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my monday didn't suck
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vette74
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PostPosted: Jul 11, 2013 7:40 am    Post subject: Reply with quote

I picked up this pit from a garage sale for a hundo. I still think I might get a pellet pit also due to the fact that my cooking will be at my river house that all my time wakeboarding, chasing kids, fishing, swimming ect is going to take up.



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jgriffith
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PostPosted: Jul 11, 2013 7:43 am    Post subject: Reply with quote

Looks like a great deal for $100
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STPHNSN23
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PostPosted: Jul 11, 2013 8:01 am    Post subject: Reply with quote

jt09 wrote:
there's a reason places that use electric smokers don't get listed on best bbq lists.

bbq snobs?

jt09 wrote:


TSU! TSU! TSU!
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jt09
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PostPosted: Jul 11, 2013 8:07 am    Post subject: Reply with quote

jgriffith wrote:
Looks like a great deal for $100


no kidding - snap that up!

STPHNSN23 wrote:
bbq snobs?


call it what you want, but i can think of 2 or 3 places i've eaten where i was thoroughly unimpressed only to later find out they were electric smokers. granted, they are bigger, higher volume spots, and who knows what their cue would taste like if they were using wood, but whatever - the point remains. if the result was the same and the effort was less, electric would be the norm.

STPHNSN23 wrote:
TSU! TSU! TSU!


TXST! TXST! TXST! Laughing
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jgriffith
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PostPosted: Jul 11, 2013 8:20 am    Post subject: Reply with quote

IMO for cooking one piece of meet at a time in a smaller smoker the electric smoker is the way to go and you would not be able to tell the difference. For high volume applications, I think a large "real" smoker would work better. I just can't see the electric element keeping up with a larger smoker.

Go TSTU!
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PostPosted: Jul 11, 2013 8:25 am    Post subject: Reply with quote

vette74, that's good for $100.

I definitely like my offset with real wood. It would be nice to have something easier, but not sure about that.

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1w00d
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PostPosted: Jul 11, 2013 8:56 am    Post subject: Reply with quote

I personally own a nice offset wood smoker. My dad has the Yoder Pellet grill I was referring to. I feel and my friends and family agree I make pretty damn good bbq on my smoker. Since I started cooking on his Yoder Smoker, my bbq has been much better. Quantifying the better I'm referring to, better smoke ring, better meat tenderness and flavor. I know JT is a purist and busting peoples balls. I was just speaking from my experience
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wakeboarderdave1
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PostPosted: Jul 11, 2013 4:28 pm    Post subject: Reply with quote

Would this be a good side loader to start with?

www.low.es/1afdg87


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jt09
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PostPosted: Jul 11, 2013 5:56 pm    Post subject: Reply with quote

for that price, yeah.
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brew
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PostPosted: Jul 11, 2013 6:14 pm    Post subject: Reply with quote

http://www.marrowgrills.com/page04.html

We have the 6 foot version of this that we use when we want to do some serious cooking. I have a couple of clients with 8's and a couple of others with a 6 and a 4. They can do some damage to large quantities of meat and have been used in several competitions.
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jgriffith
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PostPosted: Jul 12, 2013 4:56 am    Post subject: Reply with quote

Weird, you don't see many smokers with the fire box on the back, seems more space efficient wonder why its not used more?
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ohsix
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PostPosted: Jul 12, 2013 5:27 am    Post subject: Reply with quote

I have no experience smoking meat, but I've listened to my father-in-law bulshit enough while smoking meat, that I feel like I could do it. He uses a smoker with a side firebox. If he's cooking multiple meats, the ones he wants cooked hotter are placed closer to the firebox, the ones he wants less hot, he puts further from the fire box and closer to the smoke stacks. By manipulating the air intake at the firebox and the exhaust vents, he can control the temperature of the pit as well as the temperature drop across the pit from firebox to smokestack. With a rear firebox, it seems like it would be tough to get much temp variance across the pit.
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jgriffith
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PostPosted: Jul 12, 2013 6:18 am    Post subject: Reply with quote

ohsix, I think that's why they have two smoke stacks, but yeah probably still can't get as much variance as with the side box. I guess I have never cooked multiple types of meats at the same time so it has never mattered to me.
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brew
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PostPosted: Jul 12, 2013 8:36 am    Post subject: Reply with quote

The 6 foot and 8 foot have two fireboxes and you can manipulate the temperature if you want to. However, when we use those grills we are typically going for an even temperature throughout the grill. They are extremely efficient cookers and you can run it for hours on a limited amount of charcoal.
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jgriffith
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PostPosted: Jul 12, 2013 11:01 am    Post subject: Reply with quote

This thread has my mouth watering for some brisket, weekend lake trips are getting in the way. I think next weekend I'll have to bring the smoker with me for the weekend.
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Corporate
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PostPosted: Jul 29, 2013 8:57 am    Post subject: Reply with quote

I just polished off a brisket that Aaron Franklin of franklin bbq put on a plane to Portland. Amazing brisket and I didn't have to wait in line for three hours. After that decadent breakfast I am looking for flights for a j mueller and Franklin BBQ weekend trip to Austin jt09.
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jt09
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PostPosted: Jul 29, 2013 9:42 am    Post subject: Reply with quote

Corporate wrote:
I just polished off a brisket that Aaron Franklin of franklin bbq put on a plane to Portland.


haha! how did that come about? very cool that you got a franklin brisket way up there!

here's my daughter enjoying some jmueller goodness this past saturday:

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8824
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PostPosted: Jul 29, 2013 9:58 am    Post subject: Reply with quote

Well, not related to bbq or briskets.

