What ya got?

[Steve Sheffield]

Starting with the disclaimer that it isn’t the pits fault if you can’t cook good BBQ,  I’d love to hear what your pit collection looks like and why.

 

I’ll Start…

 

24X60 Klose Trailer Pit – The flagship of my fleet.  I needed the capacity and I could upgrade to a trailer for not much more than shipping.  It cooks good Q.  Requires some level of skill and attention to run on wood  and it looks like a BBQ pit.  I should have gotten it tuned.  It could use sand blasting and painting to restore it to its former glory.  It pulls like a dream.

 

Big Jim Lazy-Q Patio Model – Gas with a frying pan/wood chunk smoke system.  Set it and forget it and turns out good Q.  I love the way you can take the smoke pan out and use it for an oven.  Those of you having eaten breakfast with Big Jim know what I mean.

 

Kamado #5 w/cobalt blue tile – Just had to see what the ceramic thing was all about.  A very simple cooker that can grill hot and fast or chug along low and slow or bake bread and pizzas.  Very efficient.  If I was going to only have one cooker for the house, (and I could afford it) it would be a ceramic.  You can spend a fortune on accessories. Expensive for limited capacity!

 

Large Big Green Egg – Functional equivalent to Kamado above.  I just picked this up cheap at an estate sale.  It is cheaper and has less thermal mass (140 pounds versus 375 for Kamado – both 18 inch grills).  I don’t think there is a significant difference in cooking between the BGE and Kamado.  Cheaper than a Kamado, but your in-laws will still think you are crazy!

 

Weber Smoky Mountain (WSM) – Similar qualities to the ceramics without the thermal mass.  Somewhere between a quarter to a half the price of a ceramic.  It is what I would recommend for a first time smoker who had $200.  If you need more capacity, buy two.

 

Weber Genesis B Gas Grill – You have to have some place to set things on.  All kidding aside – I have had this going on 20 years and it works great when I want to cook on gas.

 

Weber Kettle – It is where it all began and I’ve had several.  My favorite was a special order 26 inch model I had for 15 years.  I am still pissed they changed the bottom vents to the “one-touch” design. I gave my last one to my brother to cut down on the porch clutter.  If you can’t swing a WSM or aren’t sure you are committed to low n slow, it is what I would recommend.

 

On my list… a BBQ Guru and I am curious about the refrigerator style insulated smokers.

 

Nobody needs six cookers but I don’t think the world would be a better place if I had spent the money on Iphones  (did I just lob one across Bill’s bow???)

 

Regards,

 

Steve Sheffield

[Gerry Curry]

That's iPhone. If you're going to lob, at least spell it right. <grin>

Gerry Curry

546 Cedar Lake Rd, R.R. 1

South Ohio, NS, B0W 3E0

phone (902) 649-2368

ge...@currysystems.com

iChat & AIM - gcu...@mac.com

http://web.mac.com/gcurry

I support our armed forces.

It's the dipsticks that deploy them

that I have a problem with.

[Jon Stine]

Great Idea ... Here's my humble list

1.  Traeger 075 (for all barbecue, smoking, etc.)

2.  Small Ducane gas grill upstairs (for quick meals ... small steaks, hamburgers, chicken breasts, etc.)

3.  Large Ducane with rotisserie downstairs (for whole chickens .. Tho it hasn't been used much since learning about spatchcocking them instead)

5.  22" Weber Kettle One Touch (for the high quality steaks usually with Lazzari lump charcoal, and shish-ka-bob's)

6.  Weber Smokey Joe (for an exercise in futility to get it lit properly)

Jon

[Steve Sheffield]

“upstairs” – I hadn’t thought of that, now I can have twice as many grills.

 

“Weber Smokey Joe” – there was one of those in my past as well. Never was able to accomplish much with that.

 

Steve

[Big Krabba]

Good morning Steve.  You created a very interesting and informative email.

 

I have a Stumps GF 222.  Apparently not many on this list know Stump.  If you've been to any of the Florida BBQ Asso. contests you've seen quite a few Stumps smokers.  The competitor model is frequently in use.  I was looking for a RELIABLE all night cook when I bought this.  I'm not there yet due to the occasional bridge forming in the charcoal chute.  Steady temps, fuel miser, and it's my favorite cooker.  I never cook for more than fifty or sixty people, so it's large enough for me.

 

WSM for all the reasons we all know.  Almost my favorite cooker.  Adding fuel is a PITA on a long cook.  IMO

 

Medium BGE.  Sitting in the back yard.  Rarely used.  Too small, adding fuel is a PITA on long cooks.  Adding smoke is challenging to me.  Maybe I should say adding smoke without getting too much is the challenge.  Seared steak is not my thing so that aspect is ignored by me.

 

Weber kettle.  Does a good steak for me.  I like a not seared medium, so it's great.  Had it since 1982.

 

Weber Genesis Silver C gasser on the back porch.  For all those times I'm lazy or tired.  I use it for chicken parts/pieces, steak, fish, potatoes, grilled veggies.  I actually use it the most for speed and ease of use.  Also for power outages, we have plenty of those.  Cooked on it for five days one time in a hurricane induced outage.  It's maybe 6 or 7 years old.

 

Two fish cookers, one home made and one store bought.  The home made is better.  Faster heat up and recovery.  High pressure burners sound like a jet plane or something.

 

Les

[Jack Waiboer]

I've honed my collection down to what I need to stay in the game.

 

My flag ship is my Big Jim.  She is the most versitle cooker I own.  A 250 gallon propane tank, with a verticle cooker hooked up to it.  Gas powered with a frying pan for chunks or a wood burning box on the tail with the ability to raise the fire grate to grill off of the fire box.  There is a damper in between the main cooker and verticle, which allows me to run two cookers at the same time.  The verticle also acts as a cold smoker.  With a fire in the fire box and the damper open, I can cold smoke in the verticle.  The verticle has a gas and frying pan heat source too.

 

Number two is my Oklahoma Joe 30in double door.  A relic that has recently had an off trailer restoration.  Built durning the offset cooker glory days this pit features convection tube design, a seperate cooking chamber inlet, a wood box on the front and a tool box on the side.  I rescued this pit, and got a steal on it.  In it's day it was the cooker of quality choice similar to the popularity and quality of a Geer.  I need to find it a good home, I just can't bring myself to part with it.

 

Number three is a Carter's 36 x 48 direct heat source box.  It's gas powered.  I use it to cook whole hogs.  I have redone the burner system and tried to improve the quality of smoke but it's become a lost cause.  I am looking for it's replacement.

