So if a hole in the ozone bad, why is more ozone ALSO bad?

Ozone is bad down low where we are. It is good up in the stratosphere. Ozone is very reactive and is the major reason tires get old and hard and unsafe in short order. It is not good for lungs either.

But they sell ozone generators to run inside your home to "make it better"?
Supposed to make the air cleaner and get rid of odors.
They also use ozone in crowed places like subway platforms, theaters, etc. for the same reasons.

Glad we don't have those days yet. I am not riding a bicycle 17 miles of hills to work.

Got our new grill last night. Gas/charcoal/smoker. The charcoal side is smaller than the one my FiL built but should do for us fine. We can use the firebox to grill as well and the gas side has a warming tray. The gas side would be fine for the stuff wrapped in foil I guess.

Anyone have good tips for smoking meats and such?

Oh and congrats Pete!

I think Sid has done some BBQ smoking.

I've done a fair bit but all with a pellet grill or electric smoker. Let me do some digging, there are some great sites out there with tips and tricks.

Seen a video that uses a 3 2 1 method.

1. rub, smoke at 225°F for 3 hours.
2. wrap in foil and coat with sauce/juice, smoke at 225° for 2 hours.
3. Unwrap finish off with sauce/rub smoke 225°F or a little hotter for 1 hours.

1 cooks the meat.
2 breaks down all the fibers.
3 firms it up.

Thought about getting a smoker. Considered a Charbroil that is a gas smoker that you can use without wood chips to just roast, or set a grill on top and use it for a grill. My problem is that if I smoke or roast something I would be eating on it for a month. Heck, when I buy a steak a grill it, I only grill half at a time. And when I get a pound of ground beef Pepper gets half or it goes bad.

Wonder if there would be a market for a smaller smoker grill combo for cooking smaller amounts.

Seems like a lot of work.

Define and such! :eek:

I could never keep the rolling papers lit when smoking meats. The BBS sauce get the zig zag all wet and I can't draw any smoke through it.

The 3 2 1 method is supposed to be what wins BBQ competitions.

Oh man...now you got me wanting that Charbroil Big Easy Smoker Roaster Grill.

It's a good thing nobody locally has one in stock!

I'm just getting hungry.....

Veggies are good, not sure about some fruits.

I thought #2 in the 321 was to help it through the stall as the juices evaporate off and cool the meat?

I need to get some venison out and make jerky and a roast. Maybe rabbit jerky too.

ok now I'm really hungry.

Dang it, looked thru some reviews and now I really want a Chargrill Big Easy Smoker Roaster Grill.
Sounds like I would be getting rid of my 3 burner gas grill.

What is that I smell?



CUPCAKES!

Daughter talked me into baking them for her and her friends. Wonder how long they will last?

now that is just mean!

Sorry David.

The neighborhood kids are over early so I have to be outside on lifeguard duty for the next hour.

One of the boys said to me "you know we're not just using you for the pool, right?"

It's cool, just go have fun.