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-   -   Down goes 305Q ((knockout)) (http://www.bbq-brethren.com/forum/showthread.php?t=152501)

305Q 01-27-2013 07:26 PM

Down goes 305Q ((knockout))
 
So...I have been a forum lurker for a very long time now. This one and countless other. Collecting data, doing my homework and research, collecting recipes etc...what should I get an offset stick burner? a vertical smoker? pellet perhaps? Kamado????? the options were endless.

So yesterday I decided it was buy time!!!!

I went to a local weber authorized dealer and purchased a WSM 22.5. I "cured" it with a foodless smoke for 8 hours.

Today I had my first cook on it. Ribs and drum-sticks.

Then came the knock out blow. The family HATES smoked food.

So I now am on the market to sell my once used WSM :sad:

I have a craiglist listing as well....so if interested message me.

cowgirl 01-27-2013 07:51 PM

Hope you don't give up yet!

Freddy j 01-27-2013 07:54 PM

Quote:

Originally Posted by 305Q (Post 2344242)
The family HATES smoked food.

The food you cooked or food they've tried previous to the wsm purchase?

Youngin' 01-27-2013 07:56 PM

Quote:

Originally Posted by 305Q (Post 2344242)
So...I have been a forum lurker for a very long time now. This one and countless other. Collecting data, doing my homework and research, collecting recipes etc...what should I get an offset stick burner? a vertical smoker? pellet perhaps? Kamado????? the options were endless.

So yesterday I decided it was buy time!!!!

I went to a local weber authorized dealer and purchased a WSM 22.5. I "cured" it with a foodless smoke for 8 hours.

Today I had my first cook on it. Ribs and drum-sticks.

Then came the knock out blow. The family HATES smoked food.

So I now am on the market to sell my once used WSM :sad:

I have a craiglist listing as well....so if interested message me.

Damn that stinks but living in Miami I know what you're going through. BBQ here is nonexistent and very few people appreciate real Q. How much you want for the WSM?

305Q 01-28-2013 05:30 PM

Youngin - Private Message sent

caseydog 01-28-2013 05:44 PM

I think it's time for a new family.

CD

chriscw81 01-28-2013 05:48 PM

Quote:

Originally Posted by caseydog (Post 2345540)
I think it's time for a new family.

CD

What's the market value for a new family that's likes BBQ in craigslist? :mrgreen:

Seriously, though. If it's the smoke flavor they don't like you can reduce the smoke flavor by a lot. What kind of wood did you use on you first cook?




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superlazy 01-28-2013 06:00 PM

You need to try again.
With the wsm you do not need much wood. It took me a couple of cooks to realize that for us with a full basket on my 18 i only need 2 or 3 chunks of fruit wood anymore and it's too much.
With my offset i used to use a variety of wood but with the wsm I now use just fruit wood

landarc 01-28-2013 06:12 PM

How do you know that what you fed them as good BBQ? Perhaps you did something wrong that makes them hate it. I know of very few people who got one right the first time.

MStoney72 01-28-2013 06:19 PM

Somebody with magical wording needs to explain thin blue smoke and how important it is. I hate to see this poor guy get rid of his brand new cooker because he over creasoted his first cook and made his food taste like a chimney fire

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jgdusc 01-28-2013 06:21 PM

Scored my second LBGE off of CL for 400 cause the fam didn't care for smoked food. I couldn't believe there were people who didn't like smoked foods either. I got an insane deal and he got nice weber gasser to please them.

Post it and make someone's day!


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HeSmellsLikeSmoke 01-28-2013 06:23 PM

I would try a cook with just lump - no added wood for smoke. Let it run an hour before putting the meat on.

305Q 01-28-2013 07:34 PM

I personally have enjoyed BBQ my whoe life. My grandfather is excellent on his stick burner. I have a pretty good pallate when it comes to food ;)

The smoke was "invisible", I used 2 1/4 aplle wood chunks with about a half ring of coal and used the minion style. I used meatheads "memphis dust" rub ***maybe thats what did it*** on the ribs and spritzed every hour. The legs were marinated in lemon, olive oil, salt and pepper.

pegged 225 and maintained for the duration of the cook. a little under 3 hours for the legs, close to 4 ((weeeeeee bit over)) for the baby backs.

My taste buds thought it tasted good. There is a place down here...well in Fort Lauderdale called Tom Jenkins and mine were as juicy, tender and tug off the bone as theirs. Flavor profile was different. Wife doesnt like their ribs either. Nor does she like Shorty's ((a bbq chain that is horendous)).

Even when my firend coal grills burgers she says they are smokey and seems to have brainwashed the kiddlets into tasting the same way she does.

I love her none the less.

LittleHill Smoke 01-28-2013 07:45 PM

Keep the WSM, buy a small gas grill. Smoke up meat for you and your friends and grill meat up for the rest of your family. Just my opinion.

MStoney72 01-28-2013 07:46 PM

Quote:

Originally Posted by 305Q (Post 2345699)
I personally have enjoyed BBQ my whoe life. My grandfather is excellent on his stick burner. I have a pretty good pallate when it comes to food ;)

The smoke was "invisible", I used 2 1/4 aplle wood chunks with about a half ring of coal and used the minion style. I used meatheads "memphis dust" rub ***maybe thats what did it*** on the ribs and spritzed every hour. The legs were marinated in lemon, olive oil, salt and pepper.

pegged 225 and maintained for the duration of the cook. a little under 3 hours for the legs, close to 4 ((weeeeeee bit over)) for the baby backs.

My taste buds thought it tasted good. There is a place down here...well in Fort Lauderdale called Tom Jenkins and mine were as juicy, tender and tug off the bone as theirs. Flavor profile was different. Wife doesnt like their ribs either. Nor does she like Shorty's ((a bbq chain that is horendous)).

Even when my firend coal grills burgers she says they are smokey and seems to have brainwashed the kiddlets into tasting the same way she does.

I love her none the less.

I guess you know what your doing, I stand corrected:). My apologies!

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