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Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote:
On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong! John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On 6/21/2013 5:33 PM, John H wrote:
On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote: On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong! John H. Yup, wrong wood.. We have a oak up here we call **** Oak.. I think it's white oak maybe but I use apple and shag bark hickory so far only so I can't be sure. |
Barbecue Grill Advice - Could Be On Topic
"John H" wrote in message ... On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. ------------------------------------------ He grills upside down? |
Barbecue Grill Advice - Could Be On Topic
On 6/21/13 5:53 PM, Eisboch wrote:
"John H" wrote in message ... On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. ------------------------------------------ He grills upside down? Wait...you're supposed to cook on the top side of the grates? |
Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote:
On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote:
On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote: On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... Uh, what if you just want your steak, chicken or burger to taste like...oh, a steak, chicken or a burger? :) I put a little olive oil on the chicken parts I plan to cook on the grill, then lightly salt and pepper them, and cook them skin side down for about 20 minutes. Then I flip them over, put some barbecue sauce on the skin side that is now "up," and cook them for maybe another 15 minutes. No wood chips. Tastes just like barbecued chicken. No "smokey" taste, either, which neither of us here like. Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is pretty damn good also. No need to smother the meat in sugarfied barbecue sauce to give it some flavor. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:53:27 -0400, "Eisboch" wrote:
"John H" wrote in message .. . On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. ------------------------------------------ He grills upside down? Now that's a thought. Maybe the grill gets inverted, rather than flipping the burger. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On 6/21/2013 6:08 PM, John H wrote:
On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote: On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. yeah, well I am not sure something didn't get lost in the translation from my Polish GF.. There is a huge difference though from Red Oak, to White, to Black... The wood texture, taste, structure etc is huge different. I know they say use Oak, I assume Red for smoking denser meat like beef, where softwoods are more (I am told) for chicken and fish, etc... |
Barbecue Grill Advice - Could Be On Topic
On 6/21/2013 6:10 PM, John H wrote:
On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote: On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote: On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... Uh, what if you just want your steak, chicken or burger to taste like...oh, a steak, chicken or a burger? :) I put a little olive oil on the chicken parts I plan to cook on the grill, then lightly salt and pepper them, and cook them skin side down for about 20 minutes. Then I flip them over, put some barbecue sauce on the skin side that is now "up," and cook them for maybe another 15 minutes. No wood chips. Tastes just like barbecued chicken. No "smokey" taste, either, which neither of us here like. Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is pretty damn good also. No need to smother the meat in sugarfied barbecue sauce to give it some flavor. John H. Back on another tangent I like these auger smokers with the temp control and the pellets... Looks like they finally figures out the difference between smoking and cooking. Controls that start at 150F up to 500... I would def use one instead of the manual smoker I have now although it's still cool to sit outside with a six pack and the snow coming down for a few hours to smoke some Kielbasa... |
Barbecue Grill Advice - Could Be On Topic
"iBoaterer" wrote in message
... In article , says... On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. I burn nothing but oak and hickory in my smoker, except for an occasional apple or pecan log for seafood. ----------------- In my smoker I burn lots of different woods. Apricot and Alder a lot, as I cut down one of my apricot trees and I have two alders and they always drop dead branches. Plus hickory. Left over from my hardwood floors. I have hickory floors, and the wood is not treated before installation. |
Barbecue Grill Advice - Could Be On Topic
"JustWaitAFrekinMinute" wrote in message ...
On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... ----------------------- maybe you use Tan Oak? We use lots of oak in the area for smoking, and have not had bad tasting meat from oak. Girl I dated in high school, her dad had a very successful hamburger joint and the grill was oak chunks. Andy's Oak Pit. |
Barbecue Grill Advice - Could Be On Topic
wrote in message
... On Thursday, June 20, 2013 8:09:05 PM UTC-4, JustWaitAFrekinMinute! wrote: On 6/20/2013 4:25 PM, wrote: On Thursday, June 20, 2013 1:50:51 PM UTC-4, Califbill wrote: Or get a Treager, Their patent has expired, so now you have better choices than Treager if you want to go the wood pellet route. Have you looked into the "clones"? Any reccomendations? I looked at the Treager and it's nice, but the price is stiff... A friend has a Green Mountain and really likes it. http://greenmountaingrills.com/ Not really much of a diff in price, though. ----------------- Costco has a Traeger Road Show occasionally. Where I bought mine and was maybe $180 less. Still expensive. Pellets are more expensive than briquettes also. May get more usage out of a $17 bag vs. couple $5 briquette bags. |
Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
John H wrote:
On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: On 6/21/13 11:18 AM, JustWaitAFrekinMinute wrote: On 6/21/2013 10:53 AM, wrote: On Fri, 21 Jun 2013 06:08:51 -0400, "F.O.A.D." wrote: Wow...you guys are really serious about grilling! I got a steal two years ago on a huge Weber gas grill, a model that was being upgraded, and Home Despot apparently had a lot of inventory. A kazillion pieces and parts in a really heavy box. Anyway, we just use it as an outdoor cooker on the deck cooker, typically for chicken or fish and some veggies in a pan, and once in a while for a burger or steak. We don't eat a lot of beef, so we're not into "high level" barbecuing. The grates are now clean, thanks to the self-cleaning oven, and the only messy part left is the big drip pan at the bottom of the grill that supposedly channels the goop to a tossable aluminum foil tray. I have to clean the grill on the deck by disassembling it partially and taking the parts inside or into the yard. I don't want a big mess on the deck. Mine is always such a mess when I get around to cleaning it that I have to take it to a part of the yard away from anything I care about I take out the grates and burners, tip it over and blast it with the pressure cleaner. Crap goes everywhere. The drip tray that came with it gave up the ghost a while ago so I made a new one from 18ga galvanized. That seems to be doing OK. Other than that the thing seems to be doing OK Again, I am in the same boat... It's bbq for ****'s sake. It's suppose to be down and dirty. I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. Give him a break. He's trying to be part of the discussion. Roll with it! |
Barbecue Grill Advice - Could Be On Topic
wrote:
On Fri, 21 Jun 2013 15:08:28 -0400, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. You can't smoke properly in a gas grill. I have one, but I also have a dedicated smoker - the Weber Smokey Mountain (WSM), as well as a Weber kettle grill. I use the gas grill most often for steaks, burgers, chicken, and brats. I prefer the kettle when I have more time. The WSM is for smoking only. I also never use briquettes of any kind - real lump charcoal without the fillers and other crap. Check out this site for smoking info: http://virtualweberbullet.com/ |
Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 18:57:25 -0400, JustWaitAFrekinMinute wrote:
On 6/21/2013 6:10 PM, John H wrote: On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote: On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote: On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... Uh, what if you just want your steak, chicken or burger to taste like...oh, a steak, chicken or a burger? :) I put a little olive oil on the chicken parts I plan to cook on the grill, then lightly salt and pepper them, and cook them skin side down for about 20 minutes. Then I flip them over, put some barbecue sauce on the skin side that is now "up," and cook them for maybe another 15 minutes. No wood chips. Tastes just like barbecued chicken. No "smokey" taste, either, which neither of us here like. Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is pretty damn good also. No need to smother the meat in sugarfied barbecue sauce to give it some flavor. John H. Back on another tangent I like these auger smokers with the temp control and the pellets... Looks like they finally figures out the difference between smoking and cooking. Controls that start at 150F up to 500... I would def use one instead of the manual smoker I have now although it's still cool to sit outside with a six pack and the snow coming down for a few hours to smoke some Kielbasa... They were selling some of the pellet smokers at that festival in WV, but I thought the pellet idea in a smoker was just some new-fangled thing that would fade away. It's interesting that some folks here have them, and like them. Might have to look harder. That festival is in September, I think. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 20:49:51 -0400, Earl wrote:
John H wrote: On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: On 6/21/13 11:18 AM, JustWaitAFrekinMinute wrote: On 6/21/2013 10:53 AM, wrote: On Fri, 21 Jun 2013 06:08:51 -0400, "F.O.A.D." wrote: Wow...you guys are really serious about grilling! I got a steal two years ago on a huge Weber gas grill, a model that was being upgraded, and Home Despot apparently had a lot of inventory. A kazillion pieces and parts in a really heavy box. Anyway, we just use it as an outdoor cooker on the deck cooker, typically for chicken or fish and some veggies in a pan, and once in a while for a burger or steak. We don't eat a lot of beef, so we're not into "high level" barbecuing. The grates are now clean, thanks to the self-cleaning oven, and the only messy part left is the big drip pan at the bottom of the grill that supposedly channels the goop to a tossable aluminum foil tray. I have to clean the grill on the deck by disassembling it partially and taking the parts inside or into the yard. I don't want a big mess on the deck. Mine is always such a mess when I get around to cleaning it that I have to take it to a part of the yard away from anything I care about I take out the grates and burners, tip it over and blast it with the pressure cleaner. Crap goes everywhere. The drip tray that came with it gave up the ghost a while ago so I made a new one from 18ga galvanized. That seems to be doing OK. Other than that the thing seems to be doing OK Again, I am in the same boat... It's bbq for ****'s sake. It's suppose to be down and dirty. I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. Give him a break. He's trying to be part of the discussion. Roll with it! Actually, it was just a question. I couldn't figure out what he was saying. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Sat, 22 Jun 2013 01:20:16 -0400, wrote:
On Fri, 21 Jun 2013 20:55:16 -0400, Earl wrote: wrote: In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. You can't smoke properly in a gas grill. I have one, but I also have a dedicated smoker - the Weber Smokey Mountain (WSM), as well as a Weber kettle grill. I use the gas grill most often for steaks, burgers, chicken, and brats. I prefer the kettle when I have more time. The WSM is for smoking only. I also never use briquettes of any kind - real lump charcoal without the fillers and other crap. Check out this site for smoking info: http://virtualweberbullet.com/ I have a real smoker but that is not really convenient for day to day cooking. You're right about that. The Brinkman does the smokin', the Weber does the grillin'. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
