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Unread 11-28-2012, 11:12 PM   #12
is Blowin Smoke!

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Join Date: 09-18-11
Location: Smithville, Missouri, United States
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220 for as long as you can stand it. Under no circumstances can you use direct heat. At least that's where I was when I joined this crazy place. Now I will never go back to Q under 275, and that's low. Can't imagine not using my UDS.

Without the need to experiment with my food, I'd never have had a smoke meat loaf, an apple pie, or even a pizza. Now I'm not sure I will ever cook one in the over again. This place has completely given me the encouragement to branch out on my cooking a lot.

And I'm with Grain Belt ^^^^ up there. I'm an Iowan, so I grew up believing that ketchup was a spice and food could not have taste. Neither could beer. Of course, if he saw a Weber kettle, he's way better than I am. We had a Charbroil gasser and it got fired up once a month whether it needed to or not.
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
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