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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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  • luhnlaw
    Club Member
    • Jun 2017
    • 19
    • Upstate NY

    Finally!

    After nearly 18-months of shopping, comparing, fretting and second-guessing, I finally bit the bullet and ordered my first pellet smoker (I hesitate to call it a "grill" -- I've got my Weber "Genesis" for that): a Camp Chef Woodwind Classic + Sidekick package (with cover, pellets, and an optional thermal blanket -- hey, it gets cold up here this time of year!). I'm looking forward to reading everyone's tips-and-tricks and, of course, recipe suggestions. By all means, send them along!
    Last edited by luhnlaw; October 23, 2019, 11:52 AM.
  • Donw
    Club Member
    • Jul 2017
    • 3494

    #2
    Congratulations on your new pellet smoker. I know you will enjoy it.

    Comment

    • ofelles
      Club Member
      • Jun 2018
      • 2574
      • Brentwood CA


      #3
      Welcome to the wonderful world of pellets, enjoy

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 2153
        • The Poconos, NEPA
        • 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.

          Disqus ID:
          David E. Waterbury

        #4
        Welcome! 2 questions: 1) Where upstate? 2) What's your area of practice? I do plaintiff PI in the NYC Metro area.

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Ok, so I admit Web-stalking you. I love the picture of you with your granddaughter. I just became s grandfather 4 months ago. Also a little girl.

        • luhnlaw
          luhnlaw commented
          Editing a comment
          Congrats of the grandbaby.

        • luhnlaw
          luhnlaw commented
          Editing a comment
          Sheltering provides time for responding! 😷 In the process of winding down my Saratoga County, NY practice (1st 14 yrs. strictly plaintiff’s p/I; then 5 yrs. prosecuting oil spillers for the AG; and 16 yrs. mats and family law). The Camp Chef is working very well. I got up this morning at 6 a.m. to concoct Meathead’s famous salt-free rub (after dry brining a pork roast overnight) and the roast is now smoking at 225* for 12 hrs. Tonight: pulled pork and homemade coleslaw. 😎 Reports will follow!
      • THE Humble Texan
        Club Member
        • Oct 2017
        • 174

        #5
        For steaks and burgers I set my GMG to 500 and throw an old heavy grill section on top of the light grates that come on the GMG. (a GrillGrate will porbably work great too) I throw the steaks or burgers on right out of the fridge when the temp hits 475. I put a probe in the middle of the steak at the start and flip it when it gets to 70-75 degrees. I cooked a turkey last year and it came out great. Test for grate temp vs the CC temp readout. My GMG runs hotter than it indicates.

        Comment

        • mountainsmoker
          Banned Former Member
          • Jun 2019
          • 1815
          • Bryson City, NC

          #6
          Welcome from the mountains of NC. I have spent some time in Oswego in the winter so can only pity your poor winters. I would recommend getting a Maverick 72 or Thermoworks Smoke so that you can check the grill temp and meat temp as you cook your meats. Also a good instant read thermometer I have the TW Mk4 they often go on sale.

          Comment


          • luhnlaw
            luhnlaw commented
            Editing a comment
            My Maverick just arrived this morning. The USPS, UPS and FedEx folk are going to be able to find their way here in their sleep!
        • RonB
          Club Member
          • Apr 2016
          • 13521
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #7
          Congrats on the new cooker.

          Comment

          • dubob
            Club Member
            • Mar 2019
            • 145
            • Mormon Mecca

            #8
            Originally posted by luhnlaw View Post
            After nearly 18-months of shopping, comparing, fretting and second-guessing, I finally bit the bullet and ordered my first pellet smoker (I hesitate to call it a "grill" -- I've got my Weber "Genesis" for that): a Camp Chef Woodwind Classic + Sidekick package (with cover, pellets, and an optional thermal blanket -- hey, it gets cold up here this time of year!). I'm looking forward to reading everyone's tips-and-tricks and, of course, recipe suggestions. By all means, send them along!
            I've had my Woodwind SG since February. I have the insulated blanket as well - day-time winter temps here can be single digits. I have produced some excellent pulled pork, pork/beef ribs, smoked fish, and game jerky on mine. The one thing that I think is a hoax in their advertising is the fire pot cleanout. Its a joke. You will have to clean/vacuum the entire grill at least every other cook if not after every cook. This is a given from others comments on here for almost every brand of pellet machine. Learning to use it is a fun and short curve in my experience, especially if you already have some experience with BBQ (which you indicated you do). I did a combination cook last week of sous vide/pellet smoke on some wild duck breasts. Turned out very good. Life is good and smoked food is better.

            Comment

            • FireMan
              Charter Member
              • Jul 2015
              • 8214
              • Bottom of Winnebago

              #9
              Congrats! Waitin on the pics of arrival & unboxing. 🕶

              Comment

              • Huskee
                Administrator
                • May 2014
                • 15381
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Masterbuilt Gravity 560
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber 26" Original Kettle Premium (light blue)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)

                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke X4 by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well

                  Accessories
                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter

                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • 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 me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                #10
                Congrats! I call them pellet "cookers" since they are neither a smoker or a grill, but they are also both a smoker and a grill... how's that for semantics?

                Comment

                • luhnlaw
                  Club Member
                  • Jun 2017
                  • 19
                  • Upstate NY

                  #11
                  Up at 5:30 A.M. and braved the 16 degrees on my deck, chipped away 2” of ice on my Camp Chef, and put a 4# shoulder in there. Temp set at 225. Hope to be feasting by 6 P.M. tonight with a nice cab and my sweetie. The smoking season starts today! Neither ice, snow, rain ...

                  Comment


                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    Let us know how the Camp Chef maintains temp in those frigid temperatures! We have a heat wave up to 36 or so predicted here today. Then rain, then back below freezing, and freezing rain. Oh boy!

                Announcement

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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