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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Michael wrote:
> It's raining and I have to go to the big city so I thought I'd > stop at B-B-Ques Galore to buy the stuff to modify an El Cheapo > Brinkmann but, I lost the great link. I think it's somewhere in > the bowels of the 80 gig HD, but with out the name I can't even > search. Any help would be greatly appreciated. > > Michael http://www.randyq.addr.com/ecb/ecbmods.html |
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Link to ECB mods
It's raining and I have to go to the big city so I thought I'd stop at
B-B-Ques Galore to buy the stuff to modify an El Cheapo Brinkmann but, I lost the great link. I think it's somewhere in the bowels of the 80 gig HD, but with out the name I can't even search. Any help would be greatly appreciated. Michael |
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"Michael" > wrote in message ... > It's raining and I have to go to the big city so I thought I'd stop at > B-B-Ques Galore to buy the stuff to modify an El Cheapo Brinkmann but, I > lost the great link. I think it's somewhere in the bowels of the 80 gig HD, > but with out the name I can't even search. Any help would be greatly > appreciated. > > Michael > > > Michael, as it so happens, I have just printed out the mods as I gave a friend an ECB for Christmas. I hope this is the link you require. http://www.eaglequest.com/~bbq/faq2/7.html#7.2 Graeme |
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"Graeme...in London" > wrote in message
> > > > Michael, as it so happens, I have just printed out the mods as I gave a > friend an ECB for Christmas. > > I hope this is the link you require. > > http://www.eaglequest.com/~bbq/faq2/7.html#7.2 > > Graeme > > What a nice present, a give that keeps on giving. I bet this is in reward for the apreciation he's shown at some meals at your home as well. Happy New Years |
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Graeme...in London wrote:
> "Michael" wrote... >> It's raining and I have to go to the big city so I thought I'd >> stop at B-B-Ques Galore to buy the stuff to modify an El Cheapo >> Brinkmann but, I lost the great link. I think it's somewhere in >> the bowels of the 80 gig HD, but with out the name I can't even >> search. Any help would be greatly appreciated. >> >> Michael > > Michael, as it so happens, I have just printed out the mods as I > gave a friend an ECB for Christmas. > > I hope this is the link you require. > > http://www.eaglequest.com/~bbq/faq2/7.html#7.2 > > Graeme Ha! I beat you by 2 min! With these 2 similar but slightly different links, Michael should have that ECB up and running very well soon. Then we'll have to send him to Matthew for the ECBx2. BOB |
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" BOB" > wrote in message ... > Graeme...in London wrote: > > "Michael" wrote... > >> It's raining and I have to go to the big city so I thought I'd > >> stop at B-B-Ques Galore to buy the stuff to modify an El Cheapo > >> Brinkmann but, I lost the great link. I think it's somewhere in > >> the bowels of the 80 gig HD, but with out the name I can't even > >> search. Any help would be greatly appreciated. > >> > >> Michael > > > > Michael, as it so happens, I have just printed out the mods as I > > gave a friend an ECB for Christmas. > > > > I hope this is the link you require. > > > > http://www.eaglequest.com/~bbq/faq2/7.html#7.2 > > > > Graeme > > Ha! I beat you by 2 min! With these 2 similar but slightly different > links, Michael should have that ECB up and running very well soon. Then > we'll have to send him to Matthew for the ECBx2. > > BOB > Sorry, BOB. We have a stewards enquiry. The original question was posted on my newsreader at 17:11 GMT and your answer showed up at 17:10 GMT, therefore, according to IOC rules, instant disqualification for a false start. Keep taking the nandrolone <g> Graeme |
