> n_cramer wrote:

>I just want to talk about barbecue.
>I just want to talk about barbecue.
>I just want to talk about barbecue.
>I just want to talk about barbecue.
>
>BUT, Joe's right. He/she/it NEVER DOES talk about barbecue.

It can't talk about barbecue, because it knows nothing about barbecue.

>Nick, Retired in the San Fernando Valley www.boonchoo.com
>"Giving violent criminals a government guarantee that their intended
>victims are defenseless is bad public policy."
> - John Ross, "Unintended Consequences"
>

Like the sig.

Jim

tose (Jim) wrote:
> > n_cramer wrote:
>[ . . . ]
>
> Like the sig.
>
It's the only thing I haven't been flamed for.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

>"Joe,Marvin,Foghorn" wrote:


>So, start talking about barbecue. I'm willing to learn anything that you
>have
>to teach, if it does have to do with barbecue.
>
>Marvin Joseph Foghorn
>

The Wise Guy troll has already shared its vast barbecue knowledge- ribs are
best made in a pressure cooker, with a sweet, bottled sauce. This method is
infinitely superior to the low and slow over coals method that we benighted,
ignorant souls prefer.
His killfile is a good place to be. The decor sucks, but there's some great
folks in here, and we have a lot of excellent 'Q and plenty of beer.

Jim

> n_cramer wrote:

(Jim) wrote:
>> > n_cramer wrote:
>>[ . . . ]
>>
>> Like the sig.
>>
>It's the only thing I haven't been flamed for.
>

Well, we know that all the ignorant fools in this group will flame anyone who "
only wants to talk about barbecue ".

OB barbecue: I'm working a short day tomorrow, so I have a couple of racks of
spares, trimmed, rubbed and ready to cook for dinner tomorrow night.
I don't have a pressure cooker, so I will have to make do with the WSM, a bed
of coals and some apple wood.

Jim

wrote:


> BUT, Joe's right. He/she/it NEVER DOES talk about barbecue.

Majority of posts in this NG by the so called regulars is largly just
ranting as above.

In article <b64eda9caa2baa7b60c208f5a2fae259
@news.teranews.com>, says...
>
<snipocrap>
>
> What are you talking about?
> I'm new here, and all I've seen you post is this same stuff. Maybe I missed
> something, but you seem to just "plonk" everyone but miles and milesh. Are you
> three brothers or something?
>
> Joe
> I guess I'll get the "plonk" too, but I'm just trying to understand
>
>
>

They're Siamese tripletts; joined at the neuron.

Bill

says...

>So, start talking about barbecue. I'm willing to learn anything
>that you have to teach, if it does have to do with barbecue.

The first thing to learn about barbecue is that it's all about
controlling as many variables as you can, and to measure what
you can't control. You can't control everything, but the more
uncontrolled variables you have, the more variation in the result.

Start with temperatu You should have a good set of thermometers
that measure the temperature inside and outside the meat. You should
get a notebook and write down very measurement that you make. Later
you should write down how the meat turned out. By comparing the
result to the temperatures, you can fine-tune your technique.
I have five electronic thermometers that connect to my PC, which
logs the temperature profile, but you can do the same with a pencil
and a notebook.

Other items that you should log are the source and exact weight
of the meat, the source of the lump and what it looked like, how
much water was in the pan, the wind and outside temperature -
pretty much everything.

Some "traditionalists" will tell you that it's not about measurements
compared with results, but that you should barbecue by "feel."
Ignore them. This is science, not art.





----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

says...
>
wrote:
>
>> BUT, Joe's right. He/she/it NEVER DOES talk about barbecue.
>
>Majority of posts in this NG by the so called regulars is largly just
>ranting as above.

I just started another thread, and intend to talk about nothing
but barbecue (except, of course for plonks) in that thread.
Watch as those who want to talk about other things fill the
thread with whining and ranting.

