Ed,

I have tried to e-mail Bill Wright on the e-mail address on the FAQ webpage
but it has bounced. The reason being that there is a minor error that I feel
should be corrected to keep the FAQ $B!H(Bgospel$B!I(B. This wasn$B!G(Bt picked up by
me, but a friend, whom I had steered to the FAQ and is looking at purchasing
a Charbroil smoker similar to mine, who asked me to rectify his query.
Under the equipment section on Charbroil, the text states that the Charbroil
H2O water smoker. $B!H(BThe body DOES NOT remove from the charcoal pan$B!I(B. This
is correct on their basic model, but their H2O deluxe model DOES allow you
to remove the body.


I know that this probably seems insignificant, but to a 1st timer it could
be quite important.

Don$B!G(Bt know if you want to reword the text or not? Hope this helps in some
minute way.

Regards

Graeme

"Graeme...in London" > wrote in message
...
> Ed,
>
> I have tried to e-mail Bill Wright on the e-mail address on the FAQ
webpage
> but it has bounced.

I just sent you the last address I have for him.


> The reason being that there is a minor error that I feel
> should be corrected to keep the FAQ $B!H(Bgospel$B!I(B. This
wasn$B!G(Bt picked up by
> me, but a friend, whom I had steered to the FAQ and is looking at
purchasing
> a Charbroil smoker similar to mine, who asked me to rectify his query.

> I know that this probably seems insignificant, but to a 1st timer it could
> be quite important.

Equipment changes. Could be an error, could be a change. Either way, good
to have it fixed.

FWIW, today is a celebration the day we no longer talked to the Brits. I
could get in trouble doing this, but in the spirit of BBQ, I'll have a go.
Ed

http://pages.cthome.net/edhome

"Edwin Pawlowski" > wrote in message
. ..
>
> "Graeme...in London" > wrote in message
> ...

>
> FWIW, today is a celebration the day we no longer talked to the Brits. I
> could get in trouble doing this, but in the spirit of BBQ, I'll have a go.
> Ed
>
> http://pages.cthome.net/edhome
>

Hah! I disagree. This isn't a celebration of the day we no longer TALKED
to the Brits. This is a celebration of the day we no longer had to LISTEN
to, and OBEY the Brits ;-).

They always have been and always will be very pleasant to talk to.

Cheers, Graeme!

John in Austin

On Sun, 04 Jul 2004 17:55:39 GMT, "JakBQuik" >
wrote:

>
>"Edwin Pawlowski" > wrote in message
...
>>
>> "Graeme...in London" > wrote in message
>> ...
>
>>
>> FWIW, today is a celebration the day we no longer talked to the Brits. I
>> could get in trouble doing this, but in the spirit of BBQ, I'll have a go.
>> Ed
>>
>> http://pages.cthome.net/edhome
>>
>
>Hah! I disagree. This isn't a celebration of the day we no longer TALKED
>to the Brits. This is a celebration of the day we no longer had to LISTEN
>to, and OBEY the Brits ;-).
>
>They always have been and always will be very pleasant to talk to.
>
>Cheers, Graeme!
>
>John in Austin
>
>
Absolutely! Talking with them is wonderful. It's those cute little
accents they have. Makes them sound so smart and sophisticated.
Especially David Niven.

Love them Brits!

Happy Fourth!

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

"Edwin Pawlowski" > wrote in message
. ..
>
> "Graeme...in London" > wrote in message
> ...
> > Ed,
> >
> > I have tried to e-mail Bill Wright on the e-mail address on the FAQ
> webpage
> > but it has bounced.
>
> I just sent you the last address I have for him.
>
>
> > The reason being that there is a minor error that I feel
> > should be corrected to keep the FAQ $B!H(Bgospel$B!I(B. This
> wasn$B!G(Bt picked up by
> > me, but a friend, whom I had steered to the FAQ and is looking at
> purchasing
> > a Charbroil smoker similar to mine, who asked me to rectify his query.
>
> > I know that this probably seems insignificant, but to a 1st timer it could
> > be quite important.
>
> Equipment changes. Could be an error, could be a change. Either way, good
> to have it fixed.
>
> FWIW, today is a celebration the day we no longer talked to the Brits. I
> could get in trouble doing this, but in the spirit of BBQ, I'll have a go.
> Ed
>
> http://pages.cthome.net/edhome
>
>

Hey Ed, is the FAQ too hallowed ground to organize an update? You and eskwired I
think are the only ones still left who've been here from the beginning so I
assumed you'd know.

