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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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05-06-2013, 06:09 PM
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#31 |
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is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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I don't really have any true no nos. Sure, I won't use matchlight most of the time, but I have a smokey joe at my store that I cook lunch on every once in a while, and, well, I'm in a shirt and tie. I use matchlight. You won't catch it at my house, though.
I have lots of these "half rules" for things I'll only do in a certain situation. However, if I had to have one no no, it's never say, "You can't grill/smoke that!" because you can, and it will probably be awesome!
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Meat Rushmore BBQ Team |
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05-06-2013, 06:33 PM
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#32 |
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Grand Poobah and Site Admin
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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No wet wood.
NEVER tend the fire barefoot. Hot embers/coals somehow make their way to places they are not supposed to be.  
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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05-06-2013, 09:42 PM
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#34 |
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On the road to being a farker
Join Date: 06-12-12
Location: Cincinnati, OH
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Don't mash the juices out the burger . . . ever! I'm also on the no lighter fluid group
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05-06-2013, 10:23 PM
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#35 |
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Babbling Farker
  Join Date: 04-03-10
Location: Cypress TX
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Don't over cook stuff. A thermo is your friend.
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J Crunch |
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05-06-2013, 10:28 PM
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#36 |
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is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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I dont ever judge the smoker, gas, charcoal or pellet pooper. I judge the food itself.
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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05-06-2013, 10:32 PM
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#37 | |
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
 I wish more folks around here did that instead of bashing the other guy's smoker. My biggest no no is don't chase the temperatures. I see a lot of post on here from guys struggling to maintain a constant temperature and they end up making adjustment after adjustment without giving the smoker time to settle in after the previous adjustment.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-06-2013, 10:52 PM
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#38 |
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Full Fledged Farker
Join Date: 06-21-10
Location: Cypress, CA
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Never EVER Hijack another guys Q unless you are asked. Last summer saw the same guy at 2 different get togethers walk in and take over. He just made things worse.
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UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962 |
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05-06-2013, 11:14 PM
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#39 | |
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Is lookin for wood to cook with.
Join Date: 01-27-13
Location: El Dorado
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Quote:
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I can't stand lighter fluid. 22.5 Weber OTG cast iron skillet mod |
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05-06-2013, 11:20 PM
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#40 |
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On the road to being a farker
Join Date: 09-09-12
Location: Renton, Washington
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Stressing about it.....best thing I learned here was to chill and then chill some more. Q is supposed to lower ones blood pressure.....except for the cholesterol part.
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Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber! |
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05-06-2013, 11:55 PM
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#41 | |
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is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
He keeps telling his guests that my ribs are "award-winning", but fails to mention that his ribs are not mine. I was trying to be polite, but made apoint of telling those who asked that I did mine differently. David
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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05-07-2013, 01:18 AM
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#43 |
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Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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I will definitely not run outside in the middle of February in just my shorts, a tshirt, and a pair of sandels to do a quick temp check and shut the door behind me without making sure that it is unlocked.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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05-07-2013, 06:43 AM
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#44 |
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is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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I don't like lighter fluid.....Don't like trying to cook outside WITHOUT my music/ballgame on great outdoor speakers......tried an infared grill once:loco...but I guess the biggest NONO was trying to cook all these years BEFORE I knew about the Brethren......guess you can call it paying my dues...
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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05-07-2013, 06:48 AM
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#45 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I have so many, it's hard to say which one was the biggest. No-No's... lets see......
Probably my number 1 was getting over someone else's definition of low n slow; trying to make a masterpiece at a temperature that was unnaturally low, frankly way too slow, smothered the fire so it produced tons of billowy white creosote laden smoke, and producing bitter, over-smoked, dry pork crap.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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