Howdy,

My new WSM arrived yesterday. It's time to come out of lurking and introduce myself. My name is Rick and I live in Mitchell, South Dakota. I've been monitoring the newsgroup for several weeks, and have read the messages (or at least scanned the headers) clear back to June 2003. I've learned a lot here. Thanks.

I bought my WSM thru the VirtualBullet site, and it arrived in great shape... completely round, no floppy vents, and all parts included. As I was assembling, I went to Menard's (local big-box hardware store) and bought garage door handles for the center section. Their brand was Ideal (not Genie) but by bending them out another inch, they fit perfectly. I *did do a burn-in, 'cause when I finished the assembly, my hands felt slightly oily. FYI, the garage door handles do stay cool. And, I put hardware cloth over the charcoal grate to keep the smaller pieces from dropping through.

Gave away my Kingsford and lighter fluid, and bought my first lump at WallyWorld, and ordered 3 more bags from our local True-Value, because he's a friend.

I'm doing my first cook tonight (9 pound turkey, just because), and my first with lump. Have a bag of sand for the pan, but tonight it's empty, ran short of time. Next time, I will brine, but tonight I injected with one of those one-shot butter / garlic kits. I'll keep you posted.

The WSM is my third Weber. I have a 22" kettle which I've owned for 20 years, and a new Smokey Joe Silver, because I'm only cooking for one lately, and it seemed like such a waste to crank up the kettle for a quick steak. I also have a Char-Broil Patio-Caddie gasser that I bought for $20 at a garage sale.

I bought a new Sinbo vacuum sealer (based on recommendations) on eBay ( $73.20 delivered) and that leads to my question. The instructions with the unit are unclear. In operation, do you remove the plastic trap door at the back of the unit, and the little black rubber plug that seems to be covering the rear end of the snorkel tube? I never would have noticed them, except that I read about cleaning the filter... which seems to be another inch down the tube after I've removed the black rubber cap. I assume you've got to unscrew the bottom of the unit to get at the filter?

If you do get *gook* down the snorkel, where does it come out? I've read here about putting foil or paper towel in front of the snorkel, but this rear-end business has got me confused. (I know, I know...)

Thanks, and look forward to a lot more conversations here.

Rick, the carnivore

"Rick Geyerman" > wrote:
>
> Howdy,
>
> My new WSM arrived yesterday. It's time to come out of lurking and =
> introduce myself. My name is Rick and I live in Mitchell, South Dakota.

Another Romulan de-cloaks!
[ . . . ]
> Gave away my Kingsford and lighter fluid, and bought my first lump at =
> WallyWorld, and ordered 3 more bags from our local True-Value, because =
> he's a friend.

You have studied well, Grasshopper.
>
> I'm doing my first cook tonight (9 pound turkey, just because), and my =
> first with lump. Have a bag of sand for the pan, but tonight it's empty,
> = ran short of time. Next time, I will brine, but tonight I injected with
> = one of those one-shot butter / garlic kits. I'll keep you posted.

Please let us know how it turned out, including pics to alt.binaries.food
if possible.
>
> The WSM is my third Weber. I have a 22" kettle which I've owned for 20 =
> years, and a new Smokey Joe Silver, because I'm only cooking for one =
> lately, and it seemed like such a waste to crank up the kettle for a =
> quick steak. I also have a Char-Broil Patio-Caddie gasser that I bought =
> for $20 at a garage sale.

You've been cookin' on a Weber for 20 years and are only de-cloaking now!?
Are you from the Mount RushLESS State? ;-D
>
> I bought a new Sinbo vacuum sealer (based on recommendations) on eBay ( =
> $73.20 delivered) and that leads to my question. The instructions with =
> the unit are unclear. In operation, do you remove the plastic trap door =
> at the back of the unit, and the little black rubber plug that seems to =
> be covering the rear end of the snorkel tube? I never would have noticed
> = them, except that I read about cleaning the filter... which seems to be
> = another inch down the tube after I've removed the black rubber cap. I =
> assume you've got to unscrew the bottom of the unit to get at the =
> filter?
>
> If you do get *gook* down the snorkel, where does it come out? I've read
> = here about putting foil or paper towel in front of the snorkel, but
> this = rear-end business has got me confused. (I know, I know...)
>
> Thanks, and look forward to a lot more conversations here.