Where is David these days anyway?


Tyler

In article >,
Tyler Hopper > wrote:
>
>Hey Ed, is the FAQ too hallowed ground to organize an update? You and eskwired I
>think are the only ones still left who've been here from the beginning so I
>assumed you'd know.
>
>Where is David these days anyway?

He's around lurking from Newton, Massachusetts.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

In article >,
Tyler Hopper > wrote:
>
>Hey Ed, is the FAQ too hallowed ground to organize an update? You and eskwired I
>think are the only ones still left who've been here from the beginning so I
>assumed you'd know.
>
>Where is David these days anyway?

He's around lurking from Newton, Massachusetts.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

"Tyler Hopper" > wrote in message
...

> Hey Ed, is the FAQ too hallowed ground to organize an update? You and
eskwired I
> think are the only ones still left who've been here from the beginning so
I
> assumed you'd know.
>
> Where is David these days anyway?
>
I agree. Not to flog Kamado or BBQ Guru, but neither is mentioned in the
faq and both have made significant contributions to the art.
For that matter, the ceramic cooker section only mentions BGE and omits
Primo and Grilldome, too.

Jack Curry
-I'll help-

"Tyler Hopper" > wrote in message
...

> Hey Ed, is the FAQ too hallowed ground to organize an update? You and
eskwired I
> think are the only ones still left who've been here from the beginning so
I
> assumed you'd know.
>
> Where is David these days anyway?
>
I agree. Not to flog Kamado or BBQ Guru, but neither is mentioned in the
faq and both have made significant contributions to the art.
For that matter, the ceramic cooker section only mentions BGE and omits
Primo and Grilldome, too.

Jack Curry
-I'll help-

Jack Curry wrote:

> I agree. Not to flog Kamado or BBQ Guru, but neither is mentioned in
> the faq and both have made significant contributions to the art.
> For that matter, the ceramic cooker section only mentions BGE and
> omits Primo and Grilldome, too.

I'm wondering if it might be useful to consider a seperate Barbecue
Equipment FAQ that could act as a supplement or appendix to the original.
Equipment and accessories seem to be far more likely to change frequently,
than the theories, techniques and recipes of the original. Just a thought.

Jack Curry wrote:

> I agree. Not to flog Kamado or BBQ Guru, but neither is mentioned in
> the faq and both have made significant contributions to the art.
> For that matter, the ceramic cooker section only mentions BGE and
> omits Primo and Grilldome, too.

I'm wondering if it might be useful to consider a seperate Barbecue
Equipment FAQ that could act as a supplement or appendix to the original.
Equipment and accessories seem to be far more likely to change frequently,
than the theories, techniques and recipes of the original. Just a thought.

"Tyler Hopper" > wrote in message
> Hey Ed, is the FAQ too hallowed ground to organize an update? You and
eskwired I
> think are the only ones still left who've been here from the beginning so
I
> assumed you'd know.
>
> Where is David these days anyway?
>
>
> Tyler

Most of the information was the same 100 years ago and will be pertinent 100
years in the future as long as hardwood tree grow. . Equipment, however,
does change. That portion should be updated periodically.

The existing information was compiled by people that either owned or has
some experience with the particular rigs. It would take 10 or 15 people
with different equipment to contribute. Bill Wight did the compilation and
editing. I'll see if I can contact him.

