pjtexas1
somebody shut me the fark up.
For a crazy low price too.You maybe in luck. There is one in the classified section right now.
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For a crazy low price too.You maybe in luck. There is one in the classified section right now.
Email ASW and get on the list to be notified when the backyard model becomes available.
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I’ve cooked with John a couple of times when he was in Austin. If he says something about pits or cooking, you’d better listen.
https://www.bbq-brethren.com/forum/showthread.php?t=136950
I love it when real people post the fact that it ain’t rocket science.Fire,food,pretty simple.Gadgets annoy me.I never open my firebox door ,it stays open,so smoke never comes back out.
That sounds Bass Ackwards.
I’ve cooked with John a couple of times when he was in Austin. If he says something about pits or cooking, you’d better listen.
https://www.bbq-brethren.com/forum/showthread.php?t=136950
I kinda hate you right now... just a little... I'll get over it though. Lucky farker! :heh:Both
I’m betting the dont roll their stacks from plate....
John?
John?
John?
I said that just trying to understand what John Lewis was saying from the context of his post. Now I realize they probably don't do that part themselves. It would take some heavy duty equipment to roll a stack that large. I could see them doing the reducer. The stack and reducer are clearly different from what Moberg does. I'm not an expert (at all) enough to say which is best. I've been trying to figure out what is different about the connection of the firebox to the cook chamber. That seems to be the top secret part.
About once a year I see John Lewis pop up on a forum or social media and say some mystic things about these pits and then disappear. I'm always fascinated.
Who is this guy?
-D