View Single Post
Old 07-25-2013, 01:56 PM   #15
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE

I would feel fine cooking on any pit at this point. I couldn't say the same about 2 years ago. I feel more comfortable on my rigs, but I'll cook on anything. But if I'm somewhere else, I don't cook unless I'm asked to like stated above.

The only thing I get nervous about it when someone asks for Med-Well or Well Done. I don't have much experience at all cooking to those temps. I usually just give them medium and they love it more than they have been eating it. I try to convert them to medium or lower.
[SIZE="1"][B]Yoder [COLOR="DarkOrange"]Smokers[/COLOR] YS1500, [COLOR="Red"]Kamado Joe BigJoe & Joe Jr.[/COLOR], Weber: [COLOR="Red"]18.5" OT(L)[/COLOR], SJG(AU) & [COLOR="Sienna"](DI)[/COLOR][/B] - [I]Past Cookers[/I]: Yoder Smokers YS640 [COLOR="DarkOrange"]Comp Cart[/COLOR], [COLOR="Red"]Kamado Joe Classic[/COLOR], OKJoe's Longhorn, [COLOR="Red"]UDS[/COLOR], Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), [COLOR="Red"]22.5" OT(L)[/COLOR]
[FONT="Comic Sans MS"]
IMBAS Certified MOINK Baller[/FONT][/SIZE]
nucornhusker is offline   Reply With Quote