| View previous topic :: View next topic |
| Author |
Message |
day_trippr
BBQ Super Pro
Joined: 08 May 2009
Posts: 3206
Location: Stow, MA
|
 Posted: Aug 03 2010 Post subject: |
 |
|
| erniesshop wrote: | | What a Train Wreck this has turned into ?????? |
Aw, no big deal, nothin' serious goin' on here - or anywhere else, really. Eventually we'll have a group hug, unbunch our panties, and find something else to play with 
Cheers! 
_________________
Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
|
| Back to top |
|
 |
Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
|
| Posted: Aug 03 2010 Post subject: |
|
|
Are these bunched up? Or is there something else going on there?
|
|
| Back to top |
|
|
bama6977
Newbie
Joined: 14 Jun 2009
Posts: 70
Location: Pensacola FL
|
| Posted: Aug 03 2010 Post subject: |
|
|
Well, after 40+ years of cooking BBQ guess I don't need this fancy stuff...just thought would give me more sleep/beer drinking time.  Will stick to old way.
Anyway, fun comments LMAOF
_________________
"Roll Tide Roll" |
|
| Back to top |
|
|
bama6977
Newbie
Joined: 14 Jun 2009
Posts: 70
Location: Pensacola FL
|
| Posted: Aug 03 2010 Post subject: |
|
|
Damn, missed that previous post.
_________________
"Roll Tide Roll" |
|
| Back to top |
|
|
bigjoe
BBQ Pro
Joined: 05 Jul 2008
Posts: 849
Location: Parma Hts, OH
|
| Posted: Aug 03 2010 Post subject: |
|
|
| Oregon smoker wrote: |
Are these bunched up? Or is there something else going on there?
|
Thank you...  There's finally SOMEONE who knows how to reply to these thermo threads. 
_________________
LIAR #8...where are you???
HERE I IS!!!
I'm the lucky one. My wife married the idiot.
WEBER 'One Touch' Gold 22.5"
Robo-Smoker - upright
'The Mutt' - DPP Clone
UDS...'Trinity' |
|
| Back to top |
|
|
Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
|
| Posted: Aug 04 2010 Post subject: |
|
|
| bama6977 wrote: | Well, after 40+ years of cooking BBQ guess I don't need this fancy stuff...just thought would give me more sleep/beer drinking time. Will stick to old way.
Anyway, fun comments LMAOF |
40+ years and you even need a therm, should be second nature at this point
This went from trian wreck to meat curtains....nice 
Cheers
_________________
“Franken Smoker”
“The Bride of Franken Smoker” |
|
| Back to top |
|
|
Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
|
| Posted: Aug 04 2010 Post subject: |
|
|
| Teleking wrote: | | bama6977 wrote: | Well, after 40+ years of cooking BBQ guess I don't need this fancy stuff...just thought would give me more sleep/beer drinking time. Will stick to old way.
Anyway, fun comments LMAOF |
40+ years and you even need a therm, should be second nature at this point
This went from trian wreck to meat curtains....nice
Cheers |
There is even methods for tenderizing those meat curtains... |
|
| Back to top |
|
|
Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
|
| Posted: Aug 04 2010 Post subject: |
|
|
| Oregon smoker wrote: |
There is even methods for tenderizing those meat curtains... |
What would you use for a RUB Maybe pair it with a hanger steak and some rocky mtn oysters
_________________
“Franken Smoker”
“The Bride of Franken Smoker” |
|
| Back to top |
|
|
Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
|
| Posted: Aug 04 2010 Post subject: |
|
|
| Teleking wrote: | | Oregon smoker wrote: |
There is even methods for tenderizing those meat curtains... |
What would you use for a RUB Maybe pair it with a hanger steak and some rocky mtn oysters |
Top it all with some whip cream.
|
|
| Back to top |
|
|
bama6977
Newbie
Joined: 14 Jun 2009
Posts: 70
Location: Pensacola FL
|
| Posted: Aug 04 2010 Post subject: |
|
|
| Oregon smoker wrote: |
Are these bunched up? Or is there something else going on there?
No just "Camel Toe" for the rub. Just wonder what happened to the rest of the Camel??
|
_________________
"Roll Tide Roll" |
|
| Back to top |
|
|
feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
|
| Posted: Aug 05 2010 Post subject: |
|
|
I get my WSM on the 9th but won't get to break her in until I'm settled in Copenhagen in Sept  . If she purrs along like everyone says I might use the maverick a couple of times for peace of mind and then put it in the back of a drawer until my next move.
