Hi all.

As the title states, just another lurker taking a step out of the shadows
with a question. Been to the FAQ area and after searching endless hours, or
as long as my 3 year old would let me, I couldn't find the answers to my
question.

I live in colorful Colorado and want to graduate to lump instead of
briquettes. After several excursions to several of our finer retail centers
(Wal-Mart, Target, Kmart,etc...), as well as several BBQ specialty stores
that seem to cater to gas grills only, I can't find lump charcoal. I live in
the Denver Metro area (Go Bronco's), and the best I've been able to find are
wood chips, or sometimes what they call chunks (what I think are nothing
more than bigger chips), at my local grocery store. The wife say's I can't
cut any more wood out of the plum tree in the front yard to cook with, seems
she took to liking the spring blooms on that tree, so as you can see I'm in
a bit of a pickle if I want to do more BBQ..

Anyway, back to my question........Anybody out there know where a guy
could find lump coal in the Denver metro area?

Tom Walsh wrote:
> Hi all.
> Anyway, back to my question........Anybody out there know where a
> guy could find lump coal in the Denver metro area?

Hi Tom, have you tried any restaraunt supply houses? They often will sell
the the public and may well carry lump. Go OSH out there? Even if a store
doesnt have something in stock, they may order it for you, that's always
worth a try too.

Good luck.


--

Tom Walsh wrote:

> I live in colorful Colorado and want to graduate to lump instead of
> briquettes. After several excursions to several of our finer retail centers
> (Wal-Mart, Target, Kmart,etc...), as well as several BBQ specialty stores
> that seem to cater to gas grills only, I can't find lump charcoal.


I'm a little surprised that Kmart was a bust. I thought most of them
carried the Martha Stewart brand (repackaged Cowboy lump). It's possible
they were just out, might be worth calling.

Also, Whole Foods stores in many places carriy lump (also Cowboy).

The Denver store is:

Whole Foods Market
Cherry Creek
2375 E. First Ave.
Denver, CO 80206
720.941.4100
720.941.8999 fax
Store hours: 8 a.m. to 10 p.m. seven days a week.


Worth a call to check.



Brian Rodenborn

On Sat, 08 Nov 2003 16:11:09 GMT, "Tom Walsh" >
wrote:

>Anybody out there know where a guy
>could find lump coal in the Denver metro area?

Go to a True Value hardware store and have them order it for you. It's
item #145607 in their catalog (though a google search also turns up
item #3145607).

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"

"Tom Walsh" > wrote in message
news:wA8rb.147216$e01.508548@attbi_s02...
> Hi all.
>
> As the title states, just another lurker taking a step out of the
shadows
> with a question. Been to the FAQ area and after searching endless hours,
or
> as long as my 3 year old would let me, I couldn't find the answers to my
> question.
>
> I live in colorful Colorado and want to graduate to lump instead of
> briquettes. After several excursions to several of our finer retail
centers
> (Wal-Mart, Target, Kmart,etc...), as well as several BBQ specialty stores
> that seem to cater to gas grills only, I can't find lump charcoal. I live
in
> the Denver Metro area (Go Bronco's), and the best I've been able to find
are
> wood chips, or sometimes what they call chunks (what I think are nothing
> more than bigger chips), at my local grocery store. The wife say's I
can't
> cut any more wood out of the plum tree in the front yard to cook with,
seems
> she took to liking the spring blooms on that tree, so as you can see I'm
in
> a bit of a pickle if I want to do more BBQ..
>
> Anyway, back to my question........Anybody out there know where a guy
> could find lump coal in the Denver metro area?
>
>
Check for a wholesale grocer. In northern Ca. I have been buying 20# bags of
lump for $9 - $10. I talked to a commercial Q'er thursday, who buys from a
wholesale grocer. He gets 40# bags for $11.

doyle wrote:
> Check for a wholesale grocer. In northern Ca. I have been buying 20#
> bags of lump for $9 - $10. I talked to a commercial Q'er thursday,
> who buys from a wholesale grocer. He gets 40# bags for $11.

Doyle, you anywhere near San Bruno? You can buy direct from Lazzari there
near the Cow Palace, it's about $13-14 for 40lbs. of hardwood lump, less for
the weed mesquite.
They're only open during business hours though, but you could call and ask
who carries it in your neighborhood. Just about anything is better than
Cowboy.


