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Results 11 to 19 of 19
  1. #11
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Good thread goin here boyz, I like it.

    My .

    I would "grill" on a grill and Q on a pit. As far as grills go you can be in the affordable range and have the option of raising and lowering your heat source (I love that option as I cook steaks similar to the Okie in high sear at 1st then start lowering the heat rack)...................did everyone forget bout good ol trusty Chargriller????????? Love that thing for direct grillin, cast iron grills get dam near red hot.

    And you can still produce some good Q on the unit (although I havent used it in the pit fashion forever).

    Done jackin yer thread, sry bout that.
    MEMBER: BERGIE BBQ team 2011, 2012.




  2. #12
    Join Date
    Nov 2009
    Location
    Southeast Idaho
    Posts
    121

    Default

    Its ok if you all hijacked the thread. The question has been answered and I'm having fun watching you banter about whose unit is bigger / better

  3. #13
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BluDawg View Post
    Now Tim the topic was about Grilling steaks over direct heat on a UDS. As far as bending over to cook on a Smokie Joe I guess it would depend on ones fitness levle. My self I would place it on the grill in my UDS, so for those that are unable to bend or squat to cook that would make this a non issue. I will admit that having more surface area to work with is desirable, but I never cook more than 4 steaks at a time max so for me again a non issue.
    Yes the Hasty Bake is a VERY GOOD grill and a good multi tasker, but I always thought that it was the cook not the equipment that mattered most. I don't doubt the merits of the Hasty as I've never once heard a bad thing about it or the company, but then I have never heard anything bad about Weber either. Both of these grills have the ability produce great food.

    Man, is that all I can get out of my raucous attempt to stir the pot.

    No Dawg, nuthin wrong with either unit. I loved my SJP until I got the HB and now it sits in the corner.

    Quote Originally Posted by Raklet View Post
    Its ok if you all hijacked the thread. The question has been answered and I'm having fun watching you banter about whose unit is bigger / better
    Not really, cuz I have a SmokyJoe or two as well.

    The bad part is that he had to go and get nie and kill the banter.


    Oh, and JOsh-

    You don't see anyone feeling real good about having bought a Yugo,.... do you?

    Your point is most valid.

  4. #14
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Who You Calling Nice?*
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  5. #15
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BluDawg View Post
    Who You Calling Nice?*


    Now that's more like it!

  6. #16
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I hear that Hasty Bake has a recall on all their grills since they where bought out by Treager they will retro them into pellet poopers *
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  7. #17
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Over the years, Hasty Bake has been bought by many, but to my knowledge, never Traeger.

    Grant Hastings told me that he had to buy it back 5 times.
    Last edited by SmokyOkie; 12-25-2009 at 09:48 PM.

  8. #18
    Join Date
    Dec 2009
    Location
    Hiram, ga
    Posts
    1

    Default I can attest to the HastyBake

    My grandpa bought one in the 60's. The only thing he ever had to replace was the grates 15 to 20 years apart. Other than that all that was needed was a coat of high temp black paint. Thats the first grill I learned to cook on. And still to this day cannot replicate the bbq chicken that came off that grill, even with the Head Country BBQ sauce I order online. It lasted up until summer of last year when a "Propane burner" decided they wanted to cook steaks on the grill. After they were done cooking they didn't close the vents or the lid and burned the thing all to hell. Too much to be repaired. That was a sad day. I still say I'm going to buy one but times are sure tough around here in Georgia.

  9. #19
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    They will do a full refurb on them for under $300.

    The newer models are leather textured powder coat.

    for that matter, I could go by and look into getting you a replacement lid and then all you'd have to do is screw it in place.

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