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Topic: OT Traeger >was Re: Kenya Karumandi Auction Lot '02 (13 msgs / 177 lines)
1) From: Mike McGinness
From: "Rick Farris" 
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A hardwood pellet auger fed smoker-baker-grill combination.  Will slow smoke
(around 150-180f) or grill at about 450f and anywhere inbetween in 25f
increments. A major step above gas grilling...:-) Learn to make it sing and
I guarantee you can match competition bbq. (and even win bbq competitions!)
We're talking sweet slow deep smoked almost falling off the bone 5 to 6 hr
baby backs or 10-12hr brisket. Salmon to die for. Did some albacore tuna
last night fast 225f mesquite smoked for 1-1/2hr for dinner, wonderful.
Best pizza crust ever. Just stop me now!http://www.traegerindustries.comMM;-)
Mike Kona-Traeger McCoffee
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2) From: Rick Farris
I asked:
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Mike replied:
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Ah.  I have a Brinkmann Cimarron 16" diameter barrel smoker with offset
firebox.  It doesn't do grilling very well (I've got a Bar-B-Chef like Alton
Brown's for that), but it certainly makes a mean brisket.  I smoked a
brisket for 12 hours last Thursday and after serving six people on Friday,
I'm just now finishing up the brisket sandwiches.
And to keep this on topic, of course I drank some good coffee with the Q.
What kind of coffee?  Coors, of course. ;-)
-- Rick
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3) From: EskWIRED
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Personally, I like sour mash coffe with my Q  :)
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4) From: EskWIRED
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Pellet grills work well.  But personally, I'm a log burner.  I like the
traditional aspect, and I like playing with fire. :)
There's a picture of my team, the Yahoos, after winning the MA State
Championship athttp://www.nebs.org/bbq/default.htm. We're the Yahoos.
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5) From: Dave Huddle
EskWIRED
 
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How about identifying yourself in the photos.  
Always fun to put a face with a name on the list.
Dave
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6) From: EskWIRED
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I'm the ugly one with the blond hair and beard, in back, second from the
left.
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7) From:
Mike and Rick, I wish you didn't do that to me, my Traeger catalog is on it's way:-)
With all of the smoking afficionados on the list it makes me wonder about the
connection between coffee roasting and barbecuing???
Marc
Quoting Mike McGinness :
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8) From: Dave Huddle
Looks like some of those other team members ate lots more bbq than you did!
Dave
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9) From: jim gundlach
On Wednesday, October 30, 2002, at 01:19 PM,  wrote:
<Snip>
I do most of my roasting on one of the barbecues, but there seems to be 
more of a connection than that.
Jim Gundlach
roasting over pecan wood fires
burning in a barbecue
in La Place, Alabama
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10) From: EskWIRED
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That's the connection that got me started.  I've enjoyed coffee for a long
time.  I knew Cuchulain Libbey from alt.food.barbecue.  He encouraged me to
start roasting my own coffee, and didn't let up until he succeeded.
I think that both activities are similar in that, except with rare
exceptions,  you can't really get a superior product unless you do it
yourself.  Both of them have a lot of toys that go with the hobby as well.
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11) From: EskWIRED
It's an occupational hazard :)  The big guy sitting down in front is Lance,
who is the team captain.  He's a professional chef at the law firm I used to
work at.  He's taught me a huge amount about cooking.
He knows nothing about coffee, however...
<Snip>
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12) From: Mike McGinness
From: "EskWIRED" 
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Congrat's on your team's win. Great bbq like great coffee is best enjoyed
with great people!
I admit to 'compromising' from a purist's point of view. I cannot totally
control my smoke temp' by fire & vent as a 'true' bbq purist could. The
romance of tending the fire and smoke isn't all there. But I love it's
convenience for home true bbq'ing! And I don't believe there's a compromise
in final product. I know my Ribs could beat some pro' teams!
Speaking of liking to 'play with fire'. Stop by my neck of the woods 'round
4th of July, I'm a MAJOR Pyromaniac! (my fireworks yearly 'budget' could buy
a rotary pump espresso machine:-)
MM;-)
Variable Variac Rockin' Rosto Roasting
Traeger Barbeque'n
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13) From: Andrew J. Lynn
I'm another barbequer who recently took up roasting.  For me there 
wasn't any particular link, I just enjoy wasting huge amounts of time on 
food I like :)
-Andy
EskWIRED wrote:
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