A friend of mine asked - are they still in business?

He has one of thier gas smokers, and loves it. He hasn't been able to
access thier website lately, and has noticed that he doesn't see as many at
stores.

-Banjo
www.pickupcentral.com

I bought their charcoal model last year at Wall Mart for $100. This year
they are selling their black steel model for $139. Costco also sells a
stainless steel version for $200. I know it probably isn't up to the
highest of BBQ smoker standards but I have had very good luck with it.
Takes a bit of watching and the longest burn I can get is about five hours
but that's all I need. They are well built and fairly heavy for a cheap-o
smoker. The stainless one looks dam impressive. Here is a link to the
plain black gas model which is also the same box size for the others. I
haven't tried it yet for doing cool smoking like jerky and fish but with a
lower heat source it should work great for that as well because of all the
vertical rack space.
http://www.epinions.com/pr-Fryers-Gr...splay_~reviews

Here is a Brinkman I saw at Costco for $399.
http://www.costco.com/Browse/Product...av=&cat=&s= 1

Any one tried one of these yet? Looks pretty decent.

Wish I would have had my crap together last summer. My neighbor rented a
moving truck in Texas and drove it all the way out her to Washington State.
If I had known a week sooner I could have had her pick me up a Pitts and
Spitts BBQ directly from the manufacturer and saved the $400 shipping. She
would have done it for free. They were around $1000 for the basic back yard
model at the time. I could have afforded that but not the extra $400.

http://www.pittsandspitts.com/produc...sp?category=91



http://www.costco.com/Browse/Product...av=&cat=&s= 1
"Banjo" > wrote in message
. ..
>A friend of mine asked - are they still in business?
>
> He has one of thier gas smokers, and loves it. He hasn't been able to
> access thier website lately, and has noticed that he doesn't see as many
> at stores.
>
> -Banjo
> www.pickupcentral.com
>
>

I just picked up the 3600G at our local WalMart (Logan, WV) for $75 (and
they put it together!) They have a bunch of the Charcoal ones for $50.
Same models are selling in the Lowes next door for $149 and $99
respectively. I am trying my hand at a Pork Picnic Shoulder today. I used
the Jack Daniels Oak Barrel wood for my smoke. Been on since 10:30 a.m. and
I just wrapped it in foil. Hope to have it finished by around 6:30 pm but
will definitely check the internal temperature to make sure it is up to
190 - 195 degrees before taking it off. I can't wait!

Doc


"cc0112453" > wrote in message
...
> I bought their charcoal model last year at Wall Mart for $100. This year
> they are selling their black steel model for $139. Costco also sells a
> stainless steel version for $200. I know it probably isn't up to the
> highest of BBQ smoker standards but I have had very good luck with it.
> Takes a bit of watching and the longest burn I can get is about five hours
> but that's all I need. They are well built and fairly heavy for a cheap-o
> smoker. The stainless one looks dam impressive. Here is a link to the
> plain black gas model which is also the same box size for the others. I
> haven't tried it yet for doing cool smoking like jerky and fish but with a
> lower heat source it should work great for that as well because of all the
> vertical rack space.
>
http://www.epinions.com/pr-Fryers-Gr...splay_~reviews
>
> Here is a Brinkman I saw at Costco for $399.
>
http://www.costco.com/Browse/Product...av=&cat=&s= 1
>
> Any one tried one of these yet? Looks pretty decent.
>
> Wish I would have had my crap together last summer. My neighbor rented a
> moving truck in Texas and drove it all the way out her to Washington
State.
> If I had known a week sooner I could have had her pick me up a Pitts and
> Spitts BBQ directly from the manufacturer and saved the $400 shipping.
She
> would have done it for free. They were around $1000 for the basic back
yard
> model at the time. I could have afforded that but not the extra $400.
>
> http://www.pittsandspitts.com/produc...sp?category=91
>
>
>
>
http://www.costco.com/Browse/Product...av=&cat=&s= 1
> "Banjo" > wrote in message
> . ..
> >A friend of mine asked - are they still in business?
> >
> > He has one of thier gas smokers, and loves it. He hasn't been able to
> > access thier website lately, and has noticed that he doesn't see as many
> > at stores.
> >
> > -Banjo
> > www.pickupcentral.com
> >
> >
>
>

It is a 7.5 pound Pork Shoulder Picnic. I have kept the temperature steady
on 250 degrees since beginning. The only time I opened the cooker was to
wrap it in aluminum at 3:30 pm. Just checked it now and the internal temp
is about 165. It still felt firm and not like it was falling apart. I can
leave it in as long as neccesary as I am planning to serve it tomorrow for
lunch for my buddies. No hurries! Thanks for clueing me in to the longer
cooking time.

