slap1914

My local Walmart had Western Lump $9.99 for a 30 lb bag. I've used 4 or 5 so far. It works great for grilling. I haven't tried it low and slow so I can't comment on that.

In addition to my kamados I have a franken pellet grill. It's a pit boss with an aftermarket pid controller. I enjoy cooking on the pellet grill. I'm actually looking to upgrade to an larger, insulated pellet before the winter. I do most of my weekend cooking on the pellet. It's very convenient for quick meals. John posted in a recent thread about the differences in the fire and smoke on a pellet vs a kamado. He usual he was spot on. The pellet grill has a small hot burning, clean fire with high air flow. That affects the smoke profile

Start early. Briskets can be held for several hours in a cooler or Cambro.

I recommend that PBC ash pan. It makes cleanup a lot easier. The pbc works just fine with lump. It can also be used with just one rebar or none. It's probably the best rib cooker in my yard.

I've gotten into stick burning over the last year so I've been learning a lot about wood. We have a lot of local pine that I've had to avoid. No worries. That's the beauty of this forum. We all learn from each other.

Pine is a softwood and should be avoided for smoking meat. Beech is well know to produce a mild smoke. I've never used beech chunks or logs, but I do have some lumberjack pellets that are a mix of maple, beech and cherry.

I would recommend the fireboard. Of the devices mentioned, I have a thermoworks smoke and two fireboards. I don't think I've used the smoke since I received my first fireboard, especially after the update which allowed me to use thermo works pro series probes with the fireboard. I do have the fan controller and a pit viper fan. I prefer to manually set my vents but it nice to have the fan set on the occasions when I need to use it.

Wicked Good Jakes blend was my preferred lump until they discounted it. Wicked Good is based in MA so shipping was quick and cheap. I might have to try the Weekend Warrior.

I have the Meater block and the probes charge from the block in a similar fashion.

I just read threw this whole thread in a single sitting. Outstanding! @ckreef

We currently have a glass top electric. Like any cook you have to keep an eye on how the food is cooking in the pan. Our next upgrade will be to induction.

Congratulations on your purchase. I would also recommend a trial run with the vents. See if you can stabilize the temp at the bbq "standards" 225, 275 and 325 etc. However once you approach grilling temps throw on food on and get the ceramic dirty!

Beautiful knives gentlemen!

I would also recommend a pair of gloves for handling hot grill parts. They will really come in handy!

I have one of the original Anova One. I was looking to add a second machine with the Sansaire Delta. Not that I really need a second one but I love my gadgets...