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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 05-16-2013, 10:39 AM   #16
Puckstopper
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My go to is my BWS Fatboy for anything smoked grilling go to is the Stok.
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Unread 05-16-2013, 12:42 PM   #17
Redleg71
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I have three Cookers. A Large BGE, A Weber Kettle, and a 50,000 BTU Members Mark LP Gas Grill.

If I'm doing something special and I have time I go with the BGE. It is awesome and I have convince all my friends that there is something magical about it.

If time is limited and I need to cook with both Direct Heat and Inderect the Weber Kettle is excellent. I recently built a table to incorporate the Weber with my BGE because I use it so often. I also end up taking my Weber with me on the road quite a bit for tailgates and othe events. In my opinion this is a must have grill.

I could probably live without my gass grill, but it does get used if we are having a big party or pitch in where we are just grilling hot dogs and frozen burgers. It's also nice for quick after work dinners when you just don't have time to fire up the charcoals.
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Unread 05-16-2013, 02:27 PM   #18
smokainmuskoka
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UDS for ribs and big stuff( butt, brisket) or several birds. 22.5" kettle for smaller items and/or direct grilling.

Not a lot of UDS where I live(like NONE) - I can't imagine what the neighbors are thinking...
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Unread 05-16-2013, 02:39 PM   #19
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Haven't used any of the others since the BGE entered the scene.

Gave the WSM to my son & only keep the gasser since it was a gift from my wife. Use the Weber grill once in the last couple of years. However, i just don't do large quantities like i used to when the Bandera was up & running.
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Unread 05-16-2013, 02:44 PM   #20
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Big Green Egg... Unless it's a whole chicken... Then I use the Big Easy infrared turkey "fryer".
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Unread 05-16-2013, 02:56 PM   #21
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I must admit I don't have one, but there's something special about firing up/tending the offset, w/ beer in hand. Idk what it is...I feel like a real man I guess.
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Unread 05-16-2013, 02:58 PM   #22
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Quote:
Originally Posted by Ron_L View Post
Briskets, Butts and Ribs - FEC-100
i just spit coffee all over my computer monitor... $$$
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Unread 05-16-2013, 04:10 PM   #23
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Quote:
Originally Posted by Evilsports View Post


-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
BDS-Mega

-What are your other options (if any)?
WSM, and a Weber Ranch Kettle that works fine as a smoker.

-Why do you use this particular unit, as opposed to another?
I use the BDS because like a UDS, the fat rendering into the fire produces flavors like no other.

-If you could add one unit to your BBQ "stable", what would it be and why?
This topic is currently in debate in my head and household.


Thanks in advance for helping us new suckers narrow things down.
Kevin.
Hope this helps.
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Unread 05-16-2013, 04:55 PM   #24
Drunk Monkey
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Quote:
Originally Posted by Redleg71 View Post
I have three Cookers. A Large BGE, A Weber Kettle, and a 50,000 BTU Members Mark LP Gas Grill.

If I'm doing something special and I have time I go with the BGE. It is awesome and I have convince all my friends that there is something magical about it.

If time is limited and I need to cook with both Direct Heat and Inderect the Weber Kettle is excellent. I recently built a table to incorporate the Weber with my BGE because I use it so often. I also end up taking my Weber with me on the road quite a bit for tailgates and othe events. In my opinion this is a must have grill.

I could probably live without my gass grill, but it does get used if we are having a big party or pitch in where we are just grilling hot dogs and frozen burgers. It's also nice for quick after work dinners when you just don't have time to fire up the charcoals.
Any chance you can post a pic of that table. I was just reading up on building one for my kamado. Incorporating the weber sounds like an interesting idea.
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Unread 05-16-2013, 05:05 PM   #25
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Quote:
Originally Posted by Evilsports View Post
In hopes of clarifying the roles of different cooking methods ie UDS, Komodo, Offset, etc., would you guys mind answering a couple questions?


-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?

-What are your other options (if any)?

-Why do you use this particular unit, as opposed to another?

-If you could add one unit to your BBQ "stable", what would it be and why?


Thanks in advance for helping us new suckers narrow things down.
Kevin.
I go with my Traeger for substantial cuts, and almost anything which I cook indirect. It turns on with the flip of a switch and is good for a cook that takes 15 minutes or 15 hours.
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Unread 05-16-2013, 05:13 PM   #26
Cast Iron Chef
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-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?

Substantial My WSM. Lots of burgers steaks party size cooks, My Offset.
Everyday dinners my Weber Kettle.

-What are your other options (if any)?
My other WSM, Electric Smoker, and this thing in the kitchen with burners and an oven.

-Why do you use this particular unit, as opposed to another?

WSM Rocks Plus I don't want to pull a trailer smoker.

-If you could add one unit to your BBQ "stable", what would it be and why?

FEC or Backwoods. Nice to fit all your meats on one cooker for a comp. I also understand the FEC is set it and forget it. Plus the FEC is NSF if I ever peruse more catering.
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Unread 05-16-2013, 06:49 PM   #27
SmokeDiddy
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22.5" Weber for all things grilled, but sometimes I use it for smoking wings, small pork butts

BSKD - for larger butts, ribs and chicken. It is a fuel beast, but I love cooking with it...nothing like a man and his fire.

40" MES when it's cold or I am feeling lazy or multi-tasking throughout the day
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Unread 05-16-2013, 10:55 PM   #28
Evilsports
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Thank you to everyone who helped out and answered.
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Unread 05-16-2013, 11:03 PM   #29
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Treager for slow cooks and chicken , whole and parts , it's just so easy to use , high heat grilling , smokey joe or the 22.5 , if im tired i just fire up the G1000 , but since i just bought an off set , i have some learning to do , my UDS is my camping smoker/grill
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Unread 05-16-2013, 11:28 PM   #30
BBQchef33
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Quote:
Originally Posted by Evilsports View Post
In hopes of clarifying the roles of different cooking methods ie UDS, Komodo, Offset, etc., would you guys mind answering a couple questions?


-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?

-What are your other options (if any)?

-Why do you use this particular unit, as opposed to another?

-If you could add one unit to your BBQ "stable", what would it be and why?


Thanks in advance for helping us new suckers narrow things down.
Kevin.
for larger cooks, i will use the backyard Chef(horizontal stickburner) if I will have time for tending. If i need to go unatttended, i use the spicewine or the FEC. the offset IMO has superior flavor, but sometimes theres just no time to be around tending fire.

Grilling and Pizza, i go straight to the BGE. thats hwould be self explanatory.

Chicken, the Pit Barrell, hands down on that one. makes it better than any of the others.

And if I am going to add another pit, it will be a yoder pellet cooker.. jsut cause I want one.
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