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07-12-2016, 06:21 PM | #226 | ||
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Quote:
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Posts: 35,253
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07-12-2016, 06:54 PM | #227 |
**** you, you cretin.
Join Date: Jan 2012
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When you pick it up or flick it off the bone. I ordered a half rack and Logan's Roadhouse and it was horrible. I'd picked up a rib and the others would separate.
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Posts: 30,135
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07-12-2016, 07:00 PM | #228 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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07-12-2016, 07:06 PM | #229 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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I use a wood smoker. Pan of water to help with mositure. The smoker always has an apparatus to make sure the drippings stay off the wood being smoked. I never tried it but too many people on the forums warned about the acid and or sharp taste of smoke into the meat coated with grease drippings.
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Posts: 80,122
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07-12-2016, 07:08 PM | #230 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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07-12-2016, 07:28 PM | #231 | |
**** you, you cretin.
Join Date: Jan 2012
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Quote:
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Posts: 30,135
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07-12-2016, 07:37 PM | #232 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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This thread makes me sorry I sold my smoker. That being said, oh well.
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Posts: 5,383
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07-12-2016, 07:42 PM | #233 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Posts: 80,122
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07-12-2016, 08:25 PM | #234 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
But what's worse than fall-off-the-bone is still-welded-to-the-bone. Nothing worse than ending up with half a pound of meat between your teeth because you had to tug on it like a lion on a wildebeest for an hour. |
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Posts: 119,162
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07-12-2016, 08:39 PM | #235 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Posts: 16,443
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07-13-2016, 06:15 AM | #236 |
MVP
Join Date: Nov 2001
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Damn, tooge. Knockin' the shine off FMB's new gadget like that. The main reason I use the water pan is temperature control. 2 gallons in the water pan gives me 6 hours of virtually worry free steady 225 degrees. Then I add another 1 or 1.5 gallons which will take me to the end of an average brisket. Sometimes you get a piece of a real stubborn cow that won't go through the stall. 1 more gallon and 225 to submission. Two mods I added when I first bought it. The stai....... Three mods I added when I first bought it. The stainless steel door. Latch for said door. The gasket set. I can control the temperature of this unit down to a gnat's ass with the wireless dual probe thingy. It's almost like cheating or sumthin'. Dinny |
Posts: 5,050
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07-13-2016, 08:26 AM | #237 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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I'm just busting his chops. I've yet to find a smoker, and I've had many over the years, that puts out food any better than the wsm. Particularly when you factor in how easy it is to us, the cost, the amount of fuel it burns, the amount of food you can put on it, etc. There are many ways to skin a cat though, and I've seen enough pics of his food that I'm guessing its fantastic tasting too.
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Posts: 16,443
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07-13-2016, 09:16 AM | #238 | |
MVP
Join Date: Nov 2001
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Quote:
I'll be over here harmonizing with the WSM Choir. Dinny |
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Posts: 5,050
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07-13-2016, 09:46 AM | #239 |
**** you, you cretin.
Join Date: Jan 2012
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Posts: 30,135
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07-13-2016, 11:56 AM | #240 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Posts: 16,443
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