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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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Old 07-18-2007, 10:07 PM   #16
thirdeye
somebody shut me the fark up.

 
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Quote:
Originally Posted by lizzydog View Post
Thirdeye-----Thanks for the reply. I had two or three other projects going on that day and I wanted to play with temp. control and season inside. I am sure temps. will change with meat on the grill.
I was just farkin' with you man. I've always figured as long as you got a fire going anyway .....

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Originally Posted by swamprb View Post
When I've followed the BDS cooking instructions I've never have had a problem, like thirdeye said there isn't anything that Rockey has not cooked on it and the photos of his cooks and those of BDS users testify to that!

Try experimenting with a small charcoal ring for shorter cooks when you get the chance.

To answer Rusty's question-I'm itching to use my EZ-Que rotis on the drum!!

Brian
Testify, like at a revival ..... Yeah, I like that. Hey, I was visting with Rocky on the phone last week and mentioned a chuck roll, It didn't take much (I was on the edge anyway) but he talked me into barbecuing one. It will be my next new cook.

Oh, speaking of small rings, you mean something like this? It was my 4th BDS mod. Cool set-up for 5 or 6 hour cooks or low, low cooks for salmon.

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Old 07-18-2007, 10:34 PM   #17
QansasjayhawQ
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Originally Posted by lizzydog View Post
Is it necessary to turn your meat?
Congrats on your smoker! Looks like a great job!

I can't tell you what's right and what's wrong . . . I don't even pretend to know much at all . . . BUT - the one thing I can tell you is what I've experienced since I started smoking a little over a year ago.

I've learned that turning meat is just one more time that the cooker opens.

I've learned that my best results seem to come from those times that I severely resist opening the cooker. The more you can do to leave the cooker closed, the better the results. Or at least that's my experience.

Have fun, lizzydog!
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Old 07-18-2007, 11:02 PM   #18
sterlingsmoker
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I have not flipped any meat on my drum and find no problem with quality of my Que.
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Old 07-18-2007, 11:30 PM   #19
swamprb
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Quote:
Originally Posted by thirdeye View Post
I was just farkin' with you man. I've always figured as long as you got a fire going anyway .....



Testify, like at a revival ..... Yeah, I like that. Hey, I was visting with Rocky on the phone last week and mentioned a chuck roll, It didn't take much (I was on the edge anyway) but he talked me into barbecuing one. It will be my next new cook.

Oh, speaking of small rings, you mean something like this? It was my 4th BDS mod. Cool set-up for 5 or 6 hour cooks or low, low cooks for salmon.


Oh Yeah! Brother thirdeye- upholding the pillars of Big Drum smoking, here on the BBQ Brethren! Can I get an Amen!! Thats what I'm talking about!

[IMG][/IMG]

[IMG][/IMG]

[IMG][/IMG]

I'll dump about a Weber chimney's worth of briqs or lump and it's good for 5+ hours.

Brian
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Old 07-18-2007, 11:57 PM   #20
thirdeye
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You could say "I've seeeen the light".
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