Nice to have a forum for all things BBQ. Hope to pick up a lot of good info here.
As an introduction, my wife and I do a lot of BBQ during the year. It is warm enough in the southeast to cook outdoors on all except the worst days. Summer, though, is prime time. We also bake bread so I make the Kaiser rolls we put the BBQ on. They are actually pretty easy to make.
I found this forum while searching for information on using the PBC but that story will be in another post. My wife and I have had a long journey with BBQ. We grew up in the Great Lakes area and BBQ was anything you threw on the grill. Low and slow was not in the lexicon. When we moved to the south, we thought we would "start barbecuing." Our first foray was ribs on a brand new gas grill about 40 years ago. Put 'em on just like a steak and went inside. Came out to find the grill was a torch. Managed to turn off the gas and when the flames died, I peeked inside and found two cinders that used to be the ribs. We had KFC that night.
That was when we realized BBQ was different and since then have spent many hours, weeks, years trying to perfect it. Went through the "boil the ribs" stage, using the oven stage, trying to get good BBQ with gas, etc. After many years, we now get great results on a Weber charcoal grill for ribs, chicken, brisket and my wife's signature pulled pork. Tastes better than the commercial BBQ places. Last year I picked up the Slow n Sear insert and that provides a great way to get a long cook without a lot of fussing. The only problem with a Weber is volume. You cannot put that much on, hence the PBC. But that is another story.
I look forward to hearing what everyone says.. There is some awesome looking 'cue on this site. Instead of speakers, we need to have aroma emitters so we can smell each other's efforts.
BTW, we cook on a Weber kettle, Weber Summit and PBC (still trying to get that one dialed in.) Have gone through water smokers, etc. in the past. If I get ambitious, we will get a Lang.
gbwsmoker
