 |
|
08-20-2013, 08:03 PM
|
#21
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Well depends on what species of snapper you are speaking of. A few folks now deceased have accused me of being full of shit a few times..but not often..lol.
__________________
|
|
|
|
08-20-2013, 11:22 PM
|
#22
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
Do you mean you killed the people who said you were full of shit? Dude, I was joking! Seriously though, snappin turtles can be pretty good, garfish....I just can't get on board with this idea..
__________________
|
|
|
|
|
08-22-2013, 02:05 PM
|
#24
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Natural causes.
|
|
|
|
|
08-22-2013, 07:25 PM
|
#25
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
Quote:
Originally Posted by Max
|
I like the price, my only concern is the original burner is 1500 watt, and this one is only 1000. Even using bw's barrel idea (which I will be doing a lot this winter) it might not get hot enough to cook.
|
|
|
|
|
08-22-2013, 07:50 PM
|
#26
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Yep..inside the barrell that would get plenty hot enough. Notice the high dollar Smoke n Tex's have two 750 watters. One thousand should work just as well in a insulated box.
|
|
|
|
|
08-22-2013, 10:08 PM
|
#27
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
Ok, It's decided. ordering now. If this works, I will clean and eat the next gar I catch!
|
|
|
|
|
08-23-2013, 09:13 PM
|
#28
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Sounds like a weener.
|
|
|
|
|
08-24-2013, 02:35 PM
|
#29
|
|
Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
|
Yeah I have used mine before on a pot of oil when I was deep frying some chicken. Worked out ok took a little while to get up to temp, but what do you expect got the oil up to 375° and it sustained it.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
|
|
|
|
|
09-01-2013, 05:53 PM
|
#30
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
So, I just remembered that I have one of those electric charcoal starter deals. Someone gave it to me a long time ago and I never used it. Well, I'm using it now in my free electric smoker. It burns wood and makes smoke, with a temp at the top grate at 120* steady. I may have a good cold-smoker when it gets cooler outside. It's about 88* degrees out right now, (thank god it finally rained last night and cooled off a bit, this 100+ bullshit might be fun for some of you southern boys, but not for my Nebraska ass). Amazon was out of stock of the cheap hotplate, but now I think I want to smoke some cheese.
|
|
|
|
|
09-01-2013, 06:27 PM
|
#31
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
That aint the purpose for which that loop was intended but might work for a bit. Let us know about that. Hey I found a link some might like. It appears to a crude interaction between januine Tex Mex and some kinda exotic New Mexico style. It got a bit confusing aid noticed why they make such crappy enchiladas over there. Kindly dont try following any recipes without checking back. Thanks.
Main Dishes of New Mexico
|
|
|
|
|
09-01-2013, 07:43 PM
|
#32
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
Well, it aint the purpose the hotplate was intended for either! lol. it's been going for about 4 hours now, I'm keeping an eye on it, while I have a brisket in the regular BGES, and it's working fine so far. I wrapped both grates in foil, as a kind of heat baffle, and it's at around 110* How cool does it need to be to smoke cheese?
|
|
|
|
|
09-01-2013, 08:43 PM
|
#33
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Well I have a couple of them crazy things around here somewhere...they have lasted a long time but aint seen much use since Uncle Ben invented the propane flame thrower. Sorta mad they got out dated before being able to try one out. Have a feeling they might have went incognito from the last yard sale. Know I aint noticed either one here lately anyway.
|
|
|
|
|
09-01-2013, 08:49 PM
|
#34
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
I just put my charcoal can on my turkey fryer burner for a couple seconds. I guess I'm misusing those too. I also use the fryer for brewing beer, I've never actually fried a turkey.
|
|
|
|
|
09-01-2013, 09:14 PM
|
#35
|
|
Moderator
Join Date: Nov 2006
Posts: 536
|
Fried turkey is moist and delicious, I have a turkey fryer but have only had the opportunity to use it once. The kids have gotten a hold of the pot and now it has more dents than Larry's head!
|
|
|
|
|
09-02-2013, 09:00 PM
|
#36
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
I've definitely enjoyed fried turkey, just never made it. If I'm cooking the turkey, it will be smoked! Who's Larry?
|
|
|
|
|
09-02-2013, 10:31 PM
|
#37
|
|
Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
|
Larry is well known around here as buckethead!
__________________
__________________
I hope this isn't negative!
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