----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

In article >, "Another Wise Guy - Macon, GA
USA" > writes:

says...
>
>>So, start talking about barbecue. I'm willing to learn anything
>>that you have to teach, if it does have to do with barbecue.
>
>The first thing to learn about barbecue is that it's all about
>controlling as many variables as you can, and to measure what
>you can't control. You can't control everything, but the more
>uncontrolled variables you have, the more variation in the result.
>
>Start with temperatu You should have a good set of thermometers
>that measure the temperature inside and outside the meat. You should
>get a notebook and write down very measurement that you make. Later
>you should write down how the meat turned out. By comparing the
>result to the temperatures, you can fine-tune your technique.
>I have five electronic thermometers that connect to my PC, which
>logs the temperature profile, but you can do the same with a pencil
>and a notebook.
>
>Other items that you should log are the source and exact weight
>of the meat, the source of the lump and what it looked like, how
>much water was in the pan, the wind and outside temperature -
>pretty much everything.
>
>Some "traditionalists" will tell you that it's not about measurements
>compared with results, but that you should barbecue by "feel."
>Ignore them. This is science, not art.
>

IMHO, WRONG! Barbeque is about enjoyment - not drudgery.


Larry Noah

In article >, "Another Wise Guy -
Macon, GA USA" > wrote:

> says...
>
> >So, start talking about barbecue. I'm willing to learn anything
> >that you have to teach, if it does have to do with barbecue.
>
> The first thing to learn about barbecue is that it's all about
> controlling as many variables as you can, and to measure what
> you can't control. You can't control everything, but the more
> uncontrolled variables you have, the more variation in the result.

<s******>

> Start with temperatu You should have a good set of thermometers
> that measure the temperature inside and outside the meat. You should
> get a notebook and write down very measurement that you make. Later
> you should write down how the meat turned out. By comparing the
> result to the temperatures, you can fine-tune your technique.
> I have five electronic thermometers that connect to my PC, which
> logs the temperature profile, but you can do the same with a pencil
> and a notebook.

<chortle>
>
> Other items that you should log are the source and exact weight
> of the meat, the source of the lump and what it looked like, how
> much water was in the pan, the wind and outside temperature -
> pretty much everything.
>
<guffaw>

> Some "traditionalists" will tell you that it's not about measurements
> compared with results, but that you should barbecue by "feel."
> Ignore them. This is science, not art.
>

LOL!

monroe(learning oh so much-and not whining))

"Larry Noah" > wrote in message
...
> In article >, "Another Wise Guy -
Macon, GA
> USA" > writes:
>
> says...
> ><snip>

> IMHO, WRONG! Barbeque is about enjoyment - not drudgery.
>
>
> Larry Noah
>

ROTFLMAO. You sure bit on that one Larry. Methinks you need
another beer.

Brick

In article >, "Another Wise Guy -
Macon, GA USA" > wrote:

> says...
> >
> wrote:
> >
> >> BUT, Joe's right. He/she/it NEVER DOES talk about barbecue.
> >
> >Majority of posts in this NG by the so called regulars is largly just
> >ranting as above.
>
> I just started another thread, and intend to talk about nothing
> but barbecue (except, of course for plonks) in that thread.
> Watch as those who want to talk about other things fill the
> thread with whining and ranting.
>
It's pretty funny - you should check it out.
Wiseass is gonna change the way we all cook with his sage advice.

monroe(yeah right)

"Another Wise Guy - Macon, GA USA" > wrote in
message ...
>
> says...
>
> >So, start talking about barbecue. I'm willing to learn anything
> >that you have to teach, if it does have to do with barbecue.
>
> The first thing to learn about barbecue is that it's all about
> controlling as many variables as you can, and to measure what
> you can't control. You can't control everything, but the more
> uncontrolled variables you have, the more variation in the result.
>
> Start with temperatu You should have a good set of thermometers
> that measure the temperature inside and outside the meat. You should
> get a notebook and write down very measurement that you make. Later
> you should write down how the meat turned out. By comparing the
> result to the temperatures, you can fine-tune your technique.
> I have five electronic thermometers that connect to my PC, which
> logs the temperature profile, but you can do the same with a pencil
> and a notebook.
>
> Other items that you should log are the source and exact weight
> of the meat, the source of the lump and what it looked like, how
> much water was in the pan, the wind and outside temperature -
> pretty much everything.
>
> Some "traditionalists" will tell you that it's not about measurements
> compared with results, but that you should barbecue by "feel."
> Ignore them. This is science, not art.
>
>
What about the fire? Don't you need a fire?
Can't you do all the stuff that you do in the kitchen in the oven?
Why do I need to log everything that I do? I have a much better memory than you
think.

