ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-27-2013, 07:26 PM   #1
305Q
Got Wood.
 
Join Date: 12-28-12
Location: Miami, Florida
Downloads: 0
Uploads: 0
Default Down goes 305Q ((knockout))

So...I have been a forum lurker for a very long time now. This one and countless other. Collecting data, doing my homework and research, collecting recipes etc...what should I get an offset stick burner? a vertical smoker? pellet perhaps? Kamado????? the options were endless.

So yesterday I decided it was buy time!!!!

I went to a local weber authorized dealer and purchased a WSM 22.5. I "cured" it with a foodless smoke for 8 hours.

Today I had my first cook on it. Ribs and drum-sticks.

Then came the knock out blow. The family HATES smoked food.

So I now am on the market to sell my once used WSM

I have a craiglist listing as well....so if interested message me.
305Q is offline   Reply With Quote


Unread 01-27-2013, 07:51 PM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Hope you don't give up yet!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 01-27-2013, 07:54 PM   #3
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by 305Q View Post
The family HATES smoked food.
The food you cooked or food they've tried previous to the wsm purchase?
__________________
Kamado Joe Big Joe -- Kamado Joe Classic -- WSM mini
Freddy j is offline   Reply With Quote


Unread 01-27-2013, 07:56 PM   #4
Youngin'
On the road to being a farker
 
Join Date: 09-09-11
Location: Miami, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 305Q View Post
So...I have been a forum lurker for a very long time now. This one and countless other. Collecting data, doing my homework and research, collecting recipes etc...what should I get an offset stick burner? a vertical smoker? pellet perhaps? Kamado????? the options were endless.

So yesterday I decided it was buy time!!!!

I went to a local weber authorized dealer and purchased a WSM 22.5. I "cured" it with a foodless smoke for 8 hours.

Today I had my first cook on it. Ribs and drum-sticks.

Then came the knock out blow. The family HATES smoked food.

So I now am on the market to sell my once used WSM

I have a craiglist listing as well....so if interested message me.
Damn that stinks but living in Miami I know what you're going through. BBQ here is nonexistent and very few people appreciate real Q. How much you want for the WSM?
Youngin' is offline   Reply With Quote


Unread 01-28-2013, 05:30 PM   #5
305Q
Got Wood.
 
Join Date: 12-28-12
Location: Miami, Florida
Downloads: 0
Uploads: 0
Default

Youngin - Private Message sent
305Q is offline   Reply With Quote


Unread 01-28-2013, 05:44 PM   #6
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

I think it's time for a new family.

CD
caseydog is offline   Reply With Quote


Unread 01-28-2013, 05:48 PM   #7
chriscw81
is One Chatty Farker
 
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by caseydog View Post
I think it's time for a new family.

CD
What's the market value for a new family that's likes BBQ in craigslist?

Seriously, though. If it's the smoke flavor they don't like you can reduce the smoke flavor by a lot. What kind of wood did you use on you first cook?




Sent from my Nexus using Tapatalk 2
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B]

[B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]
chriscw81 is offline   Reply With Quote


Thanks from:--->
Unread 01-28-2013, 06:00 PM   #8
superlazy
is One Chatty Farker

 
superlazy's Avatar
 
Join Date: 04-16-12
Location: Trevor,wi
Downloads: 0
Uploads: 0
Default

You need to try again.
With the wsm you do not need much wood. It took me a couple of cooks to realize that for us with a full basket on my 18 i only need 2 or 3 chunks of fruit wood anymore and it's too much.
With my offset i used to use a variety of wood but with the wsm I now use just fruit wood
superlazy is offline   Reply With Quote


Thanks from: --->
Unread 01-28-2013, 06:12 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

How do you know that what you fed them as good BBQ? Perhaps you did something wrong that makes them hate it. I know of very few people who got one right the first time.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 01-28-2013, 06:19 PM   #10
MStoney72
Full Fledged Farker

 
MStoney72's Avatar
 
Join Date: 01-08-12
Location: Osceola, indiana
Downloads: 1
Uploads: 0
Default

Somebody with magical wording needs to explain thin blue smoke and how important it is. I hate to see this poor guy get rid of his brand new cooker because he over creasoted his first cook and made his food taste like a chimney fire

Sent from my PC36100 using Tapatalk 2
__________________
Weber performer
22 1/2 WSM
1971 22 1/2 Weber Bar b Que kettle
Weber genesis silver c (gasser)
Weber Q
Mini WSM (gold)
MStoney72 is offline   Reply With Quote


Thanks from:--->
Unread 01-28-2013, 06:21 PM   #11
jgdusc
Got Wood.
 