I finally found the two items I thought were missing from my move.

Very stoked this Monday morning.

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Nor*Cal
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PostPosted: Jul 29, 2013 11:20 am    Post subject: Reply with quote

8824, so does that mean you're getting settled in?\
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8824
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PostPosted: Jul 29, 2013 11:28 am    Post subject: Reply with quote

Nor*Cal wrote:
8824, so does that mean you're getting settled in?\


I think so. Damn, that move was more involved than I thought it would be.

Just really really REALLY happy I have all my stuff. At least, the stuff I have looked for so far.

Wifey is missing one ring, we think the movers lifted it. Not sure if we should even file a police report or not. Hard to prove that one.

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PostPosted: Jul 29, 2013 1:34 pm    Post subject: Reply with quote

Saw a food show yesterday that visited a couple of bbq places and Mueller was one of them. Seems like a pretty cool story with that place.
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flixmaster
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PostPosted: Aug 07, 2013 9:59 am    Post subject: Reply with quote

Every time this thread gets updated.. I get Hungry!

I am going to the Mueller place out here near boardstop. I think it is out 79 in Taylor texas. I am going to take a long lunch one day and bring some BBQ back to the office.

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jt09
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PostPosted: Mar 12, 2014 3:00 pm    Post subject: Reply with quote



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jt09
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PostPosted: May 04, 2015 5:51 pm    Post subject: Reply with quote

Aaron Franklin wins James Beard Award for Best Chef: Southwest

http://dining.blog.austin360.com/2015/05/04/aaron-franklin-wins-james-beard-award-for-best-chef-southwest/

Franklin Barbecue owner Aaron Franklin won Best Chef: Southwest honors at the 25th annual James Beard Awards Monday night in Chicago. This was the first time Franklin had been nominated for the Beard Award, culinary-world equivalent of an Oscar. Franklin beat out a group that included Barley Swine’s Bryce Gilmore (who was nominated for the third time), Hugo Ortega (Hugo’s, Caracol) and Justin Yu (Oxheart) of Houston, and two out-of-state chefs.

Franklin took the stage looking quite dapper in a tuxedo. After extending a “big fat thank you” to his wife, Stacy, the humble pit master declared that the win was “so much bigger than me and so much bigger than my restaurant in Austin, Texas. This is pretty huge for barbecue in general.” Franklin then thanked the barbecue cooks before him and the ones to come and wrapped his brief and classy speech.
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PostPosted: May 05, 2015 5:45 am    Post subject: Reply with quote

Nice!
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flixmaster
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PostPosted: May 06, 2015 11:58 am    Post subject: Reply with quote

Franklin BBQ day at the office on the 14th. We put in our order months ago and are just not getting our order. I plan on having zero sides. My plate will have nothing but meat products!
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jt09
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PostPosted: May 06, 2015 12:42 pm    Post subject: Reply with quote

what's that address ed? Cool
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PostPosted: May 06, 2015 4:15 pm    Post subject: Reply with quote

haha.. I am in Westlake.. We need to schedule a meeting around 12:30??
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chavez
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PostPosted: May 07, 2015 6:58 pm    Post subject: Reply with quote

Hmm, how much is a flight to Austin from SMF and an Uber to WB HQ these days? lol
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Bambamski
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PostPosted: May 12, 2015 11:08 am    Post subject: Reply with quote

I was just telling everyone at work about the steak we had last night and how it wasn't bad for a Monday night. Then I opened this thread up.

I figured it was worthy...




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Okie Boarder
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PostPosted: May 12, 2015 4:52 pm    Post subject: Reply with quote

Very nice!
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fish6942
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PostPosted: May 13, 2015 5:05 am    Post subject: Reply with quote

Nice rack!
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jt09
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PostPosted: Jun 02, 2015 2:35 pm    Post subject: Reply with quote

had to think it was only a matter of time: www.bbqfastpass.com
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ohsix
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PostPosted: Jun 03, 2015 5:39 am    Post subject: Reply with quote

jt09 wrote:
had to think it was only a matter of time: www.bbqfastpass.com


Seems like a good idea to me. He sure doesn't look like a "Desmond" though.

I'm sure there will be a flood of imitators to follow.
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jt09
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PostPosted: Jun 03, 2015 6:06 am    Post subject: Reply with quote

he's not exactly the 1st to do it, but it looks like he's the 1st to market, as it were. posters on shaggy have been using college kids to do it since the line got long.
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