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Thread: Grilling

  1. #91
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    Quote Originally Posted by King87 View Post
    Many people of culinary talent enjoy fast food, including McDonald's, sir.

    You are a ruffian!
    Doesn't make their food any better but it does cast doubt on their "culinary talent".

    Unless said talent is eating garbage.

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    Quote Originally Posted by Davii View Post
    Doesn't make their food any better but it does cast doubt on their "culinary talent".

    Unless said talent is eating garbage.
    You're not nice to me anymore, and it makes me sad.

    Goodbye, Davii.
    Quote Originally Posted by Timmy! View Post
    Preach brother.

    #teamfatty
    Quote Originally Posted by Jsteve01 View Post
    Henceforth and in perpetuity the aforementioned Kinger shall hereby be know as FatSammichKing. So help me Hawg

  3. #93
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    Quote Originally Posted by King87 View Post
    You're not nice to me anymore, and it makes me sad.

    Goodbye, Davii.
    I'm extremely nice to you. I'm telling you I want you to live longer!

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  5. #94
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    Quote Originally Posted by NightTrainLayne View Post
    If you want to sear a steak, AND have the ability to do a 20+ hour low and slow smoke, then a Big Green Egg is the way to go!

    Sear your steak at 700+.

    I've never used a Traeger, but I think that's the biggest con on the "grilling" side. Not enough heat generation to really sear stuff, but great at smoking.
    I've been thrilled with my Kamado Joe. There's a BBQ place that sells every type of wood imaginable in actual logs near me and I cut them up into sticks for the Kamado along with lump charcoal. Not really a fan of the small chunks/pellets in a cooker like this.

    Having the freedom to add more wood easily in a purpose-designed smoker would be nice - but I've done 15-hour brisket multiple times with fantastic results.

    Kamado's doing some innovative things with their vents and accessories. Can't go wrong with an Egg or a Kamado Joe IMO - and aside from dealing with replacing an occasional metal element here and there unsure why it wouldn't last a lifetime.
    Last edited by tomjonesrocks; 07-21-2019 at 12:27 AM.

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  7. #95
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    Quote Originally Posted by Davii View Post
    The 22 series Traeger is on sale at exchanges right now under 400$.
    That's what I have now. I also don't have access to the Exchanges anymore.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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  9. #96
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    Quote Originally Posted by SR View Post
    That's what I have now. I also don't have access to the Exchanges anymore.
    That's what I bought as well. You have access online!

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    Quote Originally Posted by Davii View Post
    That's what I bought as well. You have access online!
    I do?
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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    why you so serious!

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    Quote Originally Posted by SR View Post
    I do?
    Yes. Go verify your service on MyNavyExchange.com and you can shop the exchange online all you want

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  14. #100
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    Quote Originally Posted by Davii View Post
    Yes. Go verify your service on MyNavyExchange.com and you can shop the exchange online all you want
    I'd have to do it through AAFES no? Or would I be able to use Navy Exchange also?
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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    Well shoot. Thanks Nomad. You're more useful than Davii.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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  17. #102
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    Quote Originally Posted by SR View Post
    Well shoot. Thanks Nomad. You're more useful than Davii.
    Duh.

  18. #103
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    I'm going to do some wagyu beef back ribs this weekend. Looking forward to that!
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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  20. #104
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    The ribs came out ok. It was really windy here yesterday and a storm rolled through about half way through the eight hour smoke, so my grill was not holding a consistent temperature to save it's life. Also had the "Traeger-ism" happen where the hot rod isn't burning and the auger keeps feeding pellets. The temperature was sitting at 116 at one point, so I had to pull the meat off and vacuum out all of the pellets and saw dust then restart everything. That happened to me a few weeks back when I was cooking baby backs as well. It really pisses me off. The Pit Boss pellet smokers don't seem to have that issue.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  21. #105
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    Quote Originally Posted by SR View Post
    The ribs came out ok. It was really windy here yesterday and a storm rolled through about half way through the eight hour smoke, so my grill was not holding a consistent temperature to save it's life. Also had the "Traeger-ism" happen where the hot rod isn't burning and the auger keeps feeding pellets. The temperature was sitting at 116 at one point, so I had to pull the meat off and vacuum out all of the pellets and saw dust then restart everything. That happened to me a few weeks back when I was cooking baby backs as well. It really pisses me off. The Pit Boss pellet smokers don't seem to have that issue.
    I haven't seen this yet.

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