I talked to Dave about my pick. I really did not understand what the Cyber Q did. Dave explained it to me. It became clear that it was not applicable for my current smoker. There was no way I could install it into my basic smoker. So I took the opportunity to ask Dave about the pellet smoker which I also liked but did not understand how it worked. After Dave explained it to me it became clear it was the for better choice for me, so I changed my pick to the pellet smoker. As a novice it, it is comforting to know there is help here so I can make better decisions.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Jim Rust this place is full of people who are eager and willing to help you out, whether novice or advanced. And there's none of the judgement, superiority, or other nastiness that I find in so many online forums. The place is really great.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I'm glad you received good advice and I think you made a wise decision. The prizes have all of us saying "Darn, I didn't win again." Everyone has different needs and wants. Congrats, again and don't worry about being a novice about posting. It took me a long time to post anything and I have zillions of photos of my cooks and cookers. I also have years of experience cooking/smoking. However, I was on the site to learn not to post. I became comfortable asking questions and sharing. I hope you find us all a good group to share with - good cooks and bad.
<SNIP>... and don't worry about being a novice about posting. It took me a long time to post anything and I have zillions of photos of my cooks and cookers. I also have years of experience cooking/smoking. However, I was on the site to learn not to post. I became comfortable asking questions and sharing. I hope you find us all a good group to share with - good cooks and bad.
tbob4 - This is a great reply, and echoes many of the things I love about this here forum, in a nutshell. KUDOS!!!
Many (most) forums swat ya' on the nose, or the other end, for askin' simple newbie questions. Yikes!!! WTH needs that?
Here, the members greet you, and quietly spread the newspapers out to cover the floor, cause they know you likely gonna make a mess, or two, least at first.
You'll be so busy, learnin', and readin', an' cookin', that you'll never notice, one day, alla the newspaper is gone.
Shazam!!!
BTW, I'm new here too, and still walkin' on newsprint! Welcome to The Pit!!!!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
tbob4 - This is a great reply, and echoes many of the things I love about this here forum, in a nutshell. KUDOS!!!
Many (most) forums swat ya' on the nose, or the other end, for askin' simple newbie questions. Yikes!!! WTH needs that?
Here, the members greet you, and quietly spread the newspapers out to cover the floor, cause they know you likely gonna make a mess, or two, least at first.
You'll be so busy, learnin', and readin', an' cookin', that you'll never notice, one day, alla the newspaper is gone.
Shazam!!!
BTW, I'm new here too, and still walkin' on newsprint! Welcome to The Pit!!!!
One thing we try really hard to be here is welcoming, supportive, and fun! I've posted a few times on an car forum and every time I post I get someone, usually a mod, saying "that's already been asked, please use the search box that's why it's there"...instead of linking me or just answering me. So frustrating. Who cares! Answer the question, that's why it's a forum! Add a link if it's been discussed before if it helps in the discussion, but that doesn't mean you can't answer just 'cause it's been asked before.
Anyway, we try not to be 'that' forum. We're thrilled that we're succeeding!
tbob4 - This is a great reply, and echoes many of the things I love about this here forum, in a nutshell. KUDOS!!!
Many (most) forums swat ya' on the nose, or the other end, for askin' simple newbie questions. Yikes!!! WTH needs that?
Here, the members greet you, and quietly spread the newspapers out to cover the floor, cause they know you likely gonna make a mess, or two, least at first.
You'll be so busy, learnin', and readin', an' cookin', that you'll never notice, one day, alla the newspaper is gone.
Shazam!!!
BTW, I'm new here too, and still walkin' on newsprint! Welcome to The Pit!!!!
This has gotta be one of my most favorite posts here ever.
Jim Rust Congrats! I would have picked the Green Mountain Grill Pellet Smoker too. I actually thought I had my mind set to buy that as my first cooker until I joined the forums here and saw that the Weber Kettle and Slow n Sear would be a better option for me. Enjoy and congrats again from another new guy!
There are several ways to use AR, and the main differences are how quickly you need to know something and how specific or general your question is.
The AR website is for in depth research. Read and learn, like going to school. It is general information, travels in one direction, and comes from a single point, the AR team. The information isn't time sensitive, and can be considered static.
Dont forget that you can ask specific questions about the information on Amazing Ribs at the bottom of each article. This is like raising your hand in class: it is more specific, and can take the form of questions, clarifications, or feedback. Information travels two ways, between you and the AR team, and is dynamic: it can change depending on circumstances and situations. It is not time sensitive.
There is the AR newsletter email, Smoke Signals. This is news and information, without feedback. Information flows in one direction, and it generally acts as an update for the goings on of AR. Information is static. This is a nice alert for changes and additions to the main site, like the videos, and because it is "push" information you always get it.
You can communicate through the Amazing Ribs Facebook page. This is news and information, and reader feedback. It can be time sensitive, especially if the information is about special events and promotions. Information flows two directions, broadcast from the AR team to the world, and from the world back to the AR team... different from the point to point of the questions, and different from the push notifications of Smoke Signals. Don't overlook the Facebook page, though. Some nice stuff comes through there. The Facebook page is dynamic, in that it is constantly changing. Stuff goes out of date.
If you join The Pitmasters Club, you get access to The Pit. The Pit is networked, point to point, crowd to point, point to crowd, or crowd to crowd, depending on the situation. If you need the specific answer to something that is happening in your back yard RIGHT NOW, this is where you ask the question. If you want to share general knowledge, if you want to just add to the attitude of the crowd, this is where that happens. Information in The Pit flows in all directions, and information in The Pit is ephemeral: every specific question gets asked again eventually. Information in The Pit is highly dynamic, and changes daily. Although general questions do get asked, they still tend to be asked about specific situations; a general "What's the best charcoal grill" question is still really "What's the best charcoal grill for me and my situation?"
You can use any or all all of the channels, and you get full functionality with The Pit. How you use everything is up to you. For myself, I think of my Pit contributions as, "If I can do this, you can do this, too." I'm the kind of cook who thinks waaaaay too hard, and then I take a deep breath and decide that it's just heat and meat, and if I do what the instructions say it should all work out... and anyhow no one can taste the pictures!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
There are thousands of registered members and maybe 100 that regularly chat on this forum, the chance of a "talkative" member being randomly selected is very slim.
Out of curiosity I just checked. We have 820 members with a post count of 10 or more. I think we HAVE had one or two winners with a post count higher than ten. Given we're closing in on 30 giveaways that puts the win rate somewhere between 3% to 6% for folks with 10 or more posts.
820 out of 17,000 members is 4.8%.
SO, statistically speaking we're right where we should expect to be.
JPP Cooking in the winter is not an optional thing to me, it's a given! I'm with you- shovel, broom, make a trail, whatever it takes. I will have BBQ rain, shine, snow, sleet, heat, or hail.
Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Heck, I joined and was here a couple of weeks before I learned there was some kind of giveaway. [ASIDE: I'm really slow at exploring new sites - I started with "Recipes" and spent hours in ecstasy.) The info I have gleaned from this site and you all is prize enough. Although I wouldn't turn down that meat and utensil combo. Just saying.
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