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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 09-22-2013, 12:36 PM   #166
popeye
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nice . real nice
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Unread 09-22-2013, 01:37 PM   #167
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Why does this post keep re-surfacing like a submarine!?!? It makes me want one every time it gets back to the front-page!!!!
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Unread 09-22-2013, 01:50 PM   #168
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And I'm not the one resurfacing it! But I will continue to contribute while there is still demand.
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Unread 09-22-2013, 01:55 PM   #169
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I demand!

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Unread 09-22-2013, 02:30 PM   #170
BuckN BBQ
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Quote:
Originally Posted by jasonjax View Post
Why does this post keep re-surfacing like a submarine!?!? It makes me want one every time it gets back to the front-page!!!!
Sorry, I'm obsessed!!
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Unread 09-22-2013, 02:42 PM   #171
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Less talk, more pics. Here is some more food. I apologize about the finished rib pictures, it was dark outside so I had to take them inside, and the inside of my house is where photography goes to die.


Loin back ribs. Left, SM Sweet and Spicy & SM Cherry, Middle, BB Butt Rub, Right, S&P.




I figure this cooker could hold 10 racks of BB on the bottom rack, and 7 on top, so just your average MBN rib cook.

















Burgers for me and the kids.








Beef Jerky. I took all of the pieces off at the same time. First time Iíve ever been able to do that.








That should hold some of you over for a little while. Every cook is great food!

Thanks for the interest. Iím still in love with it and how it cooks. Itís been worth every penny!
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Unread 09-22-2013, 02:45 PM   #172
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BTW, if the pictures reach the point where they don't show up, it's because they have been viewed so many times I have about reached my photobucket monthly bandwidth limit. It will reset in three days, so they should reappear on the 25th if I reach my limit.
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Unread 09-22-2013, 02:46 PM   #173
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My wife was telling me the other day that she wanted to get rid of the gasser that I use once every 6 months and replace it with something smaller that doesn't take up much space. Of course, I was trying my hardest to come up with an excuse to justify replacing the gasser with one of these bad boys.
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Unread 09-22-2013, 02:49 PM   #174
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Quote:
Originally Posted by cpw View Post
My wife was telling me the other day that she wanted to get rid of the gasser that I use once every 6 months and replace it with something smaller that doesn't take up much space. Of course, I was trying my hardest to come up with an excuse to justify replacing the gasser with one of these bad boys.
I moved my gasser two years ago and haven't missed it one bit, neither has my wife.

Sell the gasser, get the Yoder! Just tell her it looks smaller in the pictures. Once it arrives home, it's too late to change. Once you have food off of it, she won't care one bit if it was the size of a simi.
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Unread 09-22-2013, 02:51 PM   #175
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Interesting how you can post up REAL information that REAL people want to see, without fear of retribution, censorship and accusations...unlike you-know-who, on you-know-what. Keep up the great flow of information, it is appreciated.

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Unread 09-22-2013, 02:52 PM   #176
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Quote:
Originally Posted by G'pa Herb View Post
Interesting how you can post up REAL information that REAL people want to see, without fear of retribution, censorship and accusations...unlike you-know-who, on you-know-what. Keep up the great flow of information, it is appreciated.

It's amazing, huh?

You need to post some pics of your sweet cooker too, Herb.
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Unread 09-22-2013, 03:10 PM   #177
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Quote:
Originally Posted by nucornhusker View Post
Less talk, more pics. Here is some more food. I apologize about the finished rib pictures, it was dark outside so I had to take them inside, and the inside of my house is where photography goes to die.

Loin back ribs. Left, SM Sweet and Spicy & SM Cherry, Middle, BB Butt Rub, Right, S&P.

I figure this cooker could hold 10 racks of BB on the bottom rack, and 7 on top, so just your average MBN rib cook.

Beef Jerky. I took all of the pieces off at the same time. First time Iíve ever been able to do that.

That should hold some of you over for a little while. Every cook is great food!

Thanks for the interest. Iím still in love with it and how it cooks. Itís been worth every penny!
Looking good, thanks for the great pics. It makes waiting for my YS1500 even more difficult!

Quote:
Originally Posted by G'pa Herb View Post
Interesting how you can post up REAL information that REAL people want to see, without fear of retribution, censorship and accusations...unlike you-know-who, on you-know-what. Keep up the great flow of information, it is appreciated.

Respect the "mystery rules" pal or hit the road. If you don't follow them then no biscuits for you, not even the burnt ones!

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Unread 09-22-2013, 03:14 PM   #178
cpw
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Quote:
Originally Posted by nucornhusker View Post
I moved my gasser two years ago and haven't missed it one bit, neither has my wife.

Sell the gasser, get the Yoder! Just tell her it looks smaller in the pictures. Once it arrives home, it's too late to change. Once you have food off of it, she won't care one bit if it was the size of a simi.
Unrotunately, the $200 I'd be able to get for the gasser probably wouldn't even cover shipping.
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Unread 09-22-2013, 03:15 PM   #179
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Husker, I just found your post and read it from start to finish. Thanks for taking the time to document this fine rig so thoroughly! Great food and pic's!
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Unread 09-22-2013, 04:36 PM   #180
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Quote:
Originally Posted by G'pa Herb View Post
Interesting how you can post up REAL information that REAL people want to see, without fear of retribution, censorship and accusations...unlike you-know-who, on you-know-what. Keep up the great flow of information, it is appreciated.
Quote:
Originally Posted by unixadm View Post
Respect the "mystery rules" pal or hit the road. If you don't follow them then no biscuits for you, not even the burnt ones!

Right now, a lot of people are scratching their head , a few others are laughing in understanding. I hope the Brethren appreciate how good we have it here. I know I do.
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