--

Tom Walsh wrote:
> Anyway, back to my question........Anybody out there know where a
> guy could find lump coal in the Denver metro area?

You can get Royal Oak lump thru the Do it Best Hardware store chain.
There's one in Denver...
Alpine Lumber Company
11990 Grant St
Denver, CO 80233
1-303-451-8001
--
-frohe
Life is too short to be in a hurry

says...

>and the best I've been able to find are wood chips, or sometimes
>what they call chunks (what I think are nothing >more than bigger
>chips),

>Anyway, back to my question........Anybody out there know where a guy
>could find lump coal in the Denver metro area?

I stopped buying lump charcoal and started making my own, using the
receipe from http://www.velvitoil.com/Charmake.htm It was a lot
easier than I imagined it would be.


----------------------------------------------------------------------
| I just want to talk about Barbecue: bullies and Flamers go way!! |
| |
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

In ,
Another Wise Guy - Macon, GA USA > typed:
> says...
>
>> and the best I've been able to find are wood chips, or sometimes
>> what they call chunks (what I think are nothing >more than bigger
>> chips),
>
>> Anyway, back to my question........Anybody out there know where a guy
>> could find lump coal in the Denver metro area?
>
> I stopped buying lump charcoal and started making my own, using the
> receipe from http://www.velvitoil.com/Charmake.htm It was a lot
> easier than I imagined it would be.
>
You use charcoal in your pressure cooker?
>
> ----------------------------------------------------------------------
>> I just want to talk about Barbecue: bullies and Flamers go way!! |
>> |
>> Just Another Internet Wise Guy Macon, GA USA |
>> ----------------------------------------------------------------------

In article >, " BOB"
> wrote:

> In ,
> Another Wise Guy - Macon, GA USA > typed:
> > says...
> >
> >> and the best I've been able to find are wood chips, or sometimes
> >> what they call chunks (what I think are nothing >more than bigger
> >> chips),
> >
> >> Anyway, back to my question........Anybody out there know where a guy
> >> could find lump coal in the Denver metro area?
> >
> > I stopped buying lump charcoal and started making my own, using the
> > receipe from http://www.velvitoil.com/Charmake.htm It was a lot
> > easier than I imagined it would be.
> >
> You use charcoal in your pressure cooker?
> >
He no doubt uses a 55 gal barrel rigged with 45 thermocouples attached
and O2, VOC,humidity,opacity and CO2 monitors and computerized vent
flaps on the thing all routed to his computer,logging 1 minute data
points. The chainsaw he cut the trees with has an RS232 port so his
'puter can log engine revs, tooth wear and fuel and chain oil
flowrates. I'm sure it's all so wonderful it'd five ya a boner....

monroe(you can buy a lot of lump for $4K)

"Monroe, of course..." > wrote > > >
> He no doubt uses a 55 gal barrel rigged with 45 thermocouples attached
> and O2, VOC,humidity,opacity and CO2 monitors and computerized vent
> flaps on the thing all routed to his computer,logging 1 minute data
> points. The chainsaw he cut the trees with has an RS232 port so his
> 'puter can log engine revs, tooth wear and fuel and chain oil
> flowrates. I'm sure it's all so wonderful it'd five ya a boner....
>


Uh.....whazzat?

--
Fosco Gamgee Whitfurrows
and his 6" boner

Monroe, of course... > typed:
> In article >, " BOB"
> > wrote:
>
>> In ,
>> Another Wise Guy - Macon, GA USA > typed:
>>> says...
>>>
>>>> and the best I've been able to find are wood chips, or sometimes
>>>> what they call chunks (what I think are nothing >more than bigger
>>>> chips),
>>>
>>>> Anyway, back to my question........Anybody out there know where a guy
>>>> could find lump coal in the Denver metro area?
>>>
>>> I stopped buying lump charcoal and started making my own, using the
>>> receipe from http://www.velvitoil.com/Charmake.htm It was a lot
>>> easier than I imagined it would be.
>>>
>> You use charcoal in your pressure cooker?
>>>
> He no doubt uses a 55 gal barrel rigged with 45 thermocouples attached
> and O2, VOC,humidity,opacity and CO2 monitors and computerized vent
> flaps on the thing all routed to his computer,logging 1 minute data
> points. The chainsaw he cut the trees with has an RS232 port so his
> 'puter can log engine revs, tooth wear and fuel and chain oil
> flowrates. I'm sure it's all so wonderful it'd five ya a boner....
>
> monroe(you can buy a lot of lump for $4K)

That's what I thought. It's so much simpler than just smokin' 'em in the K,
too.
Wasn't simplicity the reason that the idiot wanted to use the pressure cooker in
the first place?

