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Pellet Cooker, glorified oven or BBQ Pit, reposted
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| Pellet cooker. Glorified Oven or BBQ Pit. Repost |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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 Posted: Aug 14 2007 Post subject: |
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| bluesman250 wrote: | | A pitmaster without a pit. interesting.......... |
Please enlighten us w/ what your definition of a "pitmaster" or a "pit" is.
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Mike
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mds2
BBQ Super Pro
Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska
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| Posted: Aug 14 2007 Post subject: |
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| allsmokenofire wrote: | | bluesman250 wrote: | | A pitmaster without a pit. interesting.......... |
Please enlighten us w/ what your definition of a "pitmaster" or a "pit" is. |
I would like to hear this as well.
Also my big offset is on a trailer that has lights on it that I have to plug in, does that not make it a pit?
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Sa-Mokin
BBQ Super Pro
Joined: 24 Jan 2006
Posts: 1117
Location: Okrahoma
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| Posted: Aug 15 2007 Post subject: |
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| SmokinOkie wrote: | | bluesman250 wrote: | | A pitmaster without a pit. interesting.......... |
So, for you to personally define Pitmaster, let's post YOUR credentials and I'll post mine, then I'll put a Poll out there and let people vote.
See, you have to establish your credibility to set standards before people will listen.
Here's a URL for you, check it out:
http://pitmaster.com/ |
HAW HAW HAW!!! That is a good one Russ!
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bluesman250
BBQ Pro
Joined: 22 May 2007
Posts: 802
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| Posted: Aug 15 2007 Post subject: |
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| SmokinOkie wrote: | | bluesman250 wrote: | | A pitmaster without a pit. interesting.......... |
So, for you to personally define Pitmaster, let's post YOUR credentials and I'll post mine, then I'll put a Poll out there and let people vote.
See, you have to establish your credibility to set standards before people will listen.
Here's a URL for you, check it out:
http://pitmaster.com/ |
according to you, WSM's are not pits. By that very same definition, there is no way a pellet oven is a pit. So unless you are hiding a Klose or a Lang pit somewhere, you have no pit. you are the one that started trying to define a pit.
And, since i am apparently such a lowly troll, with no BBQ credentials, one would expect you pellet heads to not waste your time on me. But seeing as how you get all riled up, and spend so much time defending your stellar credentials against a lowly bbq "novice", maybe deep down inside you KNOW you are cop outs, and taking the east way out. Maybe you have some sort of guilt that you think will get better by trying to pass me off as someone who has no clue? |
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Big Mike
BBQ Pro
Joined: 07 Oct 2006
Posts: 863
Location: Dayton, Ohio
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| Posted: Aug 15 2007 Post subject: |
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I had to stop reading and just jump to the end here.
The way I see it; you bring what you have to cook on, I'll bring what I have to cook on and may the best person win.
It doesn't matter much how ya got there, it's the journey that counts.
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adolpho
BBQ Super Pro
Joined: 03 Aug 2005
Posts: 1067
Location: Austin, TX
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| Posted: Aug 15 2007 Post subject: |
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| bluesman250 wrote: | | ...But seeing as how you get all riled up, and spend so much time defending your stellar credentials against a lowly bbq "novice", maybe deep down inside you KNOW you are cop outs, and taking the east way out. Maybe you have some sort of guilt that you think will get better by trying to pass me off as someone who has no clue? |
Ahhhh, it comes out. So you're a novice and don't realize what you're talking about. I'm a teacher by profession and a part time caterer for 2 years and a bbq cook for 16 years. I'm also a seasoned musician for 20 years and even made a living at it for 10 years (I now do it on the side so I don't ever learn to hate it). That being said, in all my experiences, in order to move on in a profession you must have an open mind. It doesn't mean you have to change, but be willing to accept what is now a norm or becoming a norm. Don't go blasting what you don't understand. I don't own a pellet cooker, but I won't blast them either. At one time I would've, but now I understand them. Calling people cop outs or saying you're taking the easy way out is pure ignorance (by the way, that's not calling you a name). Try cooking on a pellet cooker. If you cook like a novice, than your que will be novice work no matter what you use. I've seen you blast on other posts how some cookers are crap (Brinkmann S&P, Chargriller, and so on), I think you just don't spend the time to learn about other cookers. I can cook que on my ECB that comes out better than most guys using a heavy duty offset. Bottom line....it's the cook not the cooker (haven't we heard this before?).