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" BOB" > wrote in message ... > Graeme...in London wrote: > > "Michael" wrote... > >> It's raining and I have to go to the big city so I thought I'd > >> stop at B-B-Ques Galore to buy the stuff to modify an El Cheapo > >> Brinkmann but, I lost the great link. I think it's somewhere in > >> the bowels of the 80 gig HD, but with out the name I can't even > >> search. Any help would be greatly appreciated. > >> > >> Michael > > > > Michael, as it so happens, I have just printed out the mods as I > > gave a friend an ECB for Christmas. > > > > I hope this is the link you require. > > > > http://www.eaglequest.com/~bbq/faq2/7.html#7.2 > > > > Graeme > > Ha! I beat you by 2 min! With these 2 similar but slightly different > links, Michael should have that ECB up and running very well soon. Then > we'll have to send him to Matthew for the ECBx2. > > BOB > Sorry, BOB. We have a stewards enquiry. The original question was posted on my newsreader at 17:11 GMT and your answer showed up at 17:10 GMT, therefore, according to IOC rules, instant disqualification for a false start. Keep taking the nandrolone <g> Graeme |
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"Duwop" > wrote in message ... > "Graeme...in London" > wrote in message > > > > > > > Michael, as it so happens, I have just printed out the mods as I gave a > > friend an ECB for Christmas. > > > > I hope this is the link you require. > > > > http://www.eaglequest.com/~bbq/faq2/7.html#7.2 > > > > Graeme > > > > > What a nice present, a give that keeps on giving. I bet this is in reward > for the apreciation he's shown at some meals at your home as well. > > Happy New Years > And a Happy Hogmanay to you too, Dale. If the truth be known, the ECB was a thank you present to my friend, Joe, who in the last 4 years has probably supplied me with over 500lbs of wild trout and salmon. My freezers are stuffed to overflowing and I knew that a proper smoker would be appreciated. He's been smoking his fish in a wee tin smoker that uses meths as fuel. Graeme |
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Graeme...in London wrote:
> " BOB"wrote... >> Graeme...in London wrote: >>> "Michael" wrote... >>>> It's raining and I have to go to the big city so I thought I'd >>>> stop at B-B-Ques Galore to buy the stuff to modify an El Cheapo >>>> Brinkmann but, I lost the great link. I think it's somewhere in >>>> the bowels of the 80 gig HD, but with out the name I can't even >>>> search. Any help would be greatly appreciated. >>>> >>>> Michael >>> >>> Michael, as it so happens, I have just printed out the mods as I >>> gave a friend an ECB for Christmas. >>> >>> I hope this is the link you require. >>> >>> http://www.eaglequest.com/~bbq/faq2/7.html#7.2 >>> >>> Graeme >> >> Ha! I beat you by 2 min! With these 2 similar but slightly >> different links, Michael should have that ECB up and running very >> well soon. Then we'll have to send him to Matthew for the ECBx2. >> >> BOB >> > > Sorry, BOB. We have a stewards enquiry. The original question was > posted on my newsreader at 17:11 GMT and your answer showed up at > 17:10 GMT, therefore, according to IOC rules, instant > disqualification for a false start. > > Keep taking the nandrolone <g> > > Graeme I concede. I never looked at the time of Michael's original post, but on review of the facts as seen on *this* side of the big Pond, it does seem as if I made my reply 1 minute before the question was asked. BOB maybe I should look into Lotto© numbers... |
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Graeme...in London wrote:
> " BOB"wrote... >> Graeme...in London wrote: >>> "Michael" wrote... >>>> It's raining and I have to go to the big city so I thought I'd >>>> stop at B-B-Ques Galore to buy the stuff to modify an El Cheapo >>>> Brinkmann but, I lost the great link. I think it's somewhere in >>>> the bowels of the 80 gig HD, but with out the name I can't even >>>> search. Any help would be greatly appreciated. >>>> >>>> Michael >>> >>> Michael, as it so happens, I have just printed out the mods as I >>> gave a friend an ECB for Christmas. >>> >>> I hope this is the link you require. >>> >>> http://www.eaglequest.com/~bbq/faq2/7.html#7.2 >>> >>> Graeme >> >> Ha! I beat you by 2 min! With these 2 similar but slightly >> different links, Michael should have that ECB up and running very >> well soon. Then we'll have to send him to Matthew for the ECBx2. >> >> BOB >> > > Sorry, BOB. We have a stewards enquiry. The original question was > posted on my newsreader at 17:11 GMT and your answer showed up at > 17:10 GMT, therefore, according to IOC rules, instant > disqualification for a false start. > > Keep taking the nandrolone <g> > > Graeme I concede. I never looked at the time of Michael's original post, but on review of the facts as seen on *this* side of the big Pond, it does seem as if I made my reply 1 minute before the question was asked. BOB maybe I should look into Lotto© numbers... |
