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  • Greetings from Los Angeles

    I've had a Big Green Egg for a few years and I absolutely love it. I've been thinking about getting some more equipment and I figured this would be a good place to learn a bit more before I expand.


    Sent from my iPad using Tapatalk

  • #2
    Great to have you join us loganfilm, from North Dakota!
    Have a few BGE's and a couple others, always fun to learn new methods and equipment!
    --- --- --- --- --- --- ---
    www.OwensBBQ.com

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    • #3
      from Florida
      Jim

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      • #4
        from N. Idaho - Great place to gather info for new tools & equipment
        ~ George Burns

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        • #5
          welcome!
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          it's all good my friend..........

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          • #6
            from Utah
            Masterbuilt Stainless Steel 40"
            Weber 22.5" WSM
            Weber Performer W/rotisserie X2
            Weber 22.5" Kettle Silver
            Weber 22.5" Kettle Gold
            Weber 1990 22.5" 3 Wheeler
            Weber 18.5" Kettle
            Weber 18.5" Bud Light Kettle
            Weber Smokey Joe
            GMG Daniel Boone
            Pit Barrel Cooker
            Maverick ET 73 and ET 732
            6X8 A Maze N Smoker and Tube Smoker
            Fastest Themapen on the market BLACK
            The Vortex

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            • #7
              Welcome to the Island from Florida!
              Mark
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              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                Welcome to Smoked-Meat! What’s yer goals? More meat cap? More traditional cooker?
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  from WA
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                  • #10
                    I've been thinking about landing a nice cabinet smoker, but haven't yet decided whether I'll do that or an offset model first. I've been really thinking about getting into brisket, so the offset may win out as the next one on the deck.


                    Sent from my iPad using Tapatalk

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                    • #11
                      Thank you all for the hospitality, btw. Can't want to dig through the threads on here. Looks to be loaded with knowledge. [emoji482]


                      Sent from my iPad using Tapatalk

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                      • #12
                        welcome!!!
                        ~All that is gold does not glitter ~ Not all those that wander are lost~
                        ~20" Yoder "Swiss Army Knife" Stick Burner~

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                        • #13
                          I say nothing compares to the meat from a stick burner...But ya gotta have the time and the desire to tend fire for hours...But to me that's therapy...

                          And from Kansas
                          Craig
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                          • #14
                            from the other side of the country.
                            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                            My best asset however is the inspiration from the members on this forum.

                            sigpic
                            @SmokinJim52 on Twitter

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                            • #15
                              from DelaWhere! Can't go wrong with a stick burner like Craig said. A lot of babysitting involved, but the rewards are incredibly edible.


                              Drinks well with others



                              ~ P4 ~

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