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"
Obviously, I’ve already got some of that .... Hasty-Bake Gourmet, for example. But I’m putting together the bucket list of stuff. I have good knives, for example, but what are the greatest knives I could want. I have good pots and pans, but what’s greatest? And so on :-)
Tempted by the PK Grill tabletop model (GoGrill), but it never seems to go on sale and it's so pricey. Want a smaller (than my large BGE) charcoal grill to do steaks and fish for 1 or 2.. Tried using an old Weber Go-Anywhere, the rectangle model, but its limited airflow hasn't let me get to really high temperatures. Any suggestions?
SnS Kamado, Hasty Bake, brick pizza oven, Argentinian grill with adjustable grate like a Santa Maria grill. All in an outdoor kitchen with my existing PK grill and KBQ. I've got lots of good quality knives and food prep equipment so I'm good there.
Knives are very personal but things like Shigefusa are considered top Japanese knives. Of course, there are custom knives from top smiths, but the value there is partly in having a knife made precisely to your spec
Tempted by the PK Grill tabletop model (GoGrill), but it never seems to go on sale and it's so pricey. Want a smaller (than my large BGE) charcoal grill to do steaks and fish for 1 or 2.. Tried using an old Weber Go-Anywhere, the rectangle model, but its limited airflow hasn't let me get to really high temperatures. Any suggestions?
I have an XL BGE and wanted something smaller & more portable. I got the PK original with the folding stand. It does a great job on steak. And the rectangular shape makes it great for indirect cooks. IMHO it’s well worth the price. PK does run sales occasionally. The Steak Cook off Association offers members a decent discount. You may also check if you have a local dealer and negotiate a deal.
Komodo Kamado 23†to replace the BGE, and Weber SCGC with table to replace the Weber Kettle. (The KK 32†is too big for just the two of us.)
I say it a lot, I really don’t need anything more than the BGE and the kettle. If I won the Giveaway I’d take the meat.
ETA: I actually have too many good knives. I have too many thermometers. I have too many of a lot of things. All you need to do this s[tuff] is food and fire. The fancy cookers, they’re there to make everything look impressive.
I hear you Mosca. I have a Primo and a kettle I feel like together they cover the range from low and slow to high and fast. If I won the monthly draw I might look at a gasser just for convenience sake. As for the excess knives--send them my way!
I have a chef’s knife, a santoku, and a vegetable cleaver, all of which do essentially the same thing. All are Globals. I have two paring knives and a boning knife, all Henkels. I have a Victorinox brisket sword, a nice bread knife of unknown provenance, and a cheap heavy cleaver.
Those are the front line knives. All the others are stored in a drawer. Lots of Victorinoxes, Cuisinarts, Chicagos, etc.
Generally I pick a knife from the three Globals at random. Keeps them all sharp longer.
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"
Designed with supreme materials, our petty knife combines the power and grace of a chef's and a paring knife. Discover the ultimate partner for your kitchen!
All-Clad 16 qt stockpot with steamer insert. My wife gave me one for my birthday two years ago. Love it! I would like to have a slightly smaller one, maybe 12 quart. Ceramic bread baker.
An actual Bob Kramer made chef knife, the the Henckles licensed one I have. Stockpot...well I really love my enameled navy bean pots. Honestly can't think of much.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
1. Lone Star Grillz 20x42.
2.Gas range for the inside kitchen (we just got gas service installed. It wasn't available in our part of town until this year.)
@pak smoke - When I remodeled our kitchen several years ago, I gave serious consideration to converting to propane. I really wanted to. I had lived the prior 30 years in NYC and had always, as an adult, had gas ranges, until I moved out here. I decided, then, that it wasn't in the budget and have regretted that decision ever since. So when the chance came last fall to get hooked up to natural gas, we jumped at it. I still don't have the range yet, however.
I need to replace the electric stove (which is a very nice LG model) with a gas stove for sure. I really drool over this every time I walk in a Williams-Sonoma
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
What a great question. I like nice Cookers and support items like pans, knives, charcoal, etc. I do want to have things that I will really use though-----so I'm to the point that I don't buy everything that comes around but do cooking experiments with the gadgets I already have. Maybe a New Cooker of some sort sometime?
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.
I would love the chance to spend some quality time with a Hasty-Bake, as well as a large trailer stick burner, the likes of which Ahumadora builds. I don't see either option happening in my future though. Less desired, but still desired, a good Santa Maria and the large Arteflame.
And I really wish home distilling was legal. I would love the chance to craft some good bourbon or rye.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
For the outdoor cooking area - a Lone Star Grillz stick burner, pizza oven, built in chiminea style fire place and bar area. And these aren’t in the plans ever, well, maybe a fire place at some point but not the style I would like due to cost. What I do see in my future for outdoor grilling - a buddy and I making a Santa Maria style gadget for our Weber kettles. We have the plans and the cost would be $100 after supplies.
Indoors - I’m not sure what I would want....Maybe a really nice knife. I have eyed dream style ranges, one that would take half of my kitchen! Hahaha. Something about walking into a kitchen and seeing a gigantic range with an industrial hood over the top of it.
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