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#31
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Only Wampus is a user of the Weber Performer. Your baby. Heck that guy is probably you!!! You are on that forum I bet. That is the only reason it was relevant. IT's okay. I don't mind.
Why didn't she get up with 2 skis and drop the 2nd once up? May have been easier. Just the same with most things. I can hit a golf ball further using a $20 driver than most people using a $400 one. It's the user, not the tool. Then again, given a better tool, the user can usually do better. One question though. If it's a "good" cheeseburger, wouldn't it already be edible? I eat things that are good all the time. Then again, I've never cooked on a weber. Okay, I lied. I've had (and still have) one of those little smokey joe joes things. Back when I lived in an apartment it was all I had for charcoal. Of course I was still using briquettes back then. ![]()
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Big Dog (8), Little Dog (6) and baby Princess (4). 3 is enough! (someguy) "I'd absolutely recommend teabags."(someguy) I AM a Southern-fried Maple Leaf. |
#32
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Let's say you drop a ski, then wipe out, now what? You have to go get that 2nd ski just to get up again. Weak, learn to get up on ONE!
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Catcher aquired 05/25/03 1st Baseman acquired 08/29/05 2nd Baseman acquired 11/05/07 Last edited by Cubfan; 07-13-2011 at 07:16 PM. |
#33
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http://www.eggheadforum.com/index.ph...4&limitstart=0 Here is the link for where that article was posted. You'll see my post in there. LOL. Now you can see the "other" side. Most of these guys have had both.
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Big Dog (8), Little Dog (6) and baby Princess (4). 3 is enough! (someguy) "I'd absolutely recommend teabags."(someguy) I AM a Southern-fried Maple Leaf. |
#34
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Thawing out a brisket and a pork shoulder. Since we tossed the smoker and Weber in the move, we needed something. $60 got us a charcoal vertical smoker. We'll see how it does. I'm not sure how I'll be able to load more charcoal in since it'll be going for 16+ hours on the shoulder. But I guess I better RTFM.
I've had bad luck with brisket. Any advice? It usually gets tough and dry, so that's too high heat or too long, right?
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I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer. - Abraham Lincoln |
#35
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You threw away a Weber?? And bought a cheap vertical smoker?? uFail.
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Catcher aquired 05/25/03 1st Baseman acquired 08/29/05 2nd Baseman acquired 11/05/07 |
#36
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Hey Cub, I've been eyeing those cheap vertical smokers, are they a good starting point or are there better options for the dough?
Thanks. And I hope that Weber was rusted through and through. |
#37
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the problem with the cheap vertical ones (that I've seen anyway), is that they usually dont have very much temperature control (vents), and also dont have access so you can add more coals. Huge oversight in my opinion. If that is the case, you have the remove the entire body of the smoker, with food on and everything, and add more coals, then put the thing back together, all while very hot. but Im talking in the $40-75 dollar range. You might find a better in the $100 range.
I personally use the off-set smoker. For the price it gets the job done well. (only a matter of time before Hockeyboy tries to persuade you to spend $800 on a glorified oven made out of clay)
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Catcher aquired 05/25/03 1st Baseman acquired 08/29/05 2nd Baseman acquired 11/05/07 |
#38
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You know it. I want him to have the best so he can enjoy his time BBQing. Why waste bag upon bag upon bag upon bag of lump just to cook a hotdog. Dam son. You waste more money on wasted lump (sorry briquettes - GAG) in a year than a new EGG would have cost you. I understand not wanting to spend the $, but it IS the best one out there. Plain and simple. Often imitated, never duplicated. Yeah I said it.
Bj. You need to cook the brisket to the right temp too. With that cooker you may need to foil with liquid, cause unlike some other cookers, most smokers don't have good moisture retention. There is one I'd recommend for that.... Anyways, that problem likely causes some of the drying. Still, like other cuts of meat people often stop cooking and think they are done a bit early. Same as with ribs. Low and slow. I've only done a few briskets. Not my favorite to eat really. Good luck. Add a water pan with some juice in it or something. That could add to the moisture in the cooker. You checking internal temps with a calibrated thermometer? Make sure you get the # you are trying to reach.
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Big Dog (8), Little Dog (6) and baby Princess (4). 3 is enough! (someguy) "I'd absolutely recommend teabags."(someguy) I AM a Southern-fried Maple Leaf. |
#39
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I'd get an Egg but we just can't swing it right now.
Yeah Cub, I was thinking $100-$150 |
#40
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It was 20 years old and fell apart any time you needed to move it. It would have made it through the move.
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I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer. - Abraham Lincoln |
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