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Unread 01-10-2013, 10:19 PM   #17
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
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I've been reading a lot and watching a lot of clips about BBQ and the one theme that seems to be consistent throughout all of the books/videos etc. seems to be that the folks who last, who are the stalwarts, almost always have a simple process. Not necessarily easy - in fact it looks to be hard work, but simple nevertheless. Good meat cooked right with a clean fire, be it direct or indirect.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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