BOB Confused

" BOB" > wrote:
> In ,
> Another Wise Guy - Macon, GA USA >
> typed:
>
> > I stopped buying lump charcoal and started making my own, using the
> > receipe from http://www.velvitoil.com/Charmake.htm It was a lot
> > easier than I imagined it would be.
> >
> You use charcoal in your pressure cooker?
> >
LMFAO

--
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"

"Another Wise Guy - Macon, GA USA" wrote:

> says...
> >Anyway, back to my question........Anybody out there know where a guy
> >could find lump coal in the Denver metro area?
>
> I stopped buying lump charcoal and started making my own, using the
> receipe from http://www.velvitoil.com/Charmake.htm It was a lot
> easier than I imagined it would be.

Well, I'm glad I waited this one out a bit. Y'all are talking about lump
charcoal and not bituminous-type coal? That last one just didn't sound
too tasty.
Edrena

says...
>
>"Monroe, of course..." > wrote > > >
>> He no doubt uses a 55 gal barrel rigged with 45 thermocouples attached
>> and O2, VOC,humidity,opacity and CO2 monitors and computerized vent
>> flaps on the thing all routed to his computer,logging 1 minute data
>> points. The chainsaw he cut the trees with has an RS232 port so his
>> 'puter can log engine revs, tooth wear and fuel and chain oil
>> flowrates. I'm sure it's all so wonderful it'd five ya a boner....
>
>Uh.....whazzat?

I killfiled this alleged person, and no longer see his posts. I suggest
that you do likewise. As you can see, he refuses to have a reasonable
discussion about any aspect of barbecue, but instead spends his days
trying to pick a fight with someone who doesn't read what he writes.

For the record, my charcoal making rig is just like what is described
in the web page I referenced. Unlike meat, which comes out a lot worse
if the temperature is too high or low, charcoal comes out the same at
a wide variety of temperatures, so there is no need to control temperature.
The main determinant of quality seems to be what wood you put in.


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

>

says...
>
>"Another Wise Guy - Macon, GA USA" wrote:
>
>> says...
>
>> >Anyway, back to my question........Anybody out there know where a guy
>> >could find lump coal in the Denver metro area?
>>
>> I stopped buying lump charcoal and started making my own, using the
>> recipe from http://www.velvitoil.com/Charmake.htm It was a lot
>> easier than I imagined it would be.
>
>Well, I'm glad I waited this one out a bit. Y'all are talking about lump
>charcoal and not bituminous-type coal? That last one just didn't sound
>too tasty.

Just for fun I once used my charcoal maker to turn some coal into coke
(the coal wasn't easy to find in Georgia!) and used it to barbecue some
chicken. It didn't have any noticeable taste at all - I might as well
have used the electric element with no wood chips. It did last a very
long time, though, so maybe a mix of coke and charcoal might be worth
trying for those of you in coal country.

(Ignore the insults from those who aren't interested in talking about
barbecue. I have killfiled them all and don't see what they post.
I advise that you do the same.)


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

"Another Wise Guy - Macon, GA USA" >
wrote:
[]Unlike meat, which comes out a lot worse if the temperature is too high
or low, > charcoal comes out the same at a wide variety of temperatures, so
> there is no need to control temperature. The main determinant of quality
> seems to be what wood you put in.

But I'm not planning to eat the charcoal. So the meaning of your post
escapes me. Did you forget to take your lithium today?

--
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"

"Another Wise Guy - Macon, GA USA" >
wrote:
[]
> I advise that you do the same.

Good advice is worth following. But you're not!

--
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"

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

> says...
> >
> >"Monroe, of course..." > wrote > > >
> >> He no doubt uses a 55 gal barrel rigged with 45 thermocouples attached
> >> and O2, VOC,humidity,opacity and CO2 monitors and computerized vent
> >> flaps on the thing all routed to his computer,logging 1 minute data
> >> points. The chainsaw he cut the trees with has an RS232 port so his
> >> 'puter can log engine revs, tooth wear and fuel and chain oil
> >> flowrates. I'm sure it's all so wonderful it'd five ya a boner....
> >
> >Uh.....whazzat?
>
> I killfiled this alleged person, and no longer see his posts. I suggest
> that you do likewise. As you can see, he refuses to have a reasonable
> discussion about any aspect of barbecue, but instead spends his days
> trying to pick a fight with someone who doesn't read what he writes.

