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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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10-10-2012, 11:36 PM
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#46 | |
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is one Smokin' Farker
Join Date: 03-20-12
Location: Los Angeles CA
Downloads: 0
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Quote:
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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10-10-2012, 11:41 PM
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#47 |
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Full Fledged Farker
  
Join Date: 08-28-12
Location: San Jose, CA
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I used RO in my kettle for the first time earlier tonight. I can tell ya, it's my new go-to lump.
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10-11-2012, 03:21 AM
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#48 |
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Full Fledged Farker
Join Date: 06-21-10
Location: Cypress, CA
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After reading hundreds of opinons the last couple months I decided to give lump a try. Found RO at a local lumber yard (15# bag for $15.00). I'm on my 2nd bag now and a true believer in lump. But, I have'nt smoked with it yet only grill. It burns HOT and my Tri Tips have hit a new level. Even my Wife noticed a diff. Gonna give Cowboy a shot next time though.
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UDS,WSM 18", 26" Weber, One-Touch Platinum, WGA Charcoal, Q100 & Wife Model#1962 |
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10-11-2012, 10:53 AM
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#49 | |
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is one Smokin' Farker
Join Date: 03-20-12
Location: Los Angeles CA
Downloads: 0
Uploads: 0
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Quote:
Yup, lump is the way to go, if your doing low and slow you need to have some experience with it as it gets hot fast.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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10-11-2012, 11:00 AM
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#50 |
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Got rid of the matchlight.
Join Date: 09-15-12
Location: Crownsville, MD
Downloads: 0
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Great info! Thanks!
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