Random Thought Thread

[Synov]

A Weber with briquets - much respect. I've clung to mine as well. Sure, it's a little more work and time, but totally worth it. I try to use actual charcoal chunks now, whenever I can.

Same, I got rid of the gas grill and do real charcoal in a big Weber. The trendy thing now though is an electric grill with a smoke box that can all be controlled from your phone. Meh.

 

[Hammer67]

The trendy thing now though is an electric grill with a smoke box that can all be controlled from your phone. Meh.

 

[yoko]

Same, I got rid of the gas grill and do real charcoal in a big Weber. The trendy thing now though is an electric grill with a smoke box that can all be controlled from your phone. Meh.

I love cooking on my Weber , but I also love my pellet smoker lol

I don't have enough room in my backyard for an offset

 

[Mendoman]

Same, I got rid of the gas grill and do real charcoal in a big Weber. The trendy thing now though is an electric grill with a smoke box that can all be controlled from your phone. Meh.

My grilling happens on an old school Weber kettle, but for long 12+ hour smokes I went electric. It’s just too much more convenient to maintain a consistent and specific temperature over a long period of time without having to actively tend it for the duration.

 

[trevitrace]

I should get out more .... out along Horse Creek with daughter #1 yesterday.

I'd be out there every day.

 

[SharpBits]

I should get out more

If I lived there, it would be difficult to get me to go back home.

 

[91bravo]

A Weber with briquets - much respect. I've clung to mine as well. Sure, it's a little more work and time, but totally worth it. I try to use actual charcoal chunks now, whenever I can.

I just cook for my wife and I. The briquettes are hot and cooks what I need in a flash. I guess I’m old school I cook everything on my Weber with Kingsford charcoal.

 

[SharpBits]

Weber here as well. Even the neighbors admit everything tastes better when cooked on the charcoal vs gas.

 

[tinfoil hat timmy]

Webers are awesone

 

[bluemax_1]

I'm using the K03 model.

I sharpen everything with it, from tiny knives to K18 and the Assassin Wakizashi by Keffeler.

It has its own quirks when it comes to maintaining the sharpening angle, so it takes a little getting used to.

There are also a few things to keep in mind when sharpening long blades, around 23 inches or longer.

One feature I really like is the ability to adjust the angle in 0.1° increments, and even in 0.05° steps.

Same. KO3.

Got it specifically because it can handle bigger/longer blades better than many other systems.

Dang, they’ve gotten pricey!

Now, I’m really curious as to why Nate’s asking about them.

 

[Fonedork]

Probably cause his wrist is broken and he does the sharpening

 

[Synov]

 

[bluemax_1]

Probably cause his wrist is broken and he does the sharpening

Oof, hadn’t considered that.

I suppose the TSPROF would be easier to use 1-handed, as the blade is mounted, and you generally use the rod with the stones 1-handed, but it would be a lot slower than his normal method.

 

[oldmanwilly]

Weber here as well. Even the neighbors admit everything tastes better when cooked on the charcoal vs gas.

 

[SharpBits]

Man, I always thought he sharpened with his feet while programming two CNC machines with his hands.

 

[Nathan the Machinist]

Probably cause his wrist is broken and he does the sharpening

It's 3 weeks since surgery today

And I'm back in the shop full force

By "full force", I mean I'm gimpy and useless. Which is pretty much just my normal baseline

So I'll tell you what my mom said. She said "Nathan, I don't like this assisted living home. The food is gross and the people are mean to me".

Now, I'm not entirely sure what she means by all of that but, reading between the lines, I think she's saying I need to implement a system here that everybody can do, so that when my wrist hurts maybe Abby could pick up the slack.

My dad was asking me about a sharpening setup last night and I didn't really know because I either use my production setup or I do it off-hand. These guys had reached out to me a while back and I started looking into their stuff and thought I might try one out.

 

[yoko]

It's 3 weeks since surgery today

And I'm back in the shop full force

By "full force", I mean I'm gimpy and useless. Which is pretty much just my normal baseline

So I'll tell you what my mom said. She said "Nathan, I don't like this assisted living home. The food is gross and the people are mean to me".

Now, I'm not entirely sure what she means by all of that but, reading between the lines, I think she's saying I need to implement a system here that everybody can do, so that when my wrist hurts maybe Abby could pick up the slack.

My dad was asking me about a sharpening setup last night and I didn't really know because I either use my production setup or I do it off-hand. These guys had reached out to me a while back and I started looking into their stuff and thought I might try one out.

That's a good idea , using a microfiber towel to feel for the burr helps a lot too ,especially if newer sharpening

 

[Blues]

That's a good idea , using a microfiber towel to feel for the burr helps a lot too ,especially if newer sharpening

Or a Q-tip

 

[carnifex knifeworks]

A Weber with briquets - much respect. I've clung to mine as well. Sure, it's a little more work and time, but totally worth it. I try to use actual charcoal chunks now, whenever I can.

You should look into a gravity feed smoker

 

[toker]

You should look into a gravity feed smoker

That's what I use. Best of both worlds with electronic controls and real lump charcoal. I no longer have to babysit a brisket or any other long cook. I still use my Weber Kettle for steaks and other quick cooks, when I'm not using my griddle.

My dad was asking me about a sharpening setup last night and I didn't really know because I either use my production setup or I do it off-hand. These guys had reached out to me a while back and I started looking into their stuff and thought I might try one out.

I'm a big fan of the Wicked Edge sharpeners. There are a few quirks depending on the blade length and thickness, but I just record all the positions, angles and settings in an Excel file that I print out for quick reference.