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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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01-25-2013, 09:42 AM
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#1 |
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Got rid of the matchlight.
Join Date: 01-24-13
Location: Chicago IL
Downloads: 0
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Is lift gate necessary?
I just purchased a G-2 Chubby. is the "lift-gate" service necessary? Is the crate big enough to slide off the truck?
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01-25-2013, 09:45 AM
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#2 |
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is one Smokin' Farker
Join Date: 05-19-11
Location: mn
Downloads: 0
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2 guys can lift it out. no way you can yourself. sometimes the lift gate trucks work better because they are not 53' trailers trying to drive down side streets and dead ends
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01-25-2013, 09:47 AM
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#3 |
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is one Smokin' Farker
Join Date: 05-19-11
Location: mn
Downloads: 0
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heres what it will look like. well over 200lbs and awkwardly large
* not my photos |
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01-25-2013, 10:22 AM
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#4 |
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Take a breath!
  
Join Date: 08-18-08
Location: PA, Fleetwood
Downloads: 0
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Agreed, the chubby isnt that bad, but the crate its bolted to adds considerably to the weight.
__________________
Fire & Spice Cook Team Backwoods Authorized Dealer fireandspicebbq@gmail.com Backyard Jambo Backwoods Gater Stump's Stretch Bubba Keg Meadowcreek PR60 Weber WSM Old weber gasser |
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01-25-2013, 10:23 AM
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#5 | |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 0
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Quote:
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend |
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01-25-2013, 01:10 PM
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#6 |
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is One Chatty Farker
 
Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
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If they offer liftgate service go for it!
__________________
YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. |
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