UJ's Hamster Died. We're All That's Left...
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Is it tricky to get a pot of water to boil on that grill? How long are you going to boil them? How much Kraft Bbq sauce did you use to marinate your ribs?WestTexasCrude wrote: ↑Sat May 18, 2019 7:27 pm Flumper recommended. Smoking some Babyback ribs. A couple of ribeyes tomorrow. What's everybody cooking this weekend. Oh, shit. Memorial day is next weekend. "The" BBQ day. Things are fixing to get intense on the cooking front. July 4th a few weeks after that.
I would say the tricky part is to not let the water boil over and quench the coals.Blast wrote: ↑Sat May 18, 2019 7:30 pmIs it tricky to get a pot of water to boil on that grill? How long are you going to boil them? How much Kraft Bbq sauce did you use to marinate your ribs?WestTexasCrude wrote: ↑Sat May 18, 2019 7:27 pm Flumper recommended. Smoking some Babyback ribs. A couple of ribeyes tomorrow. What's everybody cooking this weekend. Oh, shit. Memorial day is next weekend. "The" BBQ day. Things are fixing to get intense on the cooking front. July 4th a few weeks after that.
250 degrees for about 3-1/2 hours on the baby backs.WestTexasCrude wrote: ↑Sat May 18, 2019 7:27 pm Flumper recommended. Smoking some Babyback ribs. A couple of ribeyes tomorrow. What's everybody cooking this weekend. Oh, shit. Memorial day is next weekend. "The" BBQ day. Things are fixing to get intense on the cooking front. July 4th a few weeks after that.
Not using the pot of water this weekend. Oh, and stop being a smartass.Blast wrote: ↑Sat May 18, 2019 7:30 pmIs it tricky to get a pot of water to boil on that grill? How long are you going to boil them? How much Kraft Bbq sauce did you use to marinate your ribs?WestTexasCrude wrote: ↑Sat May 18, 2019 7:27 pm Flumper recommended. Smoking some Babyback ribs. A couple of ribeyes tomorrow. What's everybody cooking this weekend. Oh, shit. Memorial day is next weekend. "The" BBQ day. Things are fixing to get intense on the cooking front. July 4th a few weeks after that.
Excellent recommendation on your part. Solid built. I just have a couple minor bitches about it.Flumper wrote: ↑Sat May 18, 2019 8:01 pm250 degrees for about 3-1/2 hours on the baby backs.WestTexasCrude wrote: ↑Sat May 18, 2019 7:27 pm Flumper recommended. Smoking some Babyback ribs. A couple of ribeyes tomorrow. What's everybody cooking this weekend. Oh, shit. Memorial day is next weekend. "The" BBQ day. Things are fixing to get intense on the cooking front. July 4th a few weeks after that.
my family had a competition one thanksgiving for the best turkey. I fried one at the party. My cousin smoked one on a regular offset trailer mounted smoker. My dad smoked one on my trailer mounted smoker. And my uncle did his on his weber (like yours) that he had been using forever. My uncle's weber won hands down. Moist all the way through.WestTexasCrude wrote: ↑Sat May 18, 2019 8:15 pmExcellent recommendation on your part. Solid built. I just have a couple minor bitches about it.Flumper wrote: ↑Sat May 18, 2019 8:01 pm250 degrees for about 3-1/2 hours on the baby backs.WestTexasCrude wrote: ↑Sat May 18, 2019 7:27 pm Flumper recommended. Smoking some Babyback ribs. A couple of ribeyes tomorrow. What's everybody cooking this weekend. Oh, shit. Memorial day is next weekend. "The" BBQ day. Things are fixing to get intense on the cooking front. July 4th a few weeks after that.
Yeah, like I mentioned a few weeks ago, had a much cheaper same version back in the 90's (don't even remember the brand). I was an Insurance Agent with Nationwide in Austin. Office staff of maybe 8. Every couple of weekends, I would cook burgers for everybody and freeze them for a mid-week lunch. Just a major hit. I do have 2 minor bitches. The central support stack that houses the 2 cooking surfaces doesn't have any external handles. I get the philosophy "Stop lifting lids, stacks, you are killing cooking time". But I may need it for something beyond what they think. And by far the dumbest thing I've ever seen. Small round hole (2 inches maybe) in the support stack. Supposed to insert this round rubber thing that is impossible. Supposed to be for inserting your own temp probe. What's the point? The temp gauge in the lid is like 10 inches away. Threw that rubber crap away, covered hole with duct tape and will weld that hole shut shortly.Flumper wrote: ↑Sat May 18, 2019 8:58 pmmy family had a competition one thanksgiving for the best turkey. I fried one at the party. My cousin smoked one on a regular offset trailer mounted smoker. My dad smoked one on my trailer mounted smoker. And my uncle did his on his weber (like yours) that he had been using forever. My uncle's weber won hands down. Moist all the way through.WestTexasCrude wrote: ↑Sat May 18, 2019 8:15 pmExcellent recommendation on your part. Solid built. I just have a couple minor bitches about it.Flumper wrote: ↑Sat May 18, 2019 8:01 pm250 degrees for about 3-1/2 hours on the baby backs.WestTexasCrude wrote: ↑Sat May 18, 2019 7:27 pm Flumper recommended. Smoking some Babyback ribs. A couple of ribeyes tomorrow. What's everybody cooking this weekend. Oh, shit. Memorial day is next weekend. "The" BBQ day. Things are fixing to get intense on the cooking front. July 4th a few weeks after that.
My dad had one, too. He used it for years and years.
