TheNakedWhiz

That cooker is beeeeyoooooteeeeeful! Congratulations!

I found that out after I wrote the post. Thanks!

Oh, Sanny stop. You know I go all tingly all over when you call me Whizzy!

The photos are there now: http://operationbbq.nakedwhiz.com/

The Operation BBQ was held Friday at Camp Lejeune, NC for about 800 Marines and their families. This was done for the 2d Tank Bn. Del King, the organizer, is a former Marine who served first in the 2d Tank Bn before moving on to the 1st Tank Bn. We had a lot of different smokers. Pete Benac (Celtic Wolf) brought 5 Eggs, an XL, 3 larges and a small. Del brought a Klose smoker. Tarheel Smokers brought a monumental trailer with generator, sleeping quarters, full air conditioned kitchen an 2 Cookshack Fast Eddy pellet poopers. Dave Crawford, aka Doc, brought a Lang 84, and some folks from Raleigh brought a vertical smoker, but I didn't catch the type. I was the event photographer, tee hee. You'll find the photos at operationbbq.nakedwhiz.com when I get them posted. I hope to be done later tonight. As I recall, there was about 200 pounds of brisket and 250 pounds of pork butts. Also, Del stopped in a place in Texas to buy a few pounds of sausage to prepare for dinner. When the guy found out what was up, he gave Del 75 pounds of really great sausage. As this is pork country, they finished all the pork, but there was some brisket left over. Hopefully Del can make it back next year. Also, the CO was leaving and moving to Paris Island for his next assignment. He expressed interest in having Del come out there, too. It was a lot of fun!

We had a perfect day for it. It was less than 90 degrees, and sunny. We also got to go take a look inside of a real M1A1 tank. One of those would make a killer cooker if you can control the airflow, lol!

I was at Camp Lejeune helping cook BBQ for 800 Marines and their families. I'm back and you have mail! Thanks!

Whew! I hope someone can take advantage of that deal!

The guru site apparently did have a problem of this nature in the last month, as I recall. Or at least that's what a few people said. FWIW.

Well, I'm buying a ceramic grill to do everything. Smoke cheese at 90 degrees, make pizza, sear steaks, make paella, bake, etc. I can only deal with so much butt, brisket and ribs. And I'd bet you'll have a hard time getting that pellet pooper to flashback!

LMAO! IT IS the 10th where you are! I was gonna correct you. Well that just means that you missed my 33rd anniversary with IBM yesterday, which is really today. LOL! Happy Birthday dude!

John made me a cover for one of my eggs. We are working on getting the sizing right, but man, it is first class.

Of course, I'll be needing one with all the bells and whistles to do a review, LOL!

Oh, Sanny! Don't you know the incredible stimulation and satisfacton to be had when setting up the lighting, tethering your camera to your laptop and shooting product shots? Ooh, it's sending shivers through me just thinking about it, LOL!

I wasn't going to confuse Dennis by getting technical (whibal vs. gray), LOL! Actually, if Dennis will ship me a sheet of every tile color, I could take some photos for him using a softbox and raw and a whibal card. It would give me something to do between charcoal tests, lol!

John, it seems since I installed a new cable modem and probably obtained a new IP address, that I am blocked from sending emails to Hotmail. F*** BILL GATES! But I digress. You have my email address. Do you have a non-hotmail address that I can use to contact you? Thanks! TNW P.S. Yes, that was circumference, not diameter, LOL!

Dennis, if you shot the photos of the cookers in raw format and used a gray card, you could eliminate most of the color difference caused by different lighting at different times of the day. Also some cameras have a custom white balance setting that you can use to shoot a gray card and then apply that white balance setting to other photos you take in JPG.

Let's see. I live how far from you? Woulda thought I coulda had some. Oh well, tonight is flat iron steaks directly on the bed of lava coals!

Like this?

The latest update from BBQ Bob is that Fred is getting feeling back into his left side. They did some kind of scan that showed that there were no more clots and no more bleeding at the site. It apparently was caused by high blood pressure. They are hoping to transfer him to a hospital back home in PA in a few days. Keep up the good thoughts!

The latest I heard was on Saturday saying he was showing signs of improvement. Let's keep our fingers crossed!

SPAM???E#)$@*R#@KV#@_EWFFe!!~!(!#$#$

The upc code is on the review I did. You gonna make me go find it?

Joe, yes, that is the kind of service Dennis provides. He makes things right. He doesn't ask you to fix it yourself. The cooker I have is one that Dennis shipped to a customer in my town. It arrived with minor damage caused by US customs not putting things back together correctly when they inspected the unit as it came into the country. It was easily repairable, but Dennis shipped a brand new unit to the customer and then asked me to go over and remove the damaged unit from the customer's home. You can rest assured that if something is wrong with your cooker, Dennis will make things right, not ask you to fix it yourself. Welcome!

I usually put 4 or 5 fist sized chunks of hickory or apple in the fire so that smoke is produced all during the burning process. The butts usually take 15 hours or so, so they get lots of smoke. I leave all the fat on the butt and let it render out as it cooks. Any remaining fat I remove when I pull the pork.