Hi,

I have the smallest CharBroil 244 in2 cooking surface off-set smoker.
After a lot of early stumbling around and playing around with the
instruction manual and creasote, I found this newsgroup. I've
received great pointers from this newsgroup and excellent information
from the FAQ.

This last 4th of July weekend, I tried my first pork shoulder
(picnic). I noticed that it required a whole lot of attention.

To maintain the temperatures with full air-flow, I had to tend the
fire at about 25 to 35 minute intervals. I had a 7.5 pound pork
shoulder, is this on the large side? Are smaller, around 5 pounds,
available?

The FAQ gave a rule of thumb of around 1.5 hours per pound of pork
shoulder, mine took about 13 hours. I used a two $20 digital pyrex
probe thermometers going through two holes I drilled in the cooking
chamber. One probe remained suspended near the bottom of the meat on
the grill (on the opposite side of the meat, with the meat between the
probe and the firebox), getting the chamber temp, while the second was
poked fully into the center of the meat. I kept the chamber at 170 to
250 for the first four hours and then around 200 to 275 for the
remaining time. I cooked until the internal temperature hit 180F.
Not only did it seem to take a long time, but there seemed to still be
a good bit of fat left inside the pork after removing. Should I have
cooked at a higher temperature to begin with? Should I have held it
to 180F after hitting that internal temp for a certain period of time
to melt more fat?

Keeping the temperatures down in the 225F range required me to use a
very small fire. My fire, coals, etc. was about the size of a large
fist. It was very difficult keeping it going and burning without
smouldering. I had to split down all the chunks to approx 1 inch
square by 3-4 inches long. Also, I balanced them all across the top
cooking chamber and firebox, feeding them in the hottest next then
moving them all down the line. I was using the inexpensive Hickory
wood available at Walmart in the blue bag, it's like $5 for a big bag.
Basically, I was busy the entire 13 hours playing with wood and fire,
hardly had time to go inside for a beer... Is this just a feature of
a small off-set bbq and thin steel walls? Do I need to try something
else with my fire?

After all was said and done, I was very happy with the pork. I didn't
use a rub, just set it out 30 minutes prior to putting on the bbq. It
had a very good flavor and was very tender. I had to remove a very
hard, leather like layer from the top (it looked like fat before I
started), but it pulled all off the bone nicely. Well, I guess I'm
just wondering 13 hours non-stop is necessary for this kind of pork...

Thanks, Kenneth.

On 6 Jul 2004 19:50:24 -0700, (kaskiles) wrote:

>Hi,
>
>I have the smallest CharBroil 244 in2 cooking surface off-set smoker.
>After a lot of early stumbling around and playing around with the
>instruction manual and creasote, I found this newsgroup. I've
>received great pointers from this newsgroup and excellent information
>from the FAQ.
<SNIP>>

>Well, I guess I'm just wondering 13 hours non-stop is necessary for this kind of pork...
>
>Thanks, Kenneth.

Kenneth,

The short answer is...

Yes.

Well, let me rephrase that.

Yes, given the type of smoker you have, it will often take a long time
and a LOT of tending to keep the temps constant.

There are some things that you can do to overcome the tendency of the
lower-end offset smokers to need lots of tending

You can try Big Jim's method of higher temp barbecuing (do a google
search on this newsgroup and you should find the big jim FAQ).

You can work on finding the best methods of laying out the wood & lump
charcoal in the smoker box so that it burns more consistently.

AVOID OPENING THE MAIN CHAMBER OF THE SMOKER AS MUCH AS POSSIBLE
(this one item alone may help immensely.

There are also some modifications that can be made to some of the
offsets that can help better insulate and better regulate the temp.

Personally, I found that after 2 years of struggling with my brinkmann
pitmaster offset, when I got ahold of first an El Cheapo Brinkmann
water smoker, quickly followed by a Weber Smokey Mountain, that the
vertical smokers are the way to go. By FAR, they are much easier to
tend, with the WSM being almost "set it and forget it" to coin a
certain infomercial. I now have a #7 Kamado which is like the WSM on
Steroids, and uses even less effort to achieve excellent BBQ.

So, peruse the group. Ask questions. Pretty soon you will find your
'Cue improving...



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

On 6-Jul-2004, (kaskiles) wrote:

> Hi,
>
> I have the smallest CharBroil 244 in2 cooking surface off-set smoker.
> After a lot of early stumbling around and playing around with the
> instruction manual and creasote, I found this newsgroup. I've
> received great pointers from this newsgroup and excellent information
> from the FAQ.
>
> This last 4th of July weekend, I tried my first pork shoulder
> (picnic). I noticed that it required a whole lot of attention.
>
> To maintain the temperatures with full air-flow, I had to tend the
> fire at about 25 to 35 minute intervals. I had a 7.5 pound pork
> shoulder, is this on the large side? Are smaller, around 5 pounds,
> available?
>
> The FAQ gave a rule of thumb of around 1.5 hours per pound of pork
> shoulder, mine took about 13 hours. I used a two $20 digital pyrex
> probe thermometers going through two holes I drilled in the cooking
> chamber. One probe remained suspended near the bottom of the meat on
> the grill (on the opposite side of the meat, with the meat between the
> probe and the firebox), getting the chamber temp, while the second was
> poked fully into the center of the meat. I kept the chamber at 170 to
> 250 for the first four hours and then around 200 to 275 for the
> remaining time. I cooked until the internal temperature hit 180F.
> Not only did it seem to take a long time, but there seemed to still be
> a good bit of fat left inside the pork after removing. Should I have
> cooked at a higher temperature to begin with? Should I have held it
> to 180F after hitting that internal temp for a certain period of time
> to melt more fat?
>
> Keeping the temperatures down in the 225F range required me to use a
> very small fire. My fire, coals, etc. was about the size of a large
> fist. It was very difficult keeping it going and burning without
> smouldering. I had to split down all the chunks to approx 1 inch
> square by 3-4 inches long. Also, I balanced them all across the top
> cooking chamber and firebox, feeding them in the hottest next then
> moving them all down the line. I was using the inexpensive Hickory
> wood available at Walmart in the blue bag, it's like $5 for a big bag.
> Basically, I was busy the entire 13 hours playing with wood and fire,
> hardly had time to go inside for a beer... Is this just a feature of
> a small off-set bbq and thin steel walls? Do I need to try something
> else with my fire?
>
> After all was said and done, I was very happy with the pork. I didn't
> use a rub, just set it out 30 minutes prior to putting on the bbq. It
> had a very good flavor and was very tender. I had to remove a very
> hard, leather like layer from the top (it looked like fat before I
> started), but it pulled all off the bone nicely. Well, I guess I'm
> just wondering 13 hours non-stop is necessary for this kind of pork...
>
> Thanks, Kenneth.

