[AZSmoke]

I don't think it was bashing on gaser's, just some good ol' fun being poked, kind of like talking about the looseing team in football games!

I havn't had time to dig into the gass smoker yet, and have been experimenting on a WSM.  I'm sure I can get it down lower, if not I'll swap out the burner/valve/everything to get it working.  I'm pretty sure it's an O2 mixture issue, as the flame set on low was mostly orange vs blue with a little orange.  I want to get this going as a dedicated sausage smoker, so I have incentive to get it working!!   I do appreciated every ones responses, even/especially the joking around, it's pushed me into area's (e.g. the WSM) that I probably would not have gone, which is a good thing.  I'm having a ton of fun with this, and the results are very edible, even if they are a little tough, dry, etc., it'll only make me appreciate a final "good" smoke when I get there!

[jmcrig]

I don't think it was bashing on gaser's, just some good ol' fun being poked, kind of like talking about the looseing team in football games!

I havn't had time to dig into the gass smoker yet, and have been experimenting on a WSM.  I'm sure I can get it down lower, if not I'll swap out the burner/valve/everything to get it working.  I'm pretty sure it's an O2 mixture issue, as the flame set on low was mostly orange vs blue with a little orange.  I want to get this going as a dedicated sausage smoker, so I have incentive to get it working!!  I do appreciated every ones responses, even/especially the joking around, it's pushed me into area's (e.g. the WSM) that I probably would not have gone, which is a good thing.  I'm having a ton of fun with this, and the results are very edible, even if they are a little tough, dry, etc., it'll only make me appreciate a final "good" smoke when I get there!

<a href="http://plugin.smileycentral.com/http%253A%252F%252Fwww.smileycentral.com%252F%253Fpartner%253DZSzeb008%255FZNxmk762YYUS%2526i%253D23%252F23%255F33%255F11%2526feat%253Dprof/page.html" target="_blank">[img width= height= alt=SmileyCentral.com" border="0]http://smileys.smileycentral.com/cat/23/23_33_11.gif[/img]

<a href="http://plugin.smileycentral.com/http%253A%252F%252Fwww.smileycentral.com%252F%253Fpartner%253DZSzeb008%255FZNxmk762YYUS%2526i%253D36%252F36%255F2%255F68%2526feat%253Dprof/page.html" target="_blank">[img width= height= alt=SmileyCentral.com" border="0]http://smileys.smileycentral.com/cat/36/36_2_68.gif[/img]

[n2dabluebbq]

I'm tired of charcoal BBQ guys talking smack about gas. Charcoal is a pain in the ass and I honestly can't taste a difference in the quality of the meat. Your dry rubs, mops and sauces play a vital role in the overall flavor, not the F***ing charcoal. Get off your bandwagon COAL DUDE. I have a Masterbuilt 7 in 1 smoker grill (yes its small potatos). I have the option of Charcoal but I only use propane to smoke. I use Pecan, Hickory, Mesquite woods for flavor. My temperature maintains 200-225 degrees F without any problems. I have gone as long as 8 hrs with a consistant temp. Sounds like your grill design may be flawed or maybe you are using too much wood? Have you contacted the manufacturer to see if they can offer a solution?

heck of a start there sir. registered less than an hour, and burned the first post to say this? would have thought that maybe you would have introduced yourself first. oh well.

[T$BBQ]

  :'(Sorry about how all this came out. I sense I hit a nerve with all you pros. I guess I'm just getting sensitive to the fact that every bbq book I buy, seems to tell you to throw away all your gas gear and go with charcoal. Then, what seems to be an arrogant post from Jaybird says "Yeah, should of went charcoal...WSM." To me that wasn't help, it was a kick in the nuts. We all get it, charcoal rules. I have had success with gas. Actually, I have never tried charcoal. It looks like a pain and I don't want to go that road. I did, infact, attend the event this Saturday, and was very impressed with the chow. I also think I could challenge anyone out there and give them a run for the money. However, gas will not fly with the rules. Afterall, we all have egos and opinions. You don't have to like mine. Happy Que'ing!

[jmcrig]

Tim, I don't care what you cook with. I'm more about the out come. Like I said before, I have gas adapters for a couple of my cookers. I'm guessing in the next year we'll have a couple brisket competitions with Famous Dave's. There's no restriction on what method you use to cook it. So practice up and come out and kick butt. Good luck with your BBQing.

[Jaybird]

 :'(Sorry about how all this came out. I sense I hit a nerve with all you pros. I guess I'm just getting sensitive to the fact that every bbq book I buy, seems to tell you to throw away all your gas gear and go with charcoal. Then, what seems to be an arrogant post from Jaybird says "Yeah, should of went charcoal...WSM." To me that wasn't help, it was a kick in the nuts. We all get it, charcoal rules. I have had success with gas. Actually, I have never tried charcoal. It looks like a pain and I don't want to go that road. I did, infact, attend the event this Saturday, and was very impressed with the chow. I also think I could challenge anyone out there and give them a run for the money. However, gas will not fly with the rules. Afterall, we all have egos and opinions. You don't have to like mine. Happy Que'ing!

That is sometimes the bad thing about posting. It's hard to know exactly where the guy is coming from when you're not talking to them face to face. So please don't judge a person by one sentence in a post.

It would be great to get you out there doing these contests. As you probably saw Saturday that this is one big happy family and it continues to grow. We support each other at the contests and in the 'real world' also. Egos and 'pros' are really not the way any of us think of ourselves. Nobody thinks they are above anyone else. Come join the fun Tim!!

[RobOConnell]

A cook, be it a good one can come up with something on nearly anything. This forum is not about what you cook on, however most here will say they cook with charcoal or sticks. Personally if your good, it doesnt matter what you cook with. There is a wide range of discussion in this area. We welcome all, no matter what level, or bbq race (ie.wood, charcoal, gas etc.) lol.

[Mike (AZBarbeque)]

Great to hear you made it out to the event on Saturday.  If you noticed, we did have a Backyard Competition.  The Backyard Competition is open to everyone, no matter what they cook on.  You could cook with Gas, Charcoal, Wood, Crock Pot, Oven, Dutch Oven, etc.  Hopefully at our next one, you are able to come out and jump in to that contest.

As you could see, we do have a lot of fun out at these events and everyone really is great.  Don't know if I met you or not, but hopefully you did get a chance to talk with some of the competitors and find out just how great everyone is.

Hope to meet you at our Annual Holiday Party next weekend.

WELCOME!!

Mike

[azkitch]

I cook with napalm. I love the smell of napalm in the morning. But maybe that's why my family doesn't eat my bbq...
 
 

[chefrob]

so did you ever get yer gasser to the right temp? i have a cheep lowes jobby and the first thing  did was to use the chip pan to hold pavers as a heat sink, make a charcoal pan for lump, use chunks not chips, and use a bigger water pan made from those disposables roster pans. i also built a tall smoke stack for better air flow/draw. i get great results, i've done wings, abt's, yard birds, brisket, butts, ribs, csr's, and dino-bones. here is the little work horse............

[Weaponeer]

WOW, those look great.

Thanks for the pics, keep them coming we luv'em.

[Gizzy's Smokin Crew]

Great Pics

[azkitch]

Awesome! Thanks!

[KidCurry]

Wow...now thats a stack!!

[azkitch]

Wow...now thats a stack!!

Dean?? It's been more than a day! Are you off your game? Where's the comeback w/pic?