I like that - "alleged person". First time someone has actually
challenged my taxonomic classification.
"refuses"? Naah.
"reasonable"? Whose definition? Yours? LOL
"spends his days"? Truly funny.
You obviously haven't plonked enough people to get rid of everything I
write.
What a damn shame. Wish I could help ya.

monroe(thinks your'e funny haha)

Holy cow......

Thanks for all of the suggestions. Think I'll try to talk the boss into
going on a lump excursion with me since my team has a bye week....(darn
Broncos)..., of course that's if it's okay with the 3 year old. She may
have different plans for us today.

Again thanks for the help.

On Sun, 09 Nov 2003 04:43:00 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>(Ignore the insults from those who aren't interested in talking about
>barbecue. I have killfiled them all and don't see what they post.

Liar.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"

On Sun, 09 Nov 2003 04:32:30 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>
says...
>>
>>"Monroe, of course..." > wrote > > >
>>> He no doubt uses a 55 gal barrel rigged with 45 thermocouples attached
>>> and O2, VOC,humidity,opacity and CO2 monitors and computerized vent
>>> flaps on the thing all routed to his computer,logging 1 minute data
>>> points. The chainsaw he cut the trees with has an RS232 port so his
>>> 'puter can log engine revs, tooth wear and fuel and chain oil
>>> flowrates. I'm sure it's all so wonderful it'd five ya a boner....
>>
>>Uh.....whazzat?
>
>I killfiled this alleged person, and no longer see his posts.

You just quoted it in full, moron. Why do you continue to pretend that
you have anyone here killfiled?

> I suggest
>that you do likewise. As you can see, he refuses to have a reasonable
>discussion about any aspect of barbecue, but instead spends his days
>trying to pick a fight with someone who doesn't read what he writes.

>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.

<followups set to AFB, since troll-boy here thinks he's going to
broaden his audience by crossposting>

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"

Gee fellas

Didn't mean to start another arguement........Honest. Was just trying to
find out if anybody knew where to get lump coal out my way.

If'n yer curious.....did find some at my regular grocery store today.
Place didn't have it all summer and now it shows up. Well anyway, got my
meat setting in a nice rub overnight and gonna spend a nice quiet Monday
putting lights on the house, whilst (did I spell that right?) I savor the
aroma coming out of the smoker.

DANG! I love Christmas.....

Thanks again

Tom

Uh....**** off!

--
Fosco Gamgee Whitfurrows
and his 6" boner

says...
>
>Gee fellas
>
> Didn't mean to start another arguement........Honest. Was just trying to
>find out if anybody knew where to get lump coal out my way.

Don't let it worry y'all. There are a bunch of ignorant doofuses
here who keep cluelessly posting insults at me because they are
too dim to realize that I have killfiled them and dosn't see the
posts.


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

says...

>Uh....**** off!

Another stupid comment from someone with nothing to say about barbecue.

*plonk*


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

On Tue, 11 Nov 2003 20:53:20 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>
says...
>>
>>Gee fellas
>>
>> Didn't mean to start another arguement........Honest. Was just trying to
>>find out if anybody knew where to get lump coal out my way.
>
>Don't let it worry y'all. There are a bunch of ignorant doofuses
>here who keep cluelessly posting insults at me because they are
>too dim to realize that I have killfiled them and dosn't see the
>posts.
>
Insults? Do these sound familiar? They should; you wrote 'em.

>>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.

How about 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.
>
>>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.

Got those pictures posted yet?


--
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...
>
> >Uh....**** off!
>
> Another stupid comment from someone with nothing to say about barbecue.
>

I was hopin that would get me plonked. Thanks.

--
Fosco Gamgee Whitfurrows
and his 6" boner

Didn't Fosco get plunked with the first wave? Maybe he didn't stay plunked?

