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!
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Founding Member
- Jul 2014
- 2587
- The Poconos, NEPA
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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
Welcome! 2 questions: 1) Where upstate? 2) What's your area of practice? I do plaintiff PI in the NYC Metro area.
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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.
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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!
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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.
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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.
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Club Member
- Mar 2019
- 239
- Mormon Mecca
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Bob Hicks, from Mormon Mecca
I'm 81 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
Originally posted by luhnlaw View PostAfter 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!
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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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
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- 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- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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?
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