meats Barbecue, Barbeque, smoked, grilled any which way. You never stop learning and I am always looking to learn more. I built this smoker from the Pit Master Franklin's build he had in his book but added some improvements like a warmer or smoker box and well as a drain for the grease I also insulated the wood box so no burns if you have a brain fart and place your hand on it
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
So, Jose, when ya finish making that other cooker I’ll teach ya how to cook a chicken. After that I am known for Wibs, so I’ll show you how to do a rack of Wibs. Any idea as to where we can cook these? Maybe we can make a movie about it? Welcome, eat good & have fun!
> 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
Comment