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Aug 15 2007 Post subject: |
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| allsmokenofire wrote: | | bluesman250 wrote: | | A pitmaster without a pit. interesting.......... |
Please enlighten us w/ what your definition of a "pitmaster" or a "pit" is. |
I wonder why he chose not to provide an answer to this simple request? 
As many opinions as he's thrown out here, he can't provide his opinion on what kind of cooker qualifies as a pit and/or what kind of cook qualifies as a pitmaster?
Inquiring minds want to know...
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Mike
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: Aug 15 2007 Post subject: |
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| bluesman250 wrote: | | SmokinOkie wrote: | | bluesman250 wrote: | | A pitmaster without a pit. interesting.......... |
So, for you to personally define Pitmaster, let's post YOUR credentials and I'll post mine, then I'll put a Poll out there and let people vote.
See, you have to establish your credibility to set standards before people will listen.
Here's a URL for you, check it out:
http://pitmaster.com/ |
according to you, WSM's are not pits. By that very same definition, there is no way a pellet oven is a pit. So unless you are hiding a Klose or a Lang pit somewhere, you have no pit. you are the one that started trying to define a pit.
And, since i am apparently such a lowly troll, with no BBQ credentials, one would expect you pellet heads to not waste your time on me. But seeing as how you get all riled up, and spend so much time defending your stellar credentials against a lowly bbq "novice", maybe deep down inside you KNOW you are cop outs, and taking the east way out. Maybe you have some sort of guilt that you think will get better by trying to pass me off as someone who has no clue? |
You should come to a competition and spew your bile like this. What would be funny is the stick burner guys would beat you worse 'cause they already had sticks in their hands. Why would they? Because they would be defending guys/gals they respect for who they are and what they can do with their food.
You have no respect. You call out others for what they currently cook on as it is different from what you think is "real". Paying no attention to the NUMEROUS posts from people telling you that the "pelletheads" have used and WON on what you see as real "BBQ pits". Something you have yet to achieve with or without technology. You just mystify your way of thinking and call it art and see any other way as cheating.
If you say you never said it was cheating then why argue on the cheating side each and every time someone points out that it is NOT? Sometimes you don't have to say the exact words to get your ass kicked.  |
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bluesman250
BBQ Pro
Joined: 22 May 2007
Posts: 802
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| Posted: Aug 15 2007 Post subject: |
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| adolpho wrote: | | bluesman250 wrote: | | ...But seeing as how you get all riled up, and spend so much time defending your stellar credentials against a lowly bbq "novice", maybe deep down inside you KNOW you are cop outs, and taking the east way out. Maybe you have some sort of guilt that you think will get better by trying to pass me off as someone who has no clue? |
Ahhhh, it comes out. So you're a novice and don't realize what you're talking about. I'm a teacher by profession and a part time caterer for 2 years and a bbq cook for 16 years. I'm also a seasoned musician for 20 years and even made a living at it for 10 years (I now do it on the side so I don't ever learn to hate it). That being said, in all my experiences, in order to move on in a profession you must have an open mind. It doesn't mean you have to change, but be willing to accept what is now a norm or becoming a norm. Don't go blasting what you don't understand. I don't own a pellet cooker, but I won't blast them either. At one time I would've, but now I understand them. Calling people cop outs or saying you're taking the easy way out is pure ignorance (by the way, that's not calling you a name). Try cooking on a pellet cooker. If you cook like a novice, than your que will be novice work no matter what you use. I've seen you blast on other posts how some cookers are crap (Brinkmann S&P, Chargriller, and so on), I think you just don't spend the time to learn about other cookers. I can cook que on my ECB that comes out better than most guys using a heavy duty offset. Bottom line....it's the cook not the cooker (haven't we heard this before?). |
First off, i have been cooking BBQ for 15 years. But because i dislike pellet cookers,
EVERYONE jumped to the conclusion i was a novice, hence the sarcasm in my last post. I have had the chance to work with pellet cookers, 1 treager, and 1 small FE. I also had a chance to taste competition Q cooked in a large FE, they ALL produced good Q, and i never once said pellet cookers did not. I know plenty about BBQ, but because my opinions tick of some people, i get relegated to that status of a troll. Nothing anyone says here will change that fact that in my mind, using a pellet cooker is the easy way out. And too many people take that route. The way things are going, in a few years, people will think good Q involves loading your meat with soy protien and phosphates, rubbing it rub you purchased from someone else, and sticking it in a pellet cooker till your probe beeps. To me thats no different then the way i make pot roasts in oven in the kitchen, except i don't use FAB! |
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: Aug 15 2007 Post subject: |
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| allsmokenofire wrote: | | allsmokenofire wrote: | | bluesman250 wrote: | | A pitmaster without a pit. interesting.......... |
Please enlighten us w/ what your definition of a "pitmaster" or a "pit" is. |
I wonder why he chose not to provide an answer to this simple request?
