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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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Old 05-17-2013, 09:49 AM   #31
somebody shut me the fark up.
Arlin_MacRae's Avatar
Join Date: 04-14-04
Location: Choctaw, OK

If I don't have the time to spend on a stick-burner I'll use the Traeger. Also if I'm making a bunch of Moink balls, for example, the Traeger's got the room.
If I do have the time I'll go with the Kingfisher, as long as there's not too much to cook. The PBS gives meat that smoky grilled flavor that I can't get with my other pits so I use it that way. The Primo is, flat-out, the best grill I have, plus it makes some hellacious pizza.
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
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Old 05-17-2013, 09:52 AM   #32
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

We're still using the kettle the majority of the time. It's just so damn versatile. When we actually take the time to learn Redhot's Akorn, that might change though.
Pit Beeatch for Team Munchkin
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"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
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Old 05-17-2013, 09:57 AM   #33
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky

I always find myself going to my Traeger Texas pellet grill. It always puts out good food, very convenient, more than enough capacity for nearly everything, and I don't have to worry about it. My UDS comes in a close second, though it's capacity is less than the Traeger, sometimes I just need that charcoal flavor.

I wish I had a nice big reverse flow smoker with the side firebox to burn sticks. This seems like the way to get the best flavor into the food, but they are expensive, and generally take a while to get started, which might get annoying. I haven't been able to justify getting one, yet...

I just purchased a Weber 26.75" OTG that I am hoping will turn into my do all grill/smoker, but I need to get some time on it and figure out it's best setup to smoke with.
XL Big Green Egg, Weber kettles, WSM 22.5" and Pellet Pro adapter
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Old 05-17-2013, 12:33 PM   #34
Babbling Farker
Join Date: 02-08-10
Location: Howell, MI

-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
Weber kettle
-What are your other options (if any)?
A second kettle
-Why do you use this particular unit, as opposed to another?
So far, is has cooked everything I've brought home. I've made a couple of accessories out of expanded metal- two charcoal holders and a ring- and can do extended cooks.
-If you could add one unit to your BBQ "stable", what would it be and why?
Maybe a UDS because I enjoy building things from scrounged parts. Maybe an Acorn just for another thing to play with. Hard to beat the kettle, though.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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