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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 01-28-2011, 11:04 PM   #16
chromestacks
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cmon over and try my stick burner sometime. I am about 50 miles northeast of binghamton ny. Mine is a custom built unit. I am a professional welder so I saved a ton of money.
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Unread 01-28-2011, 11:37 PM   #17
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Quote:
Originally Posted by nrok2118 View Post
Yes its more work, but more work leads to more gratification.

So what say ye brethren? Save up for a lang 60, or get a pellet (I like the GMC and the new Yoder) and maybe something else, or save money for more meat! I also have given myself the goal to smoke a whole pig/hog. Cant do that on a pellet, unless I go with the whole hog CS smoker but Im not sure on the quality of the product for $2k.

No wonder I have not gone far in life, I could not disagree with your one comment more....

As far as Pellet units, I am a 100% Pellethead, so my rap is going to be so biased I will not boar you with it...

What I will say is, I have owned a CS WholeHog since 2007 Series I...You buy one today, you get Series IV, auger insted of paddlewheel, reconfigured fire box, great heat control (little bit of a pellet hog, but not bad if you are mostly low n slow)...I love my WH, I can't imagine how much happier I would be with a 2011 Series IV...The quality is excellent and you have the versatility of two pits built in for competitions!

It will cook a 150lb Hog easy and will cook for 50 in a blink of an eye!
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Unread 01-28-2011, 11:47 PM   #18
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As you know, wood burning offsets are renowned for having great smokey flavor. I had to make quite a few hacks to my traeger to get it to impart the same level of smoke as my kettle.

If I had my way with 3k, I would have still bought my traeger + mods and spent the rest on a large offset. The pellet cooker is like my propane grill; used all the time esp. when it's cold outside or I'm dogsh** tired after work. But when I have the time and energy to make good q, the kettle is my first choice. Mind you, I did get my traeger 075 for 300 dorrah.

edit: Also, I love to use my pellet pooper in place of the oven during the summer, to keep from overheating the house.
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Unread 01-29-2011, 12:27 AM   #19
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Weber Smokey Mountain, Weber Kettle. If you’re handy, build a UDS. Pay down your mortgage with what you save!
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Unread 01-29-2011, 12:30 AM   #20
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If you are interested in an awesome, resonable priced, stick burner I would suggest this:

http://pigroast.com/36pages/36cut-out.jpg


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Unread 01-29-2011, 04:05 AM   #21
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I have my eye on a backwoods fatboy with a guru, while you can't cook a whole hog on it there will be no problem cooking for 50 or more.
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Unread 01-29-2011, 05:55 AM   #22
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If you can hang on for a bit I'd highly recommend you attend some competitions and see lots of cookers up close. Friday night and Saturday afternoon after the turn-ins are good times to chat with the cooks. You've got some really wide-ranging questions and while internet research is fine, nothing beats seeing for yourself.

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Unread 01-29-2011, 06:18 AM   #23
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Quote:
Originally Posted by Mad About Que View Post
note the he had to say "food grade" there? ha.
Of course I said food grade. I'm not sure why the 'ha', but it important because food grade pellets don't use any binders or inedible oils to lubricate the machine. Heating grade pellets are cheaper but can use glues for binding and any type of lubricant. I certainly don't want that on my food.
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Unread 01-29-2011, 06:20 AM   #24
Mitch
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Stick Burners Rule. But any type of cooker works. In PA wood is easily available and fairly priced. A + for stick burners. Cabinet smokers would be my 2nd choice, and pellet poopers last. Just my preference.
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Unread 01-29-2011, 07:12 AM   #25
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Hey Nrok...

Did you see this ad?

http://www.bbq-brethren.com/forum/sh...ad.php?t=99631

Not too far from you...
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Unread 01-29-2011, 08:21 AM   #26
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Quote:
Originally Posted by Ron_L View Post
Hey Nrok...

Did you see this ad?

http://www.bbq-brethren.com/forum/sh...ad.php?t=99631

Not too far from you...
I just sent him a message! Thanks, didnt see where in GA that is but might be worth the trip
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Unread 01-29-2011, 08:49 AM   #27
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I love my Spicewine and my Langs.
They are different animals and both are great.

No matter which type of cooker you pick, you will always want another type.
Just because they are all so much fun to play with.

Good luck with our choice and let us know what you end up buying.
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Unread 01-29-2011, 08:57 AM   #28
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Quote:
Originally Posted by jestridge View Post
Where does those pellet trees grow at .Never seen one around my place.
Right next to the briquette bushes.

Alls I know is I like the fact chickens these days don't even have feathers anymore (at least I've never seen any at the store where I get mine).
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Unread 01-29-2011, 12:41 PM   #29
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Here's an option that will only cost you some meat... that would assist you in your thought process?

If you desire to play with a stickburner... how about a live demo learning and burning on a Lang?
Drop me a PM to arrange a time to drive down, set-up, throw some meat on a Lang... and play with some fire.
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Unread 01-29-2011, 01:40 PM   #30
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Quote:
Originally Posted by TN_BBQ View Post
Right next to the briquette bushes.

Alls I know is I like the fact chickens these days don't even have feathers anymore (at least I've never seen any at the store where I get mine).
LOL amen
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