Join Date: 12-10-12
Location: Gilbert SC
Downloads: 0
Uploads: 0
Default

Scored my second LBGE off of CL for 400 cause the fam didn't care for smoked food. I couldn't believe there were people who didn't like smoked foods either. I got an insane deal and he got nice weber gasser to please them.

Post it and make someone's day!


Sent from my iPad using Tapatalk HD
__________________
2 LBGE,SBGE/36" Stainless gasser(The BGE Grilling Center),Stoker wifi,iGrill,Thermapen
jgdusc is offline   Reply With Quote


Thanks from:--->
Unread 01-28-2013, 06:23 PM   #12
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I would try a cook with just lump - no added wood for smoke. Let it run an hour before putting the meat on.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from: --->
Unread 01-28-2013, 07:34 PM   #13
305Q
Got Wood.
 
Join Date: 12-28-12
Location: Miami, Florida
Downloads: 0
Uploads: 0
Default

I personally have enjoyed BBQ my whoe life. My grandfather is excellent on his stick burner. I have a pretty good pallate when it comes to food ;)

The smoke was "invisible", I used 2 1/4 aplle wood chunks with about a half ring of coal and used the minion style. I used meatheads "memphis dust" rub ***maybe thats what did it*** on the ribs and spritzed every hour. The legs were marinated in lemon, olive oil, salt and pepper.

pegged 225 and maintained for the duration of the cook. a little under 3 hours for the legs, close to 4 ((weeeeeee bit over)) for the baby backs.

My taste buds thought it tasted good. There is a place down here...well in Fort Lauderdale called Tom Jenkins and mine were as juicy, tender and tug off the bone as theirs. Flavor profile was different. Wife doesnt like their ribs either. Nor does she like Shorty's ((a bbq chain that is horendous)).

Even when my firend coal grills burgers she says they are smokey and seems to have brainwashed the kiddlets into tasting the same way she does.

I love her none the less.
305Q is offline   Reply With Quote


Thanks from:--->
Unread 01-28-2013, 07:45 PM   #14
LittleHill Smoke
On the road to being a farker

 
LittleHill Smoke's Avatar
 
Join Date: 07-13-12
Location: City of Angels
Downloads: 0
Uploads: 0
Default

Keep the WSM, buy a small gas grill. Smoke up meat for you and your friends and grill meat up for the rest of your family. Just my opinion.
__________________
22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ
LittleHill Smoke is offline   Reply With Quote


Unread 01-28-2013, 07:46 PM   #15
MStoney72
Full Fledged Farker

 
MStoney72's Avatar
 
Join Date: 01-08-12
Location: Osceola, indiana
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by 305Q View Post
I personally have enjoyed BBQ my whoe life. My grandfather is excellent on his stick burner. I have a pretty good pallate when it comes to food ;)

The smoke was "invisible", I used 2 1/4 aplle wood chunks with about a half ring of coal and used the minion style. I used meatheads "memphis dust" rub ***maybe thats what did it*** on the ribs and spritzed every hour. The legs were marinated in lemon, olive oil, salt and pepper.

pegged 225 and maintained for the duration of the cook. a little under 3 hours for the legs, close to 4 ((weeeeeee bit over)) for the baby backs.

My taste buds thought it tasted good. There is a place down here...well in Fort Lauderdale called Tom Jenkins and mine were as juicy, tender and tug off the bone as theirs. Flavor profile was different. Wife doesnt like their ribs either. Nor does she like Shorty's ((a bbq chain that is horendous)).

Even when my firend coal grills burgers she says they are smokey and seems to have brainwashed the kiddlets into tasting the same way she does.

I love her none the less.
I guess you know what your doing, I stand corrected:). My apologies!

Sent from my PC36100 using Tapatalk 2
__________________
Weber performer
22 1/2 WSM
1971 22 1/2 Weber Bar b Que kettle
Weber genesis silver c (gasser)
Weber Q
Mini WSM (gold)
MStoney72 is offline   Reply With Quote


Reply

Tags
22.5, for sale, smoker, Weber, Weber 22.5

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:18 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts