I really love BBQ, and I thought I’d write a quick post about the gear I use.
Everyone should use a wood pellet smoker. It is as convenient as an electric smoker, but produces meat that tastes more smokey (and with the smoke rings to prove it). 10 - 20 hour cooks are pretty common when smoking large chunks of meat like brisket or pork butt. A wood pellet smoker allows you to set the temperature and completely stop thinking about it until it’s ready.
I moved from, and occasionally still use, a pit barrel cooker. It’s really what got me into BBQ, and I still love it’s simplicity. Hanging meat is novel, and the video recipes on the site are great. But, it cooks hotter, and it wasn’t designed to cook for over 12 hours. Only cooking for an hour or two is also hard with it, as there’s no means of extinguishing the charcoal.
My most recent gadget has been the fireboard. This device lets you see the temperature on a number of different probes from your phone/computer. It also alerts you on custom set temperature high/lows.
The main selling point for me is that it allows me to collect and store data on the cook, like this brisket graph