Well, long story short I am holding/storing an LBGE for a friend as they are downsizing to a small condo for a few years.I decided to try her out, and there is absolutely no chance they are getting this back. Or more realistically, I will need to buy one the second before the owner takes it back.
I'm officially hooked.
In my very short time of ownership I have made excellent cedar planked salmon, ABTs, veggies, and took a shot at BBs last weekend. Sunday I did low n slow 3/1/1 baby back ribs, sipped some IPAs, and read this forum all day. A lot of great information on here. I'm not sure how much I'll be able to contribute as I'm still learning but I look forward to being active on the forums.
Cedar Planked Salmon:
Black Bean Tacos and Wok Veggies:
BB Ribs 3/1/1:
Removed membrane, rubbed with yellow mustard, used homemade rub, chilled overnight, 3hrs indirect with hickory, 1hr wrapped in foil with apple juice, 1 hr direct all at 240 degrees.
Any advice and input is appreciated. On my to-buy list are a thermapen and pizza stone.