Non-Weber Rainy Day Cooking

**murraywader** · 02-13-2021, 03:40 PM

Buckin Bronco puts onion in his tomato sauce. Don't listen to him.

**Gunning Bird** · 02-13-2021, 03:52 PM

For a good many years, I used a Cajun Cooker or a Brinkmann Gourmet charcoal smoker. Did they produce good BBQ and such? Yes, but not without a lot of headache and worry at times. Ceramic cookers have some innate properties that make life a lot easier such as a low volume of air passing through that minimizes the chance of drying out your cook, consistent temperature regulation no matter what the weather and easy cleanup. Even though I've had mine for about 15 years now, I waited too long.

**DuckPopper** · 02-13-2021, 04:58 PM

Originally Posted by Buckin Bronco

False. Why would I want to lay 8x as much for some fancy grill that can’t cook as good as my $90 Weber? Can’t hide money I guess. Bunch of yuppies on this site now.

How many boats do you own? According to your signature, you own three. Talk about can’t hide money. Yuppie...

**Black Bart** · 02-14-2021, 09:39 AM

Got my Egg from the wife for my 40th birthday, but unquestionably the best money we've ever spent on a "dookickey". And I love a Weber kettle.

**Black Bart** · 02-14-2021, 09:40 AM

Now pellet grills, that's a whole 'nother thing. Those aren't grills, they're ovens.

**Black Bart** · 02-14-2021, 09:41 AM

Oh yeah, and then there's the griddle guys, too. Ugh...

**HARV** · 02-16-2021, 01:19 PM

Originally Posted by SaltMuck

I (used to) do that sometimes. Juice inevitably drips down and eventually gums up the slide door at the bottom. I need to clean mine up, about needed a pry bar to open it this morning.

I like to go nuclear on steaks once in a while to keep things runnin good. I find after too many lo & slo cooks it needs burnin.

**FEETDOWN** · 02-16-2021, 01:38 PM

I used to own an Egg. I don't miss that messy, aggravating POS at all. I currently own a Weber , a RecTec, and a Blackstone. Cant remember the last time I cooked on the Weber. Your food looks good though GB.

PS - I renamed my Blackstone to Whiterock because I didn't wanna be labeled as a racist......

**Simple Man** · 02-16-2021, 01:41 PM

Just now seeing this. Why you so angry, GB?!?

**Simple Man** · 02-16-2021, 02:02 PM

So let's see a brisket, big talker....

**Gunning Bird** · 02-16-2021, 02:17 PM

Don't mistake sarcasm for anger, mr. drawknife... Ask and you shall receive:

IMG_2003.jpg

**Simple Man** · 02-16-2021, 02:34 PM

Thanks for the look inside....

Hottamighty. Buy you books and send you to school......

**SwampDecoy** · 02-16-2021, 03:46 PM

GB- you should be ashamed to place a photo with a) a Serrated b) a Non-Branded Knife in a posted photo of a Culinary Article such as this with so much Culinary Sophistication abundantly prevalent!

**Simple Man** · 02-16-2021, 03:51 PM

I think he cooked it in that oven that's peering out from under that foil...

**FishSticker** · 02-16-2021, 03:57 PM

Originally Posted by Gunning Bird

Don't mistake sarcasm for anger, mr. drawknife... Ask and you shall receive:

IMG_2003.jpg

Looks like it was cooked in an oven....smoke ring? Texas crutch?

**Gunning Bird** · 02-16-2021, 04:34 PM

Originally Posted by SwampDecoy

GB- you should be ashamed to place a photo with a) a Serrated b) a Non-Branded Knife in a posted photo of a Culinary Article such as this with so much Culinary Sophistication abundantly prevalent!

But I was hongry and that steak knife was already within reach...

**Gunning Bird** · 02-16-2021, 04:38 PM

Originally Posted by FishSticker

Looks like it was cooked in an oven....smoke ring? Texas crutch?

I usually let a brisket roll for about 8-10 hours and then wrap in red butcher paper until done. On that particular day, I was running out of time so after about 10 hours into the oven it went at 250' until an internal temp of 201'. Since the brisket was headed for the freezer anyway, I wasn't real concerned.