Rick, welcome to afb. I don't have a Sinbo, but, as you've noticed, several
others do, so your questions will not go unanswered. You got a lot of cows
and pigs in SD. Any Lakota recipes? I look forward to a lot more
conversations, too.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

>>
>> Howdy,
>>
>> My new WSM arrived yesterday. It's time to come out of lurking and =
>> introduce myself. My name is Rick and I live in Mitchell, South Dakota.
>
> Another Romulan de-cloaks!
> [ . . . ]
>> Gave away my Kingsford and lighter fluid, and bought my first lump at =
>> WallyWorld, and ordered 3 more bags from our local True-Value, because =
>> he's a friend.
>
> You have studied well, Grasshopper.
>>
>> I'm doing my first cook tonight (9 pound turkey, just because), and my =
>> first with lump. Have a bag of sand for the pan, but tonight it's empty,
>> = ran short of time. Next time, I will brine, but tonight I injected with
>> = one of those one-shot butter / garlic kits. I'll keep you posted.
>
> Please let us know how it turned out, including pics to alt.binaries.food
> if possible.
>>
>> The WSM is my third Weber. I have a 22" kettle which I've owned for 20 =
>> years, and a new Smokey Joe Silver, because I'm only cooking for one =
>> lately, and it seemed like such a waste to crank up the kettle for a =
>> quick steak. I also have a Char-Broil Patio-Caddie gasser that I bought =
>> for $20 at a garage sale.
>
> You've been cookin' on a Weber for 20 years and are only de-cloaking now!?
> Are you from the Mount RushLESS State? ;-D
>>
>> I bought a new Sinbo vacuum sealer (based on recommendations) on eBay ( =
>> $73.20 delivered) and that leads to my question. The instructions with =
>> the unit are unclear. In operation, do you remove the plastic trap door =
>> at the back of the unit, and the little black rubber plug that seems to =
>> be covering the rear end of the snorkel tube? I never would have noticed
>> = them, except that I read about cleaning the filter... which seems to be
>> = another inch down the tube after I've removed the black rubber cap. I =
>> assume you've got to unscrew the bottom of the unit to get at the =
>> filter?
>>
>> If you do get *gook* down the snorkel, where does it come out? I've read
>> = here about putting foil or paper towel in front of the snorkel, but
>> this rear-end business has got me confused. (I know, I know...)
>>
>> Thanks, and look forward to a lot more conversations here.
>
> Rick, welcome to afb. I don't have a Sinbo, but, as you've noticed,
> several
> others do, so your questions will not go unanswered. You got a lot of cows
> and pigs in SD. Any Lakota recipes? I look forward to a lot more
> conversations, too.
>
> --
> Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
>
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !

Thanks for the come-back, Nick. Though I'm a believer in top-posting, I know
this group prefers posts at the bottom. In the future, I'll even "snip".
((>> this rear-end business has got me confused. (I know, I know...)))

Yup, we gotta lotta pigs and cows here in Dakota. I can't figger out why our
local meat prices are so high. I'm going to try a local packer for my pork
butt, but even he only advertises a few pennies cheaper than the local
grocery. ($1.99 # for a 4 pound Boston Butt - Spares are $2.89 #).

Lakota recipes? Nope (not yet). I did have roast buffalo hump several years
ago from a white guy in Custer, and it was good, but a long time ago, and
before I really started paying attention. From my experience at a Sioux
Sundance last year, they eat poorly. There was a woman on the final day
cutting buffalo jerky for drying on fly-covered lines, and the one day they
cooked buffalo, it was so underdone, even the Indians wouldn't eat it. The
Mac and Cheese was a big hit, though.

Rick, the carnivore

Rick Geyerman wrote:
> Howdy,
>
> My new WSM arrived yesterday. It's time to come out of lurking and
> introduce myself. My name is Rick and I live in Mitchell, South
> Dakota.

<snipped the rest for the helluvit>

Welcome, Rich. I too am a WSM owner and have had the damned thing for a year
and a half and have yet to make any modifications on it. I may do the door
handles but cant see the point as its easy enough to pick up by the lip at
the top of the main body. Lew has posted some excellent mods on abf if you
haven't seen them. I'm too lazy but you might wanna check 'em out. I don't
think he ever cooks on the friggin thing but he fixed her up real purty.

Nice to see you wanna play nice, just be sure to punctuate nicely and
capitalize where needed and everything'll be cool.<g>

Don't forget to drink lots of beer and be sure to send your 100 Euros to
that greedy Demidavicius SOB. (he's the group membership chairman. If you
don't find him don't worry, he'll find you, but with a slight monetary
penalty for tardiness.)

