On Sat, 10 Apr 2004 12:33:06 -0700, "Louis Cohen"
> wrote:

>I think you pretty much have it. As a programmer, I tend to start with user
>requirements first. Which of the following do you want to do (roughly in
>order of temperature):
>
>- Grill (~600°)
>- Bake bread/pizza (500°)
>- Roast (350-450°)
>- Hot smoke BBQ (220-250°)
>- Cold smoke (not sure, maybe 160-180°)
>
>Then, identify the units that will do the things you want to do. Then, rank
>them on the other criteria that may be important to you:
>
>- cost
>- capacity (how much can you cook at one time)
>- looks
>- fuel(s)
>- convenience (all you need for great BBQ is a constant 220-250°; getting
>and holding a pit there for a long time (5-24 hrs) can be very different for
>different types of pits; a gas grill is great for a quick week-night grilled
>fish/boneless chicken/steak)
>- extra features (rotisserie, side burners, portability, etc.)
>- intangibles (e.g, some people just want a traditional Texas-style
>offset-style cooker)
>- reliability/life

You sure used a lot of words to say "GET A KAMADO."

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

Kevin S. Wilson > wrote in message >. ..
> On Sat, 10 Apr 2004 12:33:06 -0700, "Louis Cohen"
> > wrote:
>
> >I think you pretty much have it. As a programmer, I tend to start with user
> >requirements first. Which of the following do you want to do (roughly in
> >order of temperature):
> >
> >- Grill (~600°)
> >- Bake bread/pizza (500°)
> >- Roast (350-450°)
> >- Hot smoke BBQ (220-250°)
> >- Cold smoke (not sure, maybe 160-180°)
> >
> >Then, identify the units that will do the things you want to do. Then, rank
> >them on the other criteria that may be important to you:
> >
> >- cost
> >- capacity (how much can you cook at one time)
> >- looks
> >- fuel(s)
> >- convenience (all you need for great BBQ is a constant 220-250°; getting
> >and holding a pit there for a long time (5-24 hrs) can be very different for
> >different types of pits; a gas grill is great for a quick week-night grilled
> >fish/boneless chicken/steak)
> >- extra features (rotisserie, side burners, portability, etc.)
> >- intangibles (e.g, some people just want a traditional Texas-style
> >offset-style cooker)
> >- reliability/life
>
> You sure used a lot of words to say "GET A KAMADO."

My point of writing this post is simply there are a bunch of different
ways to cook/roast/smoke/broil and so forth meat/food and there is not
one best or end all method for everyone. In my opinion a person ought
to have several options depending upon a lot of factors and the most
important of which maybe individual taste. Some may find their needs
so specific that only one method or system is required to satisfy
their requirements-that is not me.

butch burton wrote:
> My point of writing this post is simply there are a bunch of different
> ways to cook/roast/smoke/broil and so forth meat/food and there is not
> one best or end all method for everyone. In my opinion a person ought
> to have several options depending upon a lot of factors and the most
> important of which maybe individual taste. Some may find their needs
> so specific that only one method or system is required to satisfy
> their requirements-that is not me.

And you think you are unique? Ihope that didnt take you too damn long to
come up with.

But this IS alt.food.barbecue, not food.boiling or food.baking or some other
variation, so the conversation is pretty much about wood fired cooking,
especially low n slow which is barbeque, lot's of grilling conversation too,
but it's mainly bbq. So get off whatever hobby horse you were gettin a leg
onto, it's misplaced.

D
--