Doc



"Nick" > wrote in message
...
> On Wed, 30 Mar 2005 20:36:27 GMT, "The Doctor"
> > wrote:
>
> >I just picked up the 3600G at our local WalMart (Logan, WV) for $75 (and
> >they put it together!) They have a bunch of the Charcoal ones for $50.
> >Same models are selling in the Lowes next door for $149 and $99
> >respectively. I am trying my hand at a Pork Picnic Shoulder today. I
used
> >the Jack Daniels Oak Barrel wood for my smoke. Been on since 10:30 a.m.
and
> >I just wrapped it in foil. Hope to have it finished by around 6:30 pm
but
> >will definitely check the internal temperature to make sure it is up to
> >190 - 195 degrees before taking it off. I can't wait!
>
> 8 hours cooking time for a "picnic shoulder"? Maybe I am reading this
> wrong but they usually take *at least* twice that long, low and slow.
> Even my Boston butts take 11 hours minimum on the smoker!
> At what temperature are you cooking?
>

The Doctor wrote:

>
> "Nick" > wrote in message
> ...
>
>>On Wed, 30 Mar 2005 20:36:27 GMT, "The Doctor"
> wrote:
>>
>>
>>>I just picked up the 3600G at our local WalMart (Logan, WV) for $75 (and
>>>they put it together!) They have a bunch of the Charcoal ones for $50.
>>>Same models are selling in the Lowes next door for $149 and $99
>>>respectively. I am trying my hand at a Pork Picnic Shoulder today. I
>
> used
>
>>>the Jack Daniels Oak Barrel wood for my smoke. Been on since 10:30 a.m.
>
> and
>
>>>I just wrapped it in foil. Hope to have it finished by around 6:30 pm
>
> but
>
>>>will definitely check the internal temperature to make sure it is up to
>>>190 - 195 degrees before taking it off. I can't wait!
>>
>>8 hours cooking time for a "picnic shoulder"? Maybe I am reading this
>>wrong but they usually take *at least* twice that long, low and slow.
>>Even my Boston butts take 11 hours minimum on the smoker!
>>At what temperature are you cooking?

/* top posting corrected */

> It is a 7.5 pound Pork Shoulder Picnic. I have kept the temperature
steady
> on 250 degrees since beginning. The only time I opened the cooker was to
> wrap it in aluminum at 3:30 pm. Just checked it now and the internal
temp
> is about 165. It still felt firm and not like it was falling apart.
I can
> leave it in as long as neccesary as I am planning to serve it
tomorrow for
> lunch for my buddies. No hurries! Thanks for clueing me in to the
longer
> cooking time.

As you will find, it's done when it's done. I've had picnics that
weighed within an ounce of each other than have had 5 hours difference
in cooking time. The last two I did at 250 weighed about what yours
weigh. One was finished in 13 hours, the other in 15.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

The Doctor wrote:

>
> "Nick" > wrote in message
> ...
>
>>On Wed, 30 Mar 2005 20:36:27 GMT, "The Doctor"
> wrote:
>>
>>
>>>I just picked up the 3600G at our local WalMart (Logan, WV) for $75 (and
>>>they put it together!) They have a bunch of the Charcoal ones for $50.
>>>Same models are selling in the Lowes next door for $149 and $99
>>>respectively. I am trying my hand at a Pork Picnic Shoulder today. I
>
> used
>
>>>the Jack Daniels Oak Barrel wood for my smoke. Been on since 10:30 a.m.
>
> and
>
>>>I just wrapped it in foil. Hope to have it finished by around 6:30 pm
>
> but
>
>>>will definitely check the internal temperature to make sure it is up to
>>>190 - 195 degrees before taking it off. I can't wait!
>>
>>8 hours cooking time for a "picnic shoulder"? Maybe I am reading this
>>wrong but they usually take *at least* twice that long, low and slow.
>>Even my Boston butts take 11 hours minimum on the smoker!
>>At what temperature are you cooking?