I've not seen Dave in a long time. He pops in occasionally or in RFC.
Ed

http://pages.cthome.net/edhome

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> Jack Curry wrote:
>
> > I agree. Not to flog Kamado or BBQ Guru, but neither is mentioned in
> > the faq and both have made significant contributions to the art.
> > For that matter, the ceramic cooker section only mentions BGE and
> > omits Primo and Grilldome, too.
>
> I'm wondering if it might be useful to consider a seperate Barbecue
> Equipment FAQ that could act as a supplement or appendix to the original.
> Equipment and accessories seem to be far more likely to change frequently,
> than the theories, techniques and recipes of the original. Just a thought.
>
>
And a good thought at that, Dave. On the other hand, Big Jim's proven
high-temp Q technique seems to have altered our long-standing techniques,
too.
In either case, I'm with Tyler. The FAQ could use a tune-up.

Jack Curry

Jack Curry wrote:

> And a good thought at that, Dave. On the other hand, Big Jim's proven
> high-temp Q technique seems to have altered our long-standing
> techniques, too.

I'd like that technique to be test driven by a few more people over a longer
period myself. At any rate I still have reservations, most everything of
what I've seen in support of that technique is from those who have eaten it,
not done it. I think it's a might touchier to do than expected with inherent
problems not fully explored. Is it usable in any type of cooker and cut of
meat, rubs, etc. etc.


--

Jack Curry wrote:

> And a good thought at that, Dave. On the other hand, Big Jim's proven
> high-temp Q technique seems to have altered our long-standing
> techniques, too.

I'd like that technique to be test driven by a few more people over a longer
period myself. At any rate I still have reservations, most everything of
what I've seen in support of that technique is from those who have eaten it,
not done it. I think it's a might touchier to do than expected with inherent
problems not fully explored. Is it usable in any type of cooker and cut of
meat, rubs, etc. etc.


--

On 8-Jul-2004, "Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote:

> "Dave Bugg" <deebuggatcharterdotnet> wrote in message
> ...
> > Jack Curry wrote:
> >
> > > I agree. Not to flog Kamado or BBQ Guru, but neither is mentioned in
> > > the faq and both have made significant contributions to the art.
> > > For that matter, the ceramic cooker section only mentions BGE and
> > > omits Primo and Grilldome, too.
> >
> > I'm wondering if it might be useful to consider a seperate Barbecue
> > Equipment FAQ that could act as a supplement or appendix to the
> > original.
> > Equipment and accessories seem to be far more likely to change
> > frequently,
> > than the theories, techniques and recipes of the original. Just a
> > thought.
> >
> >
> And a good thought at that, Dave. On the other hand, Big Jim's proven
> high-temp Q technique seems to have altered our long-standing techniques,
> too.
> In either case, I'm with Tyler. The FAQ could use a tune-up.
>
> Jack Curry

Just a thought, but how about the various officionados clump
together and develop a compartmentalized FAQ, ie., WSM,
Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
undertaking for any one individual. I could maybe take on offsets,
but I wouldn't think of taking on ceramics or verticals. Even then
I would have to collaborate with other offset users before finallizing
anythig.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 9-Jul-2004, "Duwop" > wrote:

> Jack Curry wrote:
>
> > And a good thought at that, Dave. On the other hand, Big Jim's proven
> > high-temp Q technique seems to have altered our long-standing
> > techniques, too.
>
> I'd like that technique to be test driven by a few more people over a
> longer
> period myself. At any rate I still have reservations, most everything of
> what I've seen in support of that technique is from those who have eaten
> it,
> not done it. I think it's a might touchier to do than expected with
> inherent
> problems not fully explored. Is it usable in any type of cooker and cut of
> meat, rubs, etc. etc.
>
>
> --
>

Standby, Big Jim, TFM®, M&M, and possibly Jack Curry will be
providing updates. Maybe some others will risk a little experimentation.
Just remember people, the original whole hog 'Q' was done in 5 to
6 hours over an open pit.
--
M&M ("When You're Over The Hill You Pick Up Speed")

"M&M" > wrote in message
...
>
> On 8-Jul-2004, "Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote:
>
> > And a good thought at that, Dave. On the other hand, Big Jim's proven
> > high-temp Q technique seems to have altered our long-standing techniques,
> > too.
> > In either case, I'm with Tyler. The FAQ could use a tune-up.
> >
> > Jack Curry
>
> Just a thought, but how about the various officionados clump
> together and develop a compartmentalized FAQ, ie., WSM,
> Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> undertaking for any one individual. I could maybe take on offsets,
> but I wouldn't think of taking on ceramics or verticals. Even then
> I would have to collaborate with other offset users before finallizing
> anythig.
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

I had the same thoughts. I nominate Kevin to scribe the documentation.