Barry

"Another Wise Guy - Macon, GA USA" >
wrote in message ...
>
> says...
>
> >Uh....**** off!
>
> Another stupid comment from someone with nothing to say about barbecue.
>
> *plonk*
>
>
> ----------------------------------------------------------------------
> | Just Another Internet Wise Guy Macon, GA USA |
> ----------------------------------------------------------------------
>

In article >, "barry"
> wrote:

> Didn't Fosco get plunked with the first wave? Maybe he didn't stay plunked?
>
> Barry
>

Wiseass tard boy has a awfully hard time plonking people it seems. He
was complaining about seeing my stuff. But I'm just a
fundamentalist,purist piousasshole doofus-what would I know? I don't
have a WSM with $4000 worth of mods either.
I'd say we in the plonked club outnumber those who aren't - either way
we welcome Fos with open arms and happy hearts.

monroe(just in case this gets requoted -"hey wiseass lick my left one")

says...
>
>Didn't Fosco get plunked with the first wave? Maybe he didn't stay plunked?

If he came unplonked, it's because he changed his email address.
If I think he is chnaging his email address to aviod being killfiled,
I will filter on the path in the header and report him to his ISP.

Despite the behavior of a tiny minority here, mosty of us want to
talk about barbecue without wading through a bunch of childish
name calling.

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

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

> says...
> >
> >Didn't Fosco get plunked with the first wave? Maybe he didn't stay plunked?
>
> If he came unplonked, it's because he changed his email address.
> If I think he is chnaging his email address to aviod being killfiled,
> I will filter on the path in the header and report him to his ISP.
>
> Despite the behavior of a tiny minority here, mosty of us want to
> talk about barbecue without wading through a bunch of childish
> name calling.
>
Only a real poopypants doodoohead would say something like that.
Nannynannybooboo!

monroe(nyahh nyahh)

"Another Wise Guy - Macon, GA USA" >
wrote:
> []
>
> Despite the behavior of a tiny minority here

Yup. That's you.

> mosty of us want to talk about barbecue

When are you actually going to do that? Other than suggesting injecting
whiskey into trout (hee hee), all I've seen you do is pontificate, your
assholiness. And who's this us of whom you speak? You and Miles?

A holackie auf dein tzatskie!

--
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"

"Another Wise Guy - Macon, GA USA" >
wrote in message ...
>
> >
> >
> Another stupid comment from someone with nothing to say about barbecue.
>
> *plonk*
>
>
Awrite, thats real witty and all fella, but you forgot to put in the stupid
comments from the guy who won't talk Q. I took the liberty of addin 'em for
ya.

There's this one:

"At least you got him to use the word "cook". That's the first
post from him in quite a while that mentions anything related to
cooking. Maybe some day he will talk about barbecue!"

And this one:

"Using fake identities to evade my killfile won't work. I deleted
your post without reading it and am now now killfiling you by the
path header in your posts. If you have something that you wish to
communicate with me, that's too bad; you should have thought of
that before you decided to post insults rather than talking about
barbecue".

Ant this one:

"You only PRETEND to be willing to talk about barbecue - you won't
actually DO it".

"For your cowardice and yiour "you've contributed nothing positive
to this group" comment: *plonk*"

And of course this one:

"Don't let it worry y'all. There are a bunch of ignorant doofuses
here who keep cluelessly posting insults at me because they are
too dim to realize that I have killfiled them and dosn't see the
posts."


Oh....this one too:

"Kevin is an idiot. He is spewing questions at me after I plonked
him. Free clue, Kevin; I DON'T SEE YOUR POSTS. YOU ARE JUST WASTING
THE TIME OF THOSE WHO DO SEE THEM!"

You may recognize these, seein' as how you're the argumentative ******* that
said 'em.

--
Fosco Gamgee Whitfurrows
and his 6" boner

"Another Wise Guy - Macon, GA USA" >
wrote

> If he came unplonked, it's because he changed his email address.
> If I think he is chnaging his email address to aviod being killfiled,
> I will filter on the path in the header and report him to his ISP.
>

Report away, stinky britches. You'll find nothings changed for me since I
subscribed to these NG's.

I hate Macon...only good thing about Macon is it ain't Athens. Whole
goddamned townload o' pricks!

--
Fosco Gamgee Whitfurrows
and his 6" boner

In article >, "F.G. Whitfurrows"
> wrote:

<snip wiseass blabla>
> >
> Awrite, thats real witty and all fella, but you forgot to put in the stupid
> comments from the guy who won't talk Q. I took the liberty of addin 'em for
> ya.
>
<snip more wiseass dreck>

> You may recognize these, seein' as how you're the argumentative ******* that
> said 'em.