I was gonna start out with "Sheesh Kenneth, you're wearing me out,
but on reflection, I remembered, I remembered going through all that.
So, I have a 492 Sq/in offset. #1 keep the chimney wide open. #2,
crack the firebox draft about 1/2". #3, dump a full chimney of cold
fuel on the firebox grate. #3, dump ~1/2 chimney of wll lit lump on
top of that. Then close the firebox lid. Monitor the cook chamber
until the temp gets over 200 at the grate midway between the fire-
box and the other end. Put your meat in. Wait a couple of hours.
Put your hand on the cook chamber cover. If it hurts, wait some
more. If it don't hurt, add some more fuel to the fire, about a big
double handful. Don't mess with the draft setting. Go get a fresh
beer. Wait some more. Do it all over again. The meat is done
when it's done.

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

Chef Juke wrote in alt.food.barbecue
> Kenneth,
>
> The short answer is...
>
> Yes.
>
> Well, let me rephrase that.
>
> Yes, given the type of smoker you have, it will often take a long time
> and a LOT of tending to keep the temps constant.
>
> There are some things that you can do to overcome the tendency of the
> lower-end offset smokers to need lots of tending
>
> You can try Big Jim's method of higher temp barbecuing (do a google
> search on this newsgroup and you should find the big jim FAQ).
>
> You can work on finding the best methods of laying out the wood & lump
> charcoal in the smoker box so that it burns more consistently.
>
> AVOID OPENING THE MAIN CHAMBER OF THE SMOKER AS MUCH AS POSSIBLE
> (this one item alone may help immensely.
>
> There are also some modifications that can be made to some of the
> offsets that can help better insulate and better regulate the temp.
>
> Personally, I found that after 2 years of struggling with my brinkmann
> pitmaster offset, when I got ahold of first an El Cheapo Brinkmann
> water smoker, quickly followed by a Weber Smokey Mountain, that the
> vertical smokers are the way to go. By FAR, they are much easier to
> tend, with the WSM being almost "set it and forget it" to coin a
> certain infomercial. I now have a #7 Kamado which is like the WSM on
> Steroids, and uses even less effort to achieve excellent BBQ.
>
> So, peruse the group. Ask questions. Pretty soon you will find your
> 'Cue improving...
>
>
>
> -Chef Juke
> "EVERYbody Eats When They Come To MY House!"
> www.chefjuke.com
>

What he said!

--
BigDog
To E-mail me, you know what to do.

> On 6-Jul-2004, (kaskiles) wrote:
>
>> Hi,
>> This last 4th of July weekend, I tried my first pork shoulder
>> (picnic). I noticed that it required a whole lot of attention.
>>

The 1st summer is difficult, it gets easier. The other guys gave good
pointers, between those and paying attention this summer it'll get easier to
the point of every 60-90 minutes or so.

I was instructed to keep everything open (intake and exhaust vents) the 1st
summer to learn to control temps by controlling the fire. That's paid big
dividends over time. If you're willing to go through the short term pain I'd
say it's worth the effort to learn.


D
--

> On 6-Jul-2004, (kaskiles) wrote:
>
>> Hi,
>> This last 4th of July weekend, I tried my first pork shoulder
>> (picnic). I noticed that it required a whole lot of attention.
>>

The 1st summer is difficult, it gets easier. The other guys gave good
pointers, between those and paying attention this summer it'll get easier to
the point of every 60-90 minutes or so.

I was instructed to keep everything open (intake and exhaust vents) the 1st
summer to learn to control temps by controlling the fire. That's paid big
dividends over time. If you're willing to go through the short term pain I'd
say it's worth the effort to learn.


D
--

"M&M" > wrote in message
...
#1 keep the chimney wide open. #2,
> crack the firebox draft about 1/2". #3, dump a full chimney of cold
> fuel on the firebox grate. #3, dump ~1/2 chimney of wll lit lump on
> top of that. Then close the firebox lid. Monitor the cook chamber
> until the temp gets over 200 at the grate midway between the fire-
> box and the other end. Put your meat in. Wait a couple of hours.
> Put your hand on the cook chamber cover. If it hurts, wait some
> more. If it don't hurt, add some more fuel to the fire, about a big
> double handful. Don't mess with the draft setting. Go get a fresh
> beer. Wait some more. Do it all over again. The meat is done
> when it's done.
>
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

Gee that sounds almost too simple. I can't wait to try it. When I first
got my NBBD (how's that for a new guy slingin' the lingo?) I must have
ruined a couple of hundred dollars worth of meat, just from not knowing what
I was doing. I finally got some decent food from it, but it is SO much
easier to use my ECB (see?) that I haven't used anything else at home in
years. But, since it was a present, I have been feeling guilty about
letting it gather dust.

I actually printed out your "Easy Guide to Offsets" and will refer to it
when I fire that sucker up!

See ya!

-Banjo

Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
as "manly" as an offset but it will run a steady 225F for 6 hours or more at
a stretch and cook lots of racks of ribs or 6 butts without modification.

Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
as "manly" as an offset but it will run a steady 225F for 6 hours or more at
a stretch and cook lots of racks of ribs or 6 butts without modification.

Jack Sloan wrote:

>
> Well put, Brick...and I might add that I get to drink a whole lot more beer
> when I'm smokin' in the NBBD than in the GD....If Im usin' the nbbd my wife
> expects me to slur my words a little more so I stay out of trouble easier.
> Jack

I haven't had too much trouble getting fire control down
in my NBS, but amen on the beer consumption; in fact, it's
a bit of a ritual to crack a beer when starting a cook,
even if it's 6am ;-) Sometimes I'll replace the beer
with wine, and Two-Buck is pretty much ideal for drinking
while Qing - the smoke will kill the nuances in anything
fancier anyway...

Cheers,
Dana

On 8-Jul-2004, "Jason in Dallas" > wrote:

> Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
> as "manly" as an offset but it will run a steady 225F for 6 hours or more
> at
> a stretch and cook lots of racks of ribs or 6 butts without modification.

I have a Coleman bullet gasser. It's a three stage design like the WSM,
ie, firepot,water barrel, lid. It incorporates a water pan and two cooking
grates.
At 225° the burner is just barely lit. It runs unattended virtually forever.
it
doesn't use enough propane to matter. Since I got the NBS it's never been
lit.

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

On 8-Jul-2004, "Jason in Dallas" > wrote:

> Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
> as "manly" as an offset but it will run a steady 225F for 6 hours or more
> at
> a stretch and cook lots of racks of ribs or 6 butts without modification.