Tyler

>
> Just a thought, but how about the various officionados clump
> together and develop a compartmentalized FAQ, ie., WSM,
> Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> undertaking for any one individual. I could maybe take on offsets,
> but I wouldn't think of taking on ceramics or verticals. Even then
> I would have to collaborate with other offset users before finallizing
> anythig.
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

Yep, good idea Brick.

Rob
(who'd volunteer for the offset section as well)

"Duwop" > wrote in message
...
> Jack Curry wrote:
>
> > And a good thought at that, Dave. On the other hand, Big Jim's proven
> > high-temp Q technique seems to have altered our long-standing
> > techniques, too.
>
> I'd like that technique to be test driven by a few more people over a
longer
> period myself. At any rate I still have reservations, most everything of
> what I've seen in support of that technique is from those who have eaten
it,
> not done it. I think it's a might touchier to do than expected with
inherent
> problems not fully explored. Is it usable in any type of cooker and cut of
> meat, rubs, etc. etc.
>
>
> --
>
>
>
I've produced my own LazyQ in a modified offset. So far, I've done:
brisket (too windy/not long enough)
chicken ( great! cooked ~270)
pork butt (great! cooked ~270) pick on abf

Rob (who thinks the LazyQ FAQ could stand on it's own for a while if that's
what is decided)

"Duwop" > wrote in message
...
> Jack Curry wrote:
>
> > And a good thought at that, Dave. On the other hand, Big Jim's proven
> > high-temp Q technique seems to have altered our long-standing
> > techniques, too.
>
> I'd like that technique to be test driven by a few more people over a
longer
> period myself. At any rate I still have reservations, most everything of
> what I've seen in support of that technique is from those who have eaten
it,
> not done it. I think it's a might touchier to do than expected with
inherent
> problems not fully explored. Is it usable in any type of cooker and cut of
> meat, rubs, etc. etc.
>
>
> --
>
>
>
I've produced my own LazyQ in a modified offset. So far, I've done:
brisket (too windy/not long enough)
chicken ( great! cooked ~270)
pork butt (great! cooked ~270) pick on abf

Rob (who thinks the LazyQ FAQ could stand on it's own for a while if that's
what is decided)

Rob wrote:
>>Just a thought, but how about the various officionados clump
>>together and develop a compartmentalized FAQ, ie., WSM,
>>Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
>>undertaking for any one individual. I could maybe take on offsets,
>>but I wouldn't think of taking on ceramics or verticals. Even then
>>I would have to collaborate with other offset users before finallizing
>>anythig.
>>--
>>M&M ("When You're Over The Hill You Pick Up Speed")
>
>
> Yep, good idea Brick.
>
> Rob
> (who'd volunteer for the offset section as well)
>
>
I would be willing to help out with a WSM faq.

Happy Q'en,
BBQ

Rob wrote:
>>Just a thought, but how about the various officionados clump
>>together and develop a compartmentalized FAQ, ie., WSM,
>>Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
>>undertaking for any one individual. I could maybe take on offsets,
>>but I wouldn't think of taking on ceramics or verticals. Even then
>>I would have to collaborate with other offset users before finallizing
>>anythig.
>>--
>>M&M ("When You're Over The Hill You Pick Up Speed")
>
>
> Yep, good idea Brick.
>
> Rob
> (who'd volunteer for the offset section as well)
>
>
I would be willing to help out with a WSM faq.

Happy Q'en,
BBQ

Rob wrote:
>>Just a thought, but how about the various officionados clump
>>together and develop a compartmentalized FAQ, ie., WSM,
>>Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
>>undertaking for any one individual. I could maybe take on offsets,
>>but I wouldn't think of taking on ceramics or verticals. Even then
>>I would have to collaborate with other offset users before finallizing
>>anythig.
>>--
>>M&M ("When You're Over The Hill You Pick Up Speed")
>
>
> Yep, good idea Brick.
>
> Rob
> (who'd volunteer for the offset section as well)

I'd be happy to provide input on the offsets, too.