 

Number 4 is a WSM.  A great little cooker that I use often.  I like the set it and forget it features and the long burn capabilities for small cooks.  Sometimes it's just not worth firing up the big boys to cook a couple of racks of ribs or a brisket.

 

I also own a Great Outdoors gas grill.  Used for steaks, hot dogs, hamburgers, and chicken during the work week when we just don't seem to have the time to cook with a fire.

 

I just wore out my Weber Kettle.  I was hoping for a replacement from Santa.  I got a book and a Knife.  I need to voice my needs a little stronger.

 

I have been messing around with a Stumps clone lately.  I have a friend that did the build and I am testing it for him.  Nice cooker, has performed nicely in whatever situation I have put it in.  It will run without a guru but the guru adds a very nice recovery feature.  12 pounds of lump, 14 hours at 250 without opening the door.  That's pretty cool.

 

On the wish list.  Something ceramic, or a BWS.  I've been on the brink of buying a BWS for about a year now.  If I could part with the OKie Joe, my wife might accept the addition a little better.  A Guru or Stoker are in the near future.  I haven't decided which one I like better.

 

Jack W.
Charleston, SC

[Sandra Aylor]

Les,

 

Can you tell me how you made your homemade fish cooker?  Just curious.  We don’t want to cook fish in our BWS – and are thinking about building or purchasing something different for fish.

 

Thanks.

Sandra

 

Got pics of the fish cooker you built?

 

---

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Big Krabba
Sent: Friday, December 28, 2007 12:06 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: What ya got?

 

Good morning Steve.  You created a very interesting and informative email.

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[Joe Whittel]

1. Charbroil - Big Easy  gas grill / smoker

2. Webber Smokey Mountain

3. Smokin Tex portable gas smoker

4. Great Outdoor Smokey Mountain gas cooker (new for Christmas)

5. Turkey Fryer (new for Christmas - has not been used yet)

 

Joe in Connecticut

----- Original Message -----

From: Big Krabba

To: SmokeR...@googlegroups.com

Sent: Friday, December 28, 2007 1:06 PM

Subject: [BBQ] Re: What ya got?

[Sandra Aylor]

We are just starting our collection…

 

We have a BWS (Party) that we love!  Great for all types of meat (pork, beef, chicken, venison)

 

We are about to purchase another BWS (Chubby) just for fish and seafood.  We are also looking at purchasing a BWS (Competitor).  Not because we need it…but I want it.

 

We also have a small barrel grill that we toss hot dogs, burgers and smoked sausage on for the kids when we have a big cook.  The handle has broken off and we need to try to figure out a replacement for it…but I haven’t come up with anything yet.

 

I am also intrigued by the BGE.  Will start looking into it soon.  But it’s not a priority at this point.

 

Regards,

Sandra

 

---

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Steve Sheffield
Sent: Friday, December 28, 2007 9:23 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] What ya got?

 

Starting with the disclaimer that it isn’t the pits fault if you can’t cook good BBQ,  I’d love to hear what your pit collection looks like and why.

[Bruce]

Well, I've had a couple of gas grills but they are long gone. I have also
had an ECB, SNPP (FAQ modified), and a Weber Kettle. All were worn out
except for the SNPP which I sold.

I currently have Big Jim Lazy Q (www.bdbbq.com, WSM, and an antique cast
Charbroil charcoal grill that my FIL bought. He used it a little before he
died and it was sitting in FL for about 20 years and never used.

I also have 4 turkey fryers.

I would like to add a brick pit but its unlikely that I will in the near
future.

Bruce
br...@bdbbq.com

[buzz]

----- Original Message -----
From: "Steve Sheffield" <sshe...@tampabay.rr.com>
To: <SmokeR...@googlegroups.com>
Sent: Friday, December 28, 2007 9:22 AM
Subject: [BBQ] What ya got?

> Starting with the disclaimer that it isn't the pits fault if you can't
> cook
> good BBQ, I'd love to hear what your pit collection looks like and why.
>

Backwood smoker #1 is the Pro jr. model---can cook at least 50 racks of ribs
or maybe 3+ cases of butts

Backwoods smoker#2 is the comp model--could for a couple cases of butts or
maybe 30racks of ribs

those two are mounted on our 16' cooking trailer(see pic)

Backwoods smoker#3 is the fat boy model--cooks about 1/2 half amount of the
competitor

Backwoods smoker #4(do you see a pattern here<lol> )is the party
model---great backyard machine

weber kettles--2--newer model for sale

big drum smoker

weber genesis(maybe for sale)
wsm currently on TDY @ Fort Drum NY

big green egg with the long table is the newest cooker--is scheduled to
replace the gasser as the go to machine(iffen dear wife agrees of course)

think that is all
buzz

>
>
> I'll Start.
>
>
>
> 24X60 Klose Trailer Pit - The flagship of my fleet. I needed the capacity

> and I could upgrade to a trailer for not much more than shipping. It
> cooks
> good Q. Requires some level of skill and attention to run on wood and it
> looks like a BBQ pit. I should have gotten it tuned. It could use sand
> blasting and painting to restore it to its former glory. It pulls like a
> dream.
>
>
>

> Big Jim Lazy-Q Patio Model - Gas with a frying pan/wood chunk smoke

> system.
> Set it and forget it and turns out good Q. I love the way you can take
> the
> smoke pan out and use it for an oven. Those of you having eaten breakfast
> with Big Jim know what I mean.
>
>
>

> Kamado #5 w/cobalt blue tile - Just had to see what the ceramic thing was

> all about. A very simple cooker that can grill hot and fast or chug along
> low and slow or bake bread and pizzas. Very efficient. If I was going to
> only have one cooker for the house, (and I could afford it) it would be a
> ceramic. You can spend a fortune on accessories. Expensive for limited
> capacity!
>
>
>

> Large Big Green Egg - Functional equivalent to Kamado above. I just

> picked
> this up cheap at an estate sale. It is cheaper and has less thermal mass

> (140 pounds versus 375 for Kamado - both 18 inch grills). I don't think

> there is a significant difference in cooking between the BGE and Kamado.
> Cheaper than a Kamado, but your in-laws will still think you are crazy!
>
>
>

> Weber Smoky Mountain (WSM) - Similar qualities to the ceramics without the

> thermal mass. Somewhere between a quarter to a half the price of a
> ceramic.
> It is what I would recommend for a first time smoker who had $200. If you
> need more capacity, buy two.
>
>
>

> Weber Genesis B Gas Grill - You have to have some place to set things on.
> All kidding aside - I have had this going on 20 years and it works great

> when I want to cook on gas.
>
>
>

> Weber Kettle - It is where it all began and I've had several. My favorite

> was a special order 26 inch model I had for 15 years. I am still pissed
> they changed the bottom vents to the "one-touch" design. I gave my last
> one
> to my brother to cut down on the porch clutter. If you can't swing a WSM
> or
> aren't sure you are committed to low n slow, it is what I would recommend.
>
>
>

> On my list. a BBQ Guru and I am curious about the refrigerator style

[buzz]

Is that grill the charbroil 240 ?? got one from dads place when we emptyed
the homestead--this one is closer to 40yrs old with CI cookiing and charcoal
grates--maybe 32" long
Buzz

----- Original Message -----
From: "Bruce" <br...@bdbbq.com>
To: <SmokeR...@googlegroups.com>

Sent: Friday, December 28, 2007 4:16 PM
Subject: [BBQ] Re: What ya got?

>

[Will Syrup]

18x20 pitts&spitts offset--would like to add a guru if possible

weber smoky joe

weber 22.5'' kettle with   ezq rotisserie     

small Japanese hibachi

considering a char broil big easy turkey cooker

would consider a BGE or kamado but the shipping cost pretty much rules that out

 

 

 

 

 

[Dave Peckham]

Man.....do you keep them in the kitchen, or is that your back porch?
I can see I gotta get a life :o)
Dave

----- Original Message -----
From: "Will Syrup" <will...@yahoo.co.jp>
To: <SmokeR...@googlegroups.com>

Sent: Friday, December 28, 2007 7:14 PM
Subject: [BBQ] What ya got?

[Big Krabba]

On 12/28/07, Sandra Aylor <s_a...@comcast.net> wrote:
> Les,
>
>
>
> Can you tell me how you made your homemade fish cooker? Just curious. We
> don't want to cook fish in our BWS – and are thinking about building or
> purchasing something different for fish.
>

I bought it from a guy at work. I'll try to get a picture tomorrow.

Les

[Will Syrup]

when my wife talked me into moving from Hi. I had 2 requests. a well
insulated house with central heat and air and a area to barbecue. not
unusual in the US but unusual here. got neighbors who heat with stinking
kerosene heaters or charcoal hibachis. I'm to spoiled for that.

----- Original Message -----
From: "Dave Peckham" <i...@davepeckham.com>
To: <SmokeR...@googlegroups.com>
Sent: Saturday, December 29, 2007 10:19 AM
Subject: [BBQ] Re: What ya got?

>

[Greg Hunter & Nancee Gell]

1 BWS competitor (currently in Dixie being refurbed)

1 weber ramch

2 weber performers

3 weber kettles

1 wilmington grills pig roaster (charcoal/wood)

a couple of gassers

a couple of smoky joes

4 wsm

a bunch of other stuff we never use any more...

nancee

[Candy Weaver]

Starting with the big uns and going down size-wise...

 

1 Geer trailer pit

1 Tucker Cooker

2 FEC100s (1 IQ4)

1 BWS Fatboy

1 Kentwood Louisiana grill

1 Nomad pellet-matic

1 WSM

1 large BGE

1 Weber Kettle

1 What a Que grill

1 Smith & Wesson 22 Mag

1 Cobb Grill

 

Think that's it for cookers...but...7x16 trailer for competition (plus stuff you need for a rolling kitchen) and a Chevy 2500 diesel to haul it around.

 

Candy

----- Original Message -----

From: Steve Sheffield

To: SmokeR...@googlegroups.com

Sent: Friday, December 28, 2007 9:22 AM

Subject: [BBQ] What ya got?

[buzz]

forgot the one that probably gets used most regularly--the lodge
hibachi--even has been fired up to cook the breakfast sausage!

----- Original Message -----
From: "buzz" <2fa...@charter.net>
To: <SmokeR...@googlegroups.com>

Sent: Friday, December 28, 2007 4:49 PM
Subject: [BBQ] Re: What ya got?

>

[Frank Boyer]

1 - Little Red Smokehouse by J & R Manufacturing
1 - J & R 26" X 72" shop built on a trailer
1 - 4' X 8' grill with spit on a trailer - shop built
1 - portable spit setup
1 - Towne Chinese Smoker 36"
3 - wsm's
1 - 18" Smokey Joe
1 - 12" X 18" Weber portable gas grill
1 - Kingsford Grill

Frank

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Checked by AVG Free Edition.

Version: 7.5.516 / Virus Database: 269.17.11/1201 - Release Date: 12/28/2007
11:51 AM

[Bruce Cook]

I don't think so. This might be cast tin foil ;-) and its about 12" x 18".
Its good for 2 small steaks, burgers, hot dogs, etc. Its not very big. But I
have cooked pork butt once. Holds about 1/2 gallon of charcoal.

Bruce

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]

[Rory Remenak]

> ----- Original Message ----- From: Steve Sheffield To:
> SmokeR...@googlegroups.com Sent: Friday, December 28, 2007 9:22 AM
> Subject: [BBQ] What ya got?
>
>
> Starting with the disclaimer that it isn't the pits fault if you
> can't cook good BBQ, I'd love to hear what your pit collection looks
> like and why.
>
>
>

> I'll Start.
>
<snip>

Well, I'll feed my inferiority complex. Here's my list:

1 - totally rusted out Smokey Joe (it cooked a lot of food in it's
time), now retired.

1 - 22" Chinese Weber kettle clone that's held up really well for the
last 15 years or so.

1 - Great Outdoors gas grill, for convenience.

1 - ECB, modified, getting kind of rusty, but still turns out a good
product if you watch it close.

Why? Because the CFO doesn't like BBQ and thinks getting even what I got
is probably way too much :( But I smoke when I can and enjoy it just as
much as if I had a Backwoods or a Klose. Just have to enjoy it by
myself, which means more for me :) I'll just keep watching for a gently
used WSM at a steep discount at the yard sales.

Now to go put the last of my frozen pulled pork (thawed out, of course)
between two slices of bread and have dinner.

Rory (aka Bozo)... having just shoveled the last of the snow off the
driveway here in "sunny" CA ...

[bigjim]

Sandra, I could be wrong but I think Les is talking about a fish fryer not a
smoker. I think you talking about a smoker.
It don't hurt to smoke/cook fish in a pit.
James A. "Big Jim" Whitten
big...@wildblue.net
www.lazyq.com

----- Original Message -----
From: "Big Krabba" <big.k...@gmail.com>
To: <SmokeR...@googlegroups.com>
Sent: Friday, December 28, 2007 8:35 PM
Subject: [BBQ] Re: What ya got?