Fos - Maconbacon Wiseass has helped my Q'ing immensely with his
priceless advice. I now have 6 brand new pressure cookers for ribs and
have drilled 22 various sized holes in my Kamado so I can outfit it
just like he did his WSM - I also added oxygen and carbon dioxide
monitors, a 9' whip antenna and GPS (for camping) and I put an inline
Brita filter on the automatic water filler/spray mister. I also
waterproofed the new Dell pentium 4 Centrino laptop I bought for it
which I run off of an inverter so I can leave it all outside when it's
running. I got a good deal on a Yokogawa 10-color strip chart recorder
to save all of the telemetry real time as a hard copy back up. I'll
soon have the walls covered with the data from my cooking.
Best use of eight thousand dollars I could imagine.
If I only could afford meat, gasoline or beer now.......

monroe(a changed man who's seen the light)

"Monroe, of course..." > wrote in message
...
| In article >, "F.G. Whitfurrows"
| > wrote:
|
|
| monroe(a changed man who's seen the light)

Not truly evolved however - until you start coating your meats with Teflon
before cooking. How do you think he gets his meat to fall off those bones?

On Wed, 12 Nov 2003 01:51:07 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>Despite the behavior of a tiny minority here, mosty of us want to
>talk about barbecue without wading through a bunch of childish
>name calling.

<sigh>

>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.

That's you, hypocrite. What were you saying about "childish insults"?

>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.

Insults plus a bonus death threat. You again.

>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

"Monroe, of course..." > wrote in message
...
> In article >, "F.G. Whitfurrows"
> > wrote:
>
> <snip wiseass blabla>
> > >
> > Awrite, thats real witty and all fella, but you forgot to put in the
stupid
> > comments from the guy who won't talk Q. I took the liberty of addin 'em
for
> > ya.
> >
> <snip more wiseass dreck>
>
> > You may recognize these, seein' as how you're the argumentative *******
that
> > said 'em.
>
> Fos - Maconbacon Wiseass has helped my Q'ing immensely with his
> priceless advice. I now have 6 brand new pressure cookers for ribs and
> have drilled 22 various sized holes in my Kamado so I can outfit it
> just like he did his WSM - I also added oxygen and carbon dioxide
> monitors, a 9' whip antenna and GPS (for camping) and I put an inline
> Brita filter on the automatic water filler/spray mister. I also
> waterproofed the new Dell pentium 4 Centrino laptop I bought for it
> which I run off of an inverter so I can leave it all outside when it's
> running. I got a good deal on a Yokogawa 10-color strip chart recorder
> to save all of the telemetry real time as a hard copy back up. I'll
> soon have the walls covered with the data from my cooking.
> Best use of eight thousand dollars I could imagine.
> If I only could afford meat, gasoline or beer now.......
>
> monroe(a changed man who's seen the light)
>
Oh yeah? You think that's sumthin, Monroe? I did all the stuff you did in
your post *and* I installed a high definition infrared video camera in my
Kamado dome, so I can actually watch my meat every minute of its cook time
without ever even opening the dome or getting out of my fatass chair. And
I'm getting a heads up display for both my TV and my computer so I can watch
the meat and football and email all at the same time.

Jack Curry

On 12 Nov 2003 22:44:38 GMT, milesh > wrote:
>
>
>Kevin S. Wilson wrote:
>>>Despite the behavior of a tiny minority here, mosty of us want to
>>>talk about barbecue without wading through a bunch of childish
>>>name calling.
>>
>>
>> <sigh>
>
>Ya, you need to correct him and let him know its more than a tiny
>minority thats spewing crap.

Don't put words in my mouth, Smiles.

>> That's you, hypocrite. What were you saying about "childish insults"?
>
>Ya, he's guilty of lowering to your level so that you may better comprehend.

And here you are defending him. But then again, he is your
sock-puppet.

>> Insults plus a bonus death threat. You again.
>
>LOL. Other southernerns here have said the same thing and seems it was
>acceptable. Talk about hypocrite.

Show me a message ID to a post from me supporting anyone making a
death threat here. Until then, STFU. No one gave you permission to
speak.

You see anyone else--anyone at all--defending your sock-puppet? Anyone
but you? Why do you suppose that is?


--
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