Custom-fit gas stove top protectors and electric coil stove covers. 2X thicker, heat-resistant, and precision-cut for a perfect fit. Free shipping $100+.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> 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 Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
“It would be even better if we could put something on top of the grates.”
Be careful that you don’t inhibit the burners’ ability to “breathe”. Our previous cooktop had a nasty tendency to flame out whenever I tried to use a wok ring on one of the large burners … but that didn’t stop it from pumping gas into the kitchen. (Could have been really bad)
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
My friend who's quite the foodie, and loves to cook has one of these, as well as the side gap protectors (they go between the stove top and counter).
He loves it. Once done cooking and things are cooled, he peels it up, washes it in the sink, and back down it goes. His stove is gas. Been thinking we need one of those. I'm about tired of "Dawn Power" washing the stove top all the time.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
STEbbq if you decide to go induction, consider that it will likely require you to pay an electrician to upgrade the electrical service to your stove. Most older electric ovens or stoves ran on 30A 220-240V service. New ranges that have induction tops seem to need a 50A to 60A circuit. If its just a cooktop it might be less than that but the all electric ranges seem to be up there these days.
I've got a 30A circuit to a wall oven, and a gas cooktop set into hole in the countertop, with the cooktop having a 120V outlet to power the igniter circuit. The gas connection and 120V plug are in the base cabinet to one side. While my wife would love a smooth top, I am thinking we will move to a more modern gas cooktop along with new countertops in the coming months. I don't want to deal with the hassle of an electrical upgrade.
Yeah, our guy is coming out the day before to do this upgrade. The house was built in 2012 and the breaker box is practically directly underneath the oven in the basement.
So STEbbq you succumbed to the "dark side" and are going all electric? Say it isn't so!!!!
No telling what the cost will be these days. Hopefully not more than a few hundred bucks.
In my case, running a new circuit means up through an exterior wall in my garage, then across the attic, and then down through an interior wall that is always fun to find due to all the insulation and crap up there. Some circuits go up, across the attic, down into the crawlspace, and then to their destinations.
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