Beth

--
The problems of the world cannot possibly be solved by skeptics or
cynics whose horizons are limited by the obvious realities. We need men
who can dream of things that never were. --John F. Kennedy
our home page: http://www.IsleOfSky.net

Rob wrote:
>>Just a thought, but how about the various officionados clump
>>together and develop a compartmentalized FAQ, ie., WSM,
>>Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
>>undertaking for any one individual. I could maybe take on offsets,
>>but I wouldn't think of taking on ceramics or verticals. Even then
>>I would have to collaborate with other offset users before finallizing
>>anythig.
>>--
>>M&M ("When You're Over The Hill You Pick Up Speed")
>
>
> Yep, good idea Brick.
>
> Rob
> (who'd volunteer for the offset section as well)

I'd be happy to provide input on the offsets, too.

Beth

--
The problems of the world cannot possibly be solved by skeptics or
cynics whose horizons are limited by the obvious realities. We need men
who can dream of things that never were. --John F. Kennedy
our home page: http://www.IsleOfSky.net

Duwop wrote:
> Jack Curry wrote:
>
>> And a good thought at that, Dave. On the other hand, Big Jim's
>> proven high-temp Q technique seems to have altered our long-standing
>> techniques, too.
>
> I'd like that technique to be test driven by a few more people over a
> longer period myself. At any rate I still have reservations, most
> everything of what I've seen in support of that technique is from
> those who have eaten it, not done it. I think it's a might touchier
> to do than expected with inherent problems not fully explored. Is it
> usable in any type of cooker and cut of meat, rubs, etc. etc.

Last week I did two butts at 300 or maybe higher, by accident. They were
perfect.

Jack Curry

Jack Curry wrote:
>
> Duwop wrote:
> > Jack Curry wrote:
> >
> >> And a good thought at that, Dave. On the other hand, Big Jim's
> >> proven high-temp Q technique seems to have altered our long-standing
> >> techniques, too.
> >
> > I'd like that technique to be test driven by a few more people over a
> > longer period myself. At any rate I still have reservations, most
> > everything of what I've seen in support of that technique is from
> > those who have eaten it, not done it. I think it's a might touchier
> > to do than expected with inherent problems not fully explored. Is it
> > usable in any type of cooker and cut of meat, rubs, etc. etc.
>
> Last week I did two butts at 300 or maybe higher, by accident. They were
> perfect.
>
> Jack Curry

Jack, I did the same , "butt" on purpose (ok they were shoulders).
Biggest problem that I had which I have never had before in many year
was there were parts that wouldn't pull very easily. It seems the higher
temp caused cold spots that would not occur when cooking at a lower temp
and a longer time.

This could have been a bonein cut phenom that doesn't happen with
boneless butts or briskets. Ribs at 275-300 aren't a problem though.

-CAL

Jack Curry wrote:
>
> Duwop wrote:
> > Jack Curry wrote:
> >
> >> And a good thought at that, Dave. On the other hand, Big Jim's
> >> proven high-temp Q technique seems to have altered our long-standing
> >> techniques, too.
> >
> > I'd like that technique to be test driven by a few more people over a
> > longer period myself. At any rate I still have reservations, most
> > everything of what I've seen in support of that technique is from
> > those who have eaten it, not done it. I think it's a might touchier
> > to do than expected with inherent problems not fully explored. Is it
> > usable in any type of cooker and cut of meat, rubs, etc. etc.
>
> Last week I did two butts at 300 or maybe higher, by accident. They were
> perfect.
>
> Jack Curry

Jack, I did the same , "butt" on purpose (ok they were shoulders).
Biggest problem that I had which I have never had before in many year
was there were parts that wouldn't pull very easily. It seems the higher
temp caused cold spots that would not occur when cooking at a lower temp
and a longer time.

This could have been a bonein cut phenom that doesn't happen with
boneless butts or briskets. Ribs at 275-300 aren't a problem though.

