SmokingMachine
Got rid of the matchlight.
- Joined
- Jun 30, 2013
- Location
- Stratford, CT
Hi All,
As a child, my grandfather taught me how to smoke the Thanksgiving turkey in his cast iron kettle and I have been a bbq fiend since.
I grew up in the south around Memphis but have made New England home for longer than I care to think about.
Having lurked around the Brethren for a long time, I have been compelled to finally register because my hobby has transitioned past a socially inactive stage.
My strong suits are butts, ribeyes, briskets, turkeys, ribs, veggies, pizza, beer and bourbons. I have never tried to smoke chicken.
The kit consists of a 22.5 WSM (new addition, a few mods, more coming), 22.5 OTG (Old Faithful, smokenator / hovergrill), Smokey Joe, Char-Broil gasser (GrillGrates live here), Brinkmann Smoke-n-Grill (emergencies only) and 2-generic picnic/camping pieces. Thermapen. Maverick ET-73 and ET-732. Heatermeter / Linkmeter temperature controller with fan and servo. A couple of chimneys, electric starter, some various rib racks and a BillyBar, which doesn't get enough credit for its versatility.
Wood profiles run rampant and change all the time, but I generally like my fruits for my pork and hardwoods for my beef. This weekend was a first for pecan.
I use lump 90% of the time. Coals 5%. Gas 5%.
I mix my own rubs, cook my own sauce and bake the daily breads.
Thanks for not spam-bot filtering me out and I look forward to getting to know you folks.
Best,
Phillip
As a child, my grandfather taught me how to smoke the Thanksgiving turkey in his cast iron kettle and I have been a bbq fiend since.
I grew up in the south around Memphis but have made New England home for longer than I care to think about.
Having lurked around the Brethren for a long time, I have been compelled to finally register because my hobby has transitioned past a socially inactive stage.
My strong suits are butts, ribeyes, briskets, turkeys, ribs, veggies, pizza, beer and bourbons. I have never tried to smoke chicken.
The kit consists of a 22.5 WSM (new addition, a few mods, more coming), 22.5 OTG (Old Faithful, smokenator / hovergrill), Smokey Joe, Char-Broil gasser (GrillGrates live here), Brinkmann Smoke-n-Grill (emergencies only) and 2-generic picnic/camping pieces. Thermapen. Maverick ET-73 and ET-732. Heatermeter / Linkmeter temperature controller with fan and servo. A couple of chimneys, electric starter, some various rib racks and a BillyBar, which doesn't get enough credit for its versatility.
Wood profiles run rampant and change all the time, but I generally like my fruits for my pork and hardwoods for my beef. This weekend was a first for pecan.
I use lump 90% of the time. Coals 5%. Gas 5%.
I mix my own rubs, cook my own sauce and bake the daily breads.
Thanks for not spam-bot filtering me out and I look forward to getting to know you folks.
Best,
Phillip
