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Thread: Time to get serious about a new smoker.

  1. #31
    Trump-hating snowflake Jeff Lebowski's Avatar
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    This is awesome. More grilling/smoking threads and food porn in the future. And now I don't look like such a fool for dropping a grand on my Traeger.
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  2. #32
    sweet triple TripletDaddy's Avatar
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    I re-read and should clarify. I am all for dropping coin on what makes you happy...esp if it is food related.

    I guess my post was more of a surprise that CJF moved so quickly on such a big purchase. I guess that is how he rolls, though......doing everything really quickly....
    Fitter. Happier. More Productive.


  3. #33

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    Quote Originally Posted by TripletDaddy View Post
    I re-read and should clarify. I am all for dropping coin on what makes you happy...esp if it is food related.

    I guess my post was more of a surprise that CJF moved so quickly on such a big purchase. I guess that is how he rolls, though......doing everything really quickly....
    Sicko.

  4. #34
    Somewhat Idahoan Drunk Tank's Avatar
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    Bump....

    No updates on your new grill?

  5. #35

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    Quote Originally Posted by Drunk Tank View Post
    Bump....

    No updates on your new grill?
    It's great. I used it pretty heavily for the three weeks we were in the US. Because we made food mostly for family get togethers while I was there we didn't really do much than safe things. No real opportunity for trial and error. I look forward to just making things for my family sometime and figuring things out a little better. Things we did make were:

    1- Smoked turkey for Thanksgiving. Turned out ok. I think next time I do this I'll switch it up a little. It was decent, but not as good as I had hoped. The left over made incredible sandwich's though. It got better 24 hours after coming out of the smoker. I might smoke the turkey a day early next time and have cold turkey with warm gravy from the other bird. Might be the way to go. I'll have to think about that.

    2- About a 20 pound round roast. Put a homemade rub of garlic, onion powder, sea salt, crushed pepper, rosemary, and basil on it and put it in the smoker at about 200 degrees with hickory and peach wood. Turned out awesome. Tender and juicy. Very good.

    3- A couple of tri-tips. Put a little of Big Bob Gibson rub on those, smoked low and slow with hickory for about 4 hours. Again, very tender and juicy. Threw on some sea salt baked potatoes and upped the temp to about 375. Pulled the meat off after about 20 minutes and wrapped it. Let the potatoes cook another 40 minutes or so. Both turned out great. A little smoky flavored sea salt baked potatoes were tasty.

    3- Did baby backs twice. First time they were incredible. Second time they were average at best. First time used Big Bob Gibson's rub and didn't open the lid very often. Second time I used Famous Dave's rub. I also kept opening the lid to spritz. I think that was a huge mistake. I've become a huge fan of Big Bob Gibson's stuff. I even downloaded their book this week to read through the recipe's and techniques. Good basic information for a beginner like me and lots of good rub recipes. We love good ribs in our family, so this is one I'd like to perfect.

    4- Wings. We did the wing recipe that KC posted three times. They're a hit. I'd like to change them up a little with different flavors instead of just orange all the time, but the orange marmalade is very good. I also liked that they're baked/grilled with hint of smoky flavor.

    5- Grilled Lou Malnati's Chicago pies. This is where it made it totally worth it. Being able to get this up to 450 degrees and steady is awesome. Not a huge wood flavor at that temp, but it is still a different flavor than cooking in your kitchen oven. It's also fun to bake pizza outside. Feels more manly for some reason.

    6- Filet's. I bought some grill grates to use for steaks/burgers/chicken. These are great. Gives the food a nice grill mark that doesn't happen when putting it directly on the grill. It also bounces the drippings back up and into the meat. Put the filet's in at 650 degrees for 3 and a half minutes each side. Awesome.