/* top posting corrected */

> It is a 7.5 pound Pork Shoulder Picnic. I have kept the temperature
steady
> on 250 degrees since beginning. The only time I opened the cooker was to
> wrap it in aluminum at 3:30 pm. Just checked it now and the internal
temp
> is about 165. It still felt firm and not like it was falling apart.
I can
> leave it in as long as neccesary as I am planning to serve it
tomorrow for
> lunch for my buddies. No hurries! Thanks for clueing me in to the
longer
> cooking time.

As you will find, it's done when it's done. I've had picnics that
weighed within an ounce of each other than have had 5 hours difference
in cooking time. The last two I did at 250 weighed about what yours
weigh. One was finished in 13 hours, the other in 15.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

I took off my picnic pork shoulder at 8:30 pm. It fell apart easily and was
totally off the bone. I took off the fat cap and pulled it using two forks.
I made Fergy's Mustard-Vinegar Barbeque Sauce from the FAQ but the meat was
great tasting on its own. Thanks again for your help.

Doc


"Matthew L. Martin" > wrote in message
...

-----
Snip
-----
>
> As you will find, it's done when it's done. I've had picnics that
> weighed within an ounce of each other than have had 5 hours difference
> in cooking time. The last two I did at 250 weighed about what yours
> weigh. One was finished in 13 hours, the other in 15.
>
> Matthew
>
> --
> Thermodynamics and/or Golf for dummies: There is a game
> You can't win
> You can't break even
> You can't get out of the game

The Doctor wrote:
> I took off my picnic pork shoulder at 8:30 pm. It fell apart easily

Please..... don't top-post :-)
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

The Doctor wrote:
> I took off my picnic pork shoulder at 8:30 pm. It fell apart easily

Please..... don't top-post :-)
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On 30-Mar-2005, Nick > wrote:

> On Wed, 30 Mar 2005 20:36:27 GMT, "The Doctor"
> > wrote:
>
> >I just picked up the 3600G at our local WalMart (Logan, WV) for $75 (and
> >they put it together!) They have a bunch of the Charcoal ones for $50.
> >Same models are selling in the Lowes next door for $149 and $99
> >respectively. I am trying my hand at a Pork Picnic Shoulder today. I
> >used
> >the Jack Daniels Oak Barrel wood for my smoke. Been on since 10:30 a.m.
> >and
> >I just wrapped it in foil. Hope to have it finished by around 6:30 pm
> >but
> >will definitely check the internal temperature to make sure it is up to
> >190 - 195 degrees before taking it off. I can't wait!
>
> 8 hours cooking time for a "picnic shoulder"? Maybe I am reading this
> wrong but they usually take *at least* twice that long, low and slow.
> Even my Boston butts take 11 hours minimum on the smoker!
> At what temperature are you cooking?

I generally get a picnic up to pulling temperature in 8 hours to so. What
am I doing wrong? Oh, I know. I'm not cooking it slow enough.

Brick (Keep the shiny side up)

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"Dave Bugg" > wrote in message
...
> The Doctor wrote:
>> I took off my picnic pork shoulder at 8:30 pm. It fell apart easily
>
> Please..... don't top-post :-)
> --
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/

Dave, mi amigo, I can sort of understand that you prefer bottom posting (I
don't really care myself) but isn't life really way too short to make a
usenet career out of making an issue out of it.

JD

On 31-Mar-2005, "JD" > wrote:

> "Dave Bugg" > wrote in message
> ...
> > The Doctor wrote:
> >> I took off my picnic pork shoulder at 8:30 pm. It fell apart easily
> >
> > Please..... don't top-post :-)
> > --
> > Dave
> > Dave's Pit-Smoked Bar-B-Que
> > http://davebbq.com/
>
> Dave, mi amigo, I can sort of understand that you prefer bottom posting (I
>
> don't really care myself) but isn't life really way too short to make a
> usenet career out of making an issue out of it.
>
> JD

You're right at usual JD. So instead of scrolling down to find out what
is being responded to, I just skip the post and go on to the next one.

Brick (Keep the shiny side up)

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----= East and West-Coast Server Farms - Total Privacy via Encryption =----

AMEN !



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Foxey wrote:
> AMEN !
>

If anything, this is worse than top posting.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?