Mountain smoke, Vail Colorado

[11dzn]

Greetings from the high country.

Adam here from the Vail valley in the gorgeous snow capped mountains of Colorado.

I don't have a "smoker" per say, but I do use my gas grill to do it all.

My favorite style of BBQ is the style on my plate.
I used to be a chef and have worked in many fine Denver steak houses.

Im ready to do some learnin.

Cheers.

[mlockner]

Welcome, do not miss the BBQ cookoff's in Frisco on the 19th and 20th. There is always some great Q there. We always go up to this.

Mike

[JamesB]

Welcome to the Ring!
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[k.a.m.]

Welcome to the ring Adam, looking forward to seeing some pics of your cooks.
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Always remember slow and steady wins the race.

Hybrid Cooker

[Beertooth]

Adam welcome to the Ring!
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Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[Brinnie]

Welcome to the Smoke Ring Forum, Adam
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Cheers
Smoking
Down Under

[Bunqui]

Adam, Hope we can learn from you too. Welcome to the Ring. Maybe you can add to the debate on the proper procedure of searing a steak.
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CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke

Weber Smokey Joe
LIAR#38

[11dzn]

The secret to a good steak, is start out with a room temp steak and grill it HOT AND FAST. Dont flip it like crazy, slap her on the grill, rotate it 30 degrees and then flip and rotate another 30 degrees, that way you get good diamonds on the steak and a good even temp throughout.


The secret, DONT FLIP IT CONSTANTLY

CHeers

[Canadian Bacon]

Welcome to the ring 11dzn.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25