[bigjim]

Well, I am like a car mechanic or plumber. One don't have a car that runs
and the others plumbing don't work.
I got my New Years cooker. 48" diameter X 12' divided into 2 cooking
chambers. Gas/wood (LazyQ)
1 Wellbilt 7 in 1 cooker
1 GOSM (Great Outdoors Smoky Mountain)
3 or 4 fish fryers
1 hole in the ground
A pile of concrete blocks.

[Sandra Aylor]

Yep. I was talking about a smoker. My mistake. I have been told that if
you cook fish in the same smoker as you cook meat in that you will never get
the fish smell outta there. Not true?

Thanks.
Sandra

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]

On Behalf Of bigjim
Sent: Saturday, December 29, 2007 7:25 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: What ya got?

Sandra, I could be wrong but I think Les is talking about a fish fryer not a

smoker. I think you talking about a smoker.
It don't hurt to smoke/cook fish in a pit.
James A. "Big Jim" Whitten
big...@wildblue.net
www.lazyq.com
----- Original Message -----
From: "Big Krabba" <big.k...@gmail.com>
To: <SmokeR...@googlegroups.com>
Sent: Friday, December 28, 2007 8:35 PM
Subject: [BBQ] Re: What ya got?

On 12/28/07, Sandra Aylor <s_a...@comcast.net> wrote:
> Les,
>
>
>
> Can you tell me how you made your homemade fish cooker? Just curious. We
> don't want to cook fish in our BWS – and are thinking about building or
> purchasing something different for fish.
>
I bought it from a guy at work. I'll try to get a picture tomorrow.

Les

No virus found in this incoming message.
Checked by AVG Free Edition.

Version: 7.5.516 / Virus Database: 269.17.11/1201 - Release Date: 12/28/2007
11:51 AM

No virus found in this outgoing message.
Checked by AVG Free Edition.

[Jack Waiboer]

Wives tale.

Probably started by Adam in a conversation with god involving Eve bathing in
the river. :))

Jack W.
Charleston, SC

[Lucy Baker]

Rory,
Where in So Cal? SB Mtns?
Lucy

[Dave Peckham]

roflmao

[Will Syrup]

I smoke fish in my offset using a electric hot plate and small cast iron pot
I got at a 100 yen (bouta buck) store. never noticed any fish smell after.

----- Original Message -----
From: "bigjim" <big...@wildblue.net>
To: <SmokeR...@googlegroups.com>

[Merrill]

At one point, my garage had 4 WSM's, an SNPP, NB Bandera, GOSM (gas)
Backwoods Competitor, Backwoods Fatboy, Masterbuilt digital smoker, 2
Weber kettles - 22.5", a small hibachi and a portable gas grill. For a
while I had the Big Jim Custom trailer in the driveway and all but the
Backwoods in the garage.

18 months later and a lot of selling and I'm down to:

Two Backwoods Fatboys w/ guru - used for competition and most home
cooking. Love the insulation, sealed doors and nearly perfect air flow.
Remove the water pan or run dry for a great pizza or bread oven. These
are my favorite of all I have tried to date...but there are more out
there! :)

WSM (just 1) - Small cooks of a single brisket or a couple butts.

Masterbuilt Digital Smoker - Used once and don't care much for
electric...makes a great food warmer, but I'm looking to sell this spring.

2 Weber Kettles - Used for all grilling. Also used for indirect cooking
of pork tenderloins and whole butterflied chickens.

Small hibachi - kabob cooker

Portable gas grill - haven't used in 6 years, I believe there is a small
family of mice that have taken up residence through the vent holes!

Life is good!
Merrill

[Rory Remenak]

Lucy Baker wrote:
> Rory,
> Where in So Cal? SB Mtns?
> Lucy
> On Dec 28, 2007, at 11:51 PM, Rory Remenak wrote:

<snip>

>> Rory (aka Bozo)... having just shoveled the last of the snow off the
>> driveway here in "sunny" CA ...

Not Southern, some call it Central, some Northern. I'm near Placerville,
about 50 miles east of Sacramento, halfway between Sacramento and Lake
Tahoe, in the Sierra Nevada foothills. I'm at about 2500 feet elevation,
so I get snow several times a year, usually not too much and rarely
long-lasting. In the 20 years I've been here, the worst I've gotten is
about 18", and that lasted for a little over a week. This time it was
only a little over an inch, but I have a *very* steep driveway, so even
that little causes problems.

Rory (aka Bozo)...smokin' (occasionally) in "sunny" CA, with a high
yesterday of 34 deg (F!)...

[Lucy Baker]

Well, heck! thot we had a neighbor goin' here. Enjoy central CA!!
It's a beautiful place!
L

[Kurt Lucas]

Here's what Wiley Mixon had to say about ABT's:

I'm still alive and kickin up here in Amarillo. I read this forum and
another one everyday but don't post much anymore. I do remember the "turd"
story though. It was 2000, I just got me brand spankin new Klose and I
entered my very first cook off here with a group of fellas that own a pool
hall and wanted to cook. They make them peppers to give out to customers on
occasion so we made some at the cook off. While we were indulging in a few
adult drinks I told them about a guy (Bigwheel) that I know from a bbq
e-mail group that makes peppers and calls them Cowtown Wolf Turds. Well we
had to name ours too so after a few more drinks somehow we came up with
atomic buffalo turds. I do remember when I posted about the cook off and
mentioned the turds it started quite a little flame war. I didn't plan on
that as I was just tellin tales about my first cook off. I got e-mails
saying I stole a recipe or I copied a name and took credit for it. Me and
Bigwheel never had harsh words about it and we are still friends. I even
give him an extra tray at chow time when he comes up this way and ends up in
the grey bar motel. I don't know why it ticked so many other people off
though. Like bigwheel said people probably been making these things since
dirt was invented. We came to an agreement about the names and I guess
Atomic Buffalo Turd just stuck somehow. Whatever you want to call them or
put in them they still pretty tasty.

[Sherman Watkins]

I for one think they never should have changed the name from Hangtown.

We have

2 WSM
1 Charbroil Sante Fe grill (with the New Braunfels name on it)

On Dec 29, 2007 2:18 PM, Rory Remenak < sleep...@gmail.com> wrote:

Not Southern, some call it Central, some Northern. I'm near Placerville,

Sherm

[Maria Palmer]

Besides a turkey, I also smoked a duck for Christmas. I was very disappointed. Been 30 years since I've had duck.

The one I bought was frozen. About 4-1/2#s. Said "Duckling" "stewing duck", "mature duck" on label. Meat lady said it would be ok for smoking.

Rubbed first with olive oil, then s & p mixed with some orange powder. Hickory wood. Didn't have time to try to brine.

Maximum temp for my smoker is 250°. Found various temps in books and web for donness from 160° to 185°. After 4 hours temp was 175° before I came across the site saying 160°.

Good flavor but it was a bit dry. Only had 1/2 cup or less juice/fat in the drip pan. Very air tight smoker. Smokin' Tex. No water pan.

Other than over-cooking (it sure wasn't greasy), was it the wrong kind of duck?

Made a dipping sauce of the Habanera Gold jelly and a little apple cider. That was good.

Ideas? I'd like to do another one. The dogs got this one.

 

Maria KY

[Sandra Aylor]

Maria,

 

If you were cooking duck @ 250, I think that may have been your issue.  They need to be cooked at 300 or so…for a short(er) time.  I love duck and it should never be dried out….but I can understand how that can happen easily because it is a small bird…not as bit as a hen.  You don’t HAVE to brine a duck, but I like to for at least a few hours.  I think your outer rubs were right on…so I wouldn’t change that part…  The dipping sauce sounds awesome!!!  I’d pull it at 160 -165 and let rest.  Depends on how big of a duckie he is…..

 

Cheers-

Sandra

 

---

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Maria Palmer

Sent: Saturday, December 29, 2007 7:23 PM
To: SmokeR...@googlegroups.com

[Maria Palmer]

Thanks Sandra-

 

Smoker is electric and can not go above 250°. Chickens, turkeys, butts and ribletts have turned out great and I cook by internal temp not time. Really just didn't have good guidelines to go by for duck. I'm going to give it another shot in a few weeks.

 

I got a copy of "Charcuterie" by Michael Ruhlman & Brian Polcyn and it has a recipe for Hot-Smoked Duck Ham. I didn't have time to find all the ingredients or substitutes to try it.

 

Maria KY

[buzz]

----- Original Message -----
From: "Sherman Watkins" <tankw...@gmail.com>
To: <SmokeR...@googlegroups.com>
Sent: Saturday, December 29, 2007 6:47 PM
Subject: [BBQ] Re: What ya got?

>I for one think they never should have changed the name from Hangtown.
>

My favorite story and a quite good breakfast too
Buzz

[THEBB...@aol.com]

Thanks again, Kurt!  You make a pretty good private eye... <G><

 

Rock

---

See AOL's top rated recipes and easy ways to stay in shape for winter.

[jjk]

1 Home Built Converted Anhydrous Tank Smoker on a trailer.  Its 6' by 3' and cooks a lot!  Still learning on this bad boy.

1 Brinkman Smoke N Pit.  On sale for $149 at Wal Mart.  Hard to control the temperature.  It makes some good que, but it takes a lot of tending.  Good for chickens, though.

2 Weber 22" kettles.  These are the workhorses.  They do steaks, burgers, and ocassionally smoke stuff. 

1 ECB  Never use it.

2 Weber smoky joes.  Great when feeding one or two people.

Steve Sheffield wrote:

Starting with the disclaimer that it isn’t the pits fault if you can’t cook good BBQ,  I’d love to hear what your pit collection looks like and why.

 

I’ll Start…

 

24X60 Klose Trailer Pit – The flagship of my fleet.  I needed the capacity and I could upgrade to a trailer for not much more than shipping.  It cooks good Q.  Requires some level of skill and attention to run on wood  and it looks like a BBQ pit.  I should have gotten it tuned.  It could use sand blasting and painting to restore it to its former glory.  It pulls like a dream.

 

Big Jim Lazy-Q Patio Model – Gas with a frying pan/wood chunk smoke system.  Set it and forget it and turns out good Q.  I love the way you can take the smoke pan out and use it for an oven.  Those of you having eaten breakfast with Big Jim know what I mean.

 

Kamado #5 w/cobalt blue tile – Just had to see what the ceramic thing was all about.  A very simple cooker that can grill hot and fast or chug along low and slow or bake bread and pizzas.  Very efficient.  If I was going to only have one cooker for the house, (and I could afford it) it would be a ceramic.  You can spend a fortune on accessories. Expensive for limited capacity!

 

Large Big Green Egg – Functional equivalent to Kamado above.  I just picked this up cheap at an estate sale.  It is cheaper and has less thermal mass (140 pounds versus 375 for Kamado – both 18 inch grills).  I don’t think there is a significant difference in cooking between the BGE and Kamado.  Cheaper than a Kamado, but your in-laws will still think you are crazy!

 

Weber Smoky Mountain (WSM) – Similar qualities to the ceramics without the thermal mass.  Somewhere between a quarter to a half the price of a ceramic.  It is what I would recommend for a first time smoker who had $200.  If you need more capacity, buy two.

 

Weber Genesis B Gas Grill – You have to have some place to set things on.  All kidding aside – I have had this going on 20 years and it works great when I want to cook on gas.

 

Weber Kettle – It is where it all began and I’ve had several.  My favorite was a special order 26 inch model I had for 15 years.  I am still pissed they changed the bottom vents to the “one-touch” design. I gave my last one to my brother to cut down on the porch clutter.  If you can’t swing a WSM or aren’t sure you are committed to low n slow, it is what I would recommend.

 

On my list… a BBQ Guru and I am curious about the refrigerator style insulated smokers.

 

Nobody needs six cookers but I don’t think the world would be a better place if I had spent the money on Iphones  (did I just lob one across Bill’s bow???)

 

Regards,

 

Steve Sheffield

-- 
JJK
CH # 1149
from somewhere in the Midwest

jkn...@cox.net

[Rory Remenak]

Sherman Watkins wrote:
> I for one think they never should have changed the name from Hangtown.

<snip>

> On Dec 29, 2007 2:18 PM, Rory Remenak <sleep...@gmail.com> wrote:
>
>> Not Southern, some call it Central, some Northern. I'm near Placerville,
>>
>
> Sherm

I agree with you there. A few years ago the police cruisers had "Old
Hangtown" in script on the left rear fender with a hangman's noose
dangling from the "t". You shoulda' seen the sparks fly about that! I
think most people liked it, but them that didn't made more noise and the
fenders are now plain white.

Rory (aka Bozo)...hangin' around El Dorado County...

[Rory Remenak]

buzz wrote:
>
> ----- Original Message -----
> From: "Sherman Watkins" <tankw...@gmail.com>
> To: <SmokeR...@googlegroups.com>
> Sent: Saturday, December 29, 2007 6:47 PM
> Subject: [BBQ] Re: What ya got?
>
>
>> I for one think they never should have changed the name from Hangtown.
>>
>
> My favorite story and a quite good breakfast too
> Buzz

Yup, a Hangtown Fry is hard to beat!