Monroe, of course... wrote:
> It's pretty funny - you should check it out.
> Wiseass is gonna change the way we all cook with his sage advice.

So all of you cook the exact same way? Sounds boring.

On 11/5/03 5:04 AM, in article , "Another
Wise Guy - Macon, GA USA" > wrote:

>
> says...
>
>> So, start talking about barbecue. I'm willing to learn anything
>> that you have to teach, if it does have to do with barbecue.
>
> The first thing to learn about barbecue
<snip>

Actually, AIW, the first thing to learn about barbecue is that it's not
about controlling the variables. It's about learning enough about your
tools and your trade that you can cope with the variables and still end up
with an excellent product. It's about meat, and spice, and screwing around
in your backyard with beer and fire, and sharing what you've learned with
your friends and family. It isn't science, and it's not worth doing if you
can't have some fun with it by experimenting and trying something different.

So, here's your chance: Let's start talking about barbecue. What cut of
meat is your favorite? What kind of rig do you use? What did you do last?
Lunp or charcoal? Hard wood or fruitwood? Rubs or marinades? What kind of
beer did you drink while you were cueing? What kind of problems did you
experience during the cook, and how did you solve them? Who came over and
told you your cooking was the best they ever had?

So far, you've contributed nothing positive to this group. Here's your
chance. Put out or get out.

Red Hook

"milesh" > wrote in message
...
>
>
> Monroe, of course... wrote:
> > It's pretty funny - you should check it out.
> > Wiseass is gonna change the way we all cook with his sage advice.
>
> So all of you cook the exact same way? Sounds boring.
>
kinda sorta as boring as all your useless whining?
Will you ever make a post about cooking over wood or charcoal?
joe

"Red Hook" > wrote in message
...
> On 11/5/03 5:04 AM, in article , "Another
> Wise Guy - Macon, GA USA" > wrote:
>
> >
> > says...
> >
> >> So, start talking about barbecue. I'm willing to learn anything
> >> that you have to teach, if it does have to do with barbecue.
> >
> > The first thing to learn about barbecue
> <snip>
>
> Actually, AIW, the first thing to learn about barbecue is that it's not
> about controlling the variables. It's about learning enough about your
> tools and your trade that you can cope with the variables and still end up
> with an excellent product. It's about meat, and spice, and screwing around
> in your backyard with beer and fire, and sharing what you've learned with
> your friends and family. It isn't science, and it's not worth doing if you
> can't have some fun with it by experimenting and trying something different.
>
> So, here's your chance: Let's start talking about barbecue. What cut of
> meat is your favorite? What kind of rig do you use? What did you do last?
> Lunp or charcoal? Hard wood or fruitwood? Rubs or marinades? What kind of
> beer did you drink while you were cueing? What kind of problems did you
> experience during the cook, and how did you solve them? Who came over and
> told you your cooking was the best they ever had?
>
> So far, you've contributed nothing positive to this group. Here's your
> chance. Put out or get out.
>
> Red Hook
>

Bet you get "plonked" for your last line. lol

In article m>, "Joe"
> wrote:

> "milesh" > wrote in message
> ...
> >
> >
> > Monroe, of course... wrote:
> > > It's pretty funny - you should check it out.
> > > Wiseass is gonna change the way we all cook with his sage advice.
> >
> > So all of you cook the exact same way? Sounds boring.
> >
> kinda sorta as boring as all your useless whining?
> Will you ever make a post about cooking over wood or charcoal?

