Re: ProQ Excel... ready to rock!

ILBBQS.com · ILBBQS.com on Sun Mar 30, 2008 2:47 am

Ozz wrote:So... when do us canuckleheads get to see the Excel???

Come on down...the weather is fine and you can take an Excel home with you! Smile

Carpe 'Que,
Jim

ILBBQS.com · ILBBQS.com on Sun Mar 30, 2008 2:49 am

macattak wrote:I'm another Yank in Illinois looking forward to the Excel! From the way things look, it'll be a serious alternative to the WSM. Great work.

Keep an eye on the ILBBQS.com website (better yet, sign up for the free newsletter) and join us for the big 'battle'! I don't know yet where the battle will take place, but perhaps somewhere in Central Illinois?!?

Carpe 'Que,
Jim

Friedi · Friedi on Thu Jan 15, 2009 8:29 am

Hi Mac,

I wanted to show a friend that it is possible to smoke a suckling pig but now there are no pictures any longer Crying or Very sad

Where are the great pics of your suckling pig confused

Regards
Friedi

Mack · Mack on Thu Jan 15, 2009 1:41 pm

Friedi wrote:Hi Mac,

I wanted to show a friend that it is possible to smoke a suckling pig but now there are no pictures any longer
Where are the great pics of your suckling pig

Regards
Friedi

Hi Friedi,
I can still see them... here http://proq.forumotion.com/test-area-f8/proq-excel-ready-to-rock-t89-15.htm

Friedi · Friedi on Thu Jan 15, 2009 3:22 pm

Mack wrote:
Friedi wrote:Hi Mac,

I wanted to show a friend that it is possible to smoke a suckling pig but now there are no pictures any longer
Where are the great pics of your suckling pig

Regards
Friedi

Hi Friedi,
I can still see them... here http://proq.forumotion.com/test-area-f8/proq-excel-ready-to-rock-t89-15.htm

Blame on me!
I'm sitting behind a company fire wall. The fw blocks the domain Evil or Very Mad

All the best
Friedi

Friedi · Friedi on Fri Feb 06, 2009 4:45 pm

Hi Mac,

Now that I received an Excel I'd like to make a suckling pig. What I wanted to know is, how was the skin of your pig? It didn't look crispy Neutral

So I wanted to know what you are thinking about smoking like you but the last or the 2 last hours put out the water pan (or just the water and let the pan in it) to get a higher temperature.
What du you think about it? Or do you have other ideas?

All the best from Germany
Friedi

Mack · Mack on Fri Feb 06, 2009 5:02 pm

Friedi, you may find as I did, that the skin is too thin and it has very little fat behind it to acheive a crispy crackling.
I would try your idea out, but keep a close eye on it.

guisep · guisep on Wed Aug 12, 2009 5:36 pm

Can you describe how you wired the pig to hang. What gauge wire did you run? Any other pic you left out?
thanks...

ProQ Excel... ready to rock!