"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 06-17-2011, 02:03 PM   #21
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I was referring to Grey Goose Vodka.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-17-2011, 02:06 PM   #22
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Aargh! I meant Grey Goose, so sorry! It's been a long day ok..lol! We all have our moments, besides us ordinary folk drink Vodka that won't break the bank..lol!
__________________

__________________
Snip 13 is offline   Reply With Quote
Old 06-17-2011, 02:09 PM   #23
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Well, the print on the frosted bottle is blue. You weren't far off.

Clever Andy.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-17-2011, 02:15 PM   #24
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Lol! Blue, grey it's all good. I've had Grey Goose a few times but drink Stollies myself. Don't ask me to spell the russian name for you for the love of Mary. Now that sounds good Bloody mary! If we carry on like this it might start sounding like a drinking forum..lol!
__________________
Snip 13 is offline   Reply With Quote
Old 06-17-2011, 03:20 PM   #25
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
I don't know your equipment Andy buy I don't close my top vent. Smoke needs to keep moving or it can cause weird flavors (bitter).

I usually don't have too bad of temp issues until later in the smoke. Seems about 8 hours in is where I loose focus for a minute and things creep, it might also be because of large scale fuel change. I have been know to do a heat dump and just open the thing up to let the heat out.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is online now   Reply With Quote
Old 06-17-2011, 03:40 PM   #26
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
Andy, scratch that ash can marking suggestion I made earlier. That was for the One Touch Gold kettle. I think you have the One Touch Silver kettle where you can actually see the bottom vent opening.
I suppose you're banking your coals up against one side of the kettle in a tight mound (better) rather than spreading them in a shallow pile on one side of the kettle? That could make a difference, I think.
__________________
roadfix is offline   Reply With Quote
Old 06-17-2011, 03:50 PM   #27
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Heat dumps are good photo ops, Frank ;^)
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-17-2011, 04:15 PM   #28
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
They have served a dual purpose.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is online now   Reply With Quote
Old 06-17-2011, 04:40 PM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by roadfix View Post
Andy, scratch that ash can marking suggestion I made earlier. That was for the One Touch Gold kettle. I think you have the One Touch Silver kettle where you can actually see the bottom vent opening.
I suppose you're banking your coals up against one side of the kettle in a tight mound (better) rather than spreading them in a shallow pile on one side of the kettle? That could make a difference, I think.
I have the silver with three vent slots controlled at once. I tried to bank the coals up against one wall but don't have a coal dam to hold them in place.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-17-2011, 05:11 PM   #30
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
Quote:
Originally Posted by Andy M. View Post
I have the silver with three vent slots controlled at once. I tried to bank the coals up against one wall but don't have a coal dam to hold them in place.
Although they're not really necessary you can use a couple of common red bricks to hold them back. Common bricks are fired at high temps so they're safe to use, no need to get real firebricks.
__________________

__________________
roadfix is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.