Miles the Eternal Gasser? Wood? Charcoal? COOKING?!? BWAHAHAHAHAHAHA!
The only wood he ever cooks over is the wood he sports for his new
Special Wiseass Friend. (If there's enough friction heat to light it
up)
Charcoal would stain hims little lilywhite hands. His sockpuppets
understandably don't like stained hands....

monroe('miles cooking' (Hehheh) thatsa GOOD ONE!)





> joe

Joe wrote:
> kinda sorta as boring as all your useless whining?

Was that a whine? Dang hypocrites.

On Tue, 04 Nov 2003 17:17:59 GMT, "barry" >
wrote:

>Gee, I'm a newbie here and I haven't been flamed yet. Should I feel
>slighted? <g>
>
>Barry

I don't post a lot (I'm learning a lot, though).
But I never got flamed, either.
Some people just ask for it. In the subject, yet.

--
Bill Funk
replace "g" with "a"

Monroe, of course... wrote:


> The only wood he ever cooks over is the wood he sports for his new
> Special Wiseass Friend. (If there's enough friction heat to light it
> up)

Sexual enuendo again?? You're really obsessed with this sex thing
aren't ya?

On Tue, 04 Nov 2003 23:39:08 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>
says...
>
Reduced to talking to your sock-puppet, eh?

>It's the flamers whop are ruining this newsgroup.
>
Yeah, those flamers will do it every time. Like the putz who posted
the following flames, complete with a death threat:

>Message-ID: >
>Come on down here and say that to our face, you hoser *******, eh?
>Message-ID: >
>Shut up, Pinko.
>Message-ID: >
>You stupid moron. Please kill yurself before you breed.
>Message-ID: >
>Hi! I am 'Another Wise Guy - Macon, GA USA' and I am here to say that
>I have had it up to here with you jew-hating racists. Why don't you stick
>to your own newsgroups instead of filling eb=very newsgroup with your shit?
>Go **** yourself, then eat shit and die.
>Or you can visit Macon and I will kill you myself.

That would be you, right? Pot, meet Kettle.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Wed, 05 Nov 2003 04:36:33 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>Yiu don't get plonked unless you start slinging insults
>instead of talking about barbecue.

You mean insults like these, which you posted elsewhere?

>Message-ID: >
>Come on down here and say that to our face, you hoser *******, eh?
>Message-ID: >
>Shut up, Pinko.
>Message-ID: >
>You stupid moron. Please kill yurself before you breed.

Do we get an extra-special plonk if we issue a death threat?

>Message-ID: >
>Hi! I am 'Another Wise Guy - Macon, GA USA' and I am here to say that
>I have had it up to here with you jew-hating racists. Why don't you stick
>to your own newsgroups instead of filling every newsgroup with your shit?
>Go **** yourself, then eat shit and die.
>Or you can visit Macon and I will kill you myself.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Wed, 05 Nov 2003 17:37:16 GMT, Red Hook > wrote:

>So, here's your chance: Let's start talking about barbecue. What cut of
>meat is your favorite? What kind of rig do you use? What did you do last?
>Lunp or charcoal? Hard wood or fruitwood? Rubs or marinades? What kind of
>beer did you drink while you were cueing? What kind of problems did you
>experience during the cook, and how did you solve them? Who came over and
>told you your cooking was the best they ever had?

The answers to those questions might be interesting. But you won't get
any answers. He's trolling, though he's not particularly good at it.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"Another Wise Guy - Macon, GA USA" > wrote in message >...
> says...
>
> >So, start talking about barbecue. I'm willing to learn anything
> >that you have to teach, if it does have to do with barbecue.
>
> The first thing to learn about barbecue is that it's all about
> controlling as many variables as you can, and to measure what
> you can't control. You can't control everything, but the more
> uncontrolled variables you have, the more variation in the result.
>
> Start with temperatu You should have a good set of thermometers
> that measure the temperature inside and outside the meat. You should
> get a notebook and write down very measurement that you make. Later
> you should write down how the meat turned out. By comparing the
> result to the temperatures, you can fine-tune your technique.
> I have five electronic thermometers that connect to my PC, which
> logs the temperature profile, but you can do the same with a pencil
> and a notebook.
>
> Other items that you should log are the source and exact weight
> of the meat, the source of the lump and what it looked like, how
> much water was in the pan, the wind and outside temperature -
> pretty much everything.
>
> Some "traditionalists" will tell you that it's not about measurements
> compared with results, but that you should barbecue by "feel."
> Ignore them. This is science, not art.
>
>
>
>
>
> ----------------------------------------------------------------------
> | Just Another Internet Wise Guy Macon, GA USA |
> ----------------------------------------------------------------------