_________________
22" Weber Smokey Mountain + Weber Spirit |
|
| Back to top |
|
|
Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
|
| Posted: Aug 05 2010 Post subject: |
|
|
| feldon30 wrote: | | I might use the maverick a couple of times for peace of mind and then put it in the back of a drawer until my next move. |
Mine has been there for 5 or so years I just took it out to take a look at it. Still trying to think of a good contest to unload the heap to a ringer
_________________
“Franken Smoker”
“The Bride of Franken Smoker” |
|
| Back to top |
|
|
Hell Fire Grill
BBQ Super Pro
Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
|
| Posted: Aug 05 2010 Post subject: |
|
|
| Teleking wrote: | | feldon30 wrote: | | I might use the maverick a couple of times for peace of mind and then put it in the back of a drawer until my next move. |
Mine has been there for 5 or so years I just took it out to take a look at it. Still trying to think of a good contest to unload the heap to a ringer |
I got tired of seeing mine so I finaly threw it in the garbage. I cut the wire off the probe and use it to check for doneness once in a while, generaly leave it in the hole and slide it in and out a couple of times. |
|
| Back to top |
|
|
Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
|
| Posted: Aug 05 2010 Post subject: |
|
|
[quote="Hell Fire Grill"] | Teleking wrote: | | I got tired of seeing mine so I finaly threw it in the garbage. |
I just had a brain storm after looking at mine today while at home with the kids. I have yet to contact Garry or SoEzzy but I want to donate it to the ring. Highest bid wins for "Telekings Mav.". winning bid makes a donation to the ring to keep what we all love running and i'll cover shipping as long as the $9.99 shipping box will cover delivery to the destination. I just checked and have pics and two working probes that are 2 degrees off from sensor to reciever.
Will start another thread as I have no need for the chit!
_________________
“Franken Smoker”
“The Bride of Franken Smoker” |
|
| Back to top |
|
|
Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
|
| Posted: Aug 05 2010 Post subject: |
|
|
| Hell Fire Grill wrote: | | Teleking wrote: | | feldon30 wrote: | | I might use the maverick a couple of times for peace of mind and then put it in the back of a drawer until my next move. |
Mine has been there for 5 or so years I just took it out to take a look at it. Still trying to think of a good contest to unload the heap to a ringer |
I got tired of seeing mine so I finaly threw it in the garbage. I cut the wire off the probe and use it to check for doneness once in a while, generaly leave it in the hole and slide it in and out a couple of times. |
I have been trying to do that with the wife but no luck... |
|
| Back to top |
|
|
Hell Fire Grill
BBQ Super Pro
Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
|
| Posted: Aug 06 2010 Post subject: |
|
|
| Oregon smoker wrote: | | Hell Fire Grill wrote: | | Teleking wrote: | | feldon30 wrote: | | I might use the maverick a couple of times for peace of mind and then put it in the back of a drawer until my next move. |
Mine has been there for 5 or so years I just took it out to take a look at it. Still trying to think of a good contest to unload the heap to a ringer |
I got tired of seeing mine so I finaly threw it in the garbage. I cut the wire off the probe and use it to check for doneness once in a while, generaly leave it in the hole and slide it in and out a couple of times. |
I have been trying to do that with the wife but no luck... |
Are you sure your probing the right spot. |
|
| Back to top |
|
|
animal
BBQ Pro
Joined: 05 Nov 2007
Posts: 935
Location: Wisconsin
|
| Posted: Aug 06 2010 Post subject: |
|
|
I have had one for about 4 years, I am on my second set of batteries in it. It has never let me down yet. I have done modifications to increase the range and I like to know the temp of my meat so I don't under or overcook my food. I drilled a 1/4 inch hole in the middle of the Lang to run the wires through so the door doesn't crush them and I am very happy with it.
_________________
New Braunfels Offset
Smoke Hollow #5
Lang 48 D
Acorn Komado
And a couple of Weber kettles |
|
| Back to top |
|
|
Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
|
| Posted: Aug 06 2010 Post subject: |
|
|
| animal wrote: | | I like to know the temp of my meat so I don't under or overcook my food. |
So a brisket will take 10 to 14 hours to cook. Pretty sure it will be under done for at least 10 hours. Why do you need to know the temp for the first 10 hours 
_________________
“Franken Smoker”
“The Bride of Franken Smoker” |
|
| Back to top |
|
|
cityevader
BBQ Pro
Joined: 29 Jun 2009
Posts: 923
Location: San Jose, CA
|
| Posted: Aug 06 2010 Post subject: |
|
|
We all see the point...up to a point. Eventually the temp will need to be known, which would require a measuring device of some sort. A couple degrees can make a steak go from more rare to more done before you know it.
_________________
Since Christ DIED for us, we should LIVE for Him!
To make the ° temperature symbol, hold the Alt key while typing 248 on keypad.
. |
|
| Back to top |
|
|
animal
BBQ Pro
Joined: 05 Nov 2007
Posts: 935
Location: Wisconsin
|
| Posted: Aug 06 2010 Post subject: |
|
|
| Teleking wrote: | | animal wrote: | | I like to know the temp of my meat so I don't under or overcook my food. |
So a brisket will take 10 to 14 hours to cook. Pretty sure it will be under done for at least 10 hours. Why do you need to know the temp for the first 10 hours |
Why do you troll and just complain about everything. I have been doing this for a few years and have learned you can make good food on anything even a hole in the ground. don't you have a life or is this it, just to troll and bitch about anything you dont like, I have a Lang and a Gas hollow#5 smoke hollow gasser. Anything about them you disapprove of ? I heard KC Boss was back, are you him. I also built a pid controller for my cookers, I guess I should have checked in with you first to get your opinion.
_________________
New Braunfels Offset
Smoke Hollow #5
Lang 48 D
Acorn Komado
And a couple of Weber kettles |
|
| Back to top |
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
