Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

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Gladius Nova said:
I like your privacy structure in the back of your pool! Did you build it yourself? I am actually looking to build (or purchase) something like that next year when they start building the houses behind us.
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I had a landscaper build them. It took me awhile to figure out what I wanted back there. There was some pretty dense foliage in the yard behind us that gave us plenty of privacy and then new neighbors cleared it out. We could see right through their house and I’m sure they could see through ours. I found the image below on the internet and had the builder stagger them. See the one in the background - that’s what gave me the idea. The slats are made from Trex, which was the key. Several builders that I got quotes from were trying to use metal, which was making it cost prohibitive.
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jark87 said:
I had a landscaper build them. It took me awhile to figure out what I wanted back there. There was some pretty dense foliage in the yard behind us that gave us plenty of privacy and then new neighbors cleared it out. We could see right through their house and I’m sure they could see through ours. I found the image below on the internet and had the builder stagger them. See the one in the background - that’s what gave me the idea. The slats are made from Trex, which was the key. Several builders that I got quotes from were trying to use metal, which was making it cost prohibitive.
View attachment 167532
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I like that!
 

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Just starting reading this thread and only started at Labor Day this year. Thank goodness I did, I'd have at least 5 grills like Jack.......:LOL:

I've had a weber kettle sitting in back for a few years because I got a nat-gas weber. Even gave about 10 bags of Kingsford away to the neighbor. I just got lazy. :cool: Now with the new addition and more than likely a backyard full every weekend, I'm going to have to upgrade something.

Shopping list starts with a Slow n Sear Deluxe, a Meater Thermometer and maybe a GrillGrates. I think a Pit Barrel might be a stretch......but not off the list.

.
 
Matt F 3 said:
Just starting reading this thread and only started at Labor Day this year. Thank goodness I did, I'd have at least 5 grills like Jack.......:LOL:

I've had a weber kettle sitting in back for a few years because I got a nat-gas weber. Even gave about 10 bags of Kingsford away to the neighbor. I just got lazy. :cool: Now with the new addition and more than likely a backyard full every weekend, I'm going to have to upgrade something.

Shopping list starts with a Slow n Sear Deluxe, a Meater Thermometer and maybe a GrillGrates. I think a Pit Barrel might be a stretch......but not off the list.

.
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Welcome to the thread :cheers:
 
Well after watching a lot of youtube cooking, a Weber Smokey Mountain looks to be the winner. And she said she'd put a bow on the box. :cool:

Looking for a used one.

.
 
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Matt F 3 said:
Shopping list starts with a Slow n Sear Deluxe, a Meater Thermometer and maybe a GrillGrates. I think a Pit Barrel might be a stretch......but not off the list.
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I can vouch for the SnS, GrillGrates and PBC. SnS really gave new life to my Weber Kettle and it has become the most versatile “grill” I’ve ever had. I even added a pizza oven kit to it this year (OnlyFire) for even more versatility. SnS gives you multiple cooking zones, ranging from searing hot to low and slow smoking with the water chamber, which is removable. I use the GrillGrates on my natural gas grill and now can get enough heat for great searing. The flat side is also great for a solid sear or smash burgers. I also use a wood chip pouch to get some smoke flavor when I don’t want to bother with the time and clean-up effort associated with charcoal. PBC is a great smoker - especially for ribs. If you get one, you’ll be amazed and how much you can get in it. I’ve smoked 8 racks at once and they’re ready in 2 to 2-1/2 hours. Used to take me 5-6 hours on my old stick burner offset, which I still have but rarely use. Same with brisket - perfectly smoked in 5-6 hours instead of 12-15 hours, although my best brisket ever came off of the kettle/SnS in about 8 hours. As far as thermometers go, I’m a fan of Thermoworks Smoke.

Enjoy the thread and be sure to share your cooks!
 
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With blue skies and temps near 80°, we enjoyed another pizza night last night. Rain and temps in the 40s are forecast for the weekend, so we got this in just in time. Plus, my son is home with COVID-19 and my wife and I are quarantined, so this gave us something to do. His symptoms aren’t too bad - more like a case of the flu and already getting better. Gotta love having a backyard paradise in times like these!

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