So, we've had a burn ban in effect for months and all of the "normal" Q'ers can't Q. No exposed flames, etc. Not a problem for me and my FE.

BUT for those who don't have a Cookshack...to help everyone out last weekend in Tulsa, at the Certified Judges Class, Merl Whitebook organized a couple of us cookers.

Let's just say the pictures say it all about the cook:



That's Jeff with his Klose. You can't see T-Bone off to the right, but you can see one of his smokers. That's the 2 FE's in the back on Stuart's Trailer (he loaned it to the class).

I have to say, other than dealing with temps in the teens and wind chills below zero and letting everything exposed freeze really quick...it was FUN

The FE's performed flawlessly:


Snow all around them, but they were so well insulated, the ice formed on the top never melted. It WAS a little difficult moping the food. The sauce was heated in the smoker, but if you took it out to mop, it started cooling off WAY too fast.

Truth be told, the other guys did have to work to keep their smokers up to temp, but they turned out some really good food. Just worked harder. I got a few cat naps and probably 5 or 6 hours overnight.

Good sized class, probably 78 judges and as many other helps. Guess they heard we were having Q and I guess they wanted some.

They were ALL fighting to get their hands on the leftovers. It was pretty funny to watch.

Good practice, I have a comp in a month.

Russ

I hear this is more gooder than your FE for smoke bans...

Dennis, you are hereby BANNED for even posting that photo on this forum. And FYI, we don't need that if you have an FE.

Did you say GOODER?

From crockpot.com:

5. How can I smoke foods in the BBQ Pit?

A: Add 3 tablespoons of liquid smoke to marinade or water (2 cups) placed in the bottom of the stoneware pan. Place food on the rack set inside stoneware pan.

... And they call that BBQ...?

Dennis-ut , that looks like george foreman ran into a ecb,,lol

I am blind!!! At first I thought I was snow-blind, then I realized that 'no smoke' got in my eyes. A truly hideous picture, Dennis. Thanks for scarin'.

haha you guys are so funny tonight!!

Is that a hibachi?

it is a rednecks hibachi..Now now lets not get testy over that statement. I made fun of us Italians too

Hey, I cooked a 4 rib prime in my oval (5 qt?) Crock Pot for Christmas. Just raised it off the bottom, stuck in a prob and when it was rare, I cut and served it. It ain't smokin' but it was better than you can get in any store bought eatery. The only problem is I didn't take a picture to post here.

there is really no reason it shouldnt be good either.The recipes on this site for rib roast for the most part dont use any smoking wood just slow heat.
Nevertheless you are brave to stick up for your crock pot on this Forum!! LOL

Jerry, I don't know, we have to keep an eye on you if you're crock pot cooking Prime Ribs.

Now if anyone starts Par boiling.... You're gone.

Maybe I've had too much coffee, but I just had a good old fashioned laughing fit!!!

Long and slow that's what it is all about, sometimes how you get there is not as important as just getting there. I've been on the road a great deal this past few months and when I am is Seattle it has been raining like everyone thinks it rains in Seattle, Actually worse! I just wasn't in the mood for firing up my CS outside. But at least we don't have a burn ban, which is what got this unique string started.