whenyeastattack
Found some matches.
Hi!
I've been a lurker on this forum for years but decided to join now that I'm getting pretty serious about backyard bbq. I live near Pittsburgh, PA. I started making BBQ about 10-15 years ago on a hand-me-down Brinkmann Sportsman charocal smoker:
I cooked on that a couple times a year for five years or so before upgrading to a Weber Smokey Mountain 18.5". Since getting the WSM I've done a look of cooking - spare ribs, pork shoulder, and primarily brisket. The local costco only carries flats but I've gotten pretty good at picking soft, fatty ones and putting out a pretty good product. I've modified my WSM a good deal, adding a gasket kit to the lid & door, attaching some handles to the body, putting in the a 2nd fire grate & stainless eye bolts, and the Unknown BBQ lid hinge. I also built a simple cedar platform on casters to mount it and a stainless prep table to:
I have an AMNPS maze that I use frequently to cold smoke cheese, bacon, nuts, and even malted barley for brewing smoked beer:
You like plate rib? I've turned out some good ones on the WSM:
I love my WSM, but I've been wanting a stick burner for years. I've waffled over which one to buy, should I get a COS, or maybe a mid-range one such as a Old Country, or should I just splurge on a well-made custom pit? In then end I decided a custom pit would be worth the price. I looked at all the big pit builders and finally settled on a 24x36 offset cabinet with a warming oven from Lone Star Grillz as my perfect pit. I put my order in a few weeks ago and am looking forward to it arriving later this summer. Cheers!
I've been a lurker on this forum for years but decided to join now that I'm getting pretty serious about backyard bbq. I live near Pittsburgh, PA. I started making BBQ about 10-15 years ago on a hand-me-down Brinkmann Sportsman charocal smoker:
I cooked on that a couple times a year for five years or so before upgrading to a Weber Smokey Mountain 18.5". Since getting the WSM I've done a look of cooking - spare ribs, pork shoulder, and primarily brisket. The local costco only carries flats but I've gotten pretty good at picking soft, fatty ones and putting out a pretty good product. I've modified my WSM a good deal, adding a gasket kit to the lid & door, attaching some handles to the body, putting in the a 2nd fire grate & stainless eye bolts, and the Unknown BBQ lid hinge. I also built a simple cedar platform on casters to mount it and a stainless prep table to:
I have an AMNPS maze that I use frequently to cold smoke cheese, bacon, nuts, and even malted barley for brewing smoked beer:
You like plate rib? I've turned out some good ones on the WSM:
I love my WSM, but I've been wanting a stick burner for years. I've waffled over which one to buy, should I get a COS, or maybe a mid-range one such as a Old Country, or should I just splurge on a well-made custom pit? In then end I decided a custom pit would be worth the price. I looked at all the big pit builders and finally settled on a 24x36 offset cabinet with a warming oven from Lone Star Grillz as my perfect pit. I put my order in a few weeks ago and am looking forward to it arriving later this summer. Cheers!
