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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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Unread 04-13-2013, 12:44 PM   #16
jeffsee
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Quote:
Originally Posted by Bludawg View Post
It aint the pit it's the pitmaster I hear excuses. No reason that those kettles can't turn out some dam fine "Q" I cooked on mine for 10 yrs when I was in the military because an Offset wasn't feasible do to moving every few years. You don't need no stinking Fire bricks!
Bludawg,

You have wounded me.

Never had experience other than my WSM and UDS. I will take your prodding and attempt something on the Performer.

Just felt so comfortable on my WSM and UDS (old UDS is trapped at our camper a considerable ways away).

Was just feeling "bitchy" and needed my brethren friends to slap some sense into me.

Thanks!
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Unread 04-13-2013, 01:51 PM   #17
HankB
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I'm not sure I always agree with Bludawg but IMO this time he's spot on.

In fact, the very first thing I ever cooked on my very first grill (a '74 18.5 Weber kettle) was baby back ribs. They were fantastic! If I could do that with no experience and no more help than the recipe book that came with the kettle, think what you can do with the combined knowledge of the Brethren!
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