Rory (aka Bozo)...hangin' in there in "sunny" CA where the high was 44
deg...

[Greg Hunter & Nancee Gell]

hey Merrill, how much do you want for that Masterbuilt? Would the shipping
$ be stupid?
nancee

----- Original Message -----
From: "Merrill" <capta...@comcast.net>
To: <SmokeR...@googlegroups.com>
Sent: Saturday, December 29, 2007 3:23 PM
Subject: [BBQ] Re: What ya got?

[thedove]

I use
gosm gasser- use this one the most ,I need beauty rest more these days
ugly drum smoker- I've been playing with for a year or so
homemade bullet- first smoker it's in retirement now
weber gas grill- for quick burgers and dogs
Atlanta stove works- cast iron hibachi type grill for steaks
cinder block pit- mainly for chicken it will do about 50 halves
hole in ground-not used in maybe 20 years
thats about it
Ronnie nwnc

On Dec 30, 9:57 am, "Greg Hunter & Nancee Gell" <purplef...@snet.net>
wrote:

[Phil In Dallas]

On 12/28/07, Steve Sheffield <sshe...@tampabay.rr.com> wrote:
> Starting with the disclaimer that it isn't the pits fault if you can't cook
> good BBQ, I'd love to hear what your pit collection looks like and why.

Happy New Year, everybody.
In the barbecue cooker category, here's what I got.

Oldest actual cooker in the "collection" is a modified ECB. It was my
first charcoal cooker, now seldom used.

Next is a GOSM propane cooker, an early one, before the company was
sold to CFM. Cooks good, set and forget, cast iron skillet with lid
as a "wood box". I use pecan, hickory, or mesquite chunks or Candy's
pellets. Also great to finish up something in order to make more
space in the other cookers, or hold cooked food.

NBBD, "made in the USA", given to me by my brother in law. It was in
sad shape, thick layer of creosote lining the cooking chamber and
dripping from the stack. Now in good shape, thanks to advice from
David Amos, Harry Jones, and others on the list. Used when I need a
little more capacity, or have the time to tend the fire.

WSM, purchased new two summers ago. It, combined with Ozark Oak lump,
is a pretty amazing thing. Just wish it had a little more capacity.
Used most often. Probably will end up buying another one.

In my "junkyard" are several gas grill and ECB bodies and various
grates rescued from the curbside on trash day. Never know when you're
gonna need an extra grate!

Again, Happy new year to all.
Phil in Dallas

[Kurt Lucas]

3 Weber Kettles
2 WSM's
3 ECB's
1 Brinkmann SNPP
1 Simpson's 20th(?) edition Weber Smoky Joe, unused
2 Heavy Cast Iron Hibachi's

Kurt

-----Original Message-----

On 12/28/07, Steve Sheffield <sshe...@tampabay.rr.com> wrote:
> Starting with the disclaimer that it isn't the pits fault if you can't
cook
> good BBQ, I'd love to hear what your pit collection looks like and why.

~--~---

[Pigm...@aol.com]

In a message dated 1/1/2008 10:03:56 P.M. Eastern Standard Time, lifes...@comcast.net writes:

On 12/28/07, Steve Sheffield <sshe...@tampabay.rr.com> wrote:
> Starting with the disclaimer that it isn't the pits fault if you can't
cook
> good BBQ,  I'd love to hear what your pit collection looks like and why.

I have a Weber kettle, very seldom gets used

1 - 30 x 72 looks like a coffin, on a trailer. Can cook with wood or charcoal, can smoke butts, or in 5 min can be converted to cook with gas like a large grill or can be used as a large flat top for sausages or pancakes or???

1 - 42in by 8ft tank on a trailer, strictly a grill, usually for chicken or burgers and dogs,  it can cook 300 chicken 1/4's in one round with some re-shuffling and additional charcoal

1 - 4ft x 8ft trailer mounted smoker. Can be used as a smoker on both ends, but usually keep the front end with a gas burner to keep food warm, or help food finish as needed.  Only ever needed to fill it one time, it has 6 racks and each rack can hold 12+ butts so maybe about 9 - 10 cases.  Mostly just do one or two cases at a time.

1 - 4ft x 4ft tank style smoker on a trailer. Has a horizontal gas burner that fires down a 12in steel tube, you can also put a log into the tube to create smoke. Usually only used for finishing butts or cooking pigs, kinda the lazy way, just set it and forget it.

  All my smokers are homemade with the ex of the Weber Kettle.

And there are various pieces that will probably never see the finishing point.

From the Pigman!!!

[Roy Kennedy]

Jim Can you send me a picture of your grill 30x72 and that 42x8 I want to have one made up or make one myself

BTW Ill be around this week if you have any time call my cell its 518 469 0538 I have a car for the week getting a rental there

Roy

 

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Pigm...@aol.com
Sent: Tuesday, January 01, 2008 10:48 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: What ya got?

 

In a message dated 1/1/2008 10:03:56 P.M. Eastern Standard Time, lifes...@comcast.net writes:

[BILL ARNOLD]

I think this is the list!
1 Blues Hog Cooker (trailer mounted)
1 Blues Hog Cooker under contruction
1 Backwood Competitor
1 HBT 200 (pellet burner)
3 Weber Smokey Mountains
3 Weber kettles
1 Traeger Pink Pig
1 Brinkman gas burner (grill)
1 Egg Shaped grill (old, no info, renovating it for me)
1 ECB
1 Brinkman Horizontal charcoal grill
1 Chargriller (cast iron grates)
1 Cinder Block pit
Bill Arnold
Blues Hog

> [Original Message]
> From: Kurt Lucas <lifes...@comcast.net>
> To: <SmokeR...@googlegroups.com>
> Date: 1/1/2008 9:03:26 PM

> Subject: [BBQ] Re: What ya got?
>
>

> 3 Weber Kettles
> 2 WSM's
> 3 ECB's
> 1 Brinkmann SNPP
> 1 Simpson's 20th(?) edition Weber Smoky Joe, unused
> 2 Heavy Cast Iron Hibachi's
>
> Kurt
>
> -----Original Message-----
>
>

> On 12/28/07, Steve Sheffield <sshe...@tampabay.rr.com> wrote:
> > Starting with the disclaimer that it isn't the pits fault if you can't
> cook
> > good BBQ, I'd love to hear what your pit collection looks like and why.