I have a Coleman bullet gasser. It's a three stage design like the WSM,
ie, firepot,water barrel, lid. It incorporates a water pan and two cooking
grates.
At 225° the burner is just barely lit. It runs unattended virtually forever.
it
doesn't use enough propane to matter. Since I got the NBS it's never been
lit.

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

On 8-Jul-2004, "Jack Sloan" > wrote:
> .

M&M wrote this;
> >
> > I was gonna start out with "Sheesh Kenneth, you're wearing me out,
> > but on reflection, I remembered, I remembered going through all that.
> > So, I have a 492 Sq/in offset. #1 keep the chimney wide open. #2,
> > crack the firebox draft about 1/2". #3, dump a full chimney of cold
> > fuel on the firebox grate. #3, dump ~1/2 chimney of wll lit lump on
> > top of that. Then close the firebox lid. Monitor the cook chamber
> > until the temp gets over 200 at the grate midway between the fire-
> > box and the other end. Put your meat in. Wait a couple of hours.
> > Put your hand on the cook chamber cover. If it hurts, wait some
> > more. If it don't hurt, add some more fuel to the fire, about a big
> > double handful. Don't mess with the draft setting. Go get a fresh
> > beer. Wait some more. Do it all over again. The meat is done
> > when it's done.
> >
> > --
> > M&M ("When You're Over The Hill You Pick Up Speed")
>
> Well put, Brick...and I might add that I get to drink a whole lot more
> beer when I'm smokin' in the NBBD than in the GD....If Im usin' the nbbd
> my
> wife expects me to slur my words a little more so I stay out of trouble
> easier.
> Jack

That too, but I keep having to fend off neighbors who keep coming around
and asking if I need any help. That would be okay, but none of them bring
any beer with them. Speaking of the wife, mine raves on everything I put on
the table. She ain't kidding anybody. I did a seafood medley for lunch
today.
Scallops wrapped in bacon, sauteed shrimp and batter dipped catfish. The
cat wouldn't touch any of it SWMBO claimed it was great. I know where
she's coming from. She don't want me to stop cooking.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 8-Jul-2004, "Jack Sloan" > wrote:
> .

M&M wrote this;
> >
> > I was gonna start out with "Sheesh Kenneth, you're wearing me out,
> > but on reflection, I remembered, I remembered going through all that.
> > So, I have a 492 Sq/in offset. #1 keep the chimney wide open. #2,
> > crack the firebox draft about 1/2". #3, dump a full chimney of cold
> > fuel on the firebox grate. #3, dump ~1/2 chimney of wll lit lump on
> > top of that. Then close the firebox lid. Monitor the cook chamber
> > until the temp gets over 200 at the grate midway between the fire-
> > box and the other end. Put your meat in. Wait a couple of hours.
> > Put your hand on the cook chamber cover. If it hurts, wait some
> > more. If it don't hurt, add some more fuel to the fire, about a big
> > double handful. Don't mess with the draft setting. Go get a fresh
> > beer. Wait some more. Do it all over again. The meat is done
> > when it's done.
> >
> > --
> > M&M ("When You're Over The Hill You Pick Up Speed")
>
> Well put, Brick...and I might add that I get to drink a whole lot more
> beer when I'm smokin' in the NBBD than in the GD....If Im usin' the nbbd
> my
> wife expects me to slur my words a little more so I stay out of trouble
> easier.
> Jack

That too, but I keep having to fend off neighbors who keep coming around
and asking if I need any help. That would be okay, but none of them bring
any beer with them. Speaking of the wife, mine raves on everything I put on
the table. She ain't kidding anybody. I did a seafood medley for lunch
today.
Scallops wrapped in bacon, sauteed shrimp and batter dipped catfish. The
cat wouldn't touch any of it SWMBO claimed it was great. I know where
she's coming from. She don't want me to stop cooking.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 8-Jul-2004, Dana Myers > wrote:

> Jack Sloan wrote:
>
> >
> > Well put, Brick...and I might add that I get to drink a whole lot more
> > beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
> > nbbd my
> > wife expects me to slur my words a little more so I stay out of trouble
> > easier.
> > Jack
>
> I haven't had too much trouble getting fire control down
> in my NBS, but amen on the beer consumption; in fact, it's
> a bit of a ritual to crack a beer when starting a cook,
> even if it's 6am ;-) Sometimes I'll replace the beer
> with wine, and Two-Buck is pretty much ideal for drinking
> while Qing - the smoke will kill the nuances in anything
> fancier anyway...
>
> Cheers,
> Dana

Looka here. There's some talk about updating the FAQ with
current equipment experience. Steve and I and you Dana
are about the only ones I've seen lately contributing about
offsets. What do you think about consolidating our experience
with procedures, fuel, capacity, versatility, etc. Why do we
like our cookers? I could jump for a Kamado tomorrow, but I
don't want to. Why not? What would you rather have? Why?
Steve"s got the NBBD. He can cook for the National Guard
on a weekend. 'Course he's got a Grill Dome too. I don't
know what I would do with that. I'd like to hear what Steve has
to say about the pro's and con's of the NBBD and Grill Dome
and why he likes to have both. Seriously, I've thougt about
getting a pottery cooker, but I can't figure what I would do with
it that I don't do with what I have. I don't feel a need to smoke
bread or pizza. I cook those in the kitchen oven.

Got some Navy Beans soaking. Gonna cook up some Maple Baked
Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
holding.
--
M&M ("When You're Over The Hill You Pick Up Speed")

"M&M" > wrote in message
...
>
> On 8-Jul-2004, Dana Myers > wrote:
>
> > Jack Sloan wrote:
> >
> > >
> > > Well put, Brick...and I might add that I get to drink a whole lot more
> > > beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
> > > nbbd my
> > > wife expects me to slur my words a little more so I stay out of
trouble
> > > easier.
> > > Jack
> >
> > I haven't had too much trouble getting fire control down
> > in my NBS, but amen on the beer consumption; in fact, it's
> > a bit of a ritual to crack a beer when starting a cook,
> > even if it's 6am ;-) Sometimes I'll replace the beer
> > with wine, and Two-Buck is pretty much ideal for drinking
> > while Qing - the smoke will kill the nuances in anything
> > fancier anyway...
> >
> > Cheers,
> > Dana
>
> Looka here. There's some talk about updating the FAQ with
> current equipment experience. Steve and I and you Dana
> are about the only ones I've seen lately contributing about
> offsets. What do you think about consolidating our experience
> with procedures, fuel, capacity, versatility, etc. Why do we
> like our cookers? I could jump for a Kamado tomorrow, but I
> don't want to. Why not? What would you rather have? Why?
> Steve"s got the NBBD. He can cook for the National Guard
> on a weekend. 'Course he's got a Grill Dome too. I don't
> know what I would do with that. I'd like to hear what Steve has
> to say about the pro's and con's of the NBBD and Grill Dome
> and why he likes to have both. Seriously, I've thougt about
> getting a pottery cooker, but I can't figure what I would do with
> it that I don't do with what I have. I don't feel a need to smoke
> bread or pizza. I cook those in the kitchen oven.
>
> Got some Navy Beans soaking. Gonna cook up some Maple Baked
> Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
> holding.
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

Ya mean I'm not the only one with a GD and a NBBD?
Big volume cooks ( like 7or 8 racks of ribs) go in the NBBD, while everyday
cooking is in the GD.92-4 butts or less) GD does better for short hotter
time spans. also easier.
Jack( the other Steve)
Jack

Where is this ease guide???