-CAL

bbq > wrote in news:SuCHc.49046$a24.35487@attbi_s03:

>
> I would be willing to help out with a WSM faq.
>
> Happy Q'en,
> BBQ
>

I'll add my limited experience to the WSM section as well.

Jason

M&M wrote:
> On 9-Jul-2004, "Duwop" > wrote:
>
>> Jack Curry wrote:
>>
>>> And a good thought at that, Dave. On the other hand, Big Jim's proven
>>> high-temp Q technique seems to have altered our long-standing
>>> techniques, too.
>>
>> I'd like that technique to be test driven by a few more people over a
>> longer
>> period myself. At any rate I still have reservations, most everything of
>> what I've seen in support of that technique is from those who have eaten
>> it,
>> not done it. I think it's a might touchier to do than expected with
>> inherent
>> problems not fully explored. Is it usable in any type of cooker and cut of
>> meat, rubs, etc. etc.
>>
>>
>> --
>>
>
> Standby, Big Jim, TFM®, M&M, and possibly Jack Curry will be
> providing updates.

Me too? ;-)

> Maybe some others will risk a little experimentation.
> Just remember people, the original whole hog 'Q' was done in 5 to
> 6 hours over an open pit.
> --
> M&M ("Since I'm Over The Hill I Need To Pick Up Speed")

(so that's why you like quicker cooked BBQ?)
<eg>

BOB
messing with M&M's signature

M&M wrote:
> On 9-Jul-2004, "Duwop" > wrote:
>
>> Jack Curry wrote:
>>
>>> And a good thought at that, Dave. On the other hand, Big Jim's proven
>>> high-temp Q technique seems to have altered our long-standing
>>> techniques, too.
>>
>> I'd like that technique to be test driven by a few more people over a
>> longer
>> period myself. At any rate I still have reservations, most everything of
>> what I've seen in support of that technique is from those who have eaten
>> it,
>> not done it. I think it's a might touchier to do than expected with
>> inherent
>> problems not fully explored. Is it usable in any type of cooker and cut of
>> meat, rubs, etc. etc.
>>
>>
>> --
>>
>
> Standby, Big Jim, TFM®, M&M, and possibly Jack Curry will be
> providing updates.

Me too? ;-)

> Maybe some others will risk a little experimentation.
> Just remember people, the original whole hog 'Q' was done in 5 to
> 6 hours over an open pit.
> --
> M&M ("Since I'm Over The Hill I Need To Pick Up Speed")

(so that's why you like quicker cooked BBQ?)
<eg>

BOB
messing with M&M's signature

M&M wrote:
> On 8-Jul-2004, "Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote:
>
>> "Dave Bugg" <deebuggatcharterdotnet> wrote in message
>> ...
>>> Jack Curry wrote:
>>>
>>>> I agree. Not to flog Kamado or BBQ Guru, but neither is mentioned in
>>>> the faq and both have made significant contributions to the art.
>>>> For that matter, the ceramic cooker section only mentions BGE and
>>>> omits Primo and Grilldome, too.
>>>
>>> I'm wondering if it might be useful to consider a seperate Barbecue
>>> Equipment FAQ that could act as a supplement or appendix to the
>>> original.
>>> Equipment and accessories seem to be far more likely to change
>>> frequently,
>>> than the theories, techniques and recipes of the original. Just a
>>> thought.
>>>
>>>
>> And a good thought at that, Dave. On the other hand, Big Jim's proven
>> high-temp Q technique seems to have altered our long-standing techniques,
>> too.
>> In either case, I'm with Tyler. The FAQ could use a tune-up.
>>
>> Jack Curry
>
> Just a thought, but how about the various officionados clump
> together and develop a compartmentalized FAQ, ie., WSM,
> Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> undertaking for any one individual. I could maybe take on offsets,
> but I wouldn't think of taking on ceramics or verticals. Even then
> I would have to collaborate with other offset users before finallizing
> anythig.
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

I'll help with *ALL* modern day ceramics. I have access to much great
information on the green ones, and pretty good information on the dark grey
ones. Also, first hand info on 3 sizes of the "Tiled" variety. Oops. Can't
help with the GrillDome.

