Hey speedtrap....... - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-02-2007, 02:15 PM   #1
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Hey speedtrap.......

Did you ever get a cooker for your show? How is it going with klosetbbqer?
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-02-2007, 02:38 PM   #2
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
Re: Hey speedtrap.......

Quote:
Originally Posted by Nick Prochilo
Did you ever get a cooker for your show? How is it going with klosetbbqer?
I agree that's a legitimate question

I have tried several times on your website to see anything about viewing your show, but it shows no times it will "air"...or even when it may ever "air" in the future.
__________________

__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 02-02-2007, 02:47 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-02-2007, 03:00 PM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Larry Wolfe
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
Did you send him your collection of pop up timers as well?
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-02-2007, 03:13 PM   #5
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Larry Wolfe
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
Did you send him your collection of pop up timers as well?
No, I'm sending them to you. Next time you're not feeling well use them in place of your usual rectal thermometer! Careful when pulling them out, they have barbs on them!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-02-2007, 03:14 PM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
[quote=Larry Wolfe]
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by "Larry Wolfe":4zrnleev
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
Did you send him your collection of pop up timers as well?
No, I'm sending them to you. Next time you're not feeling well use them in place of your usual rectal thermometer! Careful when pulling them out, they have barbs on them! [/quote:4zrnleev]
You have me confused with BTGG....
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-02-2007, 03:15 PM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by Larry Wolfe
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
Seems like webers manual says something about making sure all the coals are ashed over before you begin cooking also.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-02-2007, 03:18 PM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=Cliff H.]
Quote:
Originally Posted by "Larry Wolfe":d58l1088
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
Seems like webers manual says something about making sure all the coals are ashed over before you begin cooking also. [/quote:d58l1088]

My point exactly about the manual!! Great point Cliff!! [smilie=a_bravo.gif]

Enjoy reading it Brian!! [smilie=a_takethatfoo.gif]
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-02-2007, 03:37 PM   #9
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
[quote=brian j][quote="Larry Wolfe":2ooraozh][quote="Cliff H.":2ooraozh]
Quote:
Originally Posted by "Larry Wolfe":2ooraozh
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
Seems like webers manual says something about making sure all the coals are ashed over before you begin cooking also. [/quote:2ooraozh]

My point exactly about the manual!! Great point Cliff!! [smilie=a_bravo.gif]

Enjoy reading it Brian!! [smilie=a_takethatfoo.gif][/quote:2ooraozh]
what's you're point? every time i cook a chicken, turkey, or anything else i'm cooking indirect (aka barbecuing) i let the coals ash over. there's no reason to smoke things w/out a lot of connective tissue and smoking fowl cause rubbery skin. don't you guys know ANYTHING? :P [/quote:2ooraozh]

Now that's just not right! Larry has smoked scottys nuts and they don't have connective tissue hat I know of!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-02-2007, 05:00 PM   #10
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=brian j][quote="Larry Wolfe":lt2c7o6g][quote="Cliff H.":lt2c7o6g]
Quote:
Originally Posted by "Larry Wolfe":lt2c7o6g
I gave him all of my WSM's, seems per Webers manual I have been operating them wrong and keeping the top vent open! So I figured I'd send them to someone that knew what they were doing! [smilie=a_chuckle.gif]
Seems like webers manual says something about making sure all the coals are ashed over before you begin cooking also. [/quote:lt2c7o6g]

My point exactly about the manual!! Great point Cliff!! [smilie=a_bravo.gif]

Enjoy reading it Brian!! [smilie=a_takethatfoo.gif][/quote:lt2c7o6g]
what's you're point? every time i cook a chicken, turkey, or anything else i'm cooking indirect (aka barbecuing) i let the coals ash over. there's no reason to smoke things w/out a lot of connective tissue and smoking fowl cause rubbery skin. don't you guys know ANYTHING? :P [/quote:lt2c7o6g]

That's my point! Everytime "you" cook chicken, turkey or anything else indirect (aka barbecuing) "you" let the coals ash over. there's no reason to smoke things w/out a lot of connective tissue and smoking fowl cause rubbery skin.

I happen to cook my turkeys ala the Morgan Method "MM"! And I do them low and slow. I also do my pulled chicken using the "MM". I don't do it to break down any tissue or render fat, I do it because that's the way I like to do it and I think the finished product is superior in looks and taste to any turkey that I've cooked at a higher temperature. Yes, the skin is rubbery and not edible, but I'll sacrifice the skin for the finished meat I get any day!

So when you say there's no reason to smoke fowl, that's your opinion. My opinion is there is every reason as far a flavor is concerned to smoke poultry low and slow! With the exception of chicken wangs or RSC done on the WSM. Opinion are like Puffs, everyone has one whether they like it or not!! [smilie=a_holycrap.gif]
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.