Our good friend Lou, so recently and lamentably departed, had a Giant
Meat Smoker, and while taking care of of the estate, his brother Sticks
thought I might like to have it. The only possible answer was, of
course, "yes, thank you!"

So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>

I'm not sure what it weighs, but I could not move it by myself.
Fortunately, Sticks is about 7' tall and stuck around to help. It is
very heavy duty, not lightweight. It is in excellent condition and it
had clearly been put through it's paces by Lou. I never got around to
measuring it but this is what it looks like opened up:
<http://oi47.tinypic.com/15rfoef.jpg>.

I will eschew posting the completist-pron pictures of the entire
process, but suffice it to say that I immediately put this baby to use.
I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
Charles and shared it with the undeserving greedy greedy pigs at worsk.

This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
delicious! I brought the au jus with (sic) and we used it for dipping
sauce.

I liked Lou and I had several occasions to meet him. I miss him and I
will think of him every time I look at that big steel contraption. I
figure, in this context, the best way I can honor him is to make lots
and lots of delicious hot smoky meat and share it. I made some nice
Costco ribs a couple days ago. Ate half, gave half to the next door
neighbor. Mo Shareing.

To that end, I will continue to practice this strange new craft, and at
some point when I feel competent enough, I will share delicious smoky
meats from Lou's smoker at a .maxpad party.

..max

On Sun, 24 Jun 2012 05:10:41 -0500, max > wrote:

> Our good friend Lou, so recently and lamentably departed, had a Giant
> Meat Smoker, and while taking care of of the estate, his brother Sticks
> thought I might like to have it. The only possible answer was, of
> course, "yes, thank you!"
>
> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>
<snip>
>
> I liked Lou and I had several occasions to meet him. I miss him and I
> will think of him every time I look at that big steel contraption. I
> figure, in this context, the best way I can honor him is to make lots
> and lots of delicious hot smoky meat and share it. I made some nice
> Costco ribs a couple days ago. Ate half, gave half to the next door
> neighbor. Mo Shareing.
>
> To that end, I will continue to practice this strange new craft, and at
> some point when I feel competent enough, I will share delicious smoky
> meats from Lou's smoker at a .maxpad party.
>
Glad to hear it went to a good home. Many happy barbecues and
cookouts to you.

--
Food is an important part of a balanced diet.

On Jun 24, 6:10*am, max > wrote:
> Our good friend Lou, so recently and lamentably departed, had a Giant
> Meat Smoker, and while taking care of of the estate, his brother Sticks
> thought I might like to have it. * *The only possible answer was, of
> course, "yes, thank you!"
>
> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>


Now, THAT'S a cooking tool with a hey-nonny.

On Jun 24, 3:10*am, max > wrote:
> Our good friend Lou, so recently and lamentably departed, had a Giant
> Meat Smoker, and while taking care of of the estate, his brother Sticks
> thought I might like to have it. * *The only possible answer was, of
> course, "yes, thank you!"
>
> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>

Nice.

> I liked Lou and I had several occasions to meet him. *I miss him and I
> will *think of him every time I look at that big steel contraption. *I
> figure, in this context, the best way I can honor him is to make lots
> and lots of delicious hot smoky meat and share it. * * I made some nice
> Costco ribs a couple days ago. *Ate half, gave half to the next door
> neighbor. * Mo Shareing.
>
> To that end, I will continue to practice this strange new craft, and at
> some point when I feel competent enough, I will share delicious smoky
> meats from Lou's smoker at a .maxpad party.
>
> .max

Fat is where it's at for smoking, IMHO: Get you some pork butts. The
excess fats drip into a pan, and the essential fats become a sort of
meat candy. I like gwiv's rub for puerco, but right now I am using
Penzey's Chili 3000*, with added paprika, brown sugar, and salt.

*Yes. Check the ingredients list.

"barbie gee" > wrote in message
hcrg.pbz...
>
>
>
> On Sun, 24 Jun 2012, max wrote:
>
>> Our good friend Lou, so recently and lamentably departed, had a Giant
>> Meat Smoker, and while taking care of of the estate, his brother Sticks
>> thought I might like to have it. The only possible answer was, of
>> course, "yes, thank you!"
>>
>> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>
>> I'm not sure what it weighs, but I could not move it by myself.
>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>> very heavy duty, not lightweight. It is in excellent condition and it
>> had clearly been put through it's paces by Lou. I never got around to
>> measuring it but this is what it looks like opened up:
>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>
>> I will eschew posting the completist-pron pictures of the entire
>> process, but suffice it to say that I immediately put this baby to use.
>> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>
>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
>> delicious! I brought the au jus with (sic) and we used it for dipping
>> sauce.
>>
>> I liked Lou and I had several occasions to meet him. I miss him and I
>> will think of him every time I look at that big steel contraption. I
>> figure, in this context, the best way I can honor him is to make lots
>> and lots of delicious hot smoky meat and share it. I made some nice
>> Costco ribs a couple days ago. Ate half, gave half to the next door
>> neighbor. Mo Shareing.
>>
>> To that end, I will continue to practice this strange new craft, and at
>> some point when I feel competent enough, I will share delicious smoky
>> meats from Lou's smoker at a .maxpad party.
>>
>> .max
>>
>
> how about some Smoked Tofu for the vegetarians???
>
How about vegetarians stop trying to get everything made from SOY to taste
like meat? I can't count the number of things I see in the freezer section
labelled "vegetarian" that resemble hamburgers. Morningstar Farms
"Grillers." Garden Burgers. Vegetarian "sausage". Apparently vegetarians
want things to resemble and taste like meat, they just won't go for the real
thing. Oh well, more for me

Jill

On Jun 24, 8:37*am, "jmcquown" > wrote:
> "barbie gee" > wrote in message
>
> hcrg.pbz...
>
>
>
>
>
>
>
>
>
> > On Sun, 24 Jun 2012, max wrote:
>
> >> Our good friend Lou, so recently and lamentably departed, had a Giant
> >> Meat Smoker, and while taking care of of the estate, his brother Sticks
> >> thought I might like to have it. * *The only possible answer was, of
> >> course, "yes, thank you!"
>
> >> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>
> >> I'm not sure what it weighs, but I could not move it by myself.
> >> Fortunately, Sticks is about 7' tall and stuck around to help. It is
> >> very heavy duty, not lightweight. * It is in excellent condition and it
> >> had clearly been put through it's paces by Lou. * I never got around to
> >> measuring it but this is what it looks like opened up:
> >> <http://oi47.tinypic.com/15rfoef.jpg>.
>
> >> I will eschew posting the completist-pron pictures of the entire
> >> process, but suffice it to say that I immediately put this baby to use..
> >> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> >> Charles and shared it with the undeserving greedy greedy pigs at worsk..
>
> >> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> >> I've ever low and slowed. * It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> >> delicious! I brought the au jus with (sic) and we used it for dipping
> >> sauce.
>
> >> I liked Lou and I had several occasions to meet him. *I miss him and I
> >> will *think of him every time I look at that big steel contraption. *I
> >> figure, in this context, the best way I can honor him is to make lots
> >> and lots of delicious hot smoky meat and share it. * * I made some nice
> >> Costco ribs a couple days ago. *Ate half, gave half to the next door
> >> neighbor. * Mo Shareing.
>
> >> To that end, I will continue to practice this strange new craft, and at
> >> some point when I feel competent enough, I will share delicious smoky
> >> meats from Lou's smoker at a .maxpad party.
>
> >> .max
>
> > how about some Smoked Tofu for the vegetarians???
>
> How about vegetarians stop trying to get everything made from SOY to taste
> like meat? *I can't count the number of things I see in the freezer section
> labelled "vegetarian" that resemble hamburgers. *Morningstar Farms
> "Grillers." *Garden Burgers. *Vegetarian "sausage". *Apparently vegetarians
> want things to resemble and taste like meat, they just won't go for the real
> thing. *Oh well, more for me
>

Though it doesn't taste like meat,
Smoked cheese is quite a treat.

It's really gouda!

http://www.cheese.com/Description.as...Smoked%20Gouda

On Sun, 24 Jun 2012 11:37:11 -0400, jmcquown wrote:

> "barbie gee" > wrote in message
> hcrg.pbz...
>>
>>
>>
>> On Sun, 24 Jun 2012, max wrote:
>>
>>> Our good friend Lou, so recently and lamentably departed, had a Giant
>>> Meat Smoker, and while taking care of of the estate, his brother Sticks
>>> thought I might like to have it. The only possible answer was, of
>>> course, "yes, thank you!"
>>>
>>> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>>
>>> I'm not sure what it weighs, but I could not move it by myself.
>>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>>> very heavy duty, not lightweight. It is in excellent condition and it
>>> had clearly been put through it's paces by Lou. I never got around to
>>> measuring it but this is what it looks like opened up:
>>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>>
>>> I will eschew posting the completist-pron pictures of the entire
>>> process, but suffice it to say that I immediately put this baby to use.
>>> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>>> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>>
>>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>>> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
>>> delicious! I brought the au jus with (sic) and we used it for dipping
>>> sauce.
>>>
>>> I liked Lou and I had several occasions to meet him. I miss him and I
>>> will think of him every time I look at that big steel contraption. I
>>> figure, in this context, the best way I can honor him is to make lots
>>> and lots of delicious hot smoky meat and share it. I made some nice
>>> Costco ribs a couple days ago. Ate half, gave half to the next door
>>> neighbor. Mo Shareing.
>>>
>>> To that end, I will continue to practice this strange new craft, and at
>>> some point when I feel competent enough, I will share delicious smoky
>>> meats from Lou's smoker at a .maxpad party.
>>>
>>> .max
>>>
>>
>> how about some Smoked Tofu for the vegetarians???
>>
> How about vegetarians stop trying to get everything made from SOY to taste
> like meat? I can't count the number of things I see in the freezer section
> labelled "vegetarian" that resemble hamburgers. Morningstar Farms
> "Grillers." Garden Burgers. Vegetarian "sausage". Apparently vegetarians
> want things to resemble and taste like meat, they just won't go for the real
> thing. Oh well, more for me
>
> Jill

Yeah, it's not that patty and sausage shapes work best on a grill or
anything. Are you always so outrageously, busy-bodily offended by things
you can entirely and easily ****ing avoid? Jesus Christ, lighten the ****
up.

--
smr

"smr" > wrote in message
...
> On Sun, 24 Jun 2012 11:37:11 -0400, jmcquown wrote:
>
>> "barbie gee" > wrote in message
>> hcrg.pbz...
>>>
>>>
>>>
>>> On Sun, 24 Jun 2012, max wrote:
>>>
>>>> Our good friend Lou, so recently and lamentably departed, had a Giant
>>>> Meat Smoker, and while taking care of of the estate, his brother Sticks
>>>> thought I might like to have it. The only possible answer was, of
>>>> course, "yes, thank you!"
>>>>
>>>> So Sticks came by with this
>>>> monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>>>
>>>> I'm not sure what it weighs, but I could not move it by myself.
>>>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>>>> very heavy duty, not lightweight. It is in excellent condition and it
>>>> had clearly been put through it's paces by Lou. I never got around to
>>>> measuring it but this is what it looks like opened up:
>>>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>>>
>>>> I will eschew posting the completist-pron pictures of the entire
>>>> process, but suffice it to say that I immediately put this baby to use.
>>>> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>>>> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>>>
>>>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>>>> I've ever low and slowed. It was
>>>> <http://oi50.tinypic.com/2lvn3p0.jpg>
>>>> delicious! I brought the au jus with (sic) and we used it for dipping
>>>> sauce.
>>>>
>>>> I liked Lou and I had several occasions to meet him. I miss him and I
>>>> will think of him every time I look at that big steel contraption. I
>>>> figure, in this context, the best way I can honor him is to make lots
>>>> and lots of delicious hot smoky meat and share it. I made some nice
>>>> Costco ribs a couple days ago. Ate half, gave half to the next door
>>>> neighbor. Mo Shareing.
>>>>
>>>> To that end, I will continue to practice this strange new craft, and at
>>>> some point when I feel competent enough, I will share delicious smoky
>>>> meats from Lou's smoker at a .maxpad party.
>>>>
>>>> .max
>>>>
>>>
>>> how about some Smoked Tofu for the vegetarians???
>>>
>> How about vegetarians stop trying to get everything made from SOY to
>> taste
>> like meat? I can't count the number of things I see in the freezer
>> section
>> labelled "vegetarian" that resemble hamburgers. Morningstar Farms
>> "Grillers." Garden Burgers. Vegetarian "sausage". Apparently
>> vegetarians
>> want things to resemble and taste like meat, they just won't go for the
>> real
>> thing. Oh well, more for me
>>
>> Jill
>
> Yeah, it's not that patty and sausage shapes work best on a grill or
> anything. Are you always so outrageously, busy-bodily offended by things
> you can entirely and easily ****ing avoid? Jesus Christ, lighten the ****
> up.
>
> --
> smr

Yes, I'm always so outrageously offended even by things I can avoid. Tofu
isn't meat, it never will be meat. Flatten the stuff into a patty yourself.
Mash it up with vegetables, form it into patties and throw it on the grill.
I'm not going to stop you. Good lord. Eat all the soy products you want.
I honestly don't care. Just read the ingredients list on that processed
food product then tell me how it's "healthier".

Jill

On 2012-06-24 18:15:10 +0000, jmcquown said:

>>> How about vegetarians stop trying to get everything made from SOY to taste
>>> like meat? I can't count the number of things I see in the freezer section
>>> labelled "vegetarian" that resemble hamburgers. Morningstar Farms
>>> "Grillers." Garden Burgers. Vegetarian "sausage". Apparently vegetarians
>>> want things to resemble and taste like meat, they just won't go for the real
>>> thing. Oh well, more for me

Didn't we just do this dance about two days ago? And then a week before that?

>> Yeah, it's not that patty and sausage shapes work best on a grill or
>> anything. Are you always so outrageously, busy-bodily offended by things
>> you can entirely and easily ****ing avoid? Jesus Christ, lighten the ****
>> up.
>
> Yes, I'm always so outrageously offended even by things I can avoid.
> Tofu isn't meat, it never will be meat. Flatten the stuff into a patty
> yourself. Mash it up with vegetables, form it into patties and throw it
> on the grill. I'm not going to stop you. Good lord. Eat all the soy
> products you want. I honestly don't care.

Good point. Let's start a new thread so everyone can list the things
they aren't offended by when other people eat them.

On Sun, 24 Jun 2012 08:40:25 -0700 (PDT), spamtrap1888
> wrote:

>On Jun 24, 8:37*am, "jmcquown" > wrote:
>> "barbie gee" > wrote in message
>>
>> hcrg.pbz...
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On Sun, 24 Jun 2012, max wrote:
>>
>> >> Our good friend Lou, so recently and lamentably departed, had a Giant
>> >> Meat Smoker, and while taking care of of the estate, his brother Sticks
>> >> thought I might like to have it. * *The only possible answer was, of
>> >> course, "yes, thank you!"
>>
>> >> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>
>> >> I'm not sure what it weighs, but I could not move it by myself.
>> >> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>> >> very heavy duty, not lightweight. * It is in excellent condition and it
>> >> had clearly been put through it's paces by Lou. * I never got around to
>> >> measuring it but this is what it looks like opened up:
>> >> <http://oi47.tinypic.com/15rfoef.jpg>.
>>
>> >> I will eschew posting the completist-pron pictures of the entire
>> >> process, but suffice it to say that I immediately put this baby to use.
>> >> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>> >> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>
>> >> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>> >> I've ever low and slowed. * It was <http://oi50.tinypic.com/2lvn3p0.jpg>
>> >> delicious! I brought the au jus with (sic) and we used it for dipping
>> >> sauce.
>>
>> >> I liked Lou and I had several occasions to meet him. *I miss him and I
>> >> will *think of him every time I look at that big steel contraption. *I
>> >> figure, in this context, the best way I can honor him is to make lots
>> >> and lots of delicious hot smoky meat and share it. * * I made some nice
>> >> Costco ribs a couple days ago. *Ate half, gave half to the next door
>> >> neighbor. * Mo Shareing.
>>
>> >> To that end, I will continue to practice this strange new craft, and at
>> >> some point when I feel competent enough, I will share delicious smoky
>> >> meats from Lou's smoker at a .maxpad party.
>>
>> >> .max
>>
>> > how about some Smoked Tofu for the vegetarians???
>>
>> How about vegetarians stop trying to get everything made from SOY to taste
>> like meat? *I can't count the number of things I see in the freezer section
>> labelled "vegetarian" that resemble hamburgers. *Morningstar Farms
>> "Grillers." *Garden Burgers. *Vegetarian "sausage". *Apparently vegetarians
>> want things to resemble and taste like meat, they just won't go for the real
>> thing. *Oh well, more for me
>>
>
>Though it doesn't taste like meat,
>Smoked cheese is quite a treat.
>
>It's really gouda!
>
>http://www.cheese.com/Description.as...Smoked%20Gouda

There are many smoked cheeses, too many to list.
I happen to prefer smoked provolone.
http://www.info.com/Smoked%20Cheese?cb=50&cmp=4880

jmcquown > wrote:
>"barbie gee" > wrote:

>>how about some Smoked Tofu for the vegetarians???

>How about vegetarians stop trying to get everything made from SOY to taste
>like meat? I can't count the number of things I see in the freezer section
>labelled "vegetarian" that resemble hamburgers. Morningstar Farms
>"Grillers." Garden Burgers. Vegetarian "sausage". Apparently vegetarians
>want things to resemble and taste like meat, they just won't go for the real
>thing. Oh well, more for me

You are so right.

Also, turkey being substituted for deli meat tastes like turkey with
spices that taste bad with turkey.

"max" > wrote in message
]...
> Our good friend Lou, so recently and lamentably departed, had a Giant
> Meat Smoker, and while taking care of of the estate, his brother Sticks
> thought I might like to have it. The only possible answer was, of
> course, "yes, thank you!"
>
> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>
> I'm not sure what it weighs, but I could not move it by myself.
> Fortunately, Sticks is about 7' tall and stuck around to help. It is
> very heavy duty, not lightweight. It is in excellent condition and it
> had clearly been put through it's paces by Lou. I never got around to
> measuring it but this is what it looks like opened up:
> <http://oi47.tinypic.com/15rfoef.jpg>.
>
> I will eschew posting the completist-pron pictures of the entire
> process, but suffice it to say that I immediately put this baby to use.
> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>
> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> delicious! I brought the au jus with (sic) and we used it for dipping
> sauce.
>
> I liked Lou and I had several occasions to meet him. I miss him and I
> will think of him every time I look at that big steel contraption. I
> figure, in this context, the best way I can honor him is to make lots
> and lots of delicious hot smoky meat and share it. I made some nice
> Costco ribs a couple days ago. Ate half, gave half to the next door
> neighbor. Mo Shareing.
>
> To that end, I will continue to practice this strange new craft, and at
> some point when I feel competent enough, I will share delicious smoky
> meats from Lou's smoker at a .maxpad party.
>
> .max


Nice.

You can produce some prime meat with that.

I warn you though, max, it can be, and usually is, very addicting. When I
started learning how to smoke meats and produce barbecue down here, my
initial reaction was, "you gotta be shittin' me". People were
so.....rabid..about it.

It didn't take long that I caught the bug.

I did two briskets Saturday, and they came out so tender and flavorful that
my guests and I kinda over ate.

It's like crack.

In chi.eats jmcquown > wrote:
>
> "barbie gee" > wrote in message
> hcrg.pbz...
>>
>>
>>
>> On Sun, 24 Jun 2012, max wrote:
>>
>>> Our good friend Lou, so recently and lamentably departed, had a Giant
>>> Meat Smoker, and while taking care of of the estate, his brother Sticks
>>> thought I might like to have it. The only possible answer was, of
>>> course, "yes, thank you!"
>>>
>>> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>>
>>> I'm not sure what it weighs, but I could not move it by myself.
>>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>>> very heavy duty, not lightweight. It is in excellent condition and it
>>> had clearly been put through it's paces by Lou. I never got around to
>>> measuring it but this is what it looks like opened up:
>>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>>
>>> I will eschew posting the completist-pron pictures of the entire
>>> process, but suffice it to say that I immediately put this baby to use.
>>> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>>> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>>
>>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>>> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
>>> delicious! I brought the au jus with (sic) and we used it for dipping
>>> sauce.
>>>
>>> I liked Lou and I had several occasions to meet him. I miss him and I
>>> will think of him every time I look at that big steel contraption. I
>>> figure, in this context, the best way I can honor him is to make lots
>>> and lots of delicious hot smoky meat and share it. I made some nice
>>> Costco ribs a couple days ago. Ate half, gave half to the next door
>>> neighbor. Mo Shareing.
>>>
>>> To that end, I will continue to practice this strange new craft, and at
>>> some point when I feel competent enough, I will share delicious smoky
>>> meats from Lou's smoker at a .maxpad party.
>>>
>>> .max
>>>
>>
>> how about some Smoked Tofu for the vegetarians???
>>
> How about vegetarians stop trying to get everything made from SOY to taste
> like meat? I can't count the number of things I see in the freezer section
> labelled "vegetarian" that resemble hamburgers. Morningstar Farms
> "Grillers." Garden Burgers. Vegetarian "sausage". Apparently vegetarians
> want things to resemble and taste like meat, they just won't go for the real
> thing. Oh well, more for me

all that shit is pretty obnoxious.

I still want somebody to make tofu or vegetables out of meat.

max > wrote in news:betatron-5C3CE6.05104024062012@
[66.246.138.5]:

> Our good friend Lou, so recently and lamentably departed, had a Giant
> Meat Smoker, and while taking care of of the estate, his brother Sticks
> thought I might like to have it. The only possible answer was, of
> course, "yes, thank you!"
>
> So Sticks came by with this monster.
<http://oi46.tinypic.com/b87nzl.jpg>
>
> I'm not sure what it weighs, but I could not move it by myself.
> Fortunately, Sticks is about 7' tall and stuck around to help. It is
> very heavy duty, not lightweight. It is in excellent condition and it
> had clearly been put through it's paces by Lou. I never got around to
> measuring it but this is what it looks like opened up:
> <http://oi47.tinypic.com/15rfoef.jpg>.
>
> I will eschew posting the completist-pron pictures of the entire
> process, but suffice it to say that I immediately put this baby to use.
> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>
> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> I've ever low and slowed. It was
<http://oi50.tinypic.com/2lvn3p0.jpg>
> delicious! I brought the au jus with (sic) and we used it for dipping
> sauce.
>
> I liked Lou and I had several occasions to meet him. I miss him and I
> will think of him every time I look at that big steel contraption. I
> figure, in this context, the best way I can honor him is to make lots
> and lots of delicious hot smoky meat and share it. I made some nice
> Costco ribs a couple days ago. Ate half, gave half to the next door
> neighbor. Mo Shareing.
>
> To that end, I will continue to practice this strange new craft, and at
> some point when I feel competent enough, I will share delicious smoky
> meats from Lou's smoker at a .maxpad party.

Max,

Order yourself a copy of Low & Slow by our own Gary Wiviott
http://www.lowslowbbq.com/

I used his expertise when I first started smoking meats, and I highly
recommend his book. He makes it relatively simple.

--
Coming to you from the beautiful Chicago suburbs

On Mon, 25 Jun 2012 11:50:18 -0500, "RonT" > wrote:

>
>"max" > wrote in message
]...
>> Our good friend Lou, so recently and lamentably departed, had a Giant
>> Meat Smoker, and while taking care of of the estate, his brother Sticks
>> thought I might like to have it. The only possible answer was, of
>> course, "yes, thank you!"
>>
>> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>
>> I'm not sure what it weighs, but I could not move it by myself.
>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>> very heavy duty, not lightweight. It is in excellent condition and it
>> had clearly been put through it's paces by Lou. I never got around to
>> measuring it but this is what it looks like opened up:
>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>
>> I will eschew posting the completist-pron pictures of the entire
>> process, but suffice it to say that I immediately put this baby to use.
>> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>
>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
>> delicious! I brought the au jus with (sic) and we used it for dipping
>> sauce.
>>
>> I liked Lou and I had several occasions to meet him. I miss him and I
>> will think of him every time I look at that big steel contraption. I
>> figure, in this context, the best way I can honor him is to make lots
>> and lots of delicious hot smoky meat and share it. I made some nice
>> Costco ribs a couple days ago. Ate half, gave half to the next door
>> neighbor. Mo Shareing.
>>
>> To that end, I will continue to practice this strange new craft, and at
>> some point when I feel competent enough, I will share delicious smoky
>> meats from Lou's smoker at a .maxpad party.
>>
>> .max
>
>
>Nice.
>
>You can produce some prime meat with that.
>
>I warn you though, max, it can be, and usually is, very addicting. When I
>started learning how to smoke meats and produce barbecue down here, my
>initial reaction was, "you gotta be shittin' me". People were
>so.....rabid..about it.
>
>It didn't take long that I caught the bug.
>
>I did two briskets Saturday, and they came out so tender and flavorful that
>my guests and I kinda over ate.
>
>It's like crack.

There ya go... I just knew there was some reason all yoose losers who
have never posted to rfc before all had a relationship with Lou...
buncha friggin' druggies. Wait long enough and the insincere
douchebags show their true colors LOL-LOL

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 25 Jun 2012 11:50:18 -0500, "RonT" > wrote:
>
>>
>>"max" > wrote in message
]...
>>> Our good friend Lou, so recently and lamentably departed, had a Giant
>>> Meat Smoker, and while taking care of of the estate, his brother Sticks
>>> thought I might like to have it. The only possible answer was, of
>>> course, "yes, thank you!"
>>>
>>> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>>
>>> I'm not sure what it weighs, but I could not move it by myself.
>>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>>> very heavy duty, not lightweight. It is in excellent condition and it
>>> had clearly been put through it's paces by Lou. I never got around to
>>> measuring it but this is what it looks like opened up:
>>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>>
>>> I will eschew posting the completist-pron pictures of the entire
>>> process, but suffice it to say that I immediately put this baby to use.
>>> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>>> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>>
>>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>>> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
>>> delicious! I brought the au jus with (sic) and we used it for dipping
>>> sauce.
>>>
>>> I liked Lou and I had several occasions to meet him. I miss him and I
>>> will think of him every time I look at that big steel contraption. I
>>> figure, in this context, the best way I can honor him is to make lots
>>> and lots of delicious hot smoky meat and share it. I made some nice
>>> Costco ribs a couple days ago. Ate half, gave half to the next door
>>> neighbor. Mo Shareing.
>>>
>>> To that end, I will continue to practice this strange new craft, and at
>>> some point when I feel competent enough, I will share delicious smoky
>>> meats from Lou's smoker at a .maxpad party.
>>>
>>> .max
>>
>>
>>Nice.
>>
>>You can produce some prime meat with that.
>>
>>I warn you though, max, it can be, and usually is, very addicting. When I
>>started learning how to smoke meats and produce barbecue down here, my
>>initial reaction was, "you gotta be shittin' me". People were
>>so.....rabid..about it.
>>
>>It didn't take long that I caught the bug.
>>
>>I did two briskets Saturday, and they came out so tender and flavorful
>>that
>>my guests and I kinda over ate.
>>
>>It's like crack.
>
> There ya go... I just knew there was some reason all yoose losers who
> have never posted to rfc before all had a relationship with Lou...
> buncha friggin' druggies. Wait long enough and the insincere
> douchebags show their true colors LOL-LOL

Well, first of all, suck my cock.

I didn't realize this had been cross posted or I never would have bothered.

I've been down here in the hills of Tennessee for 8 ****ing years learning
how to make barbecue, and all this time I didn't realize that I could have
stayed in Chicago and somebody would have showed me how in 10 minutes.

Go over to 4chan or reddit and post to kenji. You two would get along fine.

****ing gipestain.

In article >,
RonT > wrote:
>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 25 Jun 2012 11:50:18 -0500, "RonT" > wrote:
>>
>>>
>>>"max" > wrote in message
]...
>>>> Our good friend Lou, so recently and lamentably departed, had a Giant
>>>> Meat Smoker, and while taking care of of the estate, his brother Sticks
>>>> thought I might like to have it. The only possible answer was, of
>>>> course, "yes, thank you!"
>>>>
>>>> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>>>
>>>> I'm not sure what it weighs, but I could not move it by myself.
>>>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>>>> very heavy duty, not lightweight. It is in excellent condition and it
>>>> had clearly been put through it's paces by Lou. I never got around to
>>>> measuring it but this is what it looks like opened up:
>>>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>>>
>>>> I will eschew posting the completist-pron pictures of the entire
>>>> process, but suffice it to say that I immediately put this baby to use.
>>>> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
>>>> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>>>>
>>>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>>>> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
>>>> delicious! I brought the au jus with (sic) and we used it for dipping
>>>> sauce.
>>>>
>>>> I liked Lou and I had several occasions to meet him. I miss him and I
>>>> will think of him every time I look at that big steel contraption. I
>>>> figure, in this context, the best way I can honor him is to make lots
>>>> and lots of delicious hot smoky meat and share it. I made some nice
>>>> Costco ribs a couple days ago. Ate half, gave half to the next door
>>>> neighbor. Mo Shareing.
*applause*

>>>> To that end, I will continue to practice this strange new craft, and at
>>>> some point when I feel competent enough, I will share delicious smoky
>>>> meats from Lou's smoker at a .maxpad party.

That will be a great legacy.

>>>Nice.
>>>
>>>You can produce some prime meat with that.
>>>
>>>I warn you though, max, it can be, and usually is, very addicting. When I
>>>started learning how to smoke meats and produce barbecue down here, my
>>>initial reaction was, "you gotta be shittin' me". People were
>>>so.....rabid..about it.
>>>
>>>It didn't take long that I caught the bug.
>>>
>>>I did two briskets Saturday, and they came out so tender and flavorful
>>>that
>>>my guests and I kinda over ate.
>>>
>> There ya go... I just knew there was some reason all yoose losers who
>> have never posted to rfc before all had a relationship with Lou...
>> buncha friggin' druggies. Wait long enough and the insincere
>> douchebags show their true colors LOL-LOL
>
>Well, first of all, suck my cock.
>
>I didn't realize this had been cross posted or I never would have bothered.
>
>I've been down here in the hills of Tennessee for 8 ****ing years learning
>how to make barbecue, and all this time I didn't realize that I could have
>stayed in Chicago and somebody would have showed me how in 10 minutes.

Sheldon's nowhere near Chicago. I don't think he's gone very far from his
keyboard at home in Albany, NY, for years.

Of course, he's one of those annoying gits/Internet Tough Guys who
*always* has to "know more" than you do. Or in this case, where he can't
fake it even well enough to fool himself, start with the ad hom attacks.

>Go over to 4chan or reddit and post to kenji. You two would get along fine.
>
>****ing gipestain.

I'd be amused to see what /b/ might do with Sheldon.

I thought of Lou and the smoker when I went to a new local Q joint. The
brisket was served with sauce on the side and displayed a very nice smoke
ring. Happy smokin', everybody! *raises glass to Lou*

ObFood: peach crisp with my "master crisp topping" recipe (addition:
ginger). I scored ginger ice cream at Bi-Rite Market on my recent trip to
San Francisco, so served it, vanilla, and cardamom with it. Deelish.




--

In article .pbz>,
barbie gee > wrote:

> On Sun, 24 Jun 2012, max wrote:
>
> > Our good friend Lou, so recently and lamentably departed, had a Giant
> > Meat Smoker, and while taking care of of the estate, his brother Sticks
> > thought I might like to have it. The only possible answer was, of
> > course, "yes, thank you!"
> >
> > So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
> >
> > I'm not sure what it weighs, but I could not move it by myself.
> > Fortunately, Sticks is about 7' tall and stuck around to help. It is
> > very heavy duty, not lightweight. It is in excellent condition and it
> > had clearly been put through it's paces by Lou. I never got around to
> > measuring it but this is what it looks like opened up:
> > <http://oi47.tinypic.com/15rfoef.jpg>.
> >
> > I will eschew posting the completist-pron pictures of the entire
> > process, but suffice it to say that I immediately put this baby to use.
> > I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> > Charles and shared it with the undeserving greedy greedy pigs at worsk.
> >
> > This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> > I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> > delicious! I brought the au jus with (sic) and we used it for dipping
> > sauce.
> >
> > I liked Lou and I had several occasions to meet him. I miss him and I
> > will think of him every time I look at that big steel contraption. I
> > figure, in this context, the best way I can honor him is to make lots
> > and lots of delicious hot smoky meat and share it. I made some nice
> > Costco ribs a couple days ago. Ate half, gave half to the next door
> > neighbor. Mo Shareing.
> >
> > To that end, I will continue to practice this strange new craft, and at
> > some point when I feel competent enough, I will share delicious smoky
> > meats from Lou's smoker at a .maxpad party.
> >
> > .max
> >
>
> how about some Smoked Tofu for the vegetarians???
>
>
> I vote Turkey Legs!

who is this woman?

In article >,
"RonT" > wrote:

> "max" > wrote in message
> ]...
> > Our good friend Lou, so recently and lamentably departed, had a Giant
> > Meat Smoker, and while taking care of of the estate, his brother Sticks
> > thought I might like to have it. The only possible answer was, of
> > course, "yes, thank you!"
> >
> > So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
> >
> > I'm not sure what it weighs, but I could not move it by myself.
> > Fortunately, Sticks is about 7' tall and stuck around to help. It is
> > very heavy duty, not lightweight. It is in excellent condition and it
> > had clearly been put through it's paces by Lou. I never got around to
> > measuring it but this is what it looks like opened up:
> > <http://oi47.tinypic.com/15rfoef.jpg>.
> >
> > I will eschew posting the completist-pron pictures of the entire
> > process, but suffice it to say that I immediately put this baby to use.
> > I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> > Charles and shared it with the undeserving greedy greedy pigs at worsk.
> >
> > This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> > I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> > delicious! I brought the au jus with (sic) and we used it for dipping
> > sauce.
> >
> > I liked Lou and I had several occasions to meet him. I miss him and I
> > will think of him every time I look at that big steel contraption. I
> > figure, in this context, the best way I can honor him is to make lots
> > and lots of delicious hot smoky meat and share it. I made some nice
> > Costco ribs a couple days ago. Ate half, gave half to the next door
> > neighbor. Mo Shareing.
> >
> > To that end, I will continue to practice this strange new craft, and at
> > some point when I feel competent enough, I will share delicious smoky
> > meats from Lou's smoker at a .maxpad party.
> >
> > .max
>
>
> Nice.
>
> You can produce some prime meat with that.
>
> I warn you though, max, it can be, and usually is, very addicting. When I
> started learning how to smoke meats and produce barbecue down here, my
> initial reaction was, "you gotta be shittin' me". People were
> so.....rabid..about it.
>
> It didn't take long that I caught the bug.
>
> I did two briskets Saturday, and they came out so tender and flavorful that
> my guests and I kinda over ate.
>
> It's like crack.

You're right about that. I'm dumping the excess product at work.
Otherwise I'll be dead in 6 months. I did another package of ribs
today. People at work are in a coma.

In article >,
Eric > wrote:

> max > wrote in news:betatron-5C3CE6.05104024062012@
> [66.246.138.5]:
>
> > Our good friend Lou, so recently and lamentably departed, had a Giant
> > Meat Smoker, and while taking care of of the estate, his brother Sticks
> > thought I might like to have it. The only possible answer was, of
> > course, "yes, thank you!"
> >
> > So Sticks came by with this monster.
> <http://oi46.tinypic.com/b87nzl.jpg>
> >
> > I'm not sure what it weighs, but I could not move it by myself.
> > Fortunately, Sticks is about 7' tall and stuck around to help. It is
> > very heavy duty, not lightweight. It is in excellent condition and it
> > had clearly been put through it's paces by Lou. I never got around to
> > measuring it but this is what it looks like opened up:
> > <http://oi47.tinypic.com/15rfoef.jpg>.
> >
> > I will eschew posting the completist-pron pictures of the entire
> > process, but suffice it to say that I immediately put this baby to use.
> > I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> > Charles and shared it with the undeserving greedy greedy pigs at worsk.
> >
> > This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> > I've ever low and slowed. It was
> <http://oi50.tinypic.com/2lvn3p0.jpg>
> > delicious! I brought the au jus with (sic) and we used it for dipping
> > sauce.
> >
> > I liked Lou and I had several occasions to meet him. I miss him and I
> > will think of him every time I look at that big steel contraption. I
> > figure, in this context, the best way I can honor him is to make lots
> > and lots of delicious hot smoky meat and share it. I made some nice
> > Costco ribs a couple days ago. Ate half, gave half to the next door
> > neighbor. Mo Shareing.
> >
> > To that end, I will continue to practice this strange new craft, and at
> > some point when I feel competent enough, I will share delicious smoky
> > meats from Lou's smoker at a .maxpad party.
>
> Max,
>
> Order yourself a copy of Low & Slow by our own Gary Wiviott
> http://www.lowslowbbq.com/


First thing I did!


>
> I used his expertise when I first started smoking meats, and I highly
> recommend his book. He makes it relatively simple.

Gary will be cross with me, I have not completed the 5 Lessons yet.

On 26/06/2012 2:20 PM, Sqwertz wrote:
> On Mon, 25 Jun 2012 21:30:35 -0500, RonT wrote:
>
>> "Brooklyn1" <Gravesend1> wrote in message
>> ...
>>
>>> There ya go... I just knew there was some reason all yoose losers who
>>> have never posted to rfc before all had a relationship with Lou...
>>> buncha friggin' druggies. Wait long enough and the insincere
>>> douchebags show their true colors LOL-LOL
>>
>> Well, first of all, suck my cock.
>>
>> I didn't realize this had been cross posted or I never would have bothered.
>
> Sheldon is a crusty old man with no morals or respect for anything.
> Don't hold him against us. He'll be dead within a few years and he
> will receive just a small fraction of the sympathies express for Lou
> and his family.
>
> Sheldon didn't realize it was crossposted either, otherwise he might
> have had a clue.
>
> -sw
>
No he wouldn't! Sheldon couldn't get a clue during clue mating season in
a field full of horny clues even if he smeared his body with clue musk
and did the clue mating dance.

--

Krypsis

"Krypsis" > wrote in message
...
> On 26/06/2012 2:20 PM, Sqwertz wrote:
>> On Mon, 25 Jun 2012 21:30:35 -0500, RonT wrote:
>>
>>> "Brooklyn1" <Gravesend1> wrote in message
>>> ...
>>>
>>>> There ya go... I just knew there was some reason all yoose losers who
>>>> have never posted to rfc before all had a relationship with Lou...
>>>> buncha friggin' druggies. Wait long enough and the insincere
>>>> douchebags show their true colors LOL-LOL
>>>
>>> Well, first of all, suck my cock.
>>>
>>> I didn't realize this had been cross posted or I never would have
>>> bothered.
>>
>> Sheldon is a crusty old man with no morals or respect for anything.
>> Don't hold him against us. He'll be dead within a few years and he
>> will receive just a small fraction of the sympathies express for Lou
>> and his family.
>>
>> Sheldon didn't realize it was crossposted either, otherwise he might
>> have had a clue.
>>
>> -sw
>>
> No he wouldn't! Sheldon couldn't get a clue during clue mating season in a
> field full of horny clues even if he smeared his body with clue musk and
> did the clue mating dance.
>
> --
>
> Krypsis
>
>

I suspected.

Hence the reason for giving him the nic of one of ours.

Birds of a feather.

In article ]>,
max > wrote:
>
>To that end, I will continue to practice this strange new craft, and at
>some point when I feel competent enough, I will share delicious smoky
>meats from Lou's smoker at a .maxpad party.
>
>.max

In memory of Lou, I'll bring the Mirai. I was waiting to post a
follow-up to his last year's "Mirai Countdown" posting, but
I guess I waited to long...

--Ken

--
Ken R. Dye an optimist is a guy |
Chicago, Illinois that has never had |
http://dye.datsun510.com/index1.html much experience |
dye1146 at g mail dot com archy |

In article ]>,
max > wrote:

> Our good friend Lou, so recently and lamentably departed, had a Giant
> Meat Smoker, and while taking care of of the estate, his brother Sticks
> thought I might like to have it. The only possible answer was, of
> course, "yes, thank you!"
>
> So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
>
> I'm not sure what it weighs, but I could not move it by myself.
> Fortunately, Sticks is about 7' tall and stuck around to help. It is
> very heavy duty, not lightweight. It is in excellent condition and it
> had clearly been put through it's paces by Lou. I never got around to
> measuring it but this is what it looks like opened up:
> <http://oi47.tinypic.com/15rfoef.jpg>.
>
> I will eschew posting the completist-pron pictures of the entire
> process, but suffice it to say that I immediately put this baby to use.
> I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> Charles and shared it with the undeserving greedy greedy pigs at worsk.
>
> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> delicious! I brought the au jus with (sic) and we used it for dipping
> sauce.
>
> I liked Lou and I had several occasions to meet him. I miss him and I
> will think of him every time I look at that big steel contraption. I
> figure, in this context, the best way I can honor him is to make lots
> and lots of delicious hot smoky meat and share it. I made some nice
> Costco ribs a couple days ago. Ate half, gave half to the next door
> neighbor. Mo Shareing.
>
> To that end, I will continue to practice this strange new craft, and at
> some point when I feel competent enough, I will share delicious smoky
> meats from Lou's smoker at a .maxpad party.
>
> .max

Max,

EVERYTHING you ever hope to know about smoking, grilling and barbecue! From
Meathead...


http://www.amazingribs.com/

--
Jim

Jim > wrote in

al.net:

> In article ]>,
> max > wrote:
>
>> Our good friend Lou, so recently and lamentably departed, had a Giant
>> Meat Smoker, and while taking care of of the estate, his brother
>> Sticks thought I might like to have it. The only possible answer
>> was, of course, "yes, thank you!"
>>
>> So Sticks came by with this
>> monster.<http://oi46.tinypic.com/b87nzl.jpg>
>>
>> I'm not sure what it weighs, but I could not move it by myself.
>> Fortunately, Sticks is about 7' tall and stuck around to help. It is
>> very heavy duty, not lightweight. It is in excellent condition and
>> it had clearly been put through it's paces by Lou. I never got
>> around to measuring it but this is what it looks like opened up:
>> <http://oi47.tinypic.com/15rfoef.jpg>.
>>
>> I will eschew posting the completist-pron pictures of the entire
>> process, but suffice it to say that I immediately put this baby to
>> use. I smoked a 3.5# chuck roast from the Blue Goose (read: good
>> meat) in St Charles and shared it with the undeserving greedy greedy
>> pigs at worsk.
>>
>> This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
>> I've ever low and slowed. It was
>> <http://oi50.tinypic.com/2lvn3p0.jpg> delicious! I brought the au jus
>> with (sic) and we used it for dipping sauce.
>>
>> I liked Lou and I had several occasions to meet him. I miss him and
>> I will think of him every time I look at that big steel contraption.
>> I figure, in this context, the best way I can honor him is to make
>> lots and lots of delicious hot smoky meat and share it. I made
>> some nice Costco ribs a couple days ago. Ate half, gave half to the
>> next door neighbor. Mo Shareing.
>>
>> To that end, I will continue to practice this strange new craft, and
>> at some point when I feel competent enough, I will share delicious
>> smoky meats from Lou's smoker at a .maxpad party.
>>
>> .max
>
> Max,
>
> EVERYTHING you ever hope to know about smoking, grilling and barbecue!
> From Meathead...
>
>
> http://www.amazingribs.com/

Meathead's one of my neighbors. A good guy with a LOT of great
information on his site. The reverse sear technique he talks about makes
for some delicious steaks and burgers.

--
Coming to you from the beautiful Chicago suburbs

In article
.
net>,
Jim > wrote:

> In article ]>,
> max > wrote:
>
> > Our good friend Lou, so recently and lamentably departed, had a Giant
> > Meat Smoker, and while taking care of of the estate, his brother Sticks
> > thought I might like to have it. The only possible answer was, of
> > course, "yes, thank you!"
> >
> > So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
> >
> > I'm not sure what it weighs, but I could not move it by myself.
> > Fortunately, Sticks is about 7' tall and stuck around to help. It is
> > very heavy duty, not lightweight. It is in excellent condition and it
> > had clearly been put through it's paces by Lou. I never got around to
> > measuring it but this is what it looks like opened up:
> > <http://oi47.tinypic.com/15rfoef.jpg>.
> >
> > I will eschew posting the completist-pron pictures of the entire
> > process, but suffice it to say that I immediately put this baby to use.
> > I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> > Charles and shared it with the undeserving greedy greedy pigs at worsk.
> >
> > This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> > I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> > delicious! I brought the au jus with (sic) and we used it for dipping
> > sauce.
> >
> > I liked Lou and I had several occasions to meet him. I miss him and I
> > will think of him every time I look at that big steel contraption. I
> > figure, in this context, the best way I can honor him is to make lots
> > and lots of delicious hot smoky meat and share it. I made some nice
> > Costco ribs a couple days ago. Ate half, gave half to the next door
> > neighbor. Mo Shareing.
> >
> > To that end, I will continue to practice this strange new craft, and at
> > some point when I feel competent enough, I will share delicious smoky
> > meats from Lou's smoker at a .maxpad party.
> >
> > .max
>
> Max,
>
> EVERYTHING you ever hope to know about smoking, grilling and barbecue! From
> Meathead...
>
>
> http://www.amazingribs.com/

bookmarked!

In article ]>,
max > wrote:
>To that end, I will continue to practice this strange new craft, and at
>some point when I feel competent enough, I will share delicious smoky
>meats from Lou's smoker at a .maxpad party.

Have your Q skills been honed?

--Ken

--
Ken R. Dye an optimist is a guy |
Chicago, Illinois that has never had |
http://dye.datsun510.com/index1.html much experience |
dye1146 at g mail dot com archy |

On Sun, 11 Nov 2012 20:38:50 +0000 (UTC), a parrot spilled beer on
(dye)'s keyboard,
which yielded the following:
> In article ]>,
> Have your Q skills been honed?


Yes, I believe they have. I ran about 80# of pork (mostly ribs),
and around 35# of various beef and chickens. Brabs, my neighbors,
and the greedy little pigs at work dutifully provided wfheedback
through the whole process, most of which consisted of the
monosyllabic utterance "MOAR!!!"

It turns out to be surprisingly difficult to produce a disappointing
result with Lou's smoker!


Really, the only true disaster came when I got cocky with a giant
Sockeye filet, which i utterly ruined, and 90% of that came about
from criminally a salting the poor fish.


I would anticipate a meatfest late spring, after there leaves on the
trees and temps are reliably in the 70s.

ALso, props to GWiv, whose book, Low & Slow helped get me on the
right track.

..max

--
1/3 of his body mass is gravitas

In article ]>,
max > wrote:

> In article
> .
> net>,
> Jim > wrote:
>
> > In article ]>,
> > max > wrote:
> >
> > > Our good friend Lou, so recently and lamentably departed, had a Giant
> > > Meat Smoker, and while taking care of of the estate, his brother Sticks
> > > thought I might like to have it. The only possible answer was, of
> > > course, "yes, thank you!"
> > >
> > > So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
> > >
> > > I'm not sure what it weighs, but I could not move it by myself.
> > > Fortunately, Sticks is about 7' tall and stuck around to help. It is
> > > very heavy duty, not lightweight. It is in excellent condition and it
> > > had clearly been put through it's paces by Lou. I never got around to
> > > measuring it but this is what it looks like opened up:
> > > <http://oi47.tinypic.com/15rfoef.jpg>.
> > >
> > > I will eschew posting the completist-pron pictures of the entire
> > > process, but suffice it to say that I immediately put this baby to use.
> > > I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> > > Charles and shared it with the undeserving greedy greedy pigs at worsk.
> > >
> > > This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> > > I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> > > delicious! I brought the au jus with (sic) and we used it for dipping
> > > sauce.
> > >
> > > I liked Lou and I had several occasions to meet him. I miss him and I
> > > will think of him every time I look at that big steel contraption. I
> > > figure, in this context, the best way I can honor him is to make lots
> > > and lots of delicious hot smoky meat and share it. I made some nice
> > > Costco ribs a couple days ago. Ate half, gave half to the next door
> > > neighbor. Mo Shareing.
> > >
> > > To that end, I will continue to practice this strange new craft, and at
> > > some point when I feel competent enough, I will share delicious smoky
> > > meats from Lou's smoker at a .maxpad party.
> > >
> > > .max
> >
> > Max,
> >
> > EVERYTHING you ever hope to know about smoking, grilling and barbecue! From
> > Meathead...
> >
> >
> > http://www.amazingribs.com/
>
> bookmarked!

I think his smoker is a Char-broil. You can help it out a bit and make
smokin' easier(if he didn't do this already) by putting some sheet metal
baffles in the cooking area under the grill grates. That is so there is
no direct path from the firebox to the smoking area. Sheets of metal
with edges bent up, you'll need several to go perhaps half-way across
the cooking area.

--
Jim

In article ]>,
max > wrote:

> In article
> .
> net>,
> Jim > wrote:
>
> > In article ]>,
> > max > wrote:
> >
> > > Our good friend Lou, so recently and lamentably departed, had a Giant
> > > Meat Smoker, and while taking care of of the estate, his brother Sticks
> > > thought I might like to have it. The only possible answer was, of
> > > course, "yes, thank you!"
> > >
> > > So Sticks came by with this monster.<http://oi46.tinypic.com/b87nzl.jpg>
> > >
> > > I'm not sure what it weighs, but I could not move it by myself.
> > > Fortunately, Sticks is about 7' tall and stuck around to help. It is
> > > very heavy duty, not lightweight. It is in excellent condition and it
> > > had clearly been put through it's paces by Lou. I never got around to
> > > measuring it but this is what it looks like opened up:
> > > <http://oi47.tinypic.com/15rfoef.jpg>.
> > >
> > > I will eschew posting the completist-pron pictures of the entire
> > > process, but suffice it to say that I immediately put this baby to use.
> > > I smoked a 3.5# chuck roast from the Blue Goose (read: good meat) in St
> > > Charles and shared it with the undeserving greedy greedy pigs at worsk.
> > >
> > > This <http://oi50.tinypic.com/2z99mv5.jpg> is the first piece of meat
> > > I've ever low and slowed. It was <http://oi50.tinypic.com/2lvn3p0.jpg>
> > > delicious! I brought the au jus with (sic) and we used it for dipping
> > > sauce.
> > >
> > > I liked Lou and I had several occasions to meet him. I miss him and I
> > > will think of him every time I look at that big steel contraption. I
> > > figure, in this context, the best way I can honor him is to make lots
> > > and lots of delicious hot smoky meat and share it. I made some nice
> > > Costco ribs a couple days ago. Ate half, gave half to the next door
> > > neighbor. Mo Shareing.
> > >
> > > To that end, I will continue to practice this strange new craft, and at
> > > some point when I feel competent enough, I will share delicious smoky
> > > meats from Lou's smoker at a .maxpad party.
> > >
> > > .max
> >
> > Max,
> >
> > EVERYTHING you ever hope to know about smoking, grilling and barbecue! From
> > Meathead...
> >
> >
> > http://www.amazingribs.com/
>
> bookmarked!

Did Lou work at an auction place?

--
Jim

On 1/13/2013 8:44 AM, Jim wrote:

> Did Lou work at an auction place?

No