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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 01-07-2016, 01:56 PM   #91
Wandering around with a bag of matchlight, looking for a match.
Join Date: 12-22-13
Location: Graham, NC

ok, maybe off topic, but i have been doing these shoulders for several years now and am finally going to buy or build a smoker.

Opinions please: which is a better smoker for the weekender, Gas or electric?
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Old 01-07-2016, 02:49 PM   #92
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Join Date: 08-02-10
Location: Santa Poco.

Originally Posted by NCBackyardSmoker View Post
ok, maybe off topic, but i have been doing these shoulders for several years now and am finally going to buy or build a smoker.

Opinions please: which is a better smoker for the weekender, Gas or electric?
You will get a better response if you post this in Q-Talk.
As far as your question goes, I would think gas. Have you thought about wood, charcoal or pellets as a fuel source ?
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Old 01-07-2016, 09:29 PM   #93
Kathy's Smokin'
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Join Date: 08-16-11
Location: Guelph, Ontario, Canada

Agreed, better in Qtalk. I couldn't resist this question even though I have no time to be here.

My two cents -- forget gas and electric. Best smokers for weekenders are a UDS, kettle or Weber Smokey Mountain that run on charcoal. Craigslist seems to be a good place to find second hand smokers at good prices if budget is the first concern. Experience has taught me cheap offset smokers (COS) are more trouble than they're worth, even if you got it for free.
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Old 01-23-2016, 10:33 AM   #94
Found some matches.
Join Date: 08-27-15
Location: Mountain Top PA

I know this is an old topic, even if it is pinned, and I'm a new guy without much history. But here goes:

The food doesn't know how it was cooked; it either tastes good, or it doesn't. Everything else is posturing.

Which isn't to say that your equipment and techniques are worthless, if you are producing good food. But it does mean that if someone puts a plate of ribs in front of you, and they are spectacular, it doesn't matter if they were smoked, boiled, or lutefisked.

That's it!
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Old 01-31-2016, 06:53 AM   #95
Got Wood.
Join Date: 01-29-16
Location: Raleigh, NC

In NC people are really snobby about bbq. The western part of the state has a thicker sauce style then the vinegar based bbq sauce. The sauce is what half the people argue over and the other half debate on the proper way to cook the meat. Some say charcoal is best while others swear by cooking with wood. I'm partial to the bbq cooked with hickory wood myself.

I don't make too much of a big deal about it if I'm hungry I can pretty much eat any kind of que.
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Old 01-31-2016, 04:55 PM   #96
Found some matches.
Join Date: 01-25-16
Location: Bloomington Ca

I am new here but I say who ever is cooking is the best. A lot of lifes problems have been solved sitting around a grill. It's time together held captive by watching something cook into something better. Breaking bread together is biblical. Many friendships have been enhanced by a little love, laughter and some good food.
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Old 02-05-2016, 11:14 AM   #97
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Join Date: 01-26-16
Location: Amarillo Texas

I have actually avoided the 'smoking scene' in my area due to running into snobby windbags, just like our local 'beer scene'. I judged the group by the few, my serious mistake. I have met really down to earth bbqers here as of late. This site seems to be filled with the good ones. Glad I finally found my way on the path.
Started on a campfire, went to Propane, recently fell in love with smoke on my UDS.
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Old 03-02-2016, 08:13 AM   #98
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Join Date: 02-24-16
Location: Mount Sterling, IL

I'm an admitted barbecue snob, but only because everything I do is better than yours. ;)

It doesn't mean I won't try other methods and thoroughly enjoy the work of others.
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