> ~--~---
>
>
> >

[pigm...@aol.com]

Roy, I'll be around. Have a car show on Sun to vend, aside from part of Sat and Sun I'm o.k.
Do you have a schedule or are you just making it up as you go?  There is a nice little dive rest towards Ft. Myers Bch that has a good fried fish, ifin that's something you want to try.  Or thjis little puerto rican place that my wife gets this BIG bowl of fish chowder and I get some thing that has seafood and other stuff on this big plate, it's good also.  Or you could come out to the house if ya wanted, I'll take off a few hours early and can fix something. Or we could come over to island some evening.  My Cell is 239-565-7031, office 239-732-3740, or the house is 239-369-1590.   Jim

-----Original Message-----
From: Roy Kennedy <roy...@nycap.rr.com>
To: SmokeR...@googlegroups.com
Sent: Wed, 2 Jan 2008 5:53 am
Subject: [BBQ] Re: What ya got?

Jim Can you send me a picture of your grill 30x72 and that 42x8 I want to have one made up or make one myself

BTW Ill be around this week if you have any time call my cell its 518 469 0538 I have a car for the week getting a rental there

Roy

 

 

---

More new features than ever. Check out the new AOL Mail!

[Roy Kennedy]

Jim Im on no schedule I enjoy doing nothing whenever I can . Where is the car show your doing Sunday ? Ill call you when I get in and whatever is easiest for you . I like the PR place and the fried fish place they both work for me

Id like to see that car show and your cookers in action  if its not to far away .

Roy

[Pigm...@aol.com]

In a message dated 1/2/2008 4:50:22 P.M. Eastern Standard Time, roy...@nycap.rr.com writes:

Jim Im on no schedule I enjoy doing nothing whenever I can . Where is the car show your doing Sunday ? Ill call you when I get in and whatever is easiest for you . I like the PR place and the fried fish place they both work for me

Id like to see that car show and your cookers in action  if its not to far away .

Roy

The car show is in Ft Myers on the corner of Fowler St and Colonial Blvd at the Ft Myers Toyota Used Car Superstore.  Anyone living here more than a few months knows the intersection and the Toyota dealership.

   My wife suggested either Fri nite or maybe Monday nite to get together.  Or whatever time suits you.  Jim

[Merrill]

BILL ARNOLD wrote:

> 1 Blues Hog Cooker under construction

Details Bill...what ya buildin? Happy new year to you and the girls!

Merrill

[BILL ARNOLD]

I am itching for a new log burner with trinkets!!! Thanks Merrill and Happy
New Years to you my friend.
Bill

> [Original Message]

> From: Merrill <capta...@comcast.net>
> To: <SmokeR...@googlegroups.com>

> Date: 1/2/2008 10:41:35 PM

> Subject: [BBQ] Re: What ya got?
>
>

[Sandra Aylor]

What's the hogwear, Bill and how do I get some for my little gal. She's
only 2 but has her own grill and kitchen in the garage. She loves to
(pretend) cook while we are cooking on our grill and smoker.

Regards, :)
Sandra

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]

On Behalf Of BILL ARNOLD
Sent: Wednesday, January 02, 2008 11:22 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: What ya got?

I am itching for a new log burner with trinkets!!! Thanks Merrill and Happy
New Years to you my friend.
Bill

> [Original Message]
> From: Merrill <capta...@comcast.net>
> To: <SmokeR...@googlegroups.com>
> Date: 1/2/2008 10:41:35 PM
> Subject: [BBQ] Re: What ya got?
>
>
> BILL ARNOLD wrote:
>
> > 1 Blues Hog Cooker under construction
>
> Details Bill...what ya buildin? Happy new year to you and the girls!
>
> Merrill
>
> >

No virus found in this incoming message.
Checked by AVG Free Edition.

Version: 7.5.516 / Virus Database: 269.17.13/1206 - Release Date: 1/1/2008
12:09 PM

No virus found in this outgoing message.
Checked by AVG Free Edition.

Version: 7.5.516 / Virus Database: 269.17.13/1206 - Release Date: 1/1/2008
12:09 PM

[Bill Martin]

Hmmmm.

I have a granddaughter goin' on three in March. I need inspiration!!!

So,... me too. Where do we find this stuff??

Bill

On Jan 2, 2008, at 7:50 PM, Sandra Aylor wrote:

> What's the hogwear, Bill and how do I get some for my little gal.
> She's
> only 2 but has her own grill and kitchen in the garage. She loves to
> (pretend) cook while we are cooking on our grill and smoker.

What if there were no hypothetical questions?

[JOHN R CROWLEY]

1. ECB-gift from my daughter years ago that got me started
2. LazyQ gasser-Big Jim says from before he took over the company
3. WSM-smoker of choice.
4. Oklahoma Joe Turkey Fryer
5. Viking Commercial gas grill w/infrared rotisserie burner & smoke drawer
w/sep burner

Never thought of it before, but now I'm wondering if that Viking wouldn't be
pretty good for cold-smoking and smoking cheese. That burner's only 5000
btu wide open.

JC in Denver

>From: "Joe Whittel" <jwhi...@comcast.net>
>Reply-To: SmokeR...@googlegroups.com
>To: <SmokeR...@googlegroups.com>
>Subject: [BBQ] Re: What ya got?

>Date: Fri, 28 Dec 2007 15:57:32 -0500
>
>1. Charbroil - Big Easy gas grill / smoker
>2. Webber Smokey Mountain
>3. Smokin Tex portable gas smoker
>4. Great Outdoor Smokey Mountain gas cooker (new for Christmas)
>5. Turkey Fryer (new for Christmas - has not been used yet)
>
>Joe in Connecticut

> ----- Original Message -----
> From: Big Krabba
> To: SmokeR...@googlegroups.com
> Sent: Friday, December 28, 2007 1:06 PM
> Subject: [BBQ] Re: What ya got?
>
>