On Sat, 22 Jun 2013 01:19:48 -0400, JustWaitAFrekinMinute wrote:
On 6/22/2013 1:17 AM, wrote: On Fri, 21 Jun 2013 18:08:17 -0400, John H wrote: On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote: Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. I think he is talking about black oak AKA pin oak. It is the one with the skeleton like leaves. White oak has rounder leaves without all the sharp points and makes great fire wood or flooring because it has a very straight grain. You can split a pretty big log with a hatchet. Red oak is what they make a lot of furniture out of. The grain is not as straight and it is stronger. It is good firewood too but harder to split. I think I would want white oak for smoking but that is just a guess. Yeah, I am totally confused.. I have no idea which oak I am supposed to use. Guess I will have to stick with the chunk of hickory I have here... What I've been using is white oak. I didn't have any red oak trees in the back yard. Actually, all my oaks are white, except the friggin' pin oak in the front. For white oak leaves, think dairy queen ice cream cone - all round edges piled up from the bottom. For red oak, think fire - sharp flames going out from a source. For pin oak, don't think. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) Bull****. |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/21/2013 6:08 PM, John H wrote: On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote: On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. yeah, well I am not sure something didn't get lost in the translation from my Polish GF.. There is a huge difference though from Red Oak, to White, to Black... The wood texture, taste, structure etc is huge different. I know they say use Oak, I assume Red for smoking denser meat like beef, where softwoods are more (I am told) for chicken and fish, etc... More proof that you have NO idea what you are talking about here. |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... HORSE****!!!!! Almost ALL that compete on the circuit use a mixture of oak and hickory. |
Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
"John H" wrote in message
... On Sat, 22 Jun 2013 01:20:16 -0400, wrote: On Fri, 21 Jun 2013 20:55:16 -0400, Earl wrote: wrote: In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. You can't smoke properly in a gas grill. I have one, but I also have a dedicated smoker - the Weber Smokey Mountain (WSM), as well as a Weber kettle grill. I use the gas grill most often for steaks, burgers, chicken, and brats. I prefer the kettle when I have more time. The WSM is for smoking only. I also never use briquettes of any kind - real lump charcoal without the fillers and other crap. Check out this site for smoking info: http://virtualweberbullet.com/ I have a real smoker but that is not really convenient for day to day cooking. You're right about that. The Brinkman does the smokin', the Weber does the grillin'. John H. -- Hope you're having a great day! ------------ The Pellet BBQ's give you the best of both worlds. Nice smoke flavor and quick heatup and cooking. Takes maybe 5 minutes longer to heat my Treager for steaks then the gas grill it replaced. |
Barbecue Grill Advice - Could Be On Topic
On 6/22/13 8:06 PM, Califbill wrote:
"Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! |
Barbecue Grill Advice - Could Be On Topic
On 6/22/2013 8:06 PM, Califbill wrote:
"Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. The Smoker I have is home made by FIL... The Firebox is seperated from the smoker by a length of 4-8 feet of 8 inch stovepipe depending on ambient temps.... |
Barbecue Grill Advice - Could Be On Topic
On 6/22/2013 8:28 PM, F.O.A.D. wrote:
On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! Yesseree Harry. With your breathing disorders, you shouldn't get within 10 feet of a barbeque grill. |
Barbecue Grill Advice - Could Be On Topic
On Sat, 22 Jun 2013 17:06:55 -0700, "Califbill" wrote:
"Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Sat, 22 Jun 2013 20:28:19 -0400, "F.O.A.D." wrote:
On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! Kool Aid's a bitch too. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote:
On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On Sun, 23 Jun 2013 11:43:33 -0400, wrote: On Sun, 23 Jun 2013 07:34:51 -0400, John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. I have a Brinkman electric smoker (one of 3 we got for free from Gander Mountain) but the burner is way too hot. I ended up using a control from a stove burner to tame it a bit. Now I can really slow cook things. The thermometer on the Brinkman shows the temp right close to the red zone. I've got another thermometer, but have not installed it yet. How did you do the stove control? John (Gun Nut) H. If y'all are going to cook with gas, why not do it on your stove? |
Barbecue Grill Advice - Could Be On Topic
"John H" wrote in message ... On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. The sputter system? Yep. We built many of them over the years for various commercial, military and R&D purposes. Applications included the production of CDs, heart/artery stents, automotive components, and sputtered thin film gauges on jet engine turbine blades. The automatic rain detectors used in the windshields of GM cars were developed in one of our sputter systems. Memories. |
Barbecue Grill Advice - Could Be On Topic
On 6/24/13 8:30 AM, Eisboch wrote:
"John H" wrote in message ... On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. Hmm. I've got the "Brothers in Arms" super audio CD somewhere. Sounds great. |
Barbecue Grill Advice - Could Be On Topic
"F.O.A.D." wrote in message m... On 6/24/13 8:30 AM, Eisboch wrote: "John H" wrote in message ... On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. Hmm. I've got the "Brothers in Arms" super audio CD somewhere. Sounds great. ----------------------------------------------- Only if you play it on a super cd player. I am not sure (can't remember) if a conventional CD player will play super cds. I know a super cd player will play both. The super cd players were (are?) unique to Sony, I believe. |
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