Hi From Mud Island (UK)

Where 'ya from? Whadda 'ya cook on? Tell us a little about yourself. Is there a bounty on your head?

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probbq USER_AVATAR
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Hi From Mud Island (UK)

Postby ProBBQ » Tue Jun 26, 2007 9:20 am

Hi,
Name's Ian and I'm passionate about all things BBQ.

Look forward to chatting with you all.
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Postby nascarchuck » Tue Jun 26, 2007 9:26 am

Welcome Ian!!!!! Glad that you found us all the way from the other side of the pond! Make yourself at home and hope that you enjoy yourself!
Chuck

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Postby Gator » Tue Jun 26, 2007 9:28 am

Welcome Ian! Glad you found us.

8)
Gator

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Postby antaean7 » Tue Jun 26, 2007 9:31 am

Welcome Ian, tell us about you, and what you cook on. You are a bit of a swim from us. hehehe, ok, poor joke.
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Postby ProBBQ » Tue Jun 26, 2007 9:44 am

Thanks for the warm welcome everyone :)
I'm originally from Zimbabwe (a lot warmer there) moved over here 5 years ago.
I have designed our own water smoker, so naturally that's what I cook on, but have used the following in the past .... WSM, Brinkmann Smoke'n Pitmaster Professional and their Gourmet water smoker.

I' still fairly new to smoking/ real Q, but am willing to learn :)
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Postby bowhnter » Tue Jun 26, 2007 9:48 am

Welcome Ian! I still like that ProQ, up to how many stackers total would you say would work successfully, 4?
How much temp variance from top to bottom if using 4?
Mike

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Postby SteerCrazy » Tue Jun 26, 2007 9:50 am

welcome aboard Ian!
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Postby ddog27 » Tue Jun 26, 2007 10:03 am

Welcome!!!! :D :D
D-dog's BBQ Rubs, It's better than ketchup!

http://ddogsbbq.com

http://www.myspace.com/ddogsbbq
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Postby ProBBQ » Tue Jun 26, 2007 10:53 am

bowhnter wrote:Welcome Ian! I still like that ProQ, up to how many stackers total would you say would work successfully, 4?
How much temp variance from top to bottom if using 4?


Hi Mike,
I have really only used it with 3 stackers, the temp variance is 10-15 F between top and bottom grills.
I should imagine using 4 would be fine, but if you go too high it will affect the stability.
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Postby TX Sandman » Tue Jun 26, 2007 2:07 pm

Howdy, Ian! Great to see ya here!

ProBBQ wrote:I' still fairly new to smoking/ real Q, but am willing to learn :)


False modesty, my good sir! You are at *least* in the Advanced class. :wink:
Rob - TX Sandman
Midnight Blue Smokers BBQ Team

"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
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Postby mel » Tue Jun 26, 2007 3:36 pm

welcome we like picks Practice for the up comming event :wink:
MELs We have you covered
www.mels-bbq-covers.com
made in the USA

1-800-569-3592
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Postby OSD » Tue Jun 26, 2007 3:42 pm

Welcome aboard :D :D Glad you made it here. :D Hope you're not too tired after that long swim. :D :D :lol: :lol:
Jim
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Postby Rich777 » Tue Jun 26, 2007 4:56 pm

Welcome Ian.
a stumpted toe hurts
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Postby DaHorns » Tue Jun 26, 2007 7:02 pm

Welcome to the asylum!!!
Yellow Dog BBQ Team
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Postby ProBBQ » Wed Jun 27, 2007 10:20 am

Wow! what a welcome :oops: thanks everyone.

I'm away for a couple of weeks, going to the Canadian Open in Barrie, but I'll be back!
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