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"Graeme...in London" > wrote in message
> > "Duwop" > wrote in message > > > > > What a nice present, a give that keeps on giving. I bet this is in reward > > for the apreciation he's shown at some meals at your home as well. > > > > And a Happy Hogmanay to you too, Dale. If the truth be known, the ECB was a > thank you present to my friend, Joe, who in the last 4 years has probably > supplied me with over 500lbs of wild trout and salmon. My freezers are > stuffed to overflowing and I knew that a proper smoker would be appreciated. > > He's been smoking his fish in a wee tin smoker that uses meths as fuel. > > Graeme > LOL, over 500lbs of WILD trout and salmon and he gets an ECB? You ARE a Scot, arent you? I'm teasing, it's a nice gift. You really think an ECB can smoke rather than BBQ? I've used a little smoker box that looks like an icebox with a hotplate that smokes fish and fowl real nice, I'd never thought to try the same on my BBQ, too difficult to keep the very low temps so long. I suspect you're gonna end up teaching him to 'Q Graeme. And that's not a bad thing. Dale |
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"Graeme...in London" > wrote in message
> > "Duwop" > wrote in message > > > > > What a nice present, a give that keeps on giving. I bet this is in reward > > for the apreciation he's shown at some meals at your home as well. > > > > And a Happy Hogmanay to you too, Dale. If the truth be known, the ECB was a > thank you present to my friend, Joe, who in the last 4 years has probably > supplied me with over 500lbs of wild trout and salmon. My freezers are > stuffed to overflowing and I knew that a proper smoker would be appreciated. > > He's been smoking his fish in a wee tin smoker that uses meths as fuel. > > Graeme > LOL, over 500lbs of WILD trout and salmon and he gets an ECB? You ARE a Scot, arent you? I'm teasing, it's a nice gift. You really think an ECB can smoke rather than BBQ? I've used a little smoker box that looks like an icebox with a hotplate that smokes fish and fowl real nice, I'd never thought to try the same on my BBQ, too difficult to keep the very low temps so long. I suspect you're gonna end up teaching him to 'Q Graeme. And that's not a bad thing. Dale |
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Duwop wrote:
> "Graeme...in London" > wrote in message >> >> "Duwop" > wrote in message >>>> >>> What a nice present, a give that keeps on giving. I bet this is in >>> reward for the apreciation he's shown at some meals at your home as >>> well. >>> >> >> And a Happy Hogmanay to you too, Dale. If the truth be known, the >> ECB was a thank you present to my friend, Joe, who in the last 4 >> years has probably supplied me with over 500lbs of wild trout and >> salmon. My freezers are stuffed to overflowing and I knew that a >> proper smoker would be appreciated. >> >> He's been smoking his fish in a wee tin smoker that uses meths as >> fuel. >> >> Graeme >> > > LOL, over 500lbs of WILD trout and salmon and he gets an ECB? You ARE > a Scot, arent you? > > I'm teasing, it's a nice gift. > > You really think an ECB can smoke rather than BBQ? I've used a little > smoker box that looks like an icebox with a hotplate that smokes fish > and fowl real nice, I'd never thought to try the same on my BBQ, too > difficult to keep the very low temps so long. > I suspect you're gonna end up teaching him to 'Q Graeme. And that's > not a bad thing. > > Dale Dale, Years and years ago, I had one of those Pop Geer things (little icebox with hot plate). I didn't have a clue that it was for cold smoking and so I soon HATED it. Tossed it out in the street. Now I'm sorry and wish I had it to play with for cold smoking fish and cheese. You're right, IMO, inasmuch as just about any of the smokers most of us use aren't suitable for cold smoking. Too hard to maintain low temps. Hot smoking is no problem at all, but trying to keep 90 degrees on a Kamado, ECB, WSM...not too easy. Now Kent will say some really stupid shit about smoking and cooking or whatever. Jack Curry |
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Duwop wrote:
