πππππ bbillfleet
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March 2025 - "Great Giveaway" Four Sweepstakes Winners!
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Club Member
- Sep 2020
- 1028
- Chicago
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Cookers:
Weber Kettle
Oklahoma Joeβs Bronco
Backwoods G2 Party Smoker
Weber Slate
Tools:
Classic Thermopen
Thermoworks Smoke X2
SNS-500
Billows
SNS
Chimney starter
Mercer slicer/boning knife/chef knife
BergHoff boning knife
Rescue Brush
Potane Vacuum sealer
Grilling apron with thermometer holder
A beautiful large wood cutting board from my 2024 secret Santa
Cookbooks:
Weber's Real Grilling (Never touched it...)
The Meathead Method
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Club Member
- Dec 2019
- 3549
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
2 11β Brisket slicing knives
3 Chefβs knives
1 deli slicer
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And so this begs the question-- what is the best way to use the red oak chunks? Clearly, the obvious response is "for smoking, duh", but there's nuances there beyond 'just throw the chunk on the fire and shut up about it'.
My main drivers are a Weber Kettle and a Weber Smoky Mountain (bullet). Also, a Ninja Woodfire, but it only takes pellets for smoking.
Or should I have ordered a different variant, like the bark bits?
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Congrats to BBillFleet for closing March out with the win. Congrats to all the winners as well!
come on April π€
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