> Good morning Steve. You created a very interesting and informative
>email.
>
> I have a Stumps GF 222. Apparently not many on this list know Stump.
>If you've been to any of the Florida BBQ Asso. contests you've seen quite a
>few Stumps smokers. The competitor model is frequently in use. I was
>looking for a RELIABLE all night cook when I bought this. I'm not there
>yet due to the occasional bridge forming in the charcoal chute. Steady
>temps, fuel miser, and it's my favorite cooker. I never cook for more than
>fifty or sixty people, so it's large enough for me.
>
> WSM for all the reasons we all know. Almost my favorite cooker. Adding
>fuel is a PITA on a long cook. IMO
>
> Medium BGE. Sitting in the back yard. Rarely used. Too small, adding
>fuel is a PITA on long cooks. Adding smoke is challenging to me. Maybe I
>should say adding smoke without getting too much is the challenge. Seared
>steak is not my thing so that aspect is ignored by me.
>
> Weber kettle. Does a good steak for me. I like a not seared medium, so
>it's great. Had it since 1982.
>
> Weber Genesis Silver C gasser on the back porch. For all those times
>I'm lazy or tired. I use it for chicken parts/pieces, steak, fish,
>potatoes, grilled veggies. I actually use it the most for speed and ease
>of use. Also for power outages, we have plenty of those. Cooked on it for
>five days one time in a hurricane induced outage. It's maybe 6 or 7 years
>old.
>
> Two fish cookers, one home made and one store bought. The home made is
>better. Faster heat up and recovery. High pressure burners sound like a
>jet plane or something.
>
> Les

[Glenn]

1 big jim double axle
1 55 gallon offset
2- gosm diff. Sizes
1-brinkmen charcoal

Glenn
Sent from my iPhone!

JC in Denver

Les

____________________________________________________________________________________
Be a better friend, newshound, and
know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

[BILL ARNOLD]

I'll call my shirt man and find out. I do know we have small, med, l, xl,
xxl, 4x, 5x in T's. Hoodies are pretty much made to order. We do have
aprons and we are working on the embroidery stuff.
Bill

> [Original Message]
> From: Sandra Aylor <s_a...@comcast.net>
> To: <SmokeR...@googlegroups.com>
> Date: 1/2/2008 11:50:31 PM
> Subject: [BBQ] hogwear for tots

>
>
> What's the hogwear, Bill and how do I get some for my little gal. She's
> only 2 but has her own grill and kitchen in the garage. She loves to
> (pretend) cook while we are cooking on our grill and smoker.
>

> Regards, :)
> Sandra
>
> -----Original Message-----
> From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
> On Behalf Of BILL ARNOLD
> Sent: Wednesday, January 02, 2008 11:22 PM

> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: What ya got?
>
>

> I am itching for a new log burner with trinkets!!! Thanks Merrill and
Happy
> New Years to you my friend.
> Bill
>
>
> > [Original Message]
> > From: Merrill <capta...@comcast.net>
> > To: <SmokeR...@googlegroups.com>

> > Date: 1/2/2008 10:41:35 PM

> > Subject: [BBQ] Re: What ya got?
> >
> >

[Sherman Watkins]

If you start kids out young enough they can get a lot of wear out of a good t-shirt.  We took my oldest to a Dodger game when she was 6-weeks old on t-shirt night.  They gave her one even though she did not have a ticket.  The shirt was 6-8 inches longer than she was.  She stopped wearing it when it no longer reached her waist.

(Yes I understand that given how some cheaply made shirts shrink this could have been after just a washing or two.  I see a lot of that in group pictures of those on this list.  <G> )

--
Sherm

[bigjim]

speaking of GOSM, here's mine cooking biscuits on NYD. Did 4 dozen to go
with the 10#;s of sausage for breakfast.
Boys in the background are setting up the fryer for venison.
James A. "Big Jim" Whitten
big...@wildblue.net
www.lazyq.com

[Kevin Cleek]

A SmokinTex electric Lazy Q, a Weber kettle and a Weber Smokey Joe. I
feel so inadequate...........

It's just like the high school locker room all over again!

Kevin

[Glenn]

I have the same one Jim puts out some good product. Glenn

Sent from my iPhone!

On Jan 3, 2008, at 11:39 AM, "bigjim" <big...@wildblue.net> wrote:

speaking of GOSM, here's mine cooking biscuits on NYD. Did 4 dozen to go
with the 10#;s of sausage for breakfast.
Boys in the background are setting up the fryer for venison.
James A. "Big Jim" Whitten
big...@wildblue.net
www.lazyq.com

----- Original Message -----
From: "Glenn" <gmi...@yahoo.com>
To: <SmokeR...@googlegroups.com>
Sent: Thursday, January 03, 2008 10:16 AM

JC in Denver

Les

<100_0809.jpg>

____________________________________________________________________________________
Looking for last minute shopping deals?
Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping

[roy...@nycap.rr.com]

Hey Jim Were here its nice im outside with amy enjoying the sunshine
Whats the name of that peurto rican place . Either day is ok
I want to come to the car show sunday
Roy

----- Original Message -----
From: Pigm...@aol.com
Date: Wednesday, January 2, 2008 9:50 pm
Subject: [BBQ] Re: What ya got?

To: SmokeR...@googlegroups.com

> **************************************See AOL's top rated recipes
> (http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)
>
> >
>

[Greg Hunter & Nancee Gell]

Jim
How would that little cooker work out as a warmer for gigs?
thanks
nancee

[Greg Hunter & Nancee Gell]

Glenn,
What do you do with yuor sides for big parties?
nancee

----- Original Message -----
From: "Glenn" <gmi...@yahoo.com>
To: <SmokeR...@googlegroups.com>
Sent: Thursday, January 03, 2008 10:16 AM

[buzz]

buzzlooks like that little box is just sitting there--not doing a darn
thing--kinda like me I guess<LOL>

[Glenn]

In what way? Pricing storing?

Sent from my iPhone!

On Jan 3, 2008, at 7:09 PM, "Greg Hunter & Nancee Gell" <purpl...@snet.net> wrote:

Glenn,
What do you do with yuor sides for big parties?
nancee

JC in Denver

Les

____________________________________________________________________________________
Never miss a thing. Make Yahoo your home page.
http://www.yahoo.com/r/hs

[Pigm...@aol.com]

In a message dated 1/3/2008 4:15:14 P.M. Eastern Standard Time, roy...@nycap.rr.com writes:

Hey Jim Were here its nice im outside with amy enjoying the sunshine
Whats the name of that peurto rican place . Either day is ok
I want to come to the car show sunday
Roy

Roy,

The Puerto Rican place(my wife says they're Brazillian)  is called El Patio. It's at the corner of Cleveland Av & Colonial under the overpass in a strip plaza.   What do

you want to eat????  Have any preference??  I'll call you!    Jim

---

Start the year off right. Easy ways to stay in shape in the new year.

[Greg Hunter & Nancee Gell]

nope
heating? reheating?

[Glenn]

I use cambrid to keep warm and if needed right into my big jim

Sent from my iPhone!

Sent from my iPhone!

JC in Denver

Les

[Glenn]

Cambrid

[bigjim]

Ok, I reckon, but it don't go real low.