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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 08-11-2009, 09:02 PM   #31
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey

Look this is easy. I can't afford either a pellet cooker or a stick burner so they both suck.

Seriously I have never tasted food from a pellet cooker and look forward to the experience. I have always cooked with charcoal and chunks (BGE & UDS). I love the rock solid temps on the egg so i image the FEC's etc are awesome in that regard. I love the over the coals profile of the UDS but you can get too much color on your product in a heart beat if you are not careful.

Go to Hill Country in NYC and you will be blown away but how good the que is and I think they use propane with sticks for flavor. I really think it's how well you use the tools you have. A great cook with enough time in can master any of these. It's all good.

Donny, I dig how you are trying to get people to think and discuss this stuff.
Meadow Creek TS250 Deluxe stick burner, Meadow Creek BBQ42, Kamado Joe large.
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Old 08-11-2009, 09:59 PM   #32
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Join Date: 08-11-03
Location: Long Island, NY

Originally Posted by The_Kapn View Post
For lack of a better name, I consider it to be a gentle but pleasing smoke flavor.
I always try to describe it and just say 'Cleaner/Lighter smoke flavor'..

but thats a great choice of words right there kapn used.
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