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Old 09-25-2007, 12:57 PM   #1
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Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
No keep writting and post some food porn pics...Welcome to the Best on the Net.....Jump in...this is more like a BBQ community then a plain old forum.

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!!!!!!!!
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Old 09-25-2007, 12:58 PM   #2
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Join Date: Sep 2007
Location: Central Kentucky
Posts: 385
Lots of good Information here Uncle Buck.. Lots of good people too! You'll be perfecting your Que in no time... Traeger's seem like really good units -


Ky Blue BBQ Catering & Vending
Georgetown, Ky

Go Big Blue!!!
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Old 09-25-2007, 01:03 PM   #3
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Welcome and Pay Attention to dat Cajun BOY. He'll school ya up real quick like.

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Old 09-25-2007, 01:08 PM   #4
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Join Date: Jan 2005
Location: Utica, MI
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Good to have you on Board Uncle Buck. We're getting quite a collection of Canadians on the forum here eh?
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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Old 09-25-2007, 01:13 PM   #5
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Join Date: Jan 2005
Location: Virginia
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Welcome aboard. You have just landed on the Island of Missfit Q'ers. We are like family here so jump right in and be that Uncle Buck I never had. Please do post often. The only dumb question (besides Puffs questions) is the one that never gets asked so ask away.

And yes, get out that digital camera, put in some new lithium batteries and start taking pics. Pics of prep, rubs, injections, beer, what ever your doing with your Q.

Oh yea, lets see a picture of that pit you have there.
Bill The Grill Guy
"Life, it's what you do between meals."
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Old 09-25-2007, 02:00 PM   #6
Join Date: Jan 2005
Location: Myrtle Beach
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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Old 09-25-2007, 02:12 PM   #7
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Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Hey Uncle Buck..welcome. The Traegers are some kewlish pits. Give you only one tip which happen to one of my old chums. Him and another fella got done cooking on his Pink Pig and accidentally passed out because of too much consumption of he devil's urine whilst leaving the lid open. Well wouldnt ya know it rained in there and got the pellets he just shut the lid and pushed it into the garage. About 2 weeks later he decided to peek inside and found the rabbit pellets had fused themselves together similar to Portland Cement. Had to send it back to the factory to get the pellet goo chisled outta there. Guess the moral of he story is...keep an eye on the weather..close the lid when you get done cooking...and use the devil's urine in strict moderation for medicinal purposes only

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Old 09-25-2007, 02:20 PM   #8
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Location: Baton Rouge La
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007 JB here (Cajun Boy) Welcome UB, These Boys & Girls are the best Of the Best folks you'll find on the web. Like they said post often, ask questions, Post pictures & only listen To Ol JB (just kiddin about the kiddin part) LOOK GUYS I STOLE GREG's LINE .... BOY!
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer

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Old 09-25-2007, 02:33 PM   #9
God O'Que
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Join Date: Jun 2006
Location: Virginia near Washington DC
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Welcome, UB! It's a very good place to learn.

When you read up on your new hobby -- which you should -- and find that the folks here are agreeing to methods different from what you just read, do what the folks here say.

(For example, I used to take pork butts out of the cooker at 170º internal, because that's what an authoritative source said to do. But when I saw that everybody here says 190-200º, I switched. My pulled pork has been much, much better.)
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
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18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
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Old 09-25-2007, 03:26 PM   #10
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Location: Barrie, Ontario
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Welcome! From another Barrieite. (Or however we're called)

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