Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
Much like CaptainMike, it’s about the food ... but, I was unprepared for how much I enjoy the mature social network here.
Here, we expose our “fear of brisket” (should that be an acronym? FOB?), ask for help and ideas, share our experience and expertise, and all the while, I feel like we’re neighbors and friends. Pretty cool. Then there’s the gadgets and MCS ... the things I didn’t know I needed, reviews, advice. Wonderful addiction. Hello, my name is Glen and I’m a A-Ribs-aholic ....
I found this place a couple years ago while looking for a way to cook a turkey for my first time ever... I found the info on spatching a turkey. It turned out amazing and that was the first time I had ever tried to cook a turkey.
Now, I am a member because I am starting to really get into cooking and bbq'ing and I remembered this place.
I have found amazing info here and incredibly nice and helpful people. One day I hope to be able to pass down some tips as well.
Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch
I chose it's all about the food, because I could only choose one, and that is what originally drew me here. But ALL the assets of the Pit are important to me. I certainly am an MCS junkie, as my wife can attest.
I'm here because that "join the pit pop up" was so annoying while I was searching and learning from the free side that I did. Truly a good move as so much more can be and is learnt through the posts and discussions. Even though there are different opinions anf views in discussions they all have there merits and can be applied or not. One gets a lot of answers to questions that don't exist on the free side. It is an awsome all incompassing club without any baggage.
OK I closed the poll at noon today. Thanks for the responses, clearly the vast majority of you, 85%, are here for the bbq, after all it is a bbq website !!! In soliciting that response; however, I'm going to make a point. I just went through today's posts, which I think represent a typical day on AR, and there were about 32 of them on two pages. Here is the breakdown of what was posted;
General Discussion: 14 posts
Info on Cookers: 4 posts
Info on Fuel: 2 posts
Special Deals: 2 posts
New Member Intros: 2 posts
Beverages: 1 posts
Cook Books: 1 post
BBQ Rest Review: 1 post
and finally Food & Recipes: 5 posts
Of the 5 food posts (or only about 15% of the total), only 2 offered up recipe or techniques on how they cooked the food. Sooo not trying to cause condescension here but if clearly 85% of you are here for the food then why are only 15% of the posts for a given day about food? And of those only a couple with useful information.
I say all of this as an encouragement to my Pit friends to start showing us interesting and varying ways of how you cook your bbq. Outside of the SUWYC post, which I contribute to and love, I try to post a recipe or technique at least once a month. Sharing is what we are about. If all of use would do that we'd have a lot more reason to come here and draw a lot more people to grow our community.
Sorry for the rant, just trying to solicit more from what I know are a lot of great cooks out there. And oh by the way, I'm one of the 85% that's here for the food, feed me !!!!
No where did I say anyone’s posts didn’t have merit. Just trying to encourage more food recipe posts that’s all. Sorry if anyone takes it wrong or is in some way offended, that wasn’t my intention Donw
At first, I came to pick up some recipes for rubs and sauces. Now I find myself coming to the site every day just to be involved in a social site that does not have the backstabbing, over political commentary and just stupid blabber of other sites.
I voted food as well,but this is my"facebook" site! I'll try to post more technique and pic stuff but this inter web thingie is a pain for me!(I'm a hunt and peck typist and it takes me forever)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Grilla
Smokey Joe® Charcoal Grill 14"
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Kind of late to the party here. I did vote a couple days ago, but weekends are really not my "off" time. I didn't take time to write anything at the time I voted.
I originally came to the site to get advice on how to BBQ. A couple of years ago I was in the market for a new grill, and came for the reviews. Never got involved in the forum because I didn't think I had anything to offer, I was intimidated by everyone with all the great equipment who knew what they were doing with complicated recipes. This summer, as I was looking for a new smoker, and this time I got involved in the forum. Specifically, when I was looking at gas grills, and ended up buying my Weber Genesis, I just used the "official" reviews. This summer I got into the "Pellet Smoker" thread of the forum, and from there got involved in more of the forum.
I do post in the "What are you cooking" threads, with some descriptions, but most of my cooks are still pretty simple. I've got some beef short ribs going right now, and I might share a picture of how they turned out, but my recipe is what I've learned here, there's nothing new to share.
I'm one of those who comes for advice on cooking, and equipment, but also comes for the camaraderie. I've been involved in other forums over the years. Sometimes VERY involved. On one forum devoted to satellite TV I had the second highest post count, something like 13,000 posts. Mostly political. I was laid up with some surgeries, and spent way to much time and aggravation there. After I left that forum I want back five years later and without having made a post was still in the top ten posters. I like it here. No flames (well, just the good kind), no arguments (except over whether to wrap or not), a group of supportive, helpful people. Cooking with smoke may be what brought us together, but I hope there's always room here for more than just recipes.
Found AR when I was researching the WSCG (which I eventually purchased)...but in the process really liked want I was reading from Meathead, max good, etc. so for $20 I thought what the hell. I now stay for the continued knowledge and the fact that this forum (likely b/c you have to pay) is clear of politics and silly garbage that generally brings down other forums I've been a part of.
Oh, and the Meater...I stay to learn more about the Meater too....anyone ever heard of that?
Apparently they’re shipping...
While I like the idea...I’m just not on board yet with the Meater. I want to see how it holds up..
In theory, it would be THE ideal rotisserie thermometer. (I’ve got everything else covered,) So IF it’s durable and can put up with that environment...I’ll get one for sure.
A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.
Genesis II E-335
A Versatile Gasser That Does It All!
Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.
Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.
The Cool Kettle With The Hinged Hood We Always Wanted
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.
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