Last one to post in this thread wins!

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quick question if anyone has time to answer.....how do i change my location status on my profile...Location: Canada is to vague for my liking now. It seems i can only change my profile pic. anyone?
 
MADFORMOPAR said:
quick question if anyone has time to answer.....how do i change my location status on my profile...Location: Canada is to vague for my liking now. It seems i can only change my profile pic. anyone?
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Go back to your profile and change location
 
Ahoey said:
That method is amazing as well, my smoker bird turned out great. Low and slow is the way to go.
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You guys are making me want to fix a bird, lately I have been making rotisserie chicken.
Wife bought me a cheap one from Walmart, it was like $35 and uses charcoal.
When she gave it to me I thought it would be a cheap pos, but it actually works great.
I stuff 1lb of hot sausage up the chickens butt, and tie the wings and legs up, get the charcoal going.
It makes a great chicken, the sausage keeps it moist, and the skin gets nice and dark.
 
sireland67 said:
You guys are making me want to fix a bird, lately I have been making rotisserie chicken.
Wife bought me a cheap one from Walmart, it was like $35 and uses charcoal.
When she gave it to me I thought it would be a cheap pos, but it actually works great.
I stuff 1lb of hot sausage up the chickens butt, and tie the wings and legs up, get the charcoal going.
It makes a great chicken, the sausage keeps it moist, and the skin gets nice and dark.
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Charcoal better than propane, nice wood smoke flavour. Propane sucks for grilling or smoking, if you’ve ever worked in a hording with an open flame propane heater you’ll know why I say this, soot.
 
sireland67 said:
You guys are making me want to fix a bird, lately I have been making rotisserie chicken.
Wife bought me a cheap one from Walmart, it was like $35 and uses charcoal.
When she gave it to me I thought it would be a cheap pos, but it actually works great.
I stuff 1lb of hot sausage up the chickens butt, and tie the wings and legs up, get the charcoal going.
It makes a great chicken, the sausage keeps it moist, and the skin gets nice and dark.
Click to expand...
now that's thinking outside the chicken! to have that sausage taste mixed with the chicken taste... gotta try that!
 
Ahoey said:
Charcoal better than propane, nice wood smoke flavour. Propane sucks for grilling or smoking, if you’ve ever worked in a hording with an open flame propane heater you’ll know why I say this, soot.
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Charcoal is a much better way to go 100%, cept I dont have the time (nor the motivation) to slap a cow on the barby after work. :)
 
Morning guys, Looks like the weather man is calling for frost tomorrow morning.
 
MADFORMOPAR said:
Charcoal is a much better way to go 100%, cept I dont have the time (nor the motivation) to slap a cow on the barby after work. :)
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Try this stuff, makes killer Tri-Tips, good smoke and burns evenly.
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Cowboy brand does briquets too, I don't think they have the same smoke as the lump charcoal.
 
Frodee said:
I've tried lump charcoal before and it is better than briquets I think.
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We like smoke around here Fred. Heck with the pits we use, we burn Red Oak, the more bark the better. If I can find just the oak bark at one of the local outlets I'll throw it on top of regular ole charcoal. Some friends of mine used to travel and BBQ for BIGG events, like concert kinda big events. They would fill the bottom of the trailer mounted pit with Kingsford, bag and all, light it up, add bark as needed.
 
Unconventional said:
We like smoke around here Fred. Heck with the pits we use, we burn Red Oak, the more bark the better. If I can find just the oak bark at one of the local outlets I'll throw it on top of regular ole charcoal. Some friends of mine used to travel and BBQ for BIGG events, like concert kinda big events. They would fill the bottom of the trailer mounted pit with Kingsford, bag and all, light it up, add bark as needed.
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I'll have to try that it sounds good. Thanks Alex.
 
Unconventional said:
We like smoke around here Fred. Heck with the pits we use, we burn Red Oak, the more bark the better. If I can find just the oak bark at one of the local outlets I'll throw it on top of regular ole charcoal. Some friends of mine used to travel and BBQ for BIGG events, like concert kinda big events. They would fill the bottom of the trailer mounted pit with Kingsford, bag and all, light it up, add bark as needed.
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Jesus boys..talk about an overkill! I dont want to burn down a forest..lol
 
The Burr oak we have here the bark is bitter and leaves sausages with a black film on them so we peel the bark. I guess all oaks are not created equal.
 
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