Thread: Bad Cook?
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Unread 01-12-2013, 01:37 PM   #7
1buckie
On the road to being a farker
 
Join Date: 06-21-12
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Quote:
Originally Posted by Swine Spectator View Post
It wasn't cold (~60 degrees). It just seemed that the wood was burning REALLY fast compared to most of my cooks. I think I am pretty good at managing my fire. I generally have no problem maintaining a clean burning fire and maintaining 225-250 or 250-275 depending on what I am cooking.

BTW - 1buckie - there is nothing unwashed about Webers. I love mine. If you were using a George Foreman... I might call you unwashed.

Mine are generally unwashed, unless it rains...



But they still cook great just the same .....



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