    I'll post some pictures sometime. I don't think I took pictures of everything, but we did get quite a few. Overall I'm really happy with the purchase. It held a consistent temp in close to 0 degree weather on Thanksgiving. That was one of my big concerns. It's a very nice piece of equipment. I can't wait to become an expert. There are so many things to try still. My wife is a huge fan of ribs and brisket, so after I master ribs, I'll tackle brisket.

  6. #36

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    Here's the turkey.



    And some pictures of the ribs that turned out pretty good.




  7. #37
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by CJF View Post
    Here's the turkey.



    And some pictures of the ribs that turned out pretty good.


    Leave that sauce off until you eat them. Just rely on a good rub. (not that way sickos)
    "Socialism is not bad IMHO" - byu71
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  8. #38

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    Quote Originally Posted by Jeff Lebowski View Post
    Leave that sauce off until you eat them. Just rely on a good rub. (not that way sickos)
    That's how I prefer also, but everyone in my family likes them with the sauce on and caramelized a little. You can see in the other picture there wasn't much on them. Just enough to pacify the masses.

  9. #39
    Somewhat Idahoan Drunk Tank's Avatar
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    That looks great! How was the "smokiness"? One of the downfalls of a pellet grill/smoker is the lack of alot of smoke compared to a stick burner.

  10. #40

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    Late this fall my brother-in-law decided to try his hand at masonry and build an outdoor grill/smoker at our cabin. For a first-timer, I think it turned out great. I'm anxious to try it out this summer. It will be my first time smoking something - what meat is good to try first?




  11. #41
    Rabblerouser statman's Avatar
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    Quote Originally Posted by kccougar View Post
    Late this fall my brother-in-law decided to try his hand at masonry and build an outdoor grill/smoker at our cabin. For a first-timer, I think it turned out great. I'm anxious to try it out this summer. It will be my first time smoking something - what meat is good to try first?



    Fish is actually the easiest - and it's quick. 2 hours at 175 degrees - after soaking in brine, black pepper and dill for a couple hours - and you're in salmon heaven...

    Pork is hard to totally destroy - especially if you intend to pull it. There's so much fat on a shoulder that it's hard to screw-it-up it to inedible status. Pork loin is a little trickier - overcook and it gets too dry. But if you keep the temp low and cook slow, pork loin is fairly easy to manage.

    DON'T TRY TO LEARN ON BRISKET. Brisket is a fickle bitch. Not quite enough cookin and it's like chewing on a belt. Too much and it falls apart like poached fish. And for some reason, brisket soaks up smoke like nothing else. Too much smoke and it's like licking an ashtray.

  12. #42
    Living in the Past ... FMCoug's Avatar
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    So I'm about to pull the trigger on a new smoker. The Bradley I have has been great and I will keep it around (though it is showing its age) but I'd like a full size smoker to be able to do a whole brisket without cutting it, turkeys, etc. I also like the idea of being able to grill with it. I have a pretty nice Solaire grill as well so that's not totally required but being able to just have one unit would be nice. Thinking of a traeger but this thread has got me thinking about the memphis. BGE would be okay but I want to go set and forget this time. The Bradley I have doesn't have the digital controls so I have to at lest watch it and adjus the temp. Also it doesn't hold enough pucks for a brisket.

    Thoughts / Recs? I was budgeting $1k but could go more if I think its worth it. Especially if I can sell the Solaire.
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

  13. #43
    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by FMCoug View Post
    So I'm about to pull the trigger on a new smoker. The Bradley I have has been great and I will keep it around (though it is showing its age) but I'd like a full size smoker to be able to do a whole brisket without cutting it, turkeys, etc. I also like the idea of being able to grill with it. I have a pretty nice Solaire grill as well so that's not totally required but being able to just have one unit would be nice. Thinking of a traeger but this thread has got me thinking about the memphis. BGE would be okay but I want to go set and forget this time. The Bradley I have doesn't have the digital controls so I have to at lest watch it and adjus the temp. Also it doesn't hold enough pucks for a brisket.

