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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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Unread 05-25-2007, 01:42 PM   #1
Captain Caveman
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Default Nothing like BBQ'ing while at work....

Anyone else gettin their smoke on today?
I started the smoker at 5:30 this morning.

keep in mind I only live 5 minutes from work .
I have my dear wife e-mail me every hour the temps.
soon to add 4 chickens, and 12 thighs.
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Unread 05-25-2007, 02:18 PM   #2
wlfpkrcn
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Lookin' good.
Unfortunately I live to far away to cook at home thru the day. I may bring my ECB in and do some ribs for lunch one day
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Unread 05-25-2007, 02:21 PM   #3
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Q'ing via phone...NICE!!!
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Unread 05-25-2007, 02:22 PM   #4
Bigmista
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Yeah...well...

Damn!
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Unread 05-25-2007, 02:22 PM   #5
jbrink01
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Default I work at home

and just put on 100 pork steaks and 12 half chickens. About 4:00pm I'll take that off and put on 20 butts and 24 briskets.
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Unread 05-25-2007, 02:34 PM   #6
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I work at HOME!!! So, I can SMOKE any time I want.
Ah, life is good to me.
But, I don't start drinking until 5:00. Well, sometimes 4:30.
Uh, maybe once in a while at 4:00. On a Saturday at 3:00.
If I start any sooner than 3:00, I can't get the meat off the smoker!!!
I fall down, go boom!!!!
PARTY!!!!!!!!
Smoke On!!!!!
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Unread 05-25-2007, 02:40 PM   #7
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That looks great.

I'm going to rest. depot right after work to get a few birskets and butts.

Can't wait to get out of work today!!!!
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Unread 05-25-2007, 02:44 PM   #8
Bill The Grill Guy
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Sweet. I cook all the time at work. But then again I am a firefighter and we are there for 24 hour shifts. Thinking about taking my WSM in some time and doing the boys up some ribs.
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Unread 05-25-2007, 02:55 PM   #9
Arlin_MacRae
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That's using technology, Cap'n C!

Bill, you'd have the boys owing you some big favors. What's holding you back? :)
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Unread 05-25-2007, 03:23 PM   #10
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Bill

Is the WSM sitting on a commercially produced stand of some sort (another use maybe)? and where do I get one!!
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Unread 05-25-2007, 03:28 PM   #11
pop's smokin hot que
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I am celebrating 69 today, so I stayed home. Just took the butt off, the ribs have a little way to go. That 30 yr old drum did it again! Mine is cut in 1/2 to use as a charcoal grill. I use wood and it works great.
POP
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Unread 05-25-2007, 03:38 PM   #12
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Quote:
Originally Posted by jbrink01 View Post
and just put on 100 pork steaks and 12 half chickens. About 4:00pm I'll take that off and put on 20 butts and 24 briskets.
Wow! What is the occasion?
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Unread 05-25-2007, 03:46 PM   #13
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I like that stand. With the therms all in there, it looks like Cape Canaveral on liftoff day!
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Unread 05-25-2007, 04:10 PM   #14
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Quote:
Originally Posted by Papa Hogg View Post
Q'ing via phone...NICE!!!
All one needs now is the high dollar stoker, control your pit temps and automatically know the food temps from a computer at work. I guess, with that, one could shut down your smoker when the food hit near the temps trying to achieved and an insulated smoker would even allow one to use it as a holder for a few hours.

Forget the programmable crockpot...
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Unread 05-25-2007, 04:22 PM   #15
Captain Caveman
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Quote:
Originally Posted by KC_Bobby View Post
All one needs now is the high dollar stoker, control your pit temps and automatically know the food temps from a computer at work. I guess, with that, one could shut down your smoker when the food hit near the temps trying to achieved and an insulated smoker would even allow one to use it as a holder for a few hours.

Forget the programmable crockpot...
I have my wife updating me via e-mail and phone.....(redneck stoker mod)
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