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Author Topic: Keg FAQ  (Read 475962 times)
h00kemh0rns
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« Reply #15 on: July 08, 2010, 06:25:46 AM »

Daniel;

Amazingly clear and to the point.
Well written and comprehensive of key points..

This was a labor of love.

Thanks!

Richard



Thank you Richard.
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
EconomicDisconnect
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« Reply #16 on: July 08, 2010, 05:16:30 PM »

Hook,
saw all your work today and would like to extend you a job offer a chief data manager for clinical drug research!

Kidding, but your talent is amazing.  Great job!
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maalna2
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« Reply #17 on: July 08, 2010, 06:32:23 PM »

man this is awesome glad you took the time to write it.
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h00kemh0rns
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« Reply #18 on: July 09, 2010, 06:54:45 AM »

Thanks maalna2 and Eco...

Eco might need to take you up on that job offer soon  Grin
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
vgordo
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« Reply #19 on: July 09, 2010, 08:57:51 AM »

This is extremely valuable and I appreciate your effort. 

Being new to this kind of cooking, I was not sure how to begin.  I think companies forget what it is like to start out.  The folks @ Bubba Keg should offer you a new grill and 8 diffusers in exchange for the rights for publishing this on their site.  I see this decreasing frustration, increasing cutomer satisfaction, turbocharging positive buzz and in the end driving more sales from happy users. 

You should get your cut!!!!

Well done
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Thew
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« Reply #20 on: July 10, 2010, 02:11:47 PM »

what is everyones opinion of leaving the top vent untouched, ie fully open, for grilling?
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h00kemh0rns
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« Reply #21 on: July 13, 2010, 12:32:37 PM »

This is extremely valuable and I appreciate your effort. 

Being new to this kind of cooking, I was not sure how to begin.  I think companies forget what it is like to start out.  The folks @ Bubba Keg should offer you a new grill and 8 diffusers in exchange for the rights for publishing this on their site.  I see this decreasing frustration, increasing cutomer satisfaction, turbocharging positive buzz and in the end driving more sales from happy users. 

You should get your cut!!!!

Well done

I agree completely Smiley  Or at the very least offer me the job of driving around the country as a sales rep doing promo cooks Grin
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
TimG
Newbie

Posts: 1


« Reply #22 on: July 16, 2010, 06:51:20 AM »

    Temperature Spikes (>25*):
    • Do NOT open the lid thinking this will lower the temp.  It is counterproductive as the rush of oxygen will just feed the fire.
    • Close both vents down to 1/2 to 1/4" each.  DO NOT CLOSE OFF THE VENTS.
    • Give the keg 30 minutes to come back down.
    • In extreme cases a simple spritz bottle full of water and a couple sprays onto the coals will do the trick.


    Hi,

    How do you spray the coals with a grill rack and diffuser in place?

    Thanks,

    [/list][/list]
    « Last Edit: July 16, 2010, 12:46:13 PM by TimG » Logged
    h00kemh0rns
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    « Reply #23 on: July 16, 2010, 07:02:34 AM »

    I use a BGE plate setter and it allows about 2" around. I can easily use a squirt bottle to stream some water in.
    « Last Edit: August 06, 2010, 05:50:44 PM by h00kemh0rns » Logged

    Daniel

    BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

    Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
    KegHead
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    « Reply #24 on: August 06, 2010, 03:59:53 PM »

    A lot of good info here. Helped me tremendously on my 1st cook ever on a Komado<?sp?> style grill.
    Thanks for the time, and work involved.
    BTW: my 1st ever Keg cook, Ribs were GREAT!
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    My Ma'ma always told me, "Don't play with your food!"
    Boat-n-BBQ
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    « Reply #25 on: October 27, 2010, 09:21:07 AM »

    Ha! Got it back from the crash of 2010  Wink

    Boat
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    BakonGrill
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    A couple miles from Horse Shoe, NC


    « Reply #26 on: October 27, 2010, 10:05:46 AM »

    Ha! Got it back from the crash of 2010  Wink

    Boat

    Good job  Grin . By the way, anyone heard from h00k lately? No new messages later than the aftermath of the big Crash (Aug 11 or so). Hopefully he's just busy.

    BakonG
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    h00kemh0rns
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    « Reply #27 on: January 21, 2011, 08:36:12 PM »

    Updated customer care number.  Let me know of any other posts/info that would need to be added to the FAQ.
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    Daniel

    BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

    Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
    h00kemh0rns
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    « Reply #28 on: January 22, 2011, 01:03:32 PM »

    Making some changes....let me know if something gets out of place and I didn't catch it or something should get added.
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    Daniel

    BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

    Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
    bamabob
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    my dog can't hold her licker


    « Reply #29 on: February 12, 2011, 11:30:25 AM »

    Great information, being a newbie to BBQ and the keg got me off to a sucessful start.
    Thanks for all the hard work.
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    Sometimes you have to go in a circle to reach your destination.
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