Hey everyone,
Just stumbled across the forum today and realized a self-introduction is the first order of business to get rolling! I'm based out of the North Shore area in Massachusetts and am looking forward to scoping out the boards once I get set up here.
Over the years, I’ve put together a specific fleet of tools tailored to exactly what I’m trying to achieve, depending on the weather and the meat:
Beyond the meat, I’m usually messing around with fermentation (always keeping a batch of homemade sauerkraut or fermented jalapenos going) or baking a fresh batch of sourdough. When I'm not playing with fire or food, there’s a good chance I’m out on the water fishing or spending time outdoors.
Looking forward to diving into the threads, checking out everyone's builds, and swapping notes.
Cheers!
Just stumbled across the forum today and realized a self-introduction is the first order of business to get rolling! I'm based out of the North Shore area in Massachusetts and am looking forward to scoping out the boards once I get set up here.
Over the years, I’ve put together a specific fleet of tools tailored to exactly what I’m trying to achieve, depending on the weather and the meat:
- For Everyday Charcoal Cooking: I run a 22" Weber Performer deluxe upgraded with an Onlyfire ceramic insert for thermal mass and a medium Vortex cone for managing the snake method.
- For Bad Weather & Specialized Smoking: I have a Z-Grills 700D pellet smoker out in the garage, which I've plumbed with a chimney right through the roof so I can keep cooking comfortably through New England winters and rainy days.
- The Sausage Chamber: When I'm doing low-temperature sausage smoking, I use the Z-Grills as a chamber, but bypass the pellets. Instead, I run a Brinkmann heating element hooked up to an Inkbird temperature controller alongside a smoke tube. It’s the best way I've found to perfectly lock in those crucial 130°F–155°F windows without risking a "fat out."
- The High-Heat Stations: I keep a standard 5-burner propane grill ready to go for steaks and a Blackstone griddle for burgers and quick flat-top work.
Beyond the meat, I’m usually messing around with fermentation (always keeping a batch of homemade sauerkraut or fermented jalapenos going) or baking a fresh batch of sourdough. When I'm not playing with fire or food, there’s a good chance I’m out on the water fishing or spending time outdoors.
Looking forward to diving into the threads, checking out everyone's builds, and swapping notes.
Cheers!
