Granby wrote:
> sounds wonderful.
>
>
> "Brick" > wrote in message
> ster.com...
>> On 18-Aug-2009, Desideria > wrote:
>>
>>> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>>>
>>>> Lee, I have all but stopped using my gas grill. Right now I am taking a
>>>>
>>>> piece of meat and dividing it into thirds are trying different sauces
>>>> and
>>>> rubs. Made a few from ideas here on the groups and bought some already
>>>> made.
>>>>
>>>> Since most of these people know so much, I doubt they remember the
>>>> beginning
>>>> days when everything was a challenge.
>>> Oh, yeah. We do... ;-)
>>>
>>>
>>>
>>> Desideria
>> I had a gas fired vertical (bullet) smoker for many years without ever
>> using
>> it to smoke anything. I only grilled with it and it wasn't particularly
>> good for
>> that. I came across alt.food.barbecue somehow in 2003, bought my offset
>> smoker and the fun began. By the end of '04 I was so frustrated with the
>> thing I was ready to pay someone to haul it off. I didn't though and
>> things
>> gradually got better.
>>
>> I spent a pleasant day today mostly on the couch because I didn't feel
>> particularly well. But my smoker plodded merrily along with two pork
>> butts and to racks of spares aboard. I had to add some fuel at the three
>> hour point and then about every two hours after that. I open the chimney
>> damper all the way when I start the pit and set the firebox damper about
>> one inch open. That's the way they stay until I shut down the pit.
>>
>> The butts acted normally today. They took the typical (for my pit) 7 hours
>> and stayed with in a degree or two with each other the whole time. (I put
>> the temp probes in after the four hour point and look for about 195°F to
>> call them done. The ribs were slow today. I'm used to getting them done
>> in the same pit with the butts at about four hours. Not today. They took
>> a good hour longer then the butts. Go figure. It's done when it's done.
>>
>> Yes, I remember the early frustration. I made some creosote and actually
>> had to throw some portions out once or twice. Today, I watched TV and
>> never once worried that the meat wouldn't cook to my specifications. I'm
>> not even finishing the meat in a holding box. It'll cool on the counter
>> and
>>
>> eat just fine when I get ready for it.
>>
>> Supper tonight will be freshly smoked pork ribs with my own BBQ beans
>> and some Winn Dixie deli potato salad and cole slaw. I'll have some
>> pickled jalapenos on the side, but Nathalie won't touch those.
>>
>> --
>> Brick (Experience hath shewn, that even under the best forms of government
>> those entrusted with power have, in time, and by slow operations,
>> perverted
>> it into tyranny.)
>> Thomas Jefferson
>
>

Granby - I will say I like your nice personality. But I also (along with
others) find your top posting not just disconcerting, but annoying.

I will not KF you like some, since you are a nice person, but I thought
I'd weigh in with the top posting dislike.

Bob