I don't know shit about Sinbos.


--
Fosco Gamgee Whitfurrows
and his 6" boner
didn't know anyone actually lived in south Dakota
must be runnin' from Iowa

Rick Geyerman wrote in alt.food.barbecue

> Gave away my Kingsford and lighter fluid, and bought my
> first lump at WallyWorld, and ordered 3 more bags from our
> local True-Value, because he's a friend.


Welcome Rick, glad to see you useing lump from the git go.
The bottom posting is preffered here and you are wise to do it.
It sounds like you are doing everything right. As for your
sealer I don't know anything about the Sinbo, sorry. One other
thing you might consider is turning off your html.
--
BigDog,
To E-mail me, you know what to do.

"Rick Geyerman" > wrote:
> >>[]
> Though I'm a believer in top-posting, I know this group prefers posts at
> the > bottom. In the future, I'll even "snip". ((>> this rear-end
> business has got > me confused. (I know, I know...)))

I top-post in e-mails, bottom post or intersperse in NG's.
When ya snip, I would suggest leaving enough to give context and
attribution to yer post.
>
> Yup, we gotta lotta pigs and cows here in Dakota. I can't figger out why
> our local meat prices are so high. I'm going to try a local packer for my
> pork butt, but even he only advertises a few pennies cheaper than the
> local grocery. ($1.99 # for a 4 pound Boston Butt - Spares are $2.89 #).

Befriend a farmer.
>
> Lakota recipes? Nope (not yet). I did have roast buffalo hump several
> years ago from a white guy in Custer, and it was good, but a long time
> ago, and before I really started paying attention. From my experience at
> a Sioux Sundance last year, they eat poorly. There was a woman on the
> final day cutting buffalo jerky for drying on fly-covered lines, and the
> one day they cooked buffalo, it was so underdone, even the Indians
> wouldn't eat it. The Mac and Cheese was a big hit, though.
>
I can describe a jerky-makin' frame that I've been usin' for over forty
years. Lakota Mac & Cheese! Intriguing.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

BigDog > wrote:
> [ . . . ]
> One other thing you might consider is turning off your html.

WTF is an 'html'? Is mine on or off?

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Rick Geyerman wrote:

> If you do get *gook* down the snorkel, where does it come out? I've
read here about putting foil or paper towel in front of the snorkel,
but this rear-end business has got me confused. (I know, I know...)
>
> Thanks, and look forward to a lot more conversations here.
>
> Rick, the carnivore

Rick,

After you unscrew the black cap you then use tweezers or something
similar to pull out the foam filter thats tucked at the end of that
tube. I belive any of the gunk from the snorkle gets deposited here
although I assume some stuff like liquid might get through. I have not
taken my filter off yet but I need to as the first time I used my Sinbo
the other nite I got BBQ sauce/fat in it. Since then I have been doing
the papertowel trick and it seems to work well.

The Sinbo is a bit tricky to get running right but after a couple nites
of using it I have it down pretty well now so be patient with it.

Welcome to the group,

Jesse

wrote:
> BigDog > wrote:
>
>>[ . . . ]
>>One other thing you might consider is turning off your html.
>
>
> WTF is an 'html'?

It's the stuff that websites are made of.

> Is mine on or off?
>

Off.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

"Rick Geyerman" > wrote in message
news Howdy,

>My new WSM arrived yesterday. It's time to come out of lurking and
>introduce myself. My name >is Rick and I live in Mitchell, South Dakota.
>I've been monitoring the newsgroup for several >weeks, and have read the
>messages (or at least scanned the headers) clear back to June 2003. >I've
>learned a lot here. Thanks.

welcome to the fun of 'queing at home!! The wsm is a great machine(I got 2)
but won't be long 'till you're itching for something bigger<bfg> Why only
cook 2 briskets anyway<lol>

For really good pork look for someone that raises older varietys and lets
them run loose to grub for food!! Pay more and enjoy the product!! But
for everyday meat visit Sam's Club

How is the Corn Palace?????

see ya
Buzz(from the other Dakota)

Rick Geyerman wrote:
> Howdy,
SNIP
> Thanks, and look forward to a lot more conversations here.
>
> Rick, the carnivore

A new cooker for ya, and new type of cooking to experience. Sounds like
you mostly grilled? Did you ever do indirect in the other cookers?

Are you going to add a chunk of wood to the coals? I stongly recommend
it for an added flavor bonus.

Congrats on your WSM and I'm sure you'll have good results with it.

--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!

Matthew L. Martin wrote:
> wrote:
>
snip

>> Is mine on or off?
>>
>
> Off.
>
> Matthew
>

You were too fast with an answer Matt! We could of had Nick looking for
his html for days! (grin) Sorry Nick, we wouldn't do that for real! (lol)
--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!

"Piedmont" > wrote in message
...
> Matthew L. Martin wrote:
> > wrote:
> >
> snip
>
> >> Is mine on or off?
> >>
> >
> > Off.
> >
> > Matthew
> >
>
> You were too fast with an answer Matt! We could of had Nick looking for
> his html for days! (grin) Sorry Nick, we wouldn't do that for real! (lol)
> --
> Mike Willsey (Piedmont)
> "The Practical Bar-B-Q'r!"
>
Hell, Nick cant even see html ...With one eye and all.
Jack<G>

"2fatbbq" > wrote in message
...
>
> them run loose to grub for food!! Pay more and enjoy the product!! But
> for everyday meat visit Sam's Club
>

I don't know about Sam's Club, lots of people here report they brine almost
everything so you end up paying for water and other additives. Effectively
they have figured out a way to increase the weight about 20% and give you a
15% discount. Bleh.

Check out your meat package from Sams, does it have an ingredients list?

"Duwop" > wrote in message
...
> "2fatbbq" > wrote in message
> ...
>>
>> them run loose to grub for food!! Pay more and enjoy the product!! But
>> for everyday meat visit Sam's Club
>>
>
> I don't know about Sam's Club, lots of people here report they brine
> almost
> everything so you end up paying for water and other additives. Effectively
> they have figured out a way to increase the weight about 20% and give you
> a
> 15% discount. Bleh.
>
> Check out your meat package from Sams, does it have an ingredients list?


I buy from BJ's and they have pure stuff. I won't buy the injected stuff,
either pork of chicken.

"Duwop" > wrote in message
...
> "2fatbbq" > wrote in message
> ...
>>
>> them run loose to grub for food!! Pay more and enjoy the product!! But
>> for everyday meat visit Sam's Club
>>
>
>>
> Check out your meat package from Sams, does it have an ingredients list?

I buy at least couple cases of butts a month and Sam's DOESN'T(at least in
Wisc) sell injected pork(or beef) excellent meat for the price!!! All
beef is choice or better and the pork is standard brands.


Buzz
2fat Bikers bbq

"Edwin Pawlowski" > wrote in message
. com...
>

> I buy from BJ's and they have pure stuff. I won't buy the injected stuff,
> either pork of chicken.
>
Hard to find "natural" chicken around here--been lucky getting the "air"
chilled stuff from a local suppermarket---it has been kind to us on the
contest trail

Buzz

> welcome to the fun of 'queing at home!! The wsm is a great machine(I got
> 2) but won't be long 'till you're itching for something bigger<bfg> Why
> only cook 2 briskets anyway<lol>

> For really good pork look for someone that raises older varietys and lets
> them run loose to grub for food!! Pay more and enjoy the product!! But
> for everyday meat visit Sam's Club

> How is the Corn Palace?????
>
> see ya
> Buzz(from the other Dakota)

Hey Buzz, I wondered if there was anyone else here from my neck of the
woods. I think there's at least one poster from Minnesota, too. Corn Palace
is still standing, and will host Carrot Top on Monday. As of this morning's
paper they'd only sold about 500 tkts (out of a possible 3000) and they're
hoping to get at least 750, which will be break-even.

Nearest Sam's Club is in Sioux Falls (an hour), bu6t we have a big
WallyWorld, and two local specialty packers that advertise retail sales. I
have to check them out. (I looked long and hard at the Kamado site before I
ordered the WSM.)

Rick, the Carnivore

> A new cooker for ya, and new type of cooking to experience. Sounds like
> you mostly grilled? Did you ever do indirect in the other cookers?
>
> Are you going to add a chunk of wood to the coals? I stongly recommend it
> for an added flavor bonus.
>

Yup, I mostly grilled, though I did do a couple whole chickens indirect.
That's what kinda got me started down this winding BBQ path. <G>.

I did add a couple hickory chunks to the lump last night. Trouble is, by the
time I got it started (5:30 PM) and it finished 4 hours later, I was so
hungry, I'd tossed a steak on the Smokey Joe and eaten. I tossed the leg
quarters in the fridge for weekend lunches, and sealed the breasts in the
freezer, because I was so anxious to try out the new Sinbo. Wanted to make
sure it worked before I left the seller ++ eBay feedback. I did chew off the
carcass, which is my favorite part of the bird anyway, and it was really
good. Skin was tough and rubbery like I expected after reading the posts
here.

Rick, the Carnivore

Piedmont > wrote:
> Matthew L. Martin wrote:
> > wrote:
> snip
> >> Is mine on or off?
> >
> > Off.
> >
> You were too fast with an answer Matt! We could of had Nick looking for
> his html for days! (grin) Sorry Nick, we wouldn't do that for real! (lol)

I found a couple o' Commies under my bed, mouse turds under my desk and
spiders in the closet, but I think somebody stole my html. ;-(

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"Jack Sloan" > wrote:
> "Piedmont" > wrote in message
> > Matthew L. Martin wrote:
> > > wrote:
> > snip
> > >> Is mine on or off?
> > >>
> > > Off.
> > >
> > You were too fast with an answer Matt! We could of had Nick looking for
> > his html for days! (grin) Sorry Nick, we wouldn't do that for real!
> > (lol) --
> Hell, Nick cant even see html ...With one eye and all.
>
I found my html! It was covered with Sour Cream. heh heh

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

> wrote in message
...
> "Jack Sloan" > wrote:
> > "Piedmont" > wrote in message
> > > Matthew L. Martin wrote:
> > > > wrote:
> > > snip
> > > >> Is mine on or off?
> > > >>
> > > > Off.
> > > >
> > > You were too fast with an answer Matt! We could of had Nick looking
for
> > > his html for days! (grin) Sorry Nick, we wouldn't do that for real!
> > > (lol) --
> > Hell, Nick cant even see html ...With one eye and all.
> >
> I found my html! It was covered with Sour Cream. heh heh

Damn that sour cream...
Jack

wrote:
> "Jack Sloan" > wrote:
>> "Piedmont" > wrote in message
>>> Matthew L. Martin wrote:
>>>> wrote:
>>> snip
>>>>> Is mine on or off?
>>>>>
>>>> Off.
>>>>
>>> You were too fast with an answer Matt! We could of had Nick looking
>>> for his html for days! (grin) Sorry Nick, we wouldn't do that for
>>> real! (lol) --
>> Hell, Nick cant even see html ...With one eye and all.
>>
> I found my html! It was covered with Sour Cream. heh heh

ROFL!

kili

I noticed a couple of pictures of guys cooking meat over some great big
long pits. What are those picures about?

"ToLo" > wrote in message
...
>I noticed a couple of pictures of guys cooking meat over some great big
>long pits. What are those picures about?

testosterone rush

"Edwin Pawlowski" > wrote in message
...
>
> "ToLo" > wrote in message
> ...
> >I noticed a couple of pictures of guys cooking meat over some great big
> >long pits. What are those picures about?
>
> testosterone rush
>

LOL! ToLo, I'm not laughing at you man, it's a great reply is all.


--

Duwop said on 2/13/2005 9:59 PM:
> "Edwin Pawlowski" > wrote in message
> ...
>
>>"ToLo" > wrote in message
...
>>
>>>I noticed a couple of pictures of guys cooking meat over some great big
>>>long pits. What are those picures about?
>>
>>testosterone rush
>>
>
>
> LOL! ToLo, I'm not laughing at you man, it's a great reply is all.
>
>
I thought it was great!!! Fell out of my chair!!

On Sat, 12 Feb 2005 12:51:43 -0600, "Rick Geyerman"
> wrote:

>Corn Palace
>is still standing, and will host Carrot Top on Monday. As of this morning's
>paper they'd only sold about 500 tkts (out of a possible 3000)

Please tell me this doesn't surprise you.

ToLo wrote:
> I noticed a couple of pictures of guys cooking meat over some great big
> long pits. What are those picures about?

ToLo;

Those pictures are supposed to be historical pics from North Carolina.
That was one of the ways to cook a hog. Dig a ditch, or a hole, burn
wood down to coals. I don't know for sure what they are using for cross
bars. But mopping is a requirement! They butterflied whole hogs, laid
'em out and cooked 'em up.

http://www.dixietrail.com/mall/gallery/default.asp

The above link shows some more from the same gallery.

--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!