    Thoughts / Recs? I was budgeting $1k but could go more if I think its worth it. Especially if I can sell the Solaire.

    If I had the money, I'd get a Memphis Pro (but they are 2k)... The upgrades they have over a Traeger is pretty substancial (insulated, hold temps better, able to really grill, goes up to 600 degrees, etc...) But a Traeger will produce some pretty good bbq as well, just not good grilled foods. This is why I have the egg.

    I have contimplated selling both my Traeger and the egg to fund a Memphis Pro. I could use the real estate on my patio, but I really love the egg, more than the Traeger, and my wife would probabbly kill me.
    Last edited by Drunk Tank; 05-05-2011 at 02:40 PM.

  14. #44
    Living in the Past ... FMCoug's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    If I had the money, I'd get a Memphis Pro (but they are 2k)... The upgrades they have over a Traeger is pretty substancial (insulated, hold temps better, able to really grill, goes up to 600 degrees, etc...) But a Traeger will produce some pretty good bbq as well, just not good grilled foods. This is why I have the egg.

    I have contimplated selling both my Traeger and the egg to fund a Memphis Pro. I could use the real estate, but I really love the egg, more than the Traeger, and my wife would probabbly kill me.
    Yeah the bucks are the deterrent. And a Traeger + Bradley I have + Solaire grill with IR and rotisseries is a pretty good setup. The Solaire is like a $2K unit (I bought it used) so I wonder how much I could get out of it. OTOH it doesn't sound like even the Memphis would sear like the IR side of the Solaire. Plus the rotisseries is nice.

    How much work / watching does the BGE require? Compared to a non-digital Bradley for example.
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

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    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by FMCoug View Post
    Yeah the bucks are the deterrent. And a Traeger + Bradley I have + Solaire grill with IR and rotisseries is a pretty good setup. The Solaire is like a $2K unit (I bought it used) so I wonder how much I could get out of it. OTOH it doesn't sound like even the Memphis would sear like the IR side of the Solaire. Plus the rotisseries is nice.

    How much work / watching does the BGE require? Compared to a non-digital Bradley for example.
    Once you figure out the vents, you can run at 225 for very long periods of time with no adjustments. Some have gotten over 24+ hours on a single load of lump charcoal. The cool thing with the egg is that they are extremely efficient. After a grilling session, I can shut down all the vents and still have plenty of unburnt charcoal in there for the next cook. You can also add a stoker pit minder for true set it and forget it smoking. It uses a PID controller, RTD's and fan to monitor and adjust the temperature to the temps you desire. Also has multiple temp probes for food temp etc... For the money, an egg is probabbly the most versatile of the bunch. But you are looking at a smaller cooking area and high initial cost ($900-1500 depending on size and accessories).
    Last edited by Drunk Tank; 05-05-2011 at 02:53 PM.

  16. #46
    Trump-hating snowflake Jeff Lebowski's Avatar
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    I have been quite happy with a Traeger ($1000) plus a charcoal grill ($30). I use the Traeger about 70% of the time. I fire up the charcoal grill for steaks, teriyaki chicken, vietnamese grilled pork, and bulgoki. Traeger for chicken, ribs, salmon, pulled pork, chuck roasts, and pizza.

    I added some fire bricks to my Traeger to make the temps more stable. I should post a pic sometime. Zero buyer's remorse from me for the Traeger.
    "Socialism is not bad IMHO" - byu71
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  17. #47
    Living in the Past ... FMCoug's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    I have been quite happy with a Traeger ($1000) plus a charcoal grill ($30). I use the Traeger about 70% of the time. I fire up the charcoal grill for steaks, teriyaki chicken, vietnamese grilled pork, and bulgoki. Traeger for chicken, ribs, salmon, pulled pork, chuck roasts, and pizza.