Paul


"Duwop" > wrote in message
...
> > On 6-Jul-2004, (kaskiles) wrote:
> >
> >> Hi,
> >> This last 4th of July weekend, I tried my first pork shoulder
> >> (picnic). I noticed that it required a whole lot of attention.
> >>
>
> The 1st summer is difficult, it gets easier. The other guys gave good
> pointers, between those and paying attention this summer it'll get easier
to
> the point of every 60-90 minutes or so.
>
> I was instructed to keep everything open (intake and exhaust vents) the
1st
> summer to learn to control temps by controlling the fire. That's paid big
> dividends over time. If you're willing to go through the short term pain
I'd
> say it's worth the effort to learn.
>
>
> D
> --
>
>
>

M&M wrote:

> Looka here. There's some talk about updating the FAQ with
> current equipment experience. Steve and I and you Dana
> are about the only ones I've seen lately contributing about
> offsets. What do you think about consolidating our experience
> with procedures, fuel, capacity, versatility, etc. Why do we
> like our cookers?

Well, this is a great idea. Interestingly, just asking the
above question is making me think for a moment, how to formally
state things that I have come to less formally/intuitively
think. Perhaps the irony is that I've spent my lifetime
working in a very precise technical field (OS + embedded
development) and I find that my recreational pursuits are
often a combination of technical prowess and intuitive
skill. Like photography - it's pretty easy to become an
adept technician that can consistently expose, develop and
print an image, but never shoot a single interesting photo
if you don't have an intuitive sense of what works.

So, the simple challenge of describing "what works,
what do I do" makes me realize that I've developed
intuitive senses and can't easily describe how much
fuel I use or exactly how big the lump stack is for
225, or exactly how wind impacts me, so on. This
means I'll have to pay closer attention to what I'm
doing and record it (it'll probably mess me up :-) ).

I'd be delighted to help construct an "offset" section.

Cheers,
Dana

On 9-Jul-2004, "Jack Sloan" > wrote:

> "M&M" > wrote in message
> ...
> >
> > On 8-Jul-2004, Dana Myers > wrote:
> >
> > > Jack Sloan wrote:
> > >
> > > >
> > > > Well put, Brick...and I might add that I get to drink a whole lot
> > > > more
> > > > beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
> > > > nbbd my
> > > > wife expects me to slur my words a little more so I stay out of
> trouble
> > > > easier.
> > > > Jack
> > >
> > > I haven't had too much trouble getting fire control down
> > > in my NBS, but amen on the beer consumption; in fact, it's
> > > a bit of a ritual to crack a beer when starting a cook,
> > > even if it's 6am ;-) Sometimes I'll replace the beer
> > > with wine, and Two-Buck is pretty much ideal for drinking
> > > while Qing - the smoke will kill the nuances in anything
> > > fancier anyway...
> > >
> > > Cheers,
> > > Dana
> >
> > Looka here. There's some talk about updating the FAQ with
> > current equipment experience. Steve and I and you Dana
> > are about the only ones I've seen lately contributing about
> > offsets. What do you think about consolidating our experience
> > with procedures, fuel, capacity, versatility, etc. Why do we
> > like our cookers? I could jump for a Kamado tomorrow, but I
> > don't want to. Why not? What would you rather have? Why?
> > Steve"s got the NBBD. He can cook for the National Guard
> > on a weekend. 'Course he's got a Grill Dome too. I don't
> > know what I would do with that. I'd like to hear what Steve has
> > to say about the pro's and con's of the NBBD and Grill Dome
> > and why he likes to have both. Seriously, I've thougt about
> > getting a pottery cooker, but I can't figure what I would do with
> > it that I don't do with what I have. I don't feel a need to smoke
> > bread or pizza. I cook those in the kitchen oven.
> >
> > Got some Navy Beans soaking. Gonna cook up some Maple Baked
> > Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
> > holding.
> > --
> > M&M ("When You're Over The Hill You Pick Up Speed")
>
> Ya mean I'm not the only one with a GD and a NBBD?
> Big volume cooks ( like 7or 8 racks of ribs) go in the NBBD, while
> everyday
> cooking is in the GD.92-4 butts or less) GD does better for short hotter
> time spans. also easier.
> Jack( the other Steve)
> Jack

That's what I was talking about. The straight from chest reasons why you/we
do what we do. It don't make no never mind what somebody else thinks about
it. There's already a strong contingent of pottery heads, but I haven't seen
a
whole lot of discussion/argument from the iron/offset crowd. Quick query
Jack;
somebody was just asking about the cooking area of the NBBD. Charbroil has
conveniently ommitted that cooker from their site. Guess they can't handle
the
big boy. Just how big is your, ahh, grill? Just mention offset somewhere in
your
post and we can come back in a week or so and google all the offset posts.
Off your soapbox boy. Go make another drink. Long live pottery until you
have
an army to cook for.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 9-Jul-2004, "Jack Sloan" > wrote:

