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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-04-2013, 10:00 AM   #31
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
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I notice the same people that trash gasser , use those God awful little squares black thingy and swear they are great pitmaster,
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Old 11-04-2013, 10:39 AM   #32
BB-Kuhn
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Join Date: 12-27-12
Location: North Aurora, IL
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I donated mine to a lesser cook I knew who's gasser went dead after 10yrs. I get to visit it sometimes, but as far as usage goes, I don't miss it. I only used it for an occasional hot dog or burger or something like that anyway. I can fire up a 1/3 chimney and do that on my Smokey Joe in only about 6 min more than it took the gasser to get up to temp anyways.
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Old 11-04-2013, 10:45 AM   #33
DerHusker
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Join Date: 04-05-12
Location: Escondido, CA
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Quote:
Originally Posted by CharredApron View Post
Lighting my chimney on the side burner, using my CI griddle for blacking fish, making eggs, pancakes, omlettes, etc. Quick meals that don't involve smoking. Mine definitely has a place in my arsenal. Outside living.!!

Jed
Well said Jed!
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Old 11-04-2013, 01:44 PM   #34
spinningwheel
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Join Date: 05-27-13
Location: Brunswick, Ohio
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They have a place. I hadn't used mine all season, then we decided to do some 'quick' chicken thighs and roasting ears. I uncovered it and found about 200-300 of those little stink bugs had nested and prospered under the cover and all over the inside and outside of the gasser. Had to use the pressure washer and get everything back to 'normal'. My quick meal took longer than if I had fired up the UDS...
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