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harold67wm

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About harold67wm

  • Rank
    Junior Member
    Newbie
  • Birthday 09/12/1965

core_pfieldgroups_99

  • Location
    Long Beach, CA.
  • Occupation
    Towing & Recovery

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  • Website URL
    http://www.towinfo.org
  1. Re: "Fuel Efficiency" I live in Long Beach,CA. Where can I see one of the KKs close by in person???
  2. I live in Long Beach, CA. and wondering where I could see a KK close by in person?
  3. Re: "Fuel Efficiency" I am NOT trying to start any issues!!! I owned one of the original kamado style cookers for quite a few years and then a Bunch of Webers... then switched to gassers for years and swore off ANY thing but a gasser for a primary cooker. I bought the BSK/Bubba about 7-8 weeks ago and within 2 weeks of cooking on it, I through the gasser completely out. Now!!! ALL I was trying to do is get some input and HONEST answers as to what else is out there that i s at-least as good as the BSK Because, I will be buying another cooker with in a few months... I did NOT intend on offending anyone, just after NONEST input... I asked the same question on a couple of other forums and even had one tell me that he has cooked for 80+ hours on a Weber kettle... Right? When I do pull the trigger and add a second cooker, I do not want to be disappointed, that is why I am posting to several forums and ALL I want is honesty!!! I am not try to promote a damn thing because I am NOT brand loyal to ANY thing, I DO expect that when I spend $$$$s, that what I spend it on, does as it is suppose to do and not be a disappointment to me... I do not mind spending more money for quality, BUT, I work too hard to spend a premium price on something that doesn't live up to expectations... Is this forum as sensitive as the BGE forum? All I would like is HONEST opinions of people that have actually cooked on different cookers. All I got over on the BGE forum was basically the same as what has started here... telling me that if I don't have thier brand, then I don't belong......So I will NEVER buy a BGE because of that is it that way here too???
  4. I have had my BSK for a little over 7 weeks now, and cook on it an average of 16 hours per weekend for 7 weekends... That is about 112 hrs PLUS a few times during the weeks, so maybe 120-125 hours total... I have bought 1 (ONE) 40LBS bag of lump from Restaurant Depot and 1 (ONE) 8 LBS bag of Royal Oak from Walmart... That is ALL!!! I still have OVER half of each left...LESS than $20 TOTAL of "fuel"... I have cooked everything from steaks to ribs to shrimp to pizzas and many other things from 200 - 250 degree cooks to 700 -800 degree cooks... I saw on a couple of other forums, people talking about going through 15-20 LBS on one 10 -15 hour cook... even on pricier cookers... I don't think that there is ANY other "cooker", "smoker", or "grill" more fuel efficient than a BSK/Bubba Keg at any price...
  5. A couple of weeks ago, I did BB Ribs that I thought came out just OK... I had taken a few "short cuts" on them... Well, I think I redeammed myself today... BB Ribs... Took membrain off and coated in Bone Suckin' Sauce seasoning & rub and wrapped for about an hour and half, while I got the keg prepped and up to temp at 225 degrees... then put them on and let them do thier thing for 4 1/2 hours, then brushed them with The Roasterie Coffee Barbeque Sauce and let set for another 15 min before pulling off and wrapping and letting rest... Then I fired the keg on up to 350 for the bird that I had already spatchcocked and seasoned with Slap Your Mamma cajun seasoning when I was prepping the ribs... about an hour into the bird, I covered the bird in Honey for about 15 -20 mins...
  6. My Name is Harold and live & Work in Long Beach, CA. I Also own and run one of the biggest online forums for the towing & recovery industry, which is the industry that has made my living for me all my life except the 8 years that I spent in the US Military including 6 1/2 years on SEAL Team. I am 46 years old and swore off charcoal style grills and had gas grills for a dozen years or so... that is until I bought a Bubba Keg/ Big Steel Keg a month or so ago... LOVE it!!! so much that I threw the gasser out...What I like about the Bubba Keg is that I can do a Long smoke on just a hand full of lump or crank it up to 800-900 and have perfect pizza or searing, a poung or so of lump can smoke for much more than 24 hours on the keg at 225-250 degrees. I am here to try and learn more about what is quickly becoming a passion of smoking and grilling.
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