science, schmience.

**plonk!!

Pierre

tose (Jim) wrote:
> I don't have a pressure cooker, so I will have to make do with the
> WSM, a bed of coals and some apple wood.
>
Oh. Poor boy. If ya want someone to put some pressure on the cooker (that's
U, right?), lemme know, assumin' ya have some alcohol available!

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

barry wrote:
> Gee, I'm a newbie here and I haven't been flamed yet. Should I feel
> slighted? <g>

So... you wanna be next once they finish off Wise Guy. Ya a brave man! <g>
--
-frohe
Life is too short to be in a hurry

Monroe, of course... wrote:

>> Some "traditionalists" will tell you that it's not about measurements
>> compared with results, but that you should barbecue by "feel."
>> Ignore them. This is science, not art.
>>
>
> LOL!



Yep, ignore us. We have no idea what we're talking about. It's all
science, no art.

You do it by the books, and you'll be continually dissapointed. Lay your
hand on the cooker and feel the fire, and you'll be eternally blessed.

Great BBQ kicked ass long before the advent of the thermometer.

It's *all* art. Any science involved is a crutch.

TFM®

On Wed, 05 Nov 2003 01:28:00 GMT, "Joe" > wrote:

>In ,
>Another Wise Guy - Macon, GA USA > typed:
>> says...
>>
>>> If you aren't enjoying this then why do you keep replying to threads for
>>> which you whine about?
>>
>> They do it because they don't really want to talk about barbecue.
>>
>> I am doing everything I can to keep the group on topic. The first
>> time I see someone who wants to insult newbies rather than talk
>> about barbecue, I killfile them and from then on don't see or respond
>> to further off topic posts.
>>
>> It's the flamers whop are ruining this newsgroup.
>>
>>
>> ----------------------------------------------------------------------
>>> Just Another Internet Wise Guy Macon, GA USA |
>>> ----------------------------------------------------------------------
>
>What are you talking about?
>I'm new here, and all I've seen you post is this same stuff. Maybe I missed
>something, but you seem to just "plonk" everyone but miles and milesh. Are you
>three brothers or something?
>
>Joe
>I guess I'll get the "plonk" too, but I'm just trying to understand
>
Joe, you've just met Art, Bart and Fargo.

Harry

says...
>
>"Another Wise Guy - Macon, GA USA" > wrote in
>message ...
>>
>> says...
>>
>> >So, start talking about barbecue. I'm willing to learn anything
>> >that you have to teach, if it does have to do with barbecue.
>>
>> The first thing to learn about barbecue is that it's all about
>> controlling as many variables as you can, and to measure what
>> you can't control. You can't control everything, but the more
>> uncontrolled variables you have, the more variation in the result.
>>
>> Start with temperatu You should have a good set of thermometers
>> that measure the temperature inside and outside the meat. You should
>> get a notebook and write down very measurement that you make. Later
>> you should write down how the meat turned out. By comparing the
>> result to the temperatures, you can fine-tune your technique.
>> I have five electronic thermometers that connect to my PC, which
>> logs the temperature profile, but you can do the same with a pencil
>> and a notebook.
>>
>> Other items that you should log are the source and exact weight
>> of the meat, the source of the lump and what it looked like, how
>> much water was in the pan, the wind and outside temperature -
>> pretty much everything.
>>
>> Some "traditionalists" will tell you that it's not about measurements
>> compared with results, but that you should barbecue by "feel."
>> Ignore them. This is science, not art.