    I added some fire bricks to my Traeger to make the temps more stable. I should post a pic sometime. Zero buyer's remorse from me for the Traeger.
    Which Traeger did you get? I'm leaning that way. That and keep the Solaire for grilling and rotisserie stuff.
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

  18. #48

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    Quote Originally Posted by Drunk Tank View Post
    If I had the money, I'd get a Memphis Pro (but they are 2k)... The upgrades they have over a Traeger is pretty substancial (insulated, hold temps better, able to really grill, goes up to 600 degrees, etc...) But a Traeger will produce some pretty good bbq as well, just not good grilled foods. This is why I have the egg.

    I have contimplated selling both my Traeger and the egg to fund a Memphis Pro. I could use the real estate on my patio, but I really love the egg, more than the Traeger, and my wife would probabbly kill me.
    I love mine but I've only used it for about a month. That four weeks were last year at the end of November and early December. It was great. Holds a temp very well. I smoked the turkey for Thanksgiving and if I remember correctly it was a single digit day. I have done steaks, pizza, ribs, tri-tip, a roast, wings, a loaf of bread and a turkey. Everything was great except the turkey and that was pretty good. I can't wait to get back to Utah so I can smoke or grill every night for three weeks. Best money I've ever spent.

  19. #49
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by FMCoug View Post
    Which Traeger did you get? I'm leaning that way. That and keep the Solaire for grilling and rotisserie stuff.
    They don't make the model I got anymore, but it is very similar to this, in terms of size and features:

    http://www.traegergrills.com/shop/grills/BBQ07E
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    Living in the Past ... FMCoug's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    They don't make the model I got anymore, but it is very similar to this, in terms of size and features:

    http://www.traegergrills.com/shop/grills/BBQ07E
    I was wondering sizewise between the Lil' Tex and Texas Grill. Do you find you have plenty of cooking space? Plenty of room for a large brisket plus some other stuff?
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

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    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by FMCoug View Post
    Which Traeger did you get? I'm leaning that way. That and keep the Solaire for grilling and rotisserie stuff.
    I got my Traeger at Costco. Traeger was having a "roadshow" and I paid $799.00 for mine. It is the BBQ075 Texas Grill. I think that is a few hundred cheaper than buying them at a Traeger dealer.


  22. #52
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    I got my Traeger at Costco. Traeger was having a "roadshow" and I paid $799.00 for mine. It is the BBQ075 Texas Grill. I think that is a few hundred cheaper than buying them at a Traeger dealer.

    I need to check the specs, but I think this one may be the same size as mine (rather than the one I linked to), except that mine has the hopper on the front.
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    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by FMCoug View Post
    I was wondering sizewise between the Lil' Tex and Texas Grill. Do you find you have plenty of cooking space? Plenty of room for a large brisket plus some other stuff?
    Depth wise they are the same. The Texas adds 12" in width. It is huge. I found the lil tex to be a little small for a "large cook"

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    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    I need to check the specs, but I think this one may be the same size as mine (rather than the one I linked to), except that mine has the hopper on the front.
    The texas's grill is 36" wide.

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    Living in the Past ... FMCoug's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    Depth wise they are the same. The Texas adds 12" in width. It is huge. I found the lil tex to be a little small for a "large cook"
    That was my gut feeling. I'm going to go by a dealer on my way home tomorrow that has both Traeger and the Memphis Pro and check them both out.
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

  26. #56
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    The texas's grill is 36" wide.
    OK, just measured and mine is 22" x 20".

    I bought a chrome shelf like this:

    http://www.traegergrills.com/shop/detail/BAC214

    for the rare occasion when I need more room (cooking two pizzas at once for example). I think this is a great solution as you end up using fewer pellets with a smaller grill. The pellets are expensive and the smaller grill heats up quickly.
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    Living in the Past ... FMCoug's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    OK, just measured and mine is 22" x 20".

