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Virginiasmoke BBQ Pro

Joined: 01 Sep 2010 Posts: 870 Location: Central Virginia
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Posted: Oct 11 2010 Post subject: |
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| tacklebox wrote: | | there is no need for you to start calling BS |
I just re-read the rules and I didn't see anything that said I was obligated to accept every bit of advice I was given as the gospel... so I'll continue to take what I read on the internet with a certain amount of salt if you don't mind.
| Quote: | | Looks to me like you want your own infamous thread |
Really?! Is that honestly what you think? Asking for some approximate finish times is enough to make me infamous? It doesn't take much around here does it? I really had no idea that turkey was such an existential topic.
So... with that said, let me finish with this.
Typically... when I ask a question or seek advice, here or elsewhere, it does not mean I have not formed any opinions or ideas of my own at all. I'm merely looking for additional ideas to weigh against my own experiences and preconceived notions.
This whole thing has gotten way too ridiculous for me. So I'll let those of you who need a little excitement in their lives alone here to continue on with this topic. |
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tacklebox BBQ Super Pro

Joined: 07 Jul 2009 Posts: 1870 Location: Big Bend, WI
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Posted: Oct 11 2010 Post subject: |
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Around 1 1/2 hrs different. Stall took forever. Had nothing to do with different temps, they were on the same top rack of my WSM. I did not say you had to take every bit of info, but you also don't need to tell us to piss off. I know I shouldn't have jumped on this thread, seeings as you already seem to know more than we do. Being a newb to BBQ, as you journey down the road to enlightenment, you will find that our motto will hold true for most cooks. But what can I tell you that you already don't know. Have fun, I look forward to pics of your cooks. _________________ ~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Pompous Ass Bigoted LIAR #69  |
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