> "M&M" > wrote in message
> ...
> >
> > On 8-Jul-2004, Dana Myers > wrote:
> >
> > > Jack Sloan wrote:
> > >
> > > >
> > > > Well put, Brick...and I might add that I get to drink a whole lot
> > > > more
> > > > beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
> > > > nbbd my
> > > > wife expects me to slur my words a little more so I stay out of
> trouble
> > > > easier.
> > > > Jack
> > >
> > > I haven't had too much trouble getting fire control down
> > > in my NBS, but amen on the beer consumption; in fact, it's
> > > a bit of a ritual to crack a beer when starting a cook,
> > > even if it's 6am ;-) Sometimes I'll replace the beer
> > > with wine, and Two-Buck is pretty much ideal for drinking
> > > while Qing - the smoke will kill the nuances in anything
> > > fancier anyway...
> > >
> > > Cheers,
> > > Dana
> >
> > Looka here. There's some talk about updating the FAQ with
> > current equipment experience. Steve and I and you Dana
> > are about the only ones I've seen lately contributing about
> > offsets. What do you think about consolidating our experience
> > with procedures, fuel, capacity, versatility, etc. Why do we
> > like our cookers? I could jump for a Kamado tomorrow, but I
> > don't want to. Why not? What would you rather have? Why?
> > Steve"s got the NBBD. He can cook for the National Guard
> > on a weekend. 'Course he's got a Grill Dome too. I don't
> > know what I would do with that. I'd like to hear what Steve has
> > to say about the pro's and con's of the NBBD and Grill Dome
> > and why he likes to have both. Seriously, I've thougt about
> > getting a pottery cooker, but I can't figure what I would do with
> > it that I don't do with what I have. I don't feel a need to smoke
> > bread or pizza. I cook those in the kitchen oven.
> >
> > Got some Navy Beans soaking. Gonna cook up some Maple Baked
> > Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
> > holding.
> > --
> > M&M ("When You're Over The Hill You Pick Up Speed")
>
> Ya mean I'm not the only one with a GD and a NBBD?
> Big volume cooks ( like 7or 8 racks of ribs) go in the NBBD, while
> everyday
> cooking is in the GD.92-4 butts or less) GD does better for short hotter
> time spans. also easier.
> Jack( the other Steve)
> Jack

That's what I was talking about. The straight from chest reasons why you/we
do what we do. It don't make no never mind what somebody else thinks about
it. There's already a strong contingent of pottery heads, but I haven't seen
a
whole lot of discussion/argument from the iron/offset crowd. Quick query
Jack;
somebody was just asking about the cooking area of the NBBD. Charbroil has
conveniently ommitted that cooker from their site. Guess they can't handle
the
big boy. Just how big is your, ahh, grill? Just mention offset somewhere in
your
post and we can come back in a week or so and google all the offset posts.
Off your soapbox boy. Go make another drink. Long live pottery until you
have
an army to cook for.
--
M&M ("When You're Over The Hill You Pick Up Speed")

"M&M" > wrote in message
...
>
> On 9-Jul-2004, "Jack Sloan" > wrote:
>
> > "M&M" > wrote in message
> > ...
> > >
> > > On 8-Jul-2004, Dana Myers > wrote:
> > >
> > > > Jack Sloan wrote:
> > > >
> > > > >
> > > > > Well put, Brick...and I might add that I get to drink a whole lot
> > > > > more
> > > > > beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
> > > > > nbbd my
> > > > > wife expects me to slur my words a little more so I stay out of
> > trouble
> > > > > easier.
> > > > > Jack
> > > >
> > > > I haven't had too much trouble getting fire control down
> > > > in my NBS, but amen on the beer consumption; in fact, it's
> > > > a bit of a ritual to crack a beer when starting a cook,
> > > > even if it's 6am ;-) Sometimes I'll replace the beer
> > > > with wine, and Two-Buck is pretty much ideal for drinking
> > > > while Qing - the smoke will kill the nuances in anything
> > > > fancier anyway...
> > > >
> > > > Cheers,
> > > > Dana
> > >
> > > Looka here. There's some talk about updating the FAQ with
> > > current equipment experience. Steve and I and you Dana
> > > are about the only ones I've seen lately contributing about
> > > offsets. What do you think about consolidating our experience
> > > with procedures, fuel, capacity, versatility, etc. Why do we
> > > like our cookers? I could jump for a Kamado tomorrow, but I
> > > don't want to. Why not? What would you rather have? Why?
> > > Steve"s got the NBBD. He can cook for the National Guard
> > > on a weekend. 'Course he's got a Grill Dome too. I don't
> > > know what I would do with that. I'd like to hear what Steve has
> > > to say about the pro's and con's of the NBBD and Grill Dome
> > > and why he likes to have both. Seriously, I've thougt about
> > > getting a pottery cooker, but I can't figure what I would do with
> > > it that I don't do with what I have. I don't feel a need to smoke
> > > bread or pizza. I cook those in the kitchen oven.
> > >
> > > Got some Navy Beans soaking. Gonna cook up some Maple Baked
> > > Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
> > > holding.
> > > --
> > > M&M ("When You're Over The Hill You Pick Up Speed")
> >
> > Ya mean I'm not the only one with a GD and a NBBD?
> > Big volume cooks ( like 7or 8 racks of ribs) go in the NBBD, while
> > everyday
> > cooking is in the GD.92-4 butts or less) GD does better for short hotter
> > time spans. also easier.
> > Jack( the other Steve)
> > Jack
>
> That's what I was talking about. The straight from chest reasons why you/we
> do what we do. It don't make no never mind what somebody else thinks about
> it. There's already a strong contingent of pottery heads, but I haven't seen
> a
> whole lot of discussion/argument from the iron/offset crowd. Quick query
> Jack;
> somebody was just asking about the cooking area of the NBBD. Charbroil has
> conveniently ommitted that cooker from their site. Guess they can't handle
> the
> big boy. Just how big is your, ahh, grill? Just mention offset somewhere in
> your
> post and we can come back in a week or so and google all the offset posts.
> Off your soapbox boy. Go make another drink. Long live pottery until you
> have
> an army to cook for.
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

Candy Man, even the most dedicated pottery dude will bow to the capacity of the
offset. Until Kamado comes out with the #11K, allowing us to spend many more
$$$$KKKK we will simply be in a position of a superior rig at a lower capacity
of the offsets.