> "Graeme...in London" > wrote in message >> >> "Duwop" > wrote in message >>>> >>> What a nice present, a give that keeps on giving. I bet this is in >>> reward for the apreciation he's shown at some meals at your home as >>> well. >>> >> >> And a Happy Hogmanay to you too, Dale. If the truth be known, the >> ECB was a thank you present to my friend, Joe, who in the last 4 >> years has probably supplied me with over 500lbs of wild trout and >> salmon. My freezers are stuffed to overflowing and I knew that a >> proper smoker would be appreciated. >> >> He's been smoking his fish in a wee tin smoker that uses meths as >> fuel. >> >> Graeme >> > > LOL, over 500lbs of WILD trout and salmon and he gets an ECB? You ARE > a Scot, arent you? > > I'm teasing, it's a nice gift. > > You really think an ECB can smoke rather than BBQ? I've used a little > smoker box that looks like an icebox with a hotplate that smokes fish > and fowl real nice, I'd never thought to try the same on my BBQ, too > difficult to keep the very low temps so long. > I suspect you're gonna end up teaching him to 'Q Graeme. And that's > not a bad thing. > > Dale Dale, Years and years ago, I had one of those Pop Geer things (little icebox with hot plate). I didn't have a clue that it was for cold smoking and so I soon HATED it. Tossed it out in the street. Now I'm sorry and wish I had it to play with for cold smoking fish and cheese. You're right, IMO, inasmuch as just about any of the smokers most of us use aren't suitable for cold smoking. Too hard to maintain low temps. Hot smoking is no problem at all, but trying to keep 90 degrees on a Kamado, ECB, WSM...not too easy. Now Kent will say some really stupid shit about smoking and cooking or whatever. Jack Curry |
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Jack Curry wrote:
> Too hard to maintain low temps. Hot smoking is no problem at all, > but trying to keep 90 degrees on a Kamado, ECB, WSM...not too easy. > I have done cheese on the WSM maintaining about 80°. It was only for about 60-90 minutes though. Definitely a cool weather cook. I have seen some homemade contraption(virtualweberbullet maybe) where you have a seperate pit for the coals/wood and using tubing of some kind from the heat source to the pit where what your smoking is. So it can be done, just gotta be a little more observant of the temps. Or you could say the hell with FL and the hurricanes and move north and when it is 20 below, say ah nice 'cold smoking' weather ! BBQ |
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Jack Curry wrote:
> Too hard to maintain low temps. Hot smoking is no problem at all, > but trying to keep 90 degrees on a Kamado, ECB, WSM...not too easy. > I have done cheese on the WSM maintaining about 80°. It was only for about 60-90 minutes though. Definitely a cool weather cook. I have seen some homemade contraption(virtualweberbullet maybe) where you have a seperate pit for the coals/wood and using tubing of some kind from the heat source to the pit where what your smoking is. So it can be done, just gotta be a little more observant of the temps. Or you could say the hell with FL and the hurricanes and move north and when it is 20 below, say ah nice 'cold smoking' weather ! BBQ |
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bbq wrote:
> Jack Curry wrote: >> Too hard to maintain low temps. Hot smoking is no problem at all, >> but trying to keep 90 degrees on a Kamado, ECB, WSM...not too >> easy. > > I have done cheese on the WSM maintaining about 80°. It was only > for about 60-90 minutes though. Definitely a cool weather cook. I have > seen some homemade contraption(virtualweberbullet maybe) Kamado forum maybe: http://www.kamado.com/discus/message...tml?1001206282 > where you have a seperate pit for the coals/wood and using tubing > of some kind from the heat source to the pit where what your > smoking is. So it can be done, just gotta be a little more > observant of the temps. I've smoked cheese on my K5. It was in the 40's outside, and added one glowing "K" Extruded Coconut Lump along with a chunk of hickory. The cheese was on the upper grill, the "fire" was in the Lumpsaver+ with a pan of ice on the main grill. I didn't really watch the dome temperature since I couldn't pre-heat the ceramic. It turned out pretty good (I used most of it for Christmas presents) if I can believe what everyone said They're begging me to do more. > > Or you could say the hell with FL and the hurricanes and move > north and when it is 20 below, say ah nice 'cold smoking' weather ! I'd rather buy smoked cheese or do without than ever see snow again... ;-) > > BBQ BOB |
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"Graeme...in London" > wrote:
> " BOB" > wrote in message > [] > > Ha! I beat you by 2 min![] > > > Sorry, BOB. We have a stewards enquiry. The original question was posted > on my newsreader at 17:11 GMT and your answer showed up at 17:10 GMT, > therefore, according to IOC rules, instant disqualification for a false > start. > > Keep taking the nandrolone <g> > Graeme, I'm laughing so hard that I'm crying ! ! ! Happy New Year, ya weedgy Scot-brit basturt! Go Hibs! Slainte mohr. -- Nick. To find out more about helping with tsunami relief, go to the web site of the Center for International Disaster Information http://www.cidi.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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" BOB" > wrote in message ... > Graeme...in London wrote: > > " BOB"wrote... > >> Graeme...in London wrote: > >>> "Michael" wrote... > >>>> It's raining and I have to go to the big city so I thought I'd > >>>> stop at B-B-Ques Galore to buy the stuff to modify an El Cheapo > >>>> Brinkmann but, I lost the great link. I think it's somewhere in > >>>> the bowels of the 80 gig HD, but with out the name I can't even > >>>> search. Any help would be greatly appreciated. > >>>> > >>>> Michael > >>> > >>> Michael, as it so happens, I have just printed out the mods as I > >>> gave a friend an ECB for Christmas. > >>> > >>> I hope this is the link you require. > >>> > >>> http://www.eaglequest.com/~bbq/faq2/7.html#7.2 > >>> > >>> Graeme > >> > >> Ha! I beat you by 2 min! With these 2 similar but slightly > >> different links, Michael should have that ECB up and running very > >> well soon. Then we'll have to send him to Matthew for the ECBx2. > >> > >> BOB > >> > > > > Sorry, BOB. We have a stewards enquiry. The original question was > > posted on my newsreader at 17:11 GMT and your answer showed up at > > 17:10 GMT, therefore, according to IOC rules, instant > > disqualification for a false start. > > > > Keep taking the nandrolone <g> > > > > Graeme > > I concede. I never looked at the time of Michael's original post, but on > review of the facts as seen on *this* side of the big Pond, it does seem > as if I made my reply 1 minute before the question was asked. > > BOB > maybe I should look into Lotto© numbers... > > You guys were both as fast as greased lightning. The links were just what I was looking for. Thank you. And by virtue of being the OP I'm entitled to 50% of all Lotto winnings. Thank you again, Michael |
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"Michael" > wrote:
> [] > And by virtue of being the OP I'm entitled to 50% of all Lotto winnings. > I hear that half of Graeme's 2 pence is already in the mail. -- Nick. To find out more about helping with tsunami relief, go to the web site of the Center for International Disaster Information http://www.cidi.org/ Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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BOB wrote:
> bbq wrote: > >>Jack Curry wrote: >> >>>Too hard to maintain low temps. Hot smoking is no problem at all, >>>but trying to keep 90 degrees on a Kamado, ECB, WSM...not too >>>easy. >> >>I have done cheese on the WSM maintaining about 80°. It was only >>for about 60-90 minutes though. Definitely a cool weather cook. I have >>seen some homemade contraption(virtualweberbullet maybe) > > > Kamado forum maybe: > http://www.kamado.com/discus/message...tml?1001206282 > > >>where you have a seperate pit for the coals/wood and using tubing >>of some kind from the heat source to the pit where what your >>smoking is. So it can be done, just gotta be a little more >>observant of the temps. > Checked out the kamado forum link, and that is a great link for those wanting to do some cold smoking. Even saw a post from Harry who kinda mentions the same thing as you. Buy smoked cheese or do without. Not worth the effort. > > I've smoked cheese on my K5. It was in the 40's outside, and added one > glowing "K" Extruded Coconut Lump along with a chunk of hickory. The > cheese was on the upper grill, the "fire" was in