BOB

Jack Curry wrote:
> Duwop wrote:
>> I'd like that technique to be test driven by a few more people over a
>> longer period myself. At any rate I still have reservations, most
>
> Last week I did two butts at 300 or maybe higher, by accident. They
> were perfect.
>

Ah yeah, forgot, we need a definition too. Is it more than 275, 300, 325,
more?? I'm thinking 350. But what do I know?

What should it be called? LazyQ can be done at lower temps, so that should
be out. JimQ, HiQ, HiBBQ, HiJimQ, FastnEZQ? JimsHiQ? (take that any way you
want to) ;-)


--

Jack Curry wrote:
> Duwop wrote:
>> I'd like that technique to be test driven by a few more people over a
>> longer period myself. At any rate I still have reservations, most
>
> Last week I did two butts at 300 or maybe higher, by accident. They
> were perfect.
>

Ah yeah, forgot, we need a definition too. Is it more than 275, 300, 325,
more?? I'm thinking 350. But what do I know?

What should it be called? LazyQ can be done at lower temps, so that should
be out. JimQ, HiQ, HiBBQ, HiJimQ, FastnEZQ? JimsHiQ? (take that any way you
want to) ;-)


--

Duwop wrote:

>
> Ah yeah, forgot, we need a definition too. Is it more than 275, 300, 325,
> more?? I'm thinking 350. But what do I know?
>
> What should it be called? LazyQ can be done at lower temps, so that should
> be out. JimQ, HiQ, HiBBQ, HiJimQ, FastnEZQ? JimsHiQ? (take that any way you
> want to) ;-)


I vote for HiQ
It will stand the test of time
Q for all seasons



Brian Rodenborn

On 9-Jul-2004, "Rob" > wrote:

> >
> > Just a thought, but how about the various officionados clump
> > together and develop a compartmentalized FAQ, ie., WSM,
> > Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> > undertaking for any one individual. I could maybe take on offsets,
> > but I wouldn't think of taking on ceramics or verticals. Even then
> > I would have to collaborate with other offset users before finallizing
> > anythig.
> > --
> > M&M ("When You're Over The Hill You Pick Up Speed")
>
> Yep, good idea Brick.
>
> Rob
> (who'd volunteer for the offset section as well)

Lets go for it Rob. Just post your experiences and be sure to insert
the word offset somewhere in your post. Google will find it. Every-
thing is applicable. Mods or lack thereof. I bought extra firegrates
and turn them sideways to gain space for ash underneath. Works
like a champ. I extended my chimney down to the grate with some
sheet metal rolled into a tube and inserted into the original chimney.
No other mods. Do get significant radiant heat from the firebox into
the cook chamber close to the firebox.

I smoke offset and use oak or orange logs on top of lump for smoke.
I grill in the cook chamber with fire just on one side. I can seer meat
and then move it over to indirect to finish. Lots of room to separate
the food from the direct heat. Drippings drain out into a little suspended
bucket under cook chamber.

--
M&M ("When You're Over The Hill You Pick Up Speed")

On 9-Jul-2004, "Rob" > wrote:

> >
> > Just a thought, but how about the various officionados clump
> > together and develop a compartmentalized FAQ, ie., WSM,
> > Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> > undertaking for any one individual. I could maybe take on offsets,
> > but I wouldn't think of taking on ceramics or verticals. Even then
> > I would have to collaborate with other offset users before finallizing
> > anythig.
> > --
> > M&M ("When You're Over The Hill You Pick Up Speed")
>
> Yep, good idea Brick.
>
> Rob
> (who'd volunteer for the offset section as well)

Lets go for it Rob. Just post your experiences and be sure to insert
the word offset somewhere in your post. Google will find it. Every-
thing is applicable. Mods or lack thereof. I bought extra firegrates
and turn them sideways to gain space for ash underneath. Works
like a champ. I extended my chimney down to the grate with some
sheet metal rolled into a tube and inserted into the original chimney.
No other mods. Do get significant radiant heat from the firebox into
the cook chamber close to the firebox.