As many opinions as he's thrown out here, he can't provide his opinion on what kind of cooker qualifies as a pit and/or what kind of cook qualifies as a pitmaster?
Inquiring minds want to know... |
Quote "So unless you are hiding a Klose or a Lang pit somewhere, you have no pit."
I think that may be where his answer is hiding. I'm guessing google search and maybe a few opinions on these boards made that opion for him.  |
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bluesman250
BBQ Pro
Joined: 22 May 2007
Posts: 802
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| Posted: Aug 15 2007 Post subject: |
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| lantern wrote: |
You have no respect. You call out others for what they currently cook on as it is different from what you think is "real". Paying no attention to the NUMEROUS posts from people telling you that the "pelletheads" have used and WON on what you see as real "BBQ pits". Something you have yet to achieve with or without technology. You just mystify your way of thinking and call it art and see any other way as cheating.
If you say you never said it was cheating then why argue on the cheating side each and every time someone points out that it is NOT? Sometimes you don't have to say the exact words to get your ass kicked. |
I have plenty of respect for those that deserve it. those here whining like little girls do not deserve it. I am not arguing on the side that pellet cookers are cheating. I am arguing on the side that they are short cuts, and remove all of the variables that a pit master would normally control on his own. My opinion is no less valid then anyones else's here, and i bet i have been cooking Q a damn lot longer then you. I do not see any ass kicking going, just a lot of pellet heads with fragile egos whining. |
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: Aug 15 2007 Post subject: |
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| bluesman250 wrote: | First off, i have been cooking BBQ for 15 years. But because i dislike pellet cookers,
EVERYONE jumped to the conclusion i was a novice, hence the sarcasm in my last post. I have had the chance to work with pellet cookers, 1 treager, and 1 small FE. I also had a chance to taste competition Q cooked in a large FE, they ALL produced good Q, and i never once said pellet cookers did not. I know plenty about BBQ, but because my opinions tick of some people, i get relegated to that status of a troll. Nothing anyone says here will change that fact that in my mind, using a pellet cooker is the easy way out. |
What is a WSM then? They are widely used because they are VERY easy to use and put out good Q. Is this not the same set it and forget it thing that you dislike so? Same goes for the hundreds of years old tech going on in the Big Green Eggs. My Klose Backyard Chef is just as easy to use as any other cooker out there with less variance in temps. Is that cheating? Oh...I forgot the magic electronics...oooooooh. That magic thermostat. Yet its OK to have a themometer wired or even wirelessly connected to my meat...right??
For somebody with 15 years experience in BBQ and some experience on other equipment you sure sound like a noob that doesn't know his ass from a hole in the ground.(EDIT) this was meant to be funny, but came off a little harsh....I'll add these.
Last edited by lantern on Aug 15 2007; edited 1 time in total |
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: Aug 15 2007 Post subject: |
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| bluesman250I wrote: | | have plenty of respect for those that deserve it. those here whining like little girls do not deserve it. I am not arguing on the side that pellet cookers are cheating. I am arguing on the side that they are short cuts, and remove all of the variables that a pit master would normally control on his own. My opinion is no less valid then anyones else's here, and i bet i have been cooking Q a damn lot longer then you. I do not see any ass kicking going, just a lot of pellet heads with fragile egos whining. |
You act like everyone here, more or less, is telling you you're acting like an @sshole is a "pellethead". You need to step back and look at the thead as a whole and see that there are two sides. One with you and one with most everybody else. When that happens......you're either being a D-bag or you're George Bush.
