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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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07-17-2013, 07:00 PM | #61 | |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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07-17-2013, 07:36 PM | #62 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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From a guy who proudly owns, cooks on, and competes using his VERY old Lang 84 RF offset:
While on the one hand I like the idea of an old-school-only back-to-basics as-level-a-playing-field-as-possible competition as possible, I reject the notion that GURU's and Stokers and set-it-and-forget-it smokers do anything other than give the cook some time to sleep. That time, IMHO, comes at a price, and that price is actually the quality of the BBQ. IMHO it's actually harder for the guys with the easier-to-operate equipment the superior quality BBQ that can be and is produced using an offset. The set-it-and-forget-it fans do get more sleep, but even that can come at a cost. I've seen a few of these go up in flames during the middle of the night; one darned near killed everyone sleeping... I've seen others lose all power and sit there cooling all night vs. cooking. I would suggest that it all comes at a price. Me; it's all about the quality of the end product, and the ability to produce that end product consistently, and for me that's a well tuned, properly operated, RF offset. I dont envy the other guys at all. It's like the very first competition I RGC'd and only by 0.016 of a point to GC, and I did it using 2 Weber Silver 22's and a Brinkmann offset. Yeah, most of those guys had more sleep than I did, but they weren't smilin' nearly as big as I was at the end... Frankly, not for one moment did I feel as if I was at a disadvantage. If anything, they underestimated their competition. That's a long winded B.S. laiden write-up to say: It's not the smoker; it's the cook.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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07-17-2013, 09:32 PM | #63 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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^^^^This^^^^
There was one episode of Pitmaster's where the guy cooked on cinderblocks. IMHO he only lost because he had never competed before and had no idea how t make a box. His Q looked good to me. I love my Klose, but I truly enjoy busting out the cinder blocks for our whole hog cooks. There's just something about tending a fire with a shovel...
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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07-17-2013, 11:08 PM | #64 | |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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07-18-2013, 01:33 AM | #65 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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07-18-2013, 01:36 AM | #66 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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07-18-2013, 01:44 AM | #67 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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07-18-2013, 10:15 AM | #68 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Well the Jambo does have an insulated firebox and is far more efficient than most or maybe all of the stick burners out there but at the end of the day it's still a stick burner. It won't consume as much fuel but you had better keep an eye on that fuel and feed it once in a while or that Jambo will stop cooking just like any other stick burner. An insulated cabinet smoker with a Guru on the other hand will go non stop for 12 hours or more, (as long as the electricity stays on) and do so with little or no help from the cook. Again, that is not a bad thing but is it right to compete against high maintenance stick burners with that stuff? Really though we're talking about a much bigger picture than just insulated cookers and Gurus. People are using commercially made injections that literally change the structure of the meat, making it into something that it's not and also something that can make people sick if too much is ingested. Wagyu beef is not only very expensive but also needs little help from a cook to be tender. My sister burns water when she cooks but she could probably prepare some melt in your mouth Wagyu! LOL! We could probably compile a list of concerns but really I think that we just need to step back and remind ourselves of what competition Q is all about! You take a tough, fatty piece of meat and make it into something amazing with YOUR cooking abilities and you are judged and compared with the other competitors who have done the same. The trend today however, is to take the emphasis away from the skills of the cook and to put it instead on who has the most effective chemicals, toys and bank account! The big competitive sports like basketball and football are very strict about fairness and equality. Every court or field is the same dimensions the baskets or uprights are at the same height and the balls are the same size everywhere you go to play. Competition Q is obviously not on the same level with football or basketball but the sport is on the rise and it will eventually be regulated more strictly and my guess is that many things that are allowed now will eventually become things of the past.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-18-2013, 10:20 AM | #69 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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In a world without power, you'd better be able to preserve your food and the most basic way of doing that is with salt and smoke!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-18-2013, 11:03 AM | #70 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Seriously though - People should cook on whatever they wanna cook on. It's about the result you get. I prefer burning sticks, but don't always have time to do it, which is why I have a UDS and an insulated cabinet as well. I tend to shy away from using devices because I don't want to become dependent on them, but I don't see anything wrong with using them to save time and effort. I often catch myself thinking doing stuff the hard way is the "better" way, but that's not always the case. My goal is to be able to cook anything anywhere under any circumstances, and any way you get to a delicious meal is OK by me. Now - when it comes to taking shortcuts and sacrificing quality - even a little bit - I do have a problem with that - big time.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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