Hello from southern Finland, to be more precise Espoo which is nestled right next to Helsinki here on the Baltic coast.
Having been raised on a Weber, I've been grilling with them all my life and actually I've never owned a non-Weber grill (but I admit to a ProQ smoker). The grills get a LOT of use especially in the summertime but I don't mind running the gassers on max burn in light snow either. Joining TVWBB to pick up more techniques and tricks, maybe to share a few successes and failures.
So while I've always been a grill wrangler, the smoking thing has been getting serious only in the last 2 or 3 years and while I've dabbled with smoke boxes in the gasser, smoke generators and last summer the ProQ small bullet smoker, I finally went for the 22.5" WSM a couple of weeks ago. Now you could say I'm fully kitted out to tackle anything and just need the skills, patience and experience
Current stock at home is:
- WSM 57cm (22.5") smoker, current love affair
- Performer Premium(?) charcoal grill which had a wind related accident last week and is now all bent up and crushed
- Genesis E330 stainless gasser with sear & side burners, first gas grill I'm really happy with
- Original baby Q with add-on side tables, some parts missing or hacked because it travels a bit..
At the summer cabin:
- One touch gold 57cm (22.5") charcoal grill (14 years old and on wobbly legs)
- Genesis E310 gasser in brown, some special edition with stainless upgrades inside
- ProQ Frontier "R2D2" smoker
Other paraphenelia:
- Smokenator for the 57cm kettle although I've never used it (always go for the bullet smoker so far)
- Smokai smoke generator (over the top kiwi-engineered venturi smoke cannon)
- Basic stainless box smoker for fish (yes it warps every time)
- Thermapen probe (ridiculously good, wish I bought it years ago)
- Sous vide bath, vacuum bagger and a 1950°C blowtorch for the "other way to cook"
- bits & bobs with odds and ends on the side and sheds to store it all
I haven't been a very busy smoker to be honest, I've mostly done pulled pork (butts), beef ribs, some brisket (not quite there yet) and ribs just once (on the WSM).
As for future projects, well making pizza on a Weber is one. And cold smoking is definitely in my future. But that's not going to be on the Webers, looking like Smokai and beehives now.. Also I'm tinkering with a BBQ monitoring / controller system as an electronics project.
Phew, that's it.
Having been raised on a Weber, I've been grilling with them all my life and actually I've never owned a non-Weber grill (but I admit to a ProQ smoker). The grills get a LOT of use especially in the summertime but I don't mind running the gassers on max burn in light snow either. Joining TVWBB to pick up more techniques and tricks, maybe to share a few successes and failures.
So while I've always been a grill wrangler, the smoking thing has been getting serious only in the last 2 or 3 years and while I've dabbled with smoke boxes in the gasser, smoke generators and last summer the ProQ small bullet smoker, I finally went for the 22.5" WSM a couple of weeks ago. Now you could say I'm fully kitted out to tackle anything and just need the skills, patience and experience
Current stock at home is:
- WSM 57cm (22.5") smoker, current love affair
- Performer Premium(?) charcoal grill which had a wind related accident last week and is now all bent up and crushed
- Genesis E330 stainless gasser with sear & side burners, first gas grill I'm really happy with
- Original baby Q with add-on side tables, some parts missing or hacked because it travels a bit..
At the summer cabin:
- One touch gold 57cm (22.5") charcoal grill (14 years old and on wobbly legs)
- Genesis E310 gasser in brown, some special edition with stainless upgrades inside
- ProQ Frontier "R2D2" smoker
Other paraphenelia:
- Smokenator for the 57cm kettle although I've never used it (always go for the bullet smoker so far)
- Smokai smoke generator (over the top kiwi-engineered venturi smoke cannon)
- Basic stainless box smoker for fish (yes it warps every time)
- Thermapen probe (ridiculously good, wish I bought it years ago)
- Sous vide bath, vacuum bagger and a 1950°C blowtorch for the "other way to cook"
- bits & bobs with odds and ends on the side and sheds to store it all
I haven't been a very busy smoker to be honest, I've mostly done pulled pork (butts), beef ribs, some brisket (not quite there yet) and ribs just once (on the WSM).
As for future projects, well making pizza on a Weber is one. And cold smoking is definitely in my future. But that's not going to be on the Webers, looking like Smokai and beehives now.. Also I'm tinkering with a BBQ monitoring / controller system as an electronics project.
Phew, that's it.
