Offset for a beginner

adolpho · Posted: Mar 27 2007 Post subject:

First off, I didn't get on Roxy's a$$ because he did state that he doesn't own the smoker and knew what I was getting at. In others words, an admission to maybe saying something without all the facts (thanks again, roxy).

Second, how do we know what a moderate cook is? What you consider moderate may not be for someone else, and where did that guy state that he used 50 lbs. of charcoal because it was the macho thing to do. Heck, when have any of us said our offsets make us macho. I have both offsets and verticals, and I don't feel any more macho when I use one or the other. I'm a Bad A$$ no matter what!!!! Very Happy

Lastly, you keep mentioning hurt egos. Look at yours. You're the one trying to defend your statements till you're green in the face.

WBOGGS, you seem like a good cook and knowledgeable about cue. Don't keep going down a destructive path to prove a point. All cookers have their ups and downs and those of us who have both an upright and vertical will tell you both have their advantages. It's all about preference. Wink

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broncstomper · BBQ Fan Joined: 01 Sep 2006 Posts: 148 Location: ga

Wboggs, I have sit and watched this crap for to long. I think noone should post anymore on the subject. Which in my opinion has turned into a complete show of direspect on your part. I Don't care who's smoker is the best or who's ego is bruised. I think this post took a turn when you started to disrespect other people. Everyone here knows what good natured fun is, and you've gone past that. One of the things that i love about this site is that it usually doesn't have this kind of debate which actually has nothing to do with Q. I don't have a dog in this fight but I'd sure love for everyone to Take their fight somewhere else.Who cares what the reasons are for using any smoker, Just use them and let's talk about it.
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roaster · BBQ Fan Joined: 04 Oct 2006 Posts: 252 Location: vermont

Sorry for all the confusion going on. what i was meaning to say is. This cooker is new to me. i have had it for about six months. trying to learn about it. been using wood cutoffs form a local mill. I have bought this lunmp so i was using this. I was alos trying to cook a shoulder roast to the pulling stage at 195. I have tried this twice , but just can't seem to get the meat to that temp. I have been pulling the meat off at 184 for the first time and 175 for the second. Botrh thimes the meat has come out dry. This last time had the cooker up 275 degrees for the cook . hoping to cook at a higher temp. But still no luck. So any ideas i can use to solve this problem? I was thinking of brineing the roast as Kickass bbq has done.

Thanks Roaster

mds2 · Posted: Mar 27 2007 Post subject:

BoilermakerFan · Posted: Mar 27 2007 Post subject:

BoilermakerFan · Posted: Mar 27 2007 Post subject:

allsmokenofire · Posted: Mar 27 2007 Post subject:

roxy · Posted: Mar 27 2007 Post subject:

roxy · Posted: Mar 27 2007 Post subject:

Mr WBOGGS:

On two seperate ocasions you have make very harsh and cutting comments directed towards me. I did not ask you to make the comments you did but they happened none the less.

The first time I made a comment about a rack of spare ribs and I posted a pic of a nicely trimmed rack of spares, the kind you would submit in competition. You flamed me by saying that I had no clue as to what a rack of spares are and posted a pic of a untrimmed rack. Dear sir, I most certainly do know what a frackin rack of spares looks like. I sort through a case of the things to find the one I want, thanks to my butcher...
I have also posted the thread on how to trim them to St Louis cut, which is what ya do for competition. You assume I do not know what is what and that made an a$$ out of you and me..

The second time you flamed me was over a stupid heat rising thread. I stated that heat takes the course of least resistance like water. Yes I know that heat rises, I am not a moron as you again assume I am. What I said an think/feel/believe is that when heat rises and meets resistance..ie the lid of a firebox, the accumulating heat takes a less resistant course through the firebox opening into the offests cooking chamber. If this were not so the meat in a offset would never cook and all the heat would stay in the firebox. Your response to my statement was very aggressive and abrasive no what the good people at the smokering are accustomed too at all.

I have done my best to deal with you good sir but you have worn my patience very thin as of late. My suggestion to you is to take a break from the forum and rethink what you want from this site. Is it conflict and strife or sharing BBQ and making friend with some great people from around the world. I hope that you decide to persue the latter. I am sure you have a lot to contribute to the forum and I look forward to you deciding to be part of this family rather than stirring the pot every chance you get...

That is my 2 cents worth.
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Jeff T · Posted: Mar 27 2007 Post subject:

BoilermakerFan · Posted: Mar 27 2007 Post subject:

roxy · Posted: Mar 27 2007 Post subject:

What it doesnt fly as well..

Thought you had some 007 extending wings and a jet pack out back.. Laughing

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BoilermakerFan · Posted: Mar 27 2007 Post subject:

BoilermakerFan · Posted: Mar 27 2007 Post subject:

adolpho · Posted: Mar 27 2007 Post subject:

roxy · Posted: Mar 27 2007 Post subject:

That looks like a picnic there adolph Confused

Pork butt sure does like to take its time getting to temp. Ya got to be patient and let it do its magic. I dont foil butts for what ever reason, but they do take a while to get up there.

Keep at it and be patient dude, its worth it if ya do.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

adolpho · Posted: Mar 27 2007 Post subject:

Roxy,
It is a picnic and both take around the same time for me. We call picnics around here, butts as well (Picnic Butt). Jeez, all you want to do is give a guy a tip and you get questioned on the cut of meat. Mad

Hey, I didn't question you about your spare ribs picture! I ain't ignorant. Depending on where you're from, there's the shoulder butt, shoulder picnic, bone in butt, shank butt, picnic butt, and so on. Don't get another argument going now!!!!!!!!!!!

You know I'm kidding, right?

Very Happy

Peace!!!!!
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BoilermakerFan · Posted: Mar 27 2007 Post subject:

redray · Posted: Mar 27 2007 Post subject:

My thoughts exactly Jeff T. Wink

This has been very entertaining Confused

but can't we all get along? Very Happy

Bedlam BBQ · Posted: Mar 27 2007 Post subject: