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.
No worries, about to pump out another big cook for the Fall Extravaganza. 15-20 briskets and 75lbs of sausage. I'll get you some more photos, lol. Thank you for featuring me yet again.
So I got the "Hot from the Pitt" email (great job by the way) and I’m almost heart broken to see the PK360 deal, don’t get me wrong it’s a killer deal and a unit I have been wanting however I just drove 800 miles round trip and picked up a new Maverick 1250 smoker. I tried to slide this great deal in conversation with the wife, she not having it haha. Do the PK folks give this deal often or is this a first?
Thanks for the compliment, Jarret. We had another similar deal from PK Grills maybe a year ago that was specifically for us. So no, not too often. We have a talented staff memebr by the username of "allsid" who is trying hard to secure more of such deals. We'll announce them when they come in!
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Awesome and humbeling to be featured in HOT from The Pit along with so many awesome pit masters! Thanks for your work on the newsletter Huskee I always enjoy reading it!
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