A day of firsts - first smoke, first ribs, first use of M36 (as smoker)
I've officially made the transition from Argentine style (open) grill to my M36! Tried my hand at ribs using only wood after the start with lump charcoal. Was worried about keeping temps in the 225-250 range and too much smoke as only stick-burning. Turns out that the M36 made it extremely easy even for a first-time smoker. Never moved from the 225-250 range except when opening grill to spritz. Followed Meathead's great (thank you!) instructions and videos (The Best Smoked BBQ Ribs You've Ever Tasted: Last Meal Ribs Recipe (amazingribs.com)), including Memphis Dust together with Steven Raichlen's project smoke brown sugar-vanilla recipe. While there is no doubt lots of room for improvement, think it was a good start. Excited to begin the journey.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
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