_________
ht_redneck

"M&M" > wrote in message
...
>
> On 9-Jul-2004, "Jack Sloan" > wrote:
>
> > "M&M" > wrote in message
> > ...
> > >
> > > On 8-Jul-2004, Dana Myers > wrote:
> > >
> > > > Jack Sloan wrote:
> > > >
> > > > >
> > > > > Well put, Brick...and I might add that I get to drink a whole lot
> > > > > more
> > > > > beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
> > > > > nbbd my
> > > > > wife expects me to slur my words a little more so I stay out of
> > trouble
> > > > > easier.
> > > > > Jack
> > > >
> > > > I haven't had too much trouble getting fire control down
> > > > in my NBS, but amen on the beer consumption; in fact, it's
> > > > a bit of a ritual to crack a beer when starting a cook,
> > > > even if it's 6am ;-) Sometimes I'll replace the beer
> > > > with wine, and Two-Buck is pretty much ideal for drinking
> > > > while Qing - the smoke will kill the nuances in anything
> > > > fancier anyway...
> > > >
> > > > Cheers,
> > > > Dana
> > >
> > > Looka here. There's some talk about updating the FAQ with
> > > current equipment experience. Steve and I and you Dana
> > > are about the only ones I've seen lately contributing about
> > > offsets. What do you think about consolidating our experience
> > > with procedures, fuel, capacity, versatility, etc. Why do we
> > > like our cookers? I could jump for a Kamado tomorrow, but I
> > > don't want to. Why not? What would you rather have? Why?
> > > Steve"s got the NBBD. He can cook for the National Guard
> > > on a weekend. 'Course he's got a Grill Dome too. I don't
> > > know what I would do with that. I'd like to hear what Steve has
> > > to say about the pro's and con's of the NBBD and Grill Dome
> > > and why he likes to have both. Seriously, I've thougt about
> > > getting a pottery cooker, but I can't figure what I would do with
> > > it that I don't do with what I have. I don't feel a need to smoke
> > > bread or pizza. I cook those in the kitchen oven.
> > >
> > > Got some Navy Beans soaking. Gonna cook up some Maple Baked
> > > Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
> > > holding.
> > > --
> > > M&M ("When You're Over The Hill You Pick Up Speed")
> >
> > Ya mean I'm not the only one with a GD and a NBBD?
> > Big volume cooks ( like 7or 8 racks of ribs) go in the NBBD, while
> > everyday
> > cooking is in the GD.92-4 butts or less) GD does better for short hotter
> > time spans. also easier.
> > Jack( the other Steve)
> > Jack
>
> That's what I was talking about. The straight from chest reasons why you/we
> do what we do. It don't make no never mind what somebody else thinks about
> it. There's already a strong contingent of pottery heads, but I haven't seen
> a
> whole lot of discussion/argument from the iron/offset crowd. Quick query
> Jack;
> somebody was just asking about the cooking area of the NBBD. Charbroil has
> conveniently ommitted that cooker from their site. Guess they can't handle
> the
> big boy. Just how big is your, ahh, grill? Just mention offset somewhere in
> your
> post and we can come back in a week or so and google all the offset posts.
> Off your soapbox boy. Go make another drink. Long live pottery until you
> have
> an army to cook for.
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

Candy Man, even the most dedicated pottery dude will bow to the capacity of the
offset. Until Kamado comes out with the #11K, allowing us to spend many more
$$$$KKKK we will simply be in a position of a superior rig at a lower capacity
of the offsets.

_________
ht_redneck

Tyler Hopper wrote:
> "M&M" > wrote in message
> ...
>>
>> On 9-Jul-2004, "Jack Sloan" > wrote:
>>
>>> "M&M" > wrote in message
>>> ...
>>>>
>>>> On 8-Jul-2004, Dana Myers > wrote:
>>>>
>>>>> Jack Sloan wrote:
>>>>>
>>>>>>
>>>>>> Well put, Brick...and I might add that I get to drink a whole lot
>>>>>> more
>>>>>> beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
>>>>>> nbbd my
>>>>>> wife expects me to slur my words a little more so I stay out of trouble
>>>>>> easier.
>>>>>> Jack
>>>>>
>>>>> I haven't had too much trouble getting fire control down
>>>>> in my NBS, but amen on the beer consumption; in fact, it's
>>>>> a bit of a ritual to crack a beer when starting a cook,
>>>>> even if it's 6am ;-) Sometimes I'll replace the beer
>>>>> with wine, and Two-Buck is pretty much ideal for drinking
>>>>> while Qing - the smoke will kill the nuances in anything
>>>>> fancier anyway...
>>>>>
>>>>> Cheers,
>>>>> Dana
>>>>
>>>> Looka here. There's some talk about updating the FAQ with
>>>> current equipment experience. Steve and I and you Dana
>>>> are about the only ones I've seen lately contributing about
>>>> offsets. What do you think about consolidating our experience
>>>> with procedures, fuel, capacity, versatility, etc. Why do we
>>>> like our cookers? I could jump for a Kamado tomorrow, but I
>>>> don't want to. Why not? What would you rather have? Why?
>>>> Steve"s got the NBBD. He can cook for the National Guard
>>>> on a weekend. 'Course he's got a Grill Dome too. I don't
>>>> know what I would do with that. I'd like to hear what Steve has
>>>> to say about the pro's and con's of the NBBD and Grill Dome
>>>> and why he likes to have both. Seriously, I've thougt about
>>>> getting a pottery cooker, but I can't figure what I would do with
>>>> it that I don't do with what I have. I don't feel a need to smoke
>>>> bread or pizza. I cook those in the kitchen oven.
>>>>
>>>> Got some Navy Beans soaking. Gonna cook up some Maple Baked
>>>> Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
>>>> holding.
>>>> --
>>>> M&M ("When You're Over The Hill You Pick Up Speed")
>>>
>>> Ya mean I'm not the only one with a GD and a NBBD?
>>> Big volume cooks ( like 7or 8 racks of ribs) go in the NBBD, while
>>> everyday
>>> cooking is in the GD.92-4 butts or less) GD does better for short hotter
>>> time spans. also easier.
>>> Jack( the other Steve)
>>> Jack
>>
>> That's what I was talking about. The straight from chest reasons why you/we
>> do what we do. It don't make no never mind what somebody else thinks about
>> it. There's already a strong contingent of pottery heads, but I haven't seen
>> a
>> whole lot of discussion/argument from the iron/offset crowd. Quick query
>> Jack;
>> somebody was just asking about the cooking area of the NBBD. Charbroil has
>> conveniently ommitted that cooker from their site. Guess they can't handle
>> the
>> big boy. Just how big is your, ahh, grill? Just mention offset somewhere in
>> your
>> post and we can come back in a week or so and google all the offset posts.
>> Off your soapbox boy. Go make another drink. Long live pottery until you
>> have
>> an army to cook for.
>> --
>> M&M ("When You're Over The Hill You Pick Up Speed")
>
> Candy Man, even the most dedicated pottery dude will bow to the capacity of
the
> offset. Until Kamado comes out with the #11K, allowing us to spend many more
> $$$$KKKK we will simply be in a position of a superior rig at a lower capacity
> of the offsets.
>
> _________
> ht_redneck

I kind of like the idea of a Kamado #9 with it's main grill, it's upper grill,
an upper from a #7 and a #3 main grill. That's 4 different cooking levels.
There's a picture of the set-up somewhere on the Kamado forum, but I couldn't
find it just now.