I smoke offset and use oak or orange logs on top of lump for smoke.
I grill in the cook chamber with fire just on one side. I can seer meat
and then move it over to indirect to finish. Lots of room to separate
the food from the direct heat. Drippings drain out into a little suspended
bucket under cook chamber.

--
M&M ("When You're Over The Hill You Pick Up Speed")

On 9-Jul-2004, bbq > wrote:

> Rob wrote:
> >>Just a thought, but how about the various officionados clump
> >>together and develop a compartmentalized FAQ, ie., WSM,
> >>Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> >>undertaking for any one individual. I could maybe take on offsets,
> >>but I wouldn't think of taking on ceramics or verticals. Even then
> >>I would have to collaborate with other offset users before finallizing
> >>anythig.
> >>--
> >>M&M ("When You're Over The Hill You Pick Up Speed")
> >
> >
> > Yep, good idea Brick.
> >
> > Rob
> > (who'd volunteer for the offset section as well)
> >
> >
> I would be willing to help out with a WSM faq.
>
> Happy Q'en,
> BBQ

Well go for it BBQ. I think you don't need to do anything real special.
Just post your usual, with emphasis on how/what the WSM enhanced
the cook. Just be sure to insert 'WSM' somewhere in the post. Google
will do the rest. Talk about water pan, sand pan, no pan. Talk about
lower grill temp vs upper grill temp. Talk about capacity. How to get
more ribs in it. How many butts can you do. Will a full 14# packer cut
brisket fit? Or do you have to cut it in two? Do you grill veggies? Some
folk don't have separate grilling machines. Sheeit. Kile don't even have
an oven.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 9-Jul-2004, bbq > wrote:

> Rob wrote:
> >>Just a thought, but how about the various officionados clump
> >>together and develop a compartmentalized FAQ, ie., WSM,
> >>Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> >>undertaking for any one individual. I could maybe take on offsets,
> >>but I wouldn't think of taking on ceramics or verticals. Even then
> >>I would have to collaborate with other offset users before finallizing
> >>anythig.
> >>--
> >>M&M ("When You're Over The Hill You Pick Up Speed")
> >
> >
> > Yep, good idea Brick.
> >
> > Rob
> > (who'd volunteer for the offset section as well)
> >
> >
> I would be willing to help out with a WSM faq.
>
> Happy Q'en,
> BBQ

Well go for it BBQ. I think you don't need to do anything real special.
Just post your usual, with emphasis on how/what the WSM enhanced
the cook. Just be sure to insert 'WSM' somewhere in the post. Google
will do the rest. Talk about water pan, sand pan, no pan. Talk about
lower grill temp vs upper grill temp. Talk about capacity. How to get
more ribs in it. How many butts can you do. Will a full 14# packer cut
brisket fit? Or do you have to cut it in two? Do you grill veggies? Some
folk don't have separate grilling machines. Sheeit. Kile don't even have
an oven.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 9-Jul-2004, Beth Cole > wrote:

> Rob wrote:
> >>Just a thought, but how about the various officionados clump
> >>together and develop a compartmentalized FAQ, ie., WSM,
> >>Kamado (Ceramics), Offsets, Grills, etc. Kind of a mammoth
> >>undertaking for any one individual. I could maybe take on offsets,
> >>but I wouldn't think of taking on ceramics or verticals. Even then
> >>I would have to collaborate with other offset users before finallizing
> >>anythig.
> >>--
> >>M&M ("When You're Over The Hill You Pick Up Speed")
> >
> >
> > Yep, good idea Brick.
> >
> > Rob
> > (who'd volunteer for the offset section as well)
>
> I'd be happy to provide input on the offsets, too.
>
> Beth

Perposely didn't snip anything to maintain context.

Just post a lot Beth with emphasis on your cooker. What fuel
you're using. How much. How do you monitor it? Do you cook
in an iron pit because you like it, or because that's what you
have? Would you rather have something else? I don't and I
could. I enjoy my NBS offset and I don't care who knows it.
I hear others talk in glowing terms about their particular cooker
and I know where they're coming from. I don't want their cooker
and they don't want mine, but we're all enjoying ourselves and
eating well while we're at it.
--
M&M ("When You're Over The Hill You Pick Up Speed")