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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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11-04-2013, 09:00 AM
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#31 |
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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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11-04-2013, 09:39 AM
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#32 |
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Take a breath!
Join Date: 12-27-12
Location: Warrenville, 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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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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11-04-2013, 09:45 AM
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#33 | |
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Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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11-04-2013, 12:44 PM
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#34 |
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On the road to being a farker
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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The early bird may get the worm, but the second mouse gets the cheese. |
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