    I bought a chrome shelf like this:

    http://www.traegergrills.com/shop/detail/BAC214

    for the rare occasion when I need more room (cooking two pizzas at once for example). I think this is a great solution as you end up using fewer pellets with a smaller grill. The pellets are expensive and the smaller grill heats up quickly.
    Have you done a large brisket on it? Seems kind of tight for that.
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by FMCoug View Post
    Have you done a large brisket on it? Seems kind of tight for that.
    Yes. Once. I think it was a normal size brisket.

    The typical full brisket weighs in at 8-12 pounds and is about 12-20 inches long and about 12 inches wide.
    http://www.cbbqa.org/wiki/index.php?...:_Beef_Brisket
    "Socialism is not bad IMHO" - byu71
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    Somewhat Idahoan Drunk Tank's Avatar
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    www.pelletheads.com is a great source of info for all the different pellet pooper smokers. There are forum categories for all the different makers of pellet smokers and many reviews on the different brands, pellets, etc... It is worth taking a look.

  30. #60
    One man.....one pie Moliere's Avatar
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    Quote Originally Posted by FMCoug View Post
    So I'm about to pull the trigger on a new smoker. The Bradley I have has been great and I will keep it around (though it is showing its age) but I'd like a full size smoker to be able to do a whole brisket without cutting it, turkeys, etc. I also like the idea of being able to grill with it. I have a pretty nice Solaire grill as well so that's not totally required but being able to just have one unit would be nice. Thinking of a traeger but this thread has got me thinking about the memphis. BGE would be okay but I want to go set and forget this time. The Bradley I have doesn't have the digital controls so I have to at lest watch it and adjus the temp. Also it doesn't hold enough pucks for a brisket.

    Thoughts / Recs? I was budgeting $1k but could go more if I think its worth it. Especially if I can sell the Solaire.
    You won't like my recommendation but here goes: [ame="http://www.amazon.com/Weber-721001-Smokey-Mountain-Cooker/dp/B001I8ZTJ0/ref=sr_1_1?ie=UTF8&qid=1304726337&sr=8-1"]Amazon.com: Weber 721001 Smokey Mountain Cooker 18 1/2 Inch Smoker: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41viuJVWg9L.@@AMEPARAM@@41viuJVWg9L[/ame]

    It's cheap and does the job just fine. I have the 18.5 inch one but they also come in [ame="http://www.amazon.com/Weber-731001-Smokey-Mountain-22-5-Inch/dp/B001I8ZTJA/ref=sr_1_2?ie=UTF8&qid=1304726337&sr=8-2"]Amazon.com: Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41-Nd4eZplL.@@AMEPARAM@@41-Nd4eZplL[/ame]. I realize they aren't top of the line but it's what I settled on when I got into smoking. It sounds like you are a pro so you might be looking for something more but this has worked wonders for me.

    I've found that I can cook up to 4 briskets on 18.5 inch smoker. When I'm only doing 1 pork butt I can get 16 hours out of the charcoal in the fuel holder (not in cold weather but in the fall in Houston). The vent controls are easy and I find I can set the smoker around midnight and get a good 7 hours of sleep only to wake up and find the temperature is still within 10 degrees of where I left it. In fact, the last time I smoked a brisket it went for 10 hours and I never adjusted a vent (it stayed between 225 and 240 the whole time). You can also get a fan adapter for a coupe hundred bucks if you want to not have to worry about adjusting vents.

    My first choice was a Big Green Egg, but I didn't want to put down that much cash into something I had never tried. The Eggs seem to hold their temperature better as they are ceramic, but you can fit less on an Egg than you can a Weber. I've even seen a place that sells extension kits for the Weber.

    One thing I've always been told to avoid is a pipe smoker. They look cool and work well, but I've heard the temp controls are a pain. If you get one, make sure you get one that has a fan or other control for the temp. If I were to ever start up a BBQ catering business (this is my retirement plan....er hobby) then I'd buy a bigger one of these to haul around. Maybe something like this would do.
    "Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf

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