G
wittdog said:WoW that looks great. Joker when your ready I know of a place were you can order one and don't forget I'm only 30 min away. I would be willing to drink all of your beer while the guru does it's thing. I'll even bring my own straw. :lmao:
You're welcome. LOLThe Joker said:wittdog said:WoW that looks great. Joker when your ready I know of a place were you can order one and don't forget I'm only 30 min away. I would be willing to drink all of your beer while the guru does it's thing. I'll even bring my own straw. :lmao:
:grin: :grin: :grin:
Cool! Check the link ~ There's now a pic with that hog on the RK.
Konrad Haskins ~ "Three Weber chimneys of new Kingsford from 10:30am to 7pm. 1 Unlit and 1 lit to start plus 1 lit half way."Puff said:That looks great! How long did it take to cook?
Really I thought it would have took alot longerThe Joker said:Konrad Haskins ~ "Three Weber chimneys of new Kingsford from 10:30am to 7pm. 1 Unlit and 1 lit to start plus 1 lit half way."Puff said:That looks great! How long did it take to cook?
It appears he's cooking his direct vs indirect and it's probably at a higher temp too. Pigs cooks his hogs this way (direct) on a spit though. Maybe he'll chime in on cook times using this method.Puff said:Really I thought it would have took alot longerThe Joker said:Konrad Haskins ~ "Three Weber chimneys of new Kingsford from 10:30am to 7pm. 1 Unlit and 1 lit to start plus 1 lit half way."Puff said:That looks great! How long did it take to cook?
:lmao: :lmao: :lmao:Nick Prochilo said:Hey Bill, does he line the briquets up in rows when he cooks those things?
Then again, maybe he won't...The Joker said:Pigs cooks his hogs this way (direct) on a spit though. Maybe he'll chime in on cook times using this method.
:taunt: Ask him.Nick Prochilo said:Hey Bill, does he line the briquets up in rows when he cooks those things?
Then again, maybe he won't...The Joker said:[quote="The Joker":2ugpcpoo]Pigs cooks his hogs this way (direct) on a spit though. Maybe he'll chime in on cook times using this method.
:taunt:[/quote:2ugpcpoo]Nick Prochilo said:Hey Bill, does he line the briquets up in rows when he cooks those things?
How big of a pig do you think I could get on Buford? and which way should it face from my non traditonal SFB. :razz: Seeing how I am cooking with inderect heat :grin:Pigs On The Wing BBQ said:I did one on a Ranch Kettle once at Georges. It was 40 pound's. It was okay, But took allot of fuel and took over 12 hours.Fuel was added one chimney at a time with preheated wood.