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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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Unread 01-12-2013, 10:52 PM   #91
silverfinger
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Join Date: 08-02-10
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

Promoted by Bigabyte to "Infidiot #1"
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Unread 01-13-2013, 02:24 AM   #92
TuscaloosaQ
is one Smokin' Farker

 
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love to cook,inside, outside, your house, his house ,my house, or her house jst really don't matter
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Unread 01-13-2013, 06:00 AM   #93
lemur
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80\20 outside\inside March thru Dec.....20/80 Jan and Feb....don't bake as el-cheapo oven has big temp swings
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Unread 01-13-2013, 07:36 AM   #94
accuseal
On the road to being a farker

 
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I cook outside as much as the weather allows. Not a huge fan of gassers, but it lets you do a quick cook when you get home from work. Some things are just better suited to the stove though.

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RUB-A-RIB-RIB BBQ
Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser
CBJ
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Unread 01-13-2013, 08:59 AM   #95
HankB
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I cook inside and outside, year round. I even grow some of our food in the summer in the garden. In fact, I still have three parsnips in the ground.
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Weber Crazy
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Unread 01-13-2013, 05:33 PM   #96
IamMadMan
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Cook outside, Cook, Can, Pickle, and Freeze inside...
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