I said once if the top posting was that big a problem I would go elsewhere.
I don't mean that in a mean way, it is just what it is. I appreciate your
being honest.
"Bob Muncie" > wrote in message
...
> 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