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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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10-07-2012, 04:07 PM
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#1 |
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Take a breath!
  Join Date: 11-02-08
Location: Cordova, TN
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Try before you buy?
Question, if you could test drive a smoker for a few days to help make up your mind on which direction to go would you do it? Where I'm going with this is going to start in a month or so and would like to get some feed back. Thinking of reverse flow and standard direct bottom feed smokers. You're input please....
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10-07-2012, 04:28 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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I would think it could help. But, I would be more inclined to have the opportunity to cook with someone who can really run the smoker, to see how it operates properly. Hands on assisting of a person with knowledge would sell me the most.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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10-07-2012, 04:29 PM
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#3 | |
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is One Chatty Farker
  
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
Sent from my iPhone using Tapatalk
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Bar-B-Chef Offset |Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer KCBS CBJ |
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10-07-2012, 04:33 PM
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#4 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
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Betcha you can find a local Brethren who knows how to handle a pit or two... and share an afternoon.
However it may take a while on an unfamiliar pit... to master its personalities and techniques in multiple weather conditions. It begins with fire management before the meat goes on... Other questions to consider. What type of fuel? How often do you want to tend the fire? Is the smoker intended for comps? Weight/space/trans-portability?
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Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP |
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10-07-2012, 04:45 PM
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#5 | |
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Take a breath!
Join Date: 07-25-12
Location: Huntsville, Tx
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Quote:
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10-07-2012, 05:18 PM
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#6 |
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Take a breath!
Join Date: 11-02-08
Location: Cordova, TN
Downloads: 0
Uploads: 0
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I'm thinking of purchasing a couple styles that we install on our trailers and demo them out to guys or let them rent them for the weekend and see what fits their needs. Not for more trailer sales, but to help new folks/teams interested in getting into the sport not spend a lot of money on a unit until they were sure about the direction they want to go. Thanks for all the input guys, that's what's so great about the Brethren!!
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