BOB

Tyler Hopper wrote:
> "M&M" > wrote in message
> ...
>>
>> On 9-Jul-2004, "Jack Sloan" > wrote:
>>
>>> "M&M" > wrote in message
>>> ...
>>>>
>>>> On 8-Jul-2004, Dana Myers > wrote:
>>>>
>>>>> Jack Sloan wrote:
>>>>>
>>>>>>
>>>>>> Well put, Brick...and I might add that I get to drink a whole lot
>>>>>> more
>>>>>> beer when I'm smokin' in the NBBD than in the GD....If Im usin' the
>>>>>> nbbd my
>>>>>> wife expects me to slur my words a little more so I stay out of trouble
>>>>>> easier.
>>>>>> Jack
>>>>>
>>>>> I haven't had too much trouble getting fire control down
>>>>> in my NBS, but amen on the beer consumption; in fact, it's
>>>>> a bit of a ritual to crack a beer when starting a cook,
>>>>> even if it's 6am ;-) Sometimes I'll replace the beer
>>>>> with wine, and Two-Buck is pretty much ideal for drinking
>>>>> while Qing - the smoke will kill the nuances in anything
>>>>> fancier anyway...
>>>>>
>>>>> Cheers,
>>>>> Dana
>>>>
>>>> Looka here. There's some talk about updating the FAQ with
>>>> current equipment experience. Steve and I and you Dana
>>>> are about the only ones I've seen lately contributing about
>>>> offsets. What do you think about consolidating our experience
>>>> with procedures, fuel, capacity, versatility, etc. Why do we
>>>> like our cookers? I could jump for a Kamado tomorrow, but I
>>>> don't want to. Why not? What would you rather have? Why?
>>>> Steve"s got the NBBD. He can cook for the National Guard
>>>> on a weekend. 'Course he's got a Grill Dome too. I don't
>>>> know what I would do with that. I'd like to hear what Steve has
>>>> to say about the pro's and con's of the NBBD and Grill Dome
>>>> and why he likes to have both. Seriously, I've thougt about
>>>> getting a pottery cooker, but I can't figure what I would do with
>>>> it that I don't do with what I have. I don't feel a need to smoke
>>>> bread or pizza. I cook those in the kitchen oven.
>>>>
>>>> Got some Navy Beans soaking. Gonna cook up some Maple Baked
>>>> Beans Manana. I'm still M&M, but hold off Atkins, I'm at 162.5 and
>>>> holding.
>>>> --
>>>> M&M ("When You're Over The Hill You Pick Up Speed")
>>>
>>> Ya mean I'm not the only one with a GD and a NBBD?
>>> Big volume cooks ( like 7or 8 racks of ribs) go in the NBBD, while
>>> everyday
>>> cooking is in the GD.92-4 butts or less) GD does better for short hotter
>>> time spans. also easier.
>>> Jack( the other Steve)
>>> Jack
>>
>> That's what I was talking about. The straight from chest reasons why you/we
>> do what we do. It don't make no never mind what somebody else thinks about
>> it. There's already a strong contingent of pottery heads, but I haven't seen
>> a
>> whole lot of discussion/argument from the iron/offset crowd. Quick query
>> Jack;
>> somebody was just asking about the cooking area of the NBBD. Charbroil has
>> conveniently ommitted that cooker from their site. Guess they can't handle
>> the
>> big boy. Just how big is your, ahh, grill? Just mention offset somewhere in
>> your
>> post and we can come back in a week or so and google all the offset posts.
>> Off your soapbox boy. Go make another drink. Long live pottery until you
>> have
>> an army to cook for.
>> --
>> M&M ("When You're Over The Hill You Pick Up Speed")
>
> Candy Man, even the most dedicated pottery dude will bow to the capacity of
the
> offset. Until Kamado comes out with the #11K, allowing us to spend many more
> $$$$KKKK we will simply be in a position of a superior rig at a lower capacity
> of the offsets.
>
> _________
> ht_redneck

I kind of like the idea of a Kamado #9 with it's main grill, it's upper grill,
an upper from a #7 and a #3 main grill. That's 4 different cooking levels.
There's a picture of the set-up somewhere on the Kamado forum, but I couldn't
find it just now.

BOB

On 9-Jul-2004, Dana Myers > wrote:

> M&M wrote:
>
> > Looka here. There's some talk about updating the FAQ with
> > current equipment experience. Steve and I and you Dana
> > are about the only ones I've seen lately contributing about
> > offsets. What do you think about consolidating our experience
> > with procedures, fuel, capacity, versatility, etc.

Why do we
> > like our cookers?

Simple enough question. You cook in an iron offset. Why don't you
aspire to a Kamdo? or a WSM? You like what you have. Think about
that. Now, think about newbies. You don't want to preach to the choir
here. And you're not selling your particular kind of cooker either.
>
> Well, this is a great idea. Interestingly, just asking the
> above question is making me think for a moment, how to formally
> state things that I have come to less formally/intuitively
> think. Perhaps the irony is that I've spent my lifetime
> working in a very precise technical field (OS + embedded
> development) and I find that my recreational pursuits are
> often a combination of technical prowess and intuitive
> skill. Like photography - it's pretty easy to become an
> adept technician that can consistently expose, develop and
> print an image, but never shoot a single interesting photo
> if you don't have an intuitive sense of what works.

Boy, have I been there and done that. In my lifetime, I have
about 3 maybe 4 pictures worthy of putting up on the wall.
All of them were off the wall accidents. Oh, I was a pro
in the darkroom. I could make real photographers look
better then they had any right to be.
>
> So, the simple challenge of describing "what works,
> what do I do" makes me realize that I've developed
> intuitive senses and can't easily describe how much
> fuel I use or exactly how big the lump stack is for
> 225, or exactly how wind impacts me, so on. This
> means I'll have to pay closer attention to what I'm
> doing and record it (it'll probably mess me up :-) ).
>
> I'd be delighted to help construct an "offset" section.
>
> Cheers,
> Dana

I think you shouldn't think about exactitudes (is that a word?)
You slow cook/smoke. You grill. You cook high and you cook
low. You either have experience with cooking on two levels or
not. You cook for an army or just for two or three. You grill in
the firebox or not. You grill in the cook chamber or not. Can
you get enough heat in the cook chamber to seer a stake? I
can, you bet your ass. How about grill marks. Many dowt(sp) on
grill marks. Go figure. What does a grill mark taste like? What
mods have you made? How much difference did they make?
What does your SO think of your 'Q'? Have some fun Dana.
Treat you SO to a romp and let him wonder where it came
from. The Devil made me say that.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 9-Jul-2004, Dana Myers > wrote:

> M&M wrote:
>
> > Looka here. There's some talk about updating the FAQ with
> > current equipment experience. Steve and I and you Dana
> > are about the only ones I've seen lately contributing about
> > offsets. What do you think about consolidating our experience
> > with procedures, fuel, capacity, versatility, etc.