I know its easy to get passionate about BBQ, but you just can't go around slinging this stuff and actually be serious. Everybody here and at comps are passionate about Q............that's what it takes to be a pitmaster. Not equipment. Not magic ingredients(although I will side against man made chemicals). It's just the cook and how long he/she wants to work at it to make the best stuff they can. |
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bluesman250
BBQ Pro
Joined: 22 May 2007
Posts: 802
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| Posted: Aug 15 2007 Post subject: |
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| This will be my last post on this thread, as the whining and bitching is getting out of hand. You all go cook on what ever you cook on, and i hope you all produce great Q. I think pellet cookers are short cut, a cop out if you will. You do not have to agree with that. I've cooked on them, i've ate from them, and yes, they make good Q. Some people are so opposed to differing view points, they revert to a child like state of agitation and insults. To you i say grow up. To those that acted like adults, thanks. To everyone else, get your head out of your @ss, its a beautiful day, and you are missing it. Good bye! |
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BangBangBBQ
BBQ Fan
Joined: 20 Apr 2007
Posts: 277
Location: Ohio
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| Posted: Aug 15 2007 Post subject: |
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| lantern wrote: |
You act like everyone here, more or less, is telling you you're acting like an @sshole is a "pellethead". You need to step back and look at the thead as a whole and see that there are two sides. One with you and one with most everybody else. When that happens......you're either being a D-bag or you're George Bush. |
Now see there....I'm gonna have to get all fired up now.
Take it easy on the W!
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mds2
BBQ Super Pro
Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska
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| Posted: Aug 15 2007 Post subject: |
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| allsmokenofire wrote: |
Please enlighten us w/ what your definition of a "pitmaster" or a "pit" is. |
Before you run away can you please answer this question.
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Aug 15 2007 Post subject: |
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| bluesman250 wrote: |
according to you, WSM's are not pits. By that very same definition, there is no way a pellet oven is a pit. So unless you are hiding a Klose or a Lang pit somewhere, you have no pit. you are the one that started trying to define a pit.
And, since i am apparently such a lowly troll, with no BBQ credentials, one would expect you pellet heads to not waste your time on me. But seeing as how you get all riled up, and spend so much time defending your stellar credentials against a lowly bbq "novice", maybe deep down inside you KNOW you are cop outs, and taking the east way out. Maybe you have some sort of guilt that you think will get better by trying to pass me off as someone who has no clue? |
Oh,,, ow,,, wow, that's witty and original. You got me there. Let's see, I'm a cheat, a cop out and taking the easy way out.
Hey, back to a question. Can you answer a question, or as usual, just spout off?
What's your experience? Please, 15 years, how about some details?
I'm happy to bow down and give credit to someone who's been there done that. Please enlighten us.
I'll respond more later after I get over that wounding...ohhhh, awwww, aaarrrggghhh
It was said better in another post:
gggeeezzzeeee |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Aug 15 2007 Post subject: |
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| bluesman250 wrote: | | I have had the chance to work with pellet cookers, 1 treager, and 1 small FE. I also had a chance to taste competition Q cooked in a large FE... |
Please correct me if I'm wrong here. I'm assuming the "1 small FE" you're referring to was an FEC100, as that's the smallest one they make(I'm sure you already knew that). So was the large FE a 300, a 500, or a 750? The only guy I've ever seen use a 500 for competition was Fast Eddy himself, and that was at the American Royal last year(just guessing that you weren't there). Randy from EastTennQCrew has one for catering, but I don't know if he competes w/ it. I don't know of anyone who does comps using a 750.
I guess my previous question may have been too difficult to answer, but how about this one...who's competition food did you taste out of a "large FE"??
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Aug 15 2007 Post subject: |
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| bluesman250 wrote: | | My opinion is no less valid then anyones else's here, and i bet i have been cooking Q a damn lot longer then you. I do not see any ass kicking going, just a lot of pellet heads with fragile egos whining. |
Once again, I'm gonna have to disagree. You are certainly entitled to have your opinion and you have every right to voice your opinion. The fact that it is YOUR opinion does not make it valid.
The fact I may have opinions about the plight of the Hawaiian dark-rumped petrel merely make them my opinions, not valid opinions. Your(collectively) opinions only become valid when they are formed by insight, experience, education, and information...until then they are just your opinions. 
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Aug 15 2007 Post subject: |
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| allsmokenofire wrote: | | The fact I may have opinions about the plight of the Hawaiian dark-rumped petrel merely make them my opinions,... |
Oh, not, not the Petrel Thread again. Please, Mike, let it go.
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