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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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02-03-2013, 03:17 PM | #17 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Ps, as seen in the last photo, airflow is CRAZY in this machine!
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02-03-2013, 03:56 PM | #21 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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02-03-2013, 10:40 PM | #24 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks delicious.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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02-03-2013, 11:03 PM | #25 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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That is what i thought of mine too at first. I've found that in cold temps most of the "white smoke" that comes off of mine is steam though. Not sure if that is true for you or not but that is just what I have found with mine.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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02-03-2013, 11:04 PM | #26 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great lookin' ribs!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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02-03-2013, 11:13 PM | #28 |
Knows what a fatty is.
Join Date: 01-07-13
Location: Sacramento,CA
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Don't want to thread jack... but it was in the 60's here today and you would have thought i was burning grass clipping hahaha.. maybe not that bad but smoked ALOT!! and used Kingsford Blue per instructions
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PBC |
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