The part you are calling the "central support stack". That's the center drum that sits over the fire and water? I guess for handles, you'll need a couple pair of pliers if you were to need to lift it to add water or charcoal (or smoking chips). I'm not sure about the hole that comes with a rubber plug and why the rubber plug won't fit into the hole. I think what they mean by "your own temp probe" isn't a thermometer like you are thinking. Its a probe that goes into the meat (such as a brisket) so you can check internal temps at all times without opening everything up. That seems like a good idea even though I don't ever use those. They make those internal probes pretty fancy now. With alarms and apps to your phone, etc. If you want a brisket to an internal temp of 175 it will tell you the exact second it hits that temp.WestTexasCrude wrote: ↑Sat May 18, 2019 9:54 pm Yeah, like I mentioned a few weeks ago, had a much cheaper same version back in the 90's (don't even remember the brand). I was an Insurance Agent with Nationwide in Austin. Office staff of maybe 8. Every couple of weekends, I would cook burgers for everybody and freeze them for a mid-week lunch. Just a major hit. I do have 2 minor bitches. The central support stack that houses the 2 cooking surfaces doesn't have any external handles. I get the philosophy "Stop lifting lids, stacks, you are killing cooking time". But I may need it for something beyond what they think. And by far the dumbest thing I've ever seen. Small round hole (2 inches maybe) in the support stack. Supposed to insert this round rubber thing that is impossible. Supposed to be for inserting your own temp probe. What's the point? The temp gauge in the lid is like 10 inches away. Threw that rubber crap away, covered hole with duct tape and will weld that hole shut shortly.
Thanks for the input. No, the central "stack" needs handles so you can add water, charcoal, etc. They swear you can can do both through the dinky door with thongs. BS. The layout they show on the rubber temp probe is ridiculous. Unneeded and welded shut when I get a chance. Other than those 2 minor issues, Your recommendation was spot on and I appreciate it.Years of delicious cooking.Flumper wrote: ↑Sat May 18, 2019 10:33 pmThe part you are calling the "central support stack". That's the center drum that sits over the fire and water? I guess for handles, you'll need a couple pair of pliers if you were to need to lift it to add water or charcoal (or smoking chips). I'm not sure about the hole that comes with a rubber plug and why the rubber plug won't fit into the hole. I think what they mean by "your own temp probe" isn't a thermometer like you are thinking. Its a probe that goes into the meat (such as a brisket) so you can check internal temps at all times without opening everything up. That seems like a good idea even though I don't ever use those. They make those internal probes pretty fancy now. With alarms and apps to your phone, etc. If you want a brisket to an internal temp of 175 it will tell you the exact second it hits that temp.WestTexasCrude wrote: ↑Sat May 18, 2019 9:54 pm Yeah, like I mentioned a few weeks ago, had a much cheaper same version back in the 90's (don't even remember the brand). I was an Insurance Agent with Nationwide in Austin. Office staff of maybe 8. Every couple of weekends, I would cook burgers for everybody and freeze them for a mid-week lunch. Just a major hit. I do have 2 minor bitches. The central support stack that houses the 2 cooking surfaces doesn't have any external handles. I get the philosophy "Stop lifting lids, stacks, you are killing cooking time". But I may need it for something beyond what they think. And by far the dumbest thing I've ever seen. Small round hole (2 inches maybe) in the support stack. Supposed to insert this round rubber thing that is impossible. Supposed to be for inserting your own temp probe. What's the point? The temp gauge in the lid is like 10 inches away. Threw that rubber crap away, covered hole with duct tape and will weld that hole shut shortly.
What warranty are you flapping your lips about? There are no motors, sumps, anything mechanical. I live in a semi-desert environment where nothing rusts for hundreds of years. Hell, I even put the cloth Weber cover on for a few days as a joke. Like that's gonna last. Did I mention, the wind around here never dies.i'm more interested to see you put a bead on that thing gauge without burning a hole through it.WestTexasCrude wrote: ↑Sat May 18, 2019 11:17 pm
And what happened to your other one?WestTexasCrude wrote: ↑Sat May 18, 2019 11:17 pm
This is why he doesn't do pictures. No sense in having visual proof of his idiocy.Flumper wrote: ↑Sat May 18, 2019 11:23 pmi'm more interested to see you put a bead on that thing gauge without burning a hole through it.WestTexasCrude wrote: ↑Sat May 18, 2019 11:17 pm
Nah, I'm good on a soft weld. Main problem is the 2 inch hole on the exterior. Slight curvature on the main shaft will need to be dealt with. I'll figure it out. Duct tape will work for now.Flumper wrote: ↑Sat May 18, 2019 11:23 pmi'm more interested to see you put a bead on that thing gauge without burning a hole through it.WestTexasCrude wrote: ↑Sat May 18, 2019 11:17 pm
He could TIG it, but...Flumper wrote: ↑Sat May 18, 2019 11:23 pmi'm more interested to see you put a bead on that thing gauge without burning a hole through it.WestTexasCrude wrote: ↑Sat May 18, 2019 11:17 pm
He'll have to look up TIG and get back to you.Zerobeat wrote: ↑Sat May 18, 2019 11:48 pmHe could TIG it, but...Flumper wrote: ↑Sat May 18, 2019 11:23 pmi'm more interested to see you put a bead on that thing gauge without burning a hole through it.WestTexasCrude wrote: ↑Sat May 18, 2019 11:17 pm
I know about Gas Tungsten arc welding. I've never needed it. NEXT.megman wrote: ↑Sat May 18, 2019 11:52 pmHe'll have to look up TIG and get back to you.Zerobeat wrote: ↑Sat May 18, 2019 11:48 pmHe could TIG it, but...Flumper wrote: ↑Sat May 18, 2019 11:23 pmi'm more interested to see you put a bead on that thing gauge without burning a hole through it.WestTexasCrude wrote: ↑Sat May 18, 2019 11:17 pm