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05-25-2006, 11:55 AM
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#1
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Dinosaur
Does anybody have one of these?
I picked it up at a garage sale last year for $10.
It doesn't have a way to control the temp, or any vents.
I've only used it once.
http://img317.imageshack.us/my.php?imag ... 7351fm.jpg
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-25-2006, 11:59 AM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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I'll give you $3 for it. 
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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05-25-2006, 03:12 PM
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#3
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Finney
I'll give you $3 for it. |
Thats what I thought #-o
I could probably use it as a garbage can
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2006, 01:15 PM
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#4
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Wizard of Que
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
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Quite a relic. Needs to go into the BBQ -4-U museum :biggrin:
How did the cook turn out? Might be worth hanging onto if it was decent. Can't have too many cookers, I say.
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YABBA DABBA DOO!
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05-26-2006, 01:24 PM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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How does it do with Brisket?
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
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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05-26-2006, 01:46 PM
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#6
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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I never tried a brisket on it, I did a butt.
Rubbery, no smoke ring, it says on the box it can be used as a steamer.
I think thats pretty much what it does #-o
It needs to have some type of vents and a way to regulate the temp.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2006, 01:49 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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I was only kidding!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
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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05-26-2006, 01:54 PM
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#8
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Bruce B
I was only kidding!
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I figured that
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2006, 04:27 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Quote:
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Originally Posted by Puff
I never tried a brisket on it, I did a butt.
Rubbery, no smoke ring, it says on the box it can be used as a steamer.
I think thats pretty much what it does #-o
It needs to have some type of vents and a way to regulate the temp.
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This is fun time. Punch a big hole in the top for exhast, and punch
some holes around the bottom for vents. Figure out some way to
adjust the vents for some air flow. You may have something.
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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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05-26-2006, 06:24 PM
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#10
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Captain Morgan
Quote:
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Originally Posted by Puff
I never tried a brisket on it, I did a butt.
Rubbery, no smoke ring, it says on the box it can be used as a steamer.
I think thats pretty much what it does #-o
It needs to have some type of vents and a way to regulate the temp.
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This is fun time. Punch a big hole in the top for exhast, and punch
some holes around the bottom for vents. Figure out some way to
adjust the vents for some air flow. You may have something. |
I know they sell the vents, just have to drill big enough holes.
This thing seems like a pressure cooker, I have to damn near pound the lid on!
I don't know what temp it goes up to when it's plugged in.
Well for $10, I could have the wife make a hillbilly planter out of it
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2006, 07:24 PM
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#11
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Use duct tape over the holes to control the intake!
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I hope this isn't negative!
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05-26-2006, 07:29 PM
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#12
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Turn it into one of those pressure fryers they use at KFC! That chicken is
gooooooooooooooooood!
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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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05-26-2006, 07:31 PM
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#13
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Guest
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Quote:
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Originally Posted by Captain Morgan
Turn it into one of those pressure fryers they use at KFC! That chicken is
gooooooooooooooooood!
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I use to cook KFC chicken on them back in '72-'73 at Gino's in Gaithersburg, MD. You're right ~ It is gooooooood! =P~
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05-26-2006, 07:33 PM
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#14
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Captain Morgan
Turn it into one of those pressure fryers they use at KFC! That chicken is
gooooooooooooooooood!
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I knew you guys were F-in' with me [-X
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2006, 07:35 PM
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#15
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by brian j
what did you use in the pan? if you used water you might want to try using small (i mean really small like chips) pieces of smoke wood. my dad had a little chef electric smoker when i was a kid and it did salmon mighty fine salmon.
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No water in the pan, and I used small wood chips 
Maybe i'll try some fish in it
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2006, 07:42 PM
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#16
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by brian j
Quote:
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Originally Posted by Puff
Maybe i'll try some fish in it |
yea right. you already told us how you feel about fish. |
The wife loves it
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2006, 07:46 PM
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#17
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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[quote=brian j]
Quote:
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Originally Posted by Puff
Quote:
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Originally Posted by "brian j":355ry7it
Quote:
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Originally Posted by Puff
Maybe i'll try some fish in it |
yea right. you already told us how you feel about fish. |
The wife loves it |
you should learn to love it, you know what they say about things smell'in like fish...  [/quote:355ry7it]
I never said I hated fish
Seafood
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
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