Well, new to smoke, low and slow. I am trying to slowly look at the "other" things I may want. like injectors, cambro's, butcher paper, vacuum sealers, meat grinders, different pans you use to bake with on your cooker, for all sorts of stuff, lasagna, spaghetti, deserts, what have you.. and then - " how do you organize this? Bins, shelves, any photos you can share ?" - And of course, if you have something to add to this, to consider, or review you have on a component, and what you love about it, or and also please, what you wish they changed. I am not looking to run out and buy stuff, I am a less is more person. Just trying to get an idea on others have there cooking areas, set up and organized. and maybe a few of your key tools. (not looking for vortex, slow and sear stuff)...
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Last edited by Richard Chrz; March 30, 2019, 03:22 PM. -
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Cook on and search for accessories based on what you seem to be lacking after every cook or what you need to improve your next cook.Comment
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Keep it simple! Don't let the gadgetry get in the way of your cooking. That said, this is advice that I'd certainly never take ...
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You don’t want to see a picture of my pantry, we lost a child to the mess in there a few years back. Sure miss that kid.
Take it slow, no rush to have it all at once. And welcome to a whole need world of cooking !!!!Comment
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Agree. Take it slow and be patient. Take the time to do your research. Enjoy the journey. It is going to be fun!Comment
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Get a cooker, a good thermometer, pay your yearly dues to Amazingribs and something cold to drink. You're good to go.Comment
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That’s my biggest problem...where to keep all the stuff. No good solution from me, I cram it wherever it fits and will stay appropriately clean, if necessary.Comment
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Let us know what cooker(s) you have and we can give you a better idea. However, an instant read thermometer and a leave in thermometer with at least two probes would be a great place to start.Comment
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Thank you, I have a 2 lead Smoke, and 2 thermo pops. from a cooker, and thermometer stand point, I am happy withe where I am currently, I have 2 Weber 22's. I am looking for the other stuff, not the vortex's or slow sears, etc.. I am looking for the brining container sizes, the the the dishes, containers etc used in seasoning, storing, marinading.. that is the stuff I am not aware of. other then ziplocks and aluminum foil.
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Welcome welcome. I'm with the others. Take your time. You'll need a good cooker, a good thermometer, a couple of good knives, a good skillet, and a good pot then have at it. Research and build as you need it. Enjoy!Comment
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Thank you, I have the cookers, and thermometers, I am looking for the peripheral items, the brining bucket sizes, the marinade bins, what seasons bought in bulk, how stored, that kind of stuff, all the various baking pans used on charcoal. I am not really interested in the the popular stuff, -
My favorite brisket rub is "Black Ops." I'm a huge fan of Cattleman's Grill Tri-tip seasoning too. I actually use both on my briskets. Black ops first followed by the Tri - tip. I've never used a brining bucket as I tend to prefer 'dry brining.'
Hope this helps!
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I suggest a great investment would be if you don't already have it the bible of BBQ "The Science of Great Barbecue and Grilling" by Meathead Goldwyn. It is a great resource of BBQ knowledge with easy to follow instructions and recipes. I make process and cooking notations in the book margins for future reference when repeating a recipe.
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Others have said it but take it slow. Master your grill learn how to control temps. Two zone cooking was an epiphany for me. Learn techniques before getting hung up on gadgets. Best tools are temp probes. They let you know how hot your grill is and when the food is really done...eliminates guesswork. Thermoworks Smoke and my FireBoard changed the way I cook.Last edited by Old Glory; March 31, 2019, 02:31 AM.Comment
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Welcome from southeast Michigan! A good instant read digital thermometer is a must. Lots of good advice above.Comment
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I have an old entertainment cabinet that a friend gave to me years ago. Its' about 6 feet wide and held a 36 inch tv long ago along with a stereo and cd's. We put it in the never used dining room off the kitchen and the room has become a pantry for me and all my stuff.
Create and cook and you will slowly add to your arsenal with pieces you need and pieces you don't. That's what makes this hobby fun. Enjoy the ride.Comment
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For me, I keep an eye out for DIY projects that take the place of commercial ready to use solutions. For instance, my SV tub is a Coleman stackable cooler with a lid I cut in half and a desktop cabling grommet for my heater. The package rack was intended to organize pot lids. It's awesome and better than anything I could buy.
The most important aspect to all this is knowing exactly where the load-bearing support beams are in your house.
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