Basic course - Thanks!

[Carvendive]

Retired 5 yrs ago and was given a Brinkman for my years of service (big spenders!). It's been collecting dust ever since. Came across the forum, got the 5 day course and downloaded the PDF. The course is great plus it's presented in a way that encourged me to give it a try.
So far I've added a temp gauge (from a char broil that's on it's way to the dump) and I fabricated a variable vent in the hood. Next I'll scrounge a coal rack to raise the coals a bit and purchase a one probe thermometer. Then the Brinkman should be good to go.
My mouth is watering from today's Country style Ribs email plus I've got some turkey theigh's ready to brine - can't wait!
Thanks for the info and inspiration!

 

[gmc2003]

Congratulations on the new found interest and retirement. Let us know if you have any questions.

Chris

 

[Princeau99]

I agree about the course being great! Only problem I have with the course is it's giving me so many ideas I may not be done trying them until mid 2019!

 

[flatbroke]

Congratulations. And get on with your bad self.

 

[HalfSmoked]

Ha man I started with one of those used it till it was rust. Congrats on retirement watch that waist line this stuff is habit forming.

Warren

 

[Carvendive]

Re Jeff's book. Is his conversational style the same in the book as in his news letters - like pointing out country style rib differences (loin vs butt) temp differences wtc?

Also, how many recipes are in the book?

 

[HalfSmoked]

Ha man I started with one of those used it till it was rust. Congrats on retirement watch that waist line this stuff is habit forming.

Warren

Carvendive Thanks for the like it is greatly appreciated.

Warren