the Lumpsaver+ with a pan > of ice on the main grill. I didn't really watch the dome temperature > since I couldn't pre-heat the ceramic. It turned out pretty good (I used > most of it for Christmas presents) if I can believe what everyone said > They're begging me to do more. > > > >>Or you could say the hell with FL and the hurricanes and move >>north and when it is 20 below, say ah nice 'cold smoking' weather ! > > > I'd rather buy smoked cheese or do without than ever see snow again... > ;-) > > Snow is not THAT bad to me. Snow, like everything else though, is best when in moderation. The 10 inch or more storms, yea that gets to be a problem. BBQ |
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On Sat, 01 Jan 2005 17:15:56 GMT, bbq > wrote:
>Buy smoked cheese or do without. Not >worth the effort. My guess is that most commercially produced "smoked" cheese never came within 50 feet of a wisp of smoke. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
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"Kevin S. Wilson" > wrote in message ... > On Sat, 01 Jan 2005 17:15:56 GMT, bbq > wrote: > > >Buy smoked cheese or do without. Not > >worth the effort. > > My guess is that most commercially produced "smoked" cheese never came > within 50 feet of a wisp of smoke. > Cor blimey. That's a big smoker for a wee hunk of cheese. Maintaining a suitable temperature could also be problematical <g> Graeme |
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"Kevin S. Wilson" > wrote in message ... > On Sat, 01 Jan 2005 17:15:56 GMT, bbq > wrote: > > >Buy smoked cheese or do without. Not > >worth the effort. > > My guess is that most commercially produced "smoked" cheese never came > within 50 feet of a wisp of smoke. > Cor blimey. That's a big smoker for a wee hunk of cheese. Maintaining a suitable temperature could also be problematical <g> Graeme |
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Graeme...in London wrote:
> "Kevin S. Wilson" > wrote in message > ... > >>On Sat, 01 Jan 2005 17:15:56 GMT, bbq > wrote: >> >> >>>Buy smoked cheese or do without. Not >>>worth the effort. >> >>My guess is that most commercially produced "smoked" cheese never came >>within 50 feet of a wisp of smoke. >> > > > Cor blimey. That's a big smoker for a wee hunk of cheese. > > Maintaining a suitable temperature could also be problematical <g> > > Graeme > > Graeme, IIRC, you have the same smoker I used for smoking some cheddar. A Char Broil Deluxe. With your cooler weather, I think the smoker does an adequate job of smoking cheese. I used 3 briquettes and some wood chips for the smoke. Can be a challenge to get the briquettes lit though. I like to keep them all together so that they all help each other get and stay lit. The chimney I had at that time had a flat bottom, so this was easy to do. I now have a weber chimney and the bottom is cone shaped. I need make a chimney from a coffee can to use for starting the coals for cheese smoking. Yea, it seems as though the smoker is rather large for smoking a couple pounds of cheese, but I think it works well. For me, better than buying a very miniature smoker for cheese only :-) Takes about 3 hours doing all the necessary things to get smoked cheese. Depending on what else I have going on that day, not a big deal. Happy New Year BBQ |
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On Sat, 1 Jan 2005 17:37:18 -0000, "Graeme...in London"
> wrote: > >"Kevin S. Wilson" > wrote in message .. . >> On Sat, 01 Jan 2005 17:15:56 GMT, bbq > wrote: >> >> >Buy smoked cheese or do without. Not >> >worth the effort. >> >> My guess is that most commercially produced "smoked" cheese never came >> within 50 feet of a wisp of smoke. >> > >Cor blimey. That's a big smoker for a wee hunk of cheese. > >Maintaining a suitable temperature could also be problematical <g> > >Graeme > Kevin, I need to disagree with you. Good cheesers smoke their smoked cheeses. Graeme, yes it is a big smoker for a little hunk of cheese - but smoke and temp control are NOT a problem. BBQ - yes I did cold smoke some cheese on my k's and they came out 1/ just fine and a little dry and 2 & 3 - Souperb! However. it was a lot of work and the results were no better than what I can get from my cheese-lady. I placed this into my 'been there did that etc' category. Harry |
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