Why do we
> > like our cookers?

Simple enough question. You cook in an iron offset. Why don't you
aspire to a Kamdo? or a WSM? You like what you have. Think about
that. Now, think about newbies. You don't want to preach to the choir
here. And you're not selling your particular kind of cooker either.
>
> Well, this is a great idea. Interestingly, just asking the
> above question is making me think for a moment, how to formally
> state things that I have come to less formally/intuitively
> think. Perhaps the irony is that I've spent my lifetime
> working in a very precise technical field (OS + embedded
> development) and I find that my recreational pursuits are
> often a combination of technical prowess and intuitive
> skill. Like photography - it's pretty easy to become an
> adept technician that can consistently expose, develop and
> print an image, but never shoot a single interesting photo
> if you don't have an intuitive sense of what works.

Boy, have I been there and done that. In my lifetime, I have
about 3 maybe 4 pictures worthy of putting up on the wall.
All of them were off the wall accidents. Oh, I was a pro
in the darkroom. I could make real photographers look
better then they had any right to be.
>
> So, the simple challenge of describing "what works,
> what do I do" makes me realize that I've developed
> intuitive senses and can't easily describe how much
> fuel I use or exactly how big the lump stack is for
> 225, or exactly how wind impacts me, so on. This
> means I'll have to pay closer attention to what I'm
> doing and record it (it'll probably mess me up :-) ).
>
> I'd be delighted to help construct an "offset" section.
>
> Cheers,
> Dana

I think you shouldn't think about exactitudes (is that a word?)
You slow cook/smoke. You grill. You cook high and you cook
low. You either have experience with cooking on two levels or
not. You cook for an army or just for two or three. You grill in
the firebox or not. You grill in the cook chamber or not. Can
you get enough heat in the cook chamber to seer a stake? I
can, you bet your ass. How about grill marks. Many dowt(sp) on
grill marks. Go figure. What does a grill mark taste like? What
mods have you made? How much difference did they make?
What does your SO think of your 'Q'? Have some fun Dana.
Treat you SO to a romp and let him wonder where it came
from. The Devil made me say that.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 10-Jul-2004, "Tyler Hopper" > wrote:

> "M&M" > wrote in message
> ...
> >
> > On 9-Jul-2004, "Jack Sloan" > wrote:
> >
> > > "M&M" > wrote in message
> > > ...
> > > >
> > > > On 8-Jul-2004, Dana Myers > wrote:
> > > >
> > > > > Jack Sloan wrote:
> > > > >

<snipped a whole bunch of this one>

>
> Candy Man, even the most dedicated pottery dude will bow to the capacity
> of the
> offset. Until Kamado comes out with the #11K, allowing us to spend many
> more
> $$$$KKKK we will simply be in a position of a superior rig at a lower
> capacity
> of the offsets.
>
> _________
> ht_redneck

First off, and for the uninitiated, my moniker was hung on me by
TFM®, not because of my appetite, but because of my shape.
( a popsicle stick with an M&M stuck in the middle.) And past
that then what ht_redmeck said. For this thread, we don't want to
talk about a competition between various types of cookers. The
objective is to provide input to updating the FAQ with current
experience with all of the various cookers.

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

On 10-Jul-2004, "Tyler Hopper" > wrote:

> "M&M" > wrote in message
> ...
> >
> > On 9-Jul-2004, "Jack Sloan" > wrote:
> >
> > > "M&M" > wrote in message
> > > ...
> > > >
> > > > On 8-Jul-2004, Dana Myers > wrote:
> > > >
> > > > > Jack Sloan wrote:
> > > > >

<snipped a whole bunch of this one>

>
> Candy Man, even the most dedicated pottery dude will bow to the capacity
> of the
> offset. Until Kamado comes out with the #11K, allowing us to spend many
> more
> $$$$KKKK we will simply be in a position of a superior rig at a lower
> capacity
> of the offsets.
>
> _________
> ht_redneck

First off, and for the uninitiated, my moniker was hung on me by
TFM®, not because of my appetite, but because of my shape.
( a popsicle stick with an M&M stuck in the middle.) And past
that then what ht_redmeck said. For this thread, we don't want to
talk about a competition between various types of cookers. The
objective is to provide input to updating the FAQ with current
experience with all of the various cookers.

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

"Dana Myers" > wrote in message
. com...
> Jack Sloan wrote:
>
> >
> > Well put, Brick...and I might add that I get to drink a whole lot more
beer
> > when I'm smokin' in the NBBD than in the GD....If Im usin' the nbbd my
wife
> > expects me to slur my words a little more so I stay out of trouble
easier.
> > Jack
>
> I haven't had too much trouble getting fire control down
> in my NBS, but amen on the beer consumption; in fact, it's
> a bit of a ritual to crack a beer when starting a cook,
> even if it's 6am ;-) Sometimes I'll replace the beer
> with wine, and Two-Buck is pretty much ideal for drinking
> while Qing - the smoke will kill the nuances in anything
> fancier anyway...
>
> Cheers,
> Dana
>

Right. Beer is not just for breakfast anymore.

"Dana Myers" > wrote in message
. com...
> Jack Sloan wrote:
>
> >
> > Well put, Brick...and I might add that I get to drink a whole lot more
beer
> > when I'm smokin' in the NBBD than in the GD....If Im usin' the nbbd my
wife
> > expects me to slur my words a little more so I stay out of trouble
easier.
> > Jack
>
> I haven't had too much trouble getting fire control down
> in my NBS, but amen on the beer consumption; in fact, it's
> a bit of a ritual to crack a beer when starting a cook,
> even if it's 6am ;-) Sometimes I'll replace the beer
> with wine, and Two-Buck is pretty much ideal for drinking
> while Qing - the smoke will kill the nuances in anything
> fancier anyway...
>
> Cheers,
> Dana
>

Right. Beer is not just for breakfast anymore.

"M&M" > wrote in message
...
>
> On 10-Jul-2004, "Tyler Hopper" > wrote:
>
> First off, and for the uninitiated, my moniker was hung on me by
> TFM®, not because of my appetite, but because of my shape.
> ( a popsicle stick with an M&M stuck in the middle.) And past
> that then what ht_redmeck said. For this thread, we don't want to
> talk about a competition between various types of cookers. The
> objective is to provide input to updating the FAQ with current
> experience with all of the various cookers.
>
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

Exactly. No competition.

Shit, TFM used to cook on a rig that was a stack of cinder blocks and a big
piece of sheet metal. I understand he turned out some good eats.

_________
ht_redneck