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Unread 09-18-2010, 04:12 PM   #14
Old Smoke
is one Smokin' Farker

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Join Date: 03-22-10
Location: Ukiah, California
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What they ^^^^^^^^^^^ said..... Great info.

Patience is some times hard to maintain when you have hungry folks waitng for your "Q" to be served. "It is done when it is done" so allow some extra time for foul ups, bleeps and blunders, because they will happen.....

I have been cooking for years but the results have been real consistent... Generally edible, mostly GOOD some times not so good..... and occaisionally REALLY BAD...
Become "best friends" with your cooker(s)....

Since I have gotten a bit older my memory isn't...
Errrrrrrr!!!!!!!!! now what were talking about ????
Oh Yeah... BBQ

Since I don't BBQ daily, I have started recording info before, during, and after my cooks, in a log. I use a spiral bound notebook. This helps me remember and make adjustments on future cooks.

Just my .02

Thanks to all who have posted here for allowing me to pick your brains without you knowing.

Never give up and have fun!!

"Brown it's cookin', Black it's done"....................Dad.
Guess that is why he was truck driver, not a chef......
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