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**Shannon** · 06-03-2008, 10:31 PM

Originally Posted by Phillygirl

I imagine that method would make grits taste better...god knows it couldn't make them taste any worse.

I am not a fan of grits.(I hear my daddy yelling at me) But have you ever tried them?

**patriot45** · 06-03-2008, 10:33 PM

Originally Posted by gator

You are right. If you are cooking with your car engine then I have no clue. God Bless you.

Hey if I remember right , the recipe was for Possum on the half shell!

**Phillygirl** · 06-03-2008, 10:33 PM

Originally Posted by Shannon

I am not a fan of grits.(I hear my daddy yelling at me) But have you ever tried them?

I have. I'm pretty good about trying local foods (heck, I ate some kind of food on a stick from a street vendor in Olongopo!). Grits are incredibly bland and I hate the texture. I'm not a big fan of polenta either.

**patriot45** · 06-03-2008, 10:36 PM

[QUOTE=Shannon;2816]I am not a fan of grits.(I hear my daddy yelling at me) But have you ever tried them?[/QUOT

Wow, that is one food they did not have in N.Y.
Grits go with everything!!

**Gingersnap** · 06-03-2008, 10:37 PM

Originally Posted by patriot45

I'm convinced this is the way to go, I know the purists out there will disagree, but how can you go wrong with this!

Load it, program it, and come back later!! I want one.

:D

And notice the little umbrella on top of the smoke stack!

We don't have the little umbrella but we have the smoker/grill. You will love it. It takes tending but you can't actually BBQ anything in under 6 hours anyway.

**patriot45** · 06-03-2008, 10:37 PM

Originally Posted by Phillygirl

I have. I'm pretty good about trying local foods (heck, I ate some kind of food on a stick from a street vendor in Olongopo!). Grits are incredibly bland and I hate the texture. I'm not a big fan of polenta either.

Man, I miss the recipe forum, I had a cheesy grits and shrimp recipe on there that was killer!

**patriot45** · 06-03-2008, 10:40 PM

Originally Posted by Gingersnap1

We don't have the little umbrella but we have the smoker/grill. You will love it. It takes tending but you can't actually BBQ anything in under 6 hours anyway.

Supposedly there is an auger delivery sustem that delivers the fuel at intervals to keep the smoke and heat to an exact level, not much tending!

**Jumpy** · 06-03-2008, 10:45 PM

Originally Posted by patriot45

I'm convinced this is the way to go, I know the purists out there will disagree, but how can you go wrong with this!

Load it, program it, and come back later!! I want one.

:D

And notice the little umbrella on top of the smoke stack!

I had one just like that for about 2 years. It was given to me. I googled all of the recipes, and hung out at the bbq forums. I researched it to death. I ruined (creosote/flame = very very bitter flavor) lots of chicken.. folks raved about my salmon, and pork, but I was never happy with any of it. I fussed over it all too much. I ended up putting the smoker out front with a "FREE" sign on it. I hope the next person was better than I was at smoking.

**patriot45** · 06-03-2008, 10:50 PM

Originally Posted by Jumpy

I had one just like that for about 2 years. It was given to me. I googled all of the recipes, and hung out at the bbq forums. I researched it to death. I ruined (creosote/flame = very very bitter flavor) lots of chicken.. folks raved about my salmon, and pork, but I was never happy with any of it. I fussed over it all too much. I ended up putting the smoker out front with a "FREE" sign on it. I hope the next person was better than I was at smoking.

Whoa, that is an expensive gift! This bugger goes for 1200 bucs!!

**Gingersnap** · 06-03-2008, 11:20 PM

Originally Posted by Jumpy

I had one just like that for about 2 years. It was given to me. I googled all of the recipes, and hung out at the bbq forums. I researched it to death. I ruined (creosote/flame = very very bitter flavor) lots of chicken.. folks raved about my salmon, and pork, but I was never happy with any of it. I fussed over it all too much. I ended up putting the smoker out front with a "FREE" sign on it. I hope the next person was better than I was at smoking.

You don't do chicken on that set-up; you grill chicken. Grills are totally different. You can plank salmon on one but why, really when other, better formats are offered? Ribs, brisket, tri-tips, etc., are what you do on that. Not clucks.