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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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03-15-2013, 11:07 PM | #16 | |
Full Fledged Farker
Join Date: 06-24-12
Location: Mount Pleasant, SC
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Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl) |
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03-15-2013, 11:40 PM | #17 | |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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By the way Lib, you said you are getting a true pig cooker probably. Did you mean it will be propane powered then since you said most of them are? I think that most people agree that stick burners give better flavor and flavor is all that matters with Q no doubt. I don't have experience with that though, just wanted to remind ya before you made the purchase and didn't look into that part too.
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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03-16-2013, 10:31 AM | #18 | |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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03-16-2013, 04:10 PM | #19 | |
Full Fledged Farker
Join Date: 06-24-12
Location: Mount Pleasant, SC
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http://www.bqgrills.com/Charcoal-Woo...%20Cookers.htm
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Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl) |
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03-16-2013, 04:39 PM | #20 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I've lived all my life in NC, and I've never seen a pig-pickin' where the pig was cooked on propane, ever. Maybe at a restaraunt or comp they do, but not so much in real life. I've seen hundreds of pigs cooked, all over coals from burnt down wood.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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03-16-2013, 04:52 PM | #21 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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Pig Cookers vs Traditional Offsets
IMO if you can't stand the sight of your food looking at you then you should have enough respect for the animal not to eat it.
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www.ilovemeat.com |
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03-16-2013, 04:52 PM | #22 |
Full Fledged Farker
Join Date: 06-24-12
Location: Mount Pleasant, SC
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I don't doubt it but all you have to do is look at the number of people selling propane pig cookers in North and South Carolina - there is a big market for them. I find a lot of barbecue folks in South Carolina don't worship at the alter of wood and charcoal the way we do. That's different in NC, particularly in Eastern NC but there are still a lot of propane pig cookers up there.
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Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl) |
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03-16-2013, 09:05 PM | #23 | ||
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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03-28-2013, 09:02 PM | #24 |
Knows what a fatty is.
Join Date: 01-29-13
Location: Charleston SC
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I live in West Ashley and have a Meadow Creek PR42 and can do up to a 100lb hog on it. I used my buddies offbrand a few times the past couple years when I do one for Christmas but even he likes my setup and he is a Bessinger! :) :) I just got this one in February of this year...so still learning what it likes and such but so far has been uneventful.
You are more than welcome to come by and check it out anytime... I have done ribs, tenderloins, wings, pork shoulders and a whole pig on it so far.....everything has come out great in spite of my shortcomings. LOL Let me know if you want to see it... I drove up and got mine from dealer in NC.....and have some brochures and stuff too if you are interested in checking them out. I might be cooking something Saturday while working in yard....so would even be better for you to see. I usually use lump wood (Stumps or last time bought Royal Oak from Walmart)...but just got some nice competition wood briquets by Kingsford from Costco to try this time.....and then have some oak in back yard I use for extra smoke.
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Meadow Creek PR42 |
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03-29-2013, 12:13 AM | #25 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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As a kid I helped my father do pigs and lambs in a pit made from cinder blocks. Top was two metal Piggly Wiggly signs. Burnt a lot of wood.
Made a lasting impression on me. I've thought several times about building one under an old Maple tree in my back yard... just never got around to it. |
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03-29-2013, 01:13 AM | #26 |
On the road to being a farker
Join Date: 05-14-09
Location: Salt Lake City, Utah
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I cook 100 pounders on my Lang 60. Added bonus is the crispy skin the reverse flow gives you, kinda gives you a sizzle grill with smoke.
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FEC100 - Lang 60 - WSM - Traeger |
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03-29-2013, 06:33 AM | #27 | |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-29-2013, 06:36 AM | #28 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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come up to Newport nc April 5th they have the biggest whole hog cooking contest in the US happining over 80 different cookers also check craigs list
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03-29-2013, 06:45 AM | #29 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Wow, I lived in Newport until I was 9. I might just make the trip!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-29-2013, 06:55 AM | #30 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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Thanks from:---> |
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