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January 2026 - "Great Giveaway" Four Sweepstakes Winners!
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Club Member
- Mar 2020
- 5412
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Jun 2022
- 1499
- Blackstone Valley National Historic Corridor, MA
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- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
🔥🔥🔥
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Club Member
- Aug 2025
- 190
- Boise
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Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
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Founding Member
- Jul 2014
- 6159
- Maple Valley, WA
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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", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Club Member
- Jul 2019
- 2214
- Central IA
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MAK 2 Star General^
KBQ C-60
Weber Summit Charcoal Grill^w/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345^
Duro Pellet Grill (camper)
Weber Q2800n+ (camper)
Weber Traveler
Fireboard 2 Drive
Combustion Predictive Thermometers^ - 2 bbq sets
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro*
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4* - twice
Traeger Select
CampChef Woodwind WiFi w/SearBox^
^ = Favorites
* = Love/Hate Relationships
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