>What about the fire? Don't you need a fire?

I said that it's a starting point, not a list of everything you need
to log.

>Can't you do all the stuff that you do in the kitchen in the oven?

I find the part where I said to log "the source of the lump and what
it looked like" to not work so well in a kitchen oven.

>Why do I need to log everything that I do? I have a much better
>memory than you think.

Really? Care to post a graph of the temperature profile (every 15
minutes will do) for your last three barbecue attempts, plus a
description of the taste and texture of the result?

If you don't log it, it's art, not science.


----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

says...

>Actually, AIW, the first thing to learn about barbecue is that it's not
>about controlling the variables.
....
>It's about ... screwing around in your backyard with beer and fire,
....
>It isn't science,

It isn't science the way you do it. It is science the way I do it.

>and it's not worth doing if you can't have some fun with it by
>experimenting and trying something different.

Experimenting and trying something different is the heart of science.

>So, here's your chance: Let's start talking about barbecue.

I already am.

>What cut of meat is your favorite?

Beef brisket.

Pork shoulder.

Pork spare ribs.

Whole chicken.

What kind of rig do you use?

Modified WSM. I have it instrumented to measure temperature at several
points (inside the meat, outside the meat, above the fire, in the middle
of the fire humidity, opacity (smoke density), and pan water level.
I have a computer that controls motorized dampers on the top, a fan
on the bottom, auto refill of the pan, and a light water mister that
sprays directly on the fire. I also have an electric element, but it
usually stays turned off.

>What did you do last?

Pork shoulder.

>Lunp or charcoal?

Lump.

>Hard wood or fruitwood?

I experiment a lot. but keep coming back to Oak, Mesquite and Hickory.

>Rubs or marinades?

I use the "Rub with Love Barbecue Rubs" that Tom Douglas sells.
I amy one day start mixing my own.

>What kind of beer did you drink while you were cueing?

None! Beer is for when I eat, not for when I cook. You don't
do science while impaired. Besides, I don't do the cooking; my
computer does.

>What kind of problems did you experience during the cook,

I once had a software bug cause the fan to go full on and burnt
a nice set of ribs to carbon.

>and how did you solve them? Who came over and
>told you your cooking was the best they ever had?

Here in Macon, we have quite a few experts. Best they ever had?
What are the chances that I, of all the cooks in Macon, have managed
to be the best? I dio get a lot of "very good" comments.

>So far, you've contributed nothing positive to this group. Here's your
>chance. Put out or get out.

Please keep your personal comments to yourself. I started this thread
to talk about Barbecue. If you want to talk about my contribution to
this group, please do it in the thread that is devoted to that subject.

The same goes to those in my killfile. I don't see what you post,
but please don't hijack another thread that's about barbecue.

----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

says...

>Bet you get "plonked" for your last line. lol

He was close, but instead I asked him to please talk about
barbecue in this threaad.

I ask you to please do the same. If you want to talk about
my plonk policy, please do it in another thread. This one
is about barbecue and nothing else.


----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

Another Wise Guy - Macon, GA USA wrote:
> Modified WSM. I have it instrumented to measure temperature at
> several points (inside the meat, outside the meat, above the fire, in
> the middle of the fire humidity, opacity (smoke density), and pan
> water level. I have a computer that controls motorized dampers on the
> top, a fan on the bottom, auto refill of the pan, and a light water
> mister that sprays directly on the fire. I also have an electric
> element, but it usually stays turned off.

We got one word down here in Texas for this - BULLSHIT!
--
-frohe
Life is too short to be in a hurry

On Thu, 06 Nov 2003 10:47:51 GMT, "frohe" >
wrote:

>Another Wise Guy - Macon, GA USA wrote:
>> Modified WSM. I have it instrumented to measure temperature at
>> several points (inside the meat, outside the meat, above the fire, in
>> the middle of the fire humidity, opacity (smoke density), and pan
>> water level. I have a computer that controls motorized dampers on the
>> top, a fan on the bottom, auto refill of the pan, and a light water
>> mister that sprays directly on the fire. I also have an electric
>> element, but it usually stays turned off.
>
>We got one word down here in Texas for this - BULLSHIT!

