N
NU2QN
Guest
Hello everyone,
I reside in Coalinga, CA. Home of Harris Ranch Beef. I'm sure some of the more serious Qers have heard of Harris Ranch. I am currently cooking on a UDS I recently built. I have been cooking on a Weber 22.5 Kettle for the last 12 years. Prior to that, and I am ashamed to say, I cooked on a gas grill.
Twelve years ago or so, my gas grill was crapping out and needed a serious overhaul. Succumbing to extreme peer pressure, I purchased the Weber Kettle Silver. After my first cook, I vowed never to return to gas.
About 7 years ago, my brother-in-law made some of the best Tri-Tip I had ever had. He showed me how he cooked it. A 55 gallon drum with holes cut out of the bottom sides and holes in the top sides. I was shocked at how little effort he put in to cooking the Tri Tip. When my wife and I got married, he and his wife insisted on cooking for our wedding. Little did I know, the barrel he was cooking on he had recently made to give to me as a wedding present.
About a year and a half ago, he invited me to help him in a competition in Mariposa, CA. I was hooked. The people and food were great. I must have seen a hundred different varieties of smokers, store bought and homemade including my brother-in-law's. His smoker is a trailer mounted 250 gallon propane tank. My plan is to begin completing but I have to start small.
With a little R&D, I made a UDS worthy of competition and plan to make a couple more.
I look forward to sharing ideas with everone of the Brethren.
I reside in Coalinga, CA. Home of Harris Ranch Beef. I'm sure some of the more serious Qers have heard of Harris Ranch. I am currently cooking on a UDS I recently built. I have been cooking on a Weber 22.5 Kettle for the last 12 years. Prior to that, and I am ashamed to say, I cooked on a gas grill.
Twelve years ago or so, my gas grill was crapping out and needed a serious overhaul. Succumbing to extreme peer pressure, I purchased the Weber Kettle Silver. After my first cook, I vowed never to return to gas.
About 7 years ago, my brother-in-law made some of the best Tri-Tip I had ever had. He showed me how he cooked it. A 55 gallon drum with holes cut out of the bottom sides and holes in the top sides. I was shocked at how little effort he put in to cooking the Tri Tip. When my wife and I got married, he and his wife insisted on cooking for our wedding. Little did I know, the barrel he was cooking on he had recently made to give to me as a wedding present.
About a year and a half ago, he invited me to help him in a competition in Mariposa, CA. I was hooked. The people and food were great. I must have seen a hundred different varieties of smokers, store bought and homemade including my brother-in-law's. His smoker is a trailer mounted 250 gallon propane tank. My plan is to begin completing but I have to start small.
With a little R&D, I made a UDS worthy of competition and plan to make a couple more.
I look forward to sharing ideas with everone of the Brethren.
