Hahdy Y’all! By way of introduction, I’m just a backyarder, (fairly) new cook and former-engineer. About 8 yrs ago, my beloved had several back surgeries and had difficulty standing in the kitchen for any length of time, leaving yours truly in charge of nutritional sustenance, a task this ex-engineer was, at best, dubiously qualified. I’m a product of sterling culinary lineage: my mother [smoke alarm blaring] “Dinner’s ready” and father (of vulcanized shrimp fame) , from which I inherited my cooking prowess. I was marginally adept at cooking spaghetti-Os. In college I made chili once. No one was (seriously) injured.
Then our indoor cooktop died right in the middle of Covid supply chain woes (6-month replacement). So, I took most of the cooking outdoors. After intensive study, I graduated the prestigious OhBuggerIBurntIt culinary school.
Labor Day eve the plan was to put a brisket on for an overnite smoke bath but a brief squall delayed the start. As the skies cleared I attempted to fire the smoker but apparently the rain and/or lightning came at precisely the correct angle: my Rectec was fried. Alas, my friend of 10+ years entered The Great Cook-Off Beyond.
After a brief memorial service, my beloved took pity and granted her blessing for an upgrade/replacement: a YS640S. It is the flagship in my little outdoor kitchen, joining a Coyote gasser with rotisserie and sear, a small collection of Weber kettles and my recent creation, a 55gal drum (a very U UDS) smoker.
Let the adventure begin!
Hoping to learn from all you talented chefs & pitmasters!
-Fraser
Black smoke: No Pope
Blue smoke: BBQ
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