Yep. He's got all of that gear, but apparently doesn't own a camera.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Kevin S. Wilson wrote:
> On Thu, 06 Nov 2003 10:47:51 GMT, "frohe" >
> wrote:
>
>> Another Wise Guy - Macon, GA USA wrote:
>>> Modified WSM. I have it instrumented to measure temperature at
>>> several points (inside the meat, outside the meat, above the fire,
>>> in the middle of the fire humidity, opacity (smoke density), and pan
>>> water level. I have a computer that controls motorized dampers on
>>> the top, a fan on the bottom, auto refill of the pan, and a light
>>> water mister that sprays directly on the fire. I also have an
>>> electric element, but it usually stays turned off.
>>
>> We got one word down here in Texas for this - BULLSHIT!
>
> Yep. He's got all of that gear, but apparently doesn't own a camera.

Gotta admit this finally shows some imagination, a sensor to measure
opacity, pan water level? Heeeheee! Shoot, at least this one took more than
5 seconds to spew out like many of the others.

Hey, at least he's trying to become the best troll he can be, don't we
deserve his best?

D
--

On Thu, 06 Nov 2003 10:36:01 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>If you want to talk about
>my plonk policy, please do it in another thread. This one
>is about barbecue and nothing else.
>
Oh, good. Then you probably wouldn't mind pointing us to some pictures
of your rig, which you describe as follows:

"Modified WSM. I have it instrumented to measure temperature at
several points (inside the meat, outside the meat, above the fire, in
the middle of the fire humidity, opacity (smoke density), and pan
water level. I have a computer that controls motorized dampers on the
top, a fan on the bottom, auto refill of the pan, and a light water
mister that sprays directly on the fire. I also have an electric
element, but usually stays turned off."

I'm sure we would all like to see them.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Thu, 06 Nov 2003 10:36:01 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

says...
>
>>Bet you get "plonked" for your last line. lol
>
>He was close, but instead I asked him to please talk about
>barbecue in this threaad.
>
>I ask you to please do the same. If you want to talk about
>my plonk policy, please do it in another thread. This one
>is about barbecue and nothing else.

You don't get to determine what is said in any thread.

--
Bill Funk
replace "g" with "a"

No posts today on this subject. Doesn't anyone want to talk about
barbecue here?

I suppose some of those who are in my killfile answered, but I don't
see those posts, and they are sure to be about insulting those who
express a differring opinion and NOT about barbecue!


----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

Another Wise Guy - Macon, GA USA wrote:
> I suppose some of those who are in my killfile answered, but I don't
> see those posts, and they are sure to be about insulting those who
> express a differring opinion and NOT about barbecue!

You fail to give what you want - a right to express a differing opinion.
--
-frohe
Life is too short to be in a hurry

On Thu, 06 Nov 2003 21:08:32 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

<nothing of consequence>

>Message-ID: >
>Come on down here and say that to our face, you hoser *******, eh?
>Message-ID: >
>Shut up, Pinko.
>Message-ID: >
>You stupid moron. Please kill yurself before you breed.
>Message-ID: >
>Hi! I am 'Another Wise Guy - Macon, GA USA' and I am here to say that
>I have had it up to here with you jew-hating racists. Why don't you stick
>to your own newsgroups instead of filling every newsgroup with your shit?
>Go **** yourself, then eat shit and die.
>Or you can visit Macon and I will kill you myself.

Hypocrite.

>Message-ID: >
>What kind of rig do you use?
>
>Modified WSM. I have it instrumented to measure temperature at several
>points (inside the meat, outside the meat, above the fire, in the middle
>of the fire humidity, opacity (smoke density), and pan water level.
>I have a computer that controls motorized dampers on the top, a fan
>on the bottom, auto refill of the pan, and a light water mister that
>sprays directly on the fire. I also have an electric element, but it
>usually stays turned off.

Liar.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology