Recent content by nedtorious

Thanks, I sliced my finger, just getting one of my knives out of the case! So definitely bring a first aid kit! And if there is a chance of rain, bring rubber boots, walking around in crocs for two days in ankle deep water wasn't much fun!

Aw shucks, guys thanks for the kind words! EJ, I use the Adam Perry Lang method for wangs, basically I foil with butter and broth 1st, then finish on the hot grill so the skin gets kinda crispy. Nobo, I've been making a bbq sauce for years, that I call my Hillbilly Soul Sauce, so I named my...

Thanks for the kind words guys! I finally got everything dried out and put up. If I didn't have to work every Saturday, during the summer, I'd probably do a lot more of these.

After 6 or 7 years of talking about it, I finally did it! I entered my first contest! It was a "backyard" contest, but a lot of very experienced, and very good teams were cooking in it (some with very expensive cookers to). I arrived early Friday morning, the weather was nice! (But that would...

I took a knife, and wedged it under the head of the pin bone, from the top side. Then I used a pair of needle nose plyers to carefully pull it out. If you break it, it's almost impossible to get all of it out! I did my first contest this weekend, but I did not use this method, I did thighs...

I have one of these as well. Unfortunately mine is missing a lot of parts, and I can't find any numbers on it. Sounds like you got a heck of deal, restored they are worth a pretty penny! They work like a dream too, a local restaurant has one, and they have been using since the 50s.

I think this should help you out, at least on the sauce. :biggrin:http://www.smokingmeatforums.com/t/142326/low-carb-bbq-sauce

That's exactly what it was, a silicone bunt cake pan. I don't know if I even still have it. I'll have to look!

Thanks! Yeah that thing was a big hit. I think I need to make another one of those. Maybe I'll do a tutorial next time.

So, at this point, I still haven't worked up enough courage to enter a KCBS contest. But, Friday, I did the next best thing. I took the class and became a Certified Barbeque Judge! :yahoo: I never really thought I would enjoy being a judge, but after taking the class, I'm kind of excited to...

Yes, spritz is a spray, also called a mop sauce, its used to add flavor and keep meat moist. UDS is Ugly Drum Smoker or Upright Drum Smoker (for those of us that don't consider ours to be ugly!). Its a homemade cooker that is usually made from a 55 gallon drum. These links will probably help...

The auger will bring new pellets to the fire pot to keep the fire going. All the hot rod does is start the original fire. I love my pellet grills, but I think if I had to do it over, I would have bought a Weber Smokey Mountain or a Big Green Egg. The next smoker I get will defiantly be a stick...

The hot rod is very easy to replace, but technically you don't need it. You can light the pellets in the fire pot with a torch, then turn on the grill, it works just fine, I've done this a few times.

Susie both Traegers that I have owned were made overseas, I believe. It was years before I had to replace any parts. $400 for a piece of equipment that doesn't work as advertised is ridiculous. If I were you I would be very upset as well.  If I might offer a suggestion, I would look locally...

Wow, I'm sorry about the problems you are having these problems, but I must say I'm on my 2nd Traeger , and I've never had any problems other than replacing the hot rods. The problem you are describing should definitely be covered by warranty!  I keep hearing these stories of bad customer...