I think I know BBQ... Why yes maybe I do..

Discussion in 'Roll Call' started by jleetw1, Feb 19, 2012.

  1. jleetw1

    jleetw1 Newbie

    From St Augustine Fl live in NC North of Charlotte near Lexington just south (of) 95 % of the places around here are TERRIBLE and they are not BBQ joints..

    Examples

    1) 98% of their menu in NON BBQ items

    2) They only have BBQ on certain days HUH?

    3) If the "wood " behind the place" is so old it is rotten what is wrong with this picture?

    4) No one knows what kind of wood "they use"

    5)  The meat has been boiled so long you can use a straw to eat it ( Not BBQ) 

    6) When Grand Pa and Grand Ma ran the place they smoked the meat not "grilled it"

    7) The meat is so dry that its called jerky

    8) You do not smell smoke when you come in..

    9) Smoked turkey has bones not like where do square fish come from?

    10)  A smoke ring does not mean its raw...

    Enough of this I have this smoker

    http://www.gandermountain.com/modpe..._Sliding_Drawer&str=smoke+hollow&merchID=4005

    You can watch my Horror stories with Gander Mtn on www.Youtube.com under jleetw1

    Door falls off of a $350.00 dollar smoker anyone help?
     
  2. solaryellow

    solaryellow Limited Mod Group Lead

    That is an awful broad brush you are painting with. Lexington BBQ, The BBQ Center and Smileys are pretty good for being commercial Q. The rest of them aren't very good though.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I thought Lexington BBQ was the Quintessential Carolina Q Joint...It was just featured on the Travel Networks, BBQ Paradise...JJ
     
  4. jleetw1

    jleetw1 Newbie

    So did I until i went

    For a while now I have heard how this Lexington BBQ was the best around . I think not and I will show that the Lexington "Q" must be someones dreams. First I start off with the nice clean bathroom ... I always say that if the bathroom is not clean then neither is the kitchen. . So I move on to the Smoked "Turkey" that I was told was smoked in the back like everything else. I hate to tell them this is formed turkey "loaf" you know sort of like bologna but out of turkey .? And they have sliced it will a machine then chopped that up making it look like the so called chopped BBQ..  Iron Chef Morimoto could not slice turkey to look like this.come on people.. give me a break.
          Now my final few pictures of the nasty what ever the hell it is...tray of something seems very odd that all the pictures do not look this bad.. me thinks something is very different ...Lexington BBQ may have been great 10 years ago but, its nasty now not what I would call BBQ..Pictures do not lie
     
  5. jleetw1

    jleetw1 Newbie

    So did I until i went

    For a while now I have heard how this Lexington BBQ was the best around . I think not and I will show that the Lexington "Q" must be someones dreams. First I start off with the nice clean bathroom ... I always say that if the bathroom is not clean then neither is the kitchen. . So I move on to the Smoked "Turkey" that I was told was smoked in the back like everything else. I hate to tell them this is formed turkey "loaf" you know sort of like bologna but out of turkey .? And they have sliced it will a machine then chopped that up making it look like the so called chopped BBQ..  Iron Chef Morimoto could not slice turkey to look like this.come on people.. give me a break.
          Now my final few pictures of the nasty what ever the hell it is...tray of something seems very odd that all the pictures do not look this bad.. me thinks something is very different ...Lexington BBQ may have been great 10 years ago but, its nasty now not what I would call BBQ..Pictures do not lie
     
  6. jleetw1

    jleetw1 Newbie

    For a while now I have heard how this Lexington BBQ was the best around . I think not and I will show that the Lexington "Q" must be someones dreams. First I start off with the nice clean bathroom ... I always say that if the bathroom is not clean then neither is the kitchen. . So I move on to the Smoked "Turkey" that I was told was smoked in the back like everything else. I hate to tell them this is formed turkey "loaf" you know sort of like bologna but out of turkey .? And they have sliced it will a machine then chopped that up making it look like the so called chopped BBQ..  Iron Chef Morimoto could not slice turkey to look like this.come on people.. give me a break.
          Now my final few pictures of the nasty what ever the hell it is...tray of something seems very odd that all the pictures do not look this bad.. me thinks something is very different ...Lexington BBQ may have been great 10 years ago but, its nasty now not what I would call BBQ..Pictures do not lie
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Kind of hard to tell from your pic what it is...But it is common in the Restaurant Biz to make a name with Awesome Standards and Product then get greedy and try to save a Buck on cheaper inferior ingredients...Go show 'em how it's done!...[​IMG]...JJ
     
  8. duanes

    duanes Smoke Blower SMF Premier Member

    jleetw1, I watched several of your youtube videos regarding smokers.  The damages are obvious and I can't speak to those.  Some of your comments on the videos lead me to believe you may have unrealistic expectations.  The majority of smokers are not insulated, certainly not in the <$500 range.  They will all work acceptably for low and slow cooking in average ambient temperatures.  Your comments about the vent - they are purposely designed to stay partially open to ensure adequate airflow, and in your video, that is a typical and correct vent.

    When you ask for help, are you looking for help in finding the right smoker for your needs, or a reputable store to buy a smoker, both, or something else?
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Welcome. I'll be looking forward to some Q-view of your wonderful BBQ
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
     
  11. solaryellow

    solaryellow Limited Mod Group Lead


    It is if you can't make your own. While I happen to think those three places are pretty good for being what they are they are not as good as what you and I can make.



    Lexington style BBQ is admittedly different if you didn't grow up with it or are not accustomed to it. I hated it when I first moved down here but BBQ to me was mostly beef (brisket and ribs) and pork ribs at the time. Chopped pork with a thin vinegar sauce was not on the list.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
     
  13. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info. Smoking  5-Day e-Course

    Hopefully I can help clear some of your questions addressed in your video up. I am in no way criticizing you just making observations and offering my thoughts. 

    I as well am confused on what you are asking for. I watched your videos and saw nothing on the door falling off.  

    As for the no insulation in the door these smokers are NOT insulated. They are designed this way. My master Forge is the exact same way. 

    The 2 holes in the bottom of the door is too allow any grease/drippings that get in the door to exit. 

    The reason the vents do not close fully is to allow air to enter. You MUST have some air for the burner to work and for your wood too smoke. 

    Your racks with no stops is fairly common on lower end smokers. There is no problem using them you just have to be careful. My Master Forge has stops.

    As to the refinishing it is a fairly common practise for a manufacture to touch up a product before boxing. The paint may or may not be a perfect match. 

    The 1 hole in the lip of the water pan is so you can lock it in place on the rails. If you look at the rails where the water pan goes you will see a peg. this is where the hole in the water pan sits. My master forge is the same way. I didn't care for this so I swapped my rails around, now the peg is in the back. 

    From your videos it appears you are reviewing 2 different smokers. 1 is an ECB (elchepo Brinkmann) since the charcoal pan looks exactly like 1 in your video. The other is the Smoke Hollow

    The ECB is just that cheap, the dents and scratches in the pan in no way effect its performance and will work perfectly fine. I think you would be hard pressed to find a charcoal pan for an ECB, that is in perfect condition, as they are just stamped steel. 

    I agree with you that the dent in the corner of the smoker should not have been there, it was boxed this way. That is the manufacturer not GM. I have dealt with GM quite a bit and have never had a problem with them, or there customer service. I have never bought a smoker from them either. I would be willing to bet they will compensate you for the dent. It will not affect the smokers performance it is only cosmetic. 
     

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