tag:blogger.com,1999:blog-25943430509349734622024-02-06T21:37:22.663-08:00CBO BlogAnonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-2594343050934973462.post-65649255947488791442019-03-27T12:58:00.001-07:002019-03-27T12:58:14.911-07:00Wood Pellet Grills<div class="separator" style="clear: both; text-align: center;">
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By now you have at least <i>heard</i> of a wood pellet grill. So, what the heck are they? How do they work? What about all the rumors I have heard online? Well, folks, I am here to spread the good word!<br />
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Wood pellet grills are just that. Grills (really cookers) that use wood pellets as the heat source to cook food.<br />
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How a wood pellet grill works is actually very simple. Every wood pellet grill has a hopper to hold the pellets, an auger to feed the pellets and a fire pot to burn the pellets. The hoppers hold anywhere from 20 to 40 pounds of pellets depending on the manufacturer. A digital control keeps an eye on the temperature of the grill. As the temps goes up, the auger motor slows down feeding less pellets causing the temperature to lower. Once it lowers, the digital controller tells the auger motor to move faster so more pellets dump causing the heat to go up and so on and so on. For this reason, NO WOOD PELLET GRILL ON THE MARKET WILL HOLD IT'S TEMPERATURE TO THE DEGREE. PERIOD. I don't care what anyone tells you, it is physically impossible to hold it to the degree. Most wood pellet grills fluctuate anywhere from 10 to 30 degrees. This is perfectly normal. </div>
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As a result, you will see smoke during the downward cycle of above and little to no smoke on the upward cycle. Again, this is perfectly normal. I cannot stress enough that NO wood pellet grill on the market (even the ones with the PID digital controller) will hold it's temp to the degree. </div>
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I have cooked food on so many models of grills and can also tell you that the food that comes off of a $300 dollar wood pellet grill tastes just the same as the food coming off of a $5000 dollar wood pellet grill. The difference in price is usually 1. the name of the manufacturer (Traeger has been riding on it's name for years), where the grill is made (US made grills tend to run $1200 and up), and lastly what "bells and whistles" it has on it. These are not required but sure make using your grill a lot easier. For example, once the pellets burn in the fire pot, just like a fireplace or a campfire, there will be ask left over in the pot. This needs to be cleaned every cook. On most wood pellet grills that means taking all the dirty guts out and sucking out the ash with a shop vac. Camp Chef changed the world a few years ago with their patented ash clean-out system. They put a slide out bottom to the pot and with one pull of a lever, your fire pot is cleaned. Done. </div>
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While some of the other wood pellet grills do not have the ash clean out feature, they might have other features just as cool. The Green Mountain Grills have WiFi capable digital controllers which means you can literally control your grill from anywhere you have data connection on your phone. Many of the grills now actually offer grilling as well. Meaning, they have a feature that allows you to grill hot and fast directly over the fire pot. </div>
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One rumor that drives me nuts is "people who use wood pellet grills are lazy" among other names thrown out. Listen people, if you want to stay up all night babysitting your smoker and watching temps and adding charcoal or wood, etc; then more power to you. No one is saying you cannot continue to do that. You can also continue to use an outhouse instead of indoor plumbing as well. :) In my opinion, there is nothing wrong with innovation. </div>
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I have no problem watching the game, playing a quick round of golf or even sleeping while my barbecue is being cooked. </div>
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Another rumor is that they do not produce a large amount of smoke. I like to use the analogy that about 70% of the public is good with the smoke a wood pellet grill produces, 20% do not think it is enough and maybe 10% think it's too much. The good thing is; if you are in that 20% that the smoke is not enough, there are some solutions. First of all, the wood you use. There is a huge difference between Oak wood and Pecan wood as an example. Usually just using a stronger wood solves the problem. If not, the next step that does not require a ton of investment is a smoke tube. These allow you to "infuse" more smoke into your cook. They are also great for adding an addition smoke flavor to your meat and; more importantly, they are awesome for cold smoking. </div>
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The last rumor I have heard about wood pellet grills is that they are technically not smokers. This is actually true. If you use your wood pellet grill strictly as a smoker, you are missing out on so many culinary possibilities. I tell my customers that I have made cheesecake, cookies, cakes, brownies, cobbler, jerky, sausage, frozen lasagna, just to name a few. They are really "cookers". Anything you can do in your kitchen oven, you can do on a wood pellet grill. Today, the wood pellet grills even offer direct grilling options which makes them more of an outdoor cooking station than anything. </div>
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Have you heard more rumors? Have you been on social media? If yes, then stop in and talk to Dan or Daren about wood pellet grills and get the real truth about them. :) </div>
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Dan M. </div>
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Colorado BBQ Outfitters</div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com2tag:blogger.com,1999:blog-2594343050934973462.post-33961383198380116242016-06-03T09:59:00.000-07:002016-06-03T09:59:03.384-07:00Father's DayI lost my father back in 2002 suddenly without warning. It devastated our family. At the same time, I have two wonderful boys who never fail to lift my spirits on that day as well. So the holiday is bitter sweet to some extent. <div>
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Father's Day was first observed in Spokane, Washington in 1910 in church. Sonora Smart Dodd wanted to honor her father who was a single parent and raised 5 children on his own after hearing a sermon about honoring mothers the year before. Sonoro's father was also a civil war veteran. After hearing a sermon at her church the year before about Mother's Day, she approached her pastor about a holiday honoring fathers. She wanted it celebrated on June 5th which was her father's birthday; however, the pastor of her church could not prepare a sermon in time so the holiday was suggested to be on the 3rd Sunday of June. </div>
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Part of the tradition of Father's Day, just as with Mother's Day, is to give a gift to our fathers as a way of saying thank you for all they do for us. Needless to say, this is a big holiday for us here at Colorado BBQ Outfitters. </div>
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One of the most popular items we sell is simply a gift certificate. Many let Dad decide what he would like for his grilling/smoking set up. </div>
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Father's Day is June 19th this year. Plenty of time to stop in the store and stock up on some fun ideas for Dad this holiday! </div>
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Dan M. </div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-22708770735166634822016-05-24T10:12:00.004-07:002016-05-24T10:14:48.779-07:00Memorial weekend is coming!!!<div dir="ltr" style="text-align: left;" trbidi="on">
Memorial Day is a federal holiday set aside to remember those that fought for our country and our freedom. <br />
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Many also know it as the unofficial beginning to summer! It is also known as a huge barbecue and grilling holiday weekend. (That is assuming the weather cooperates which those of us here in Colorado know is a toss up day to day!) </div>
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We here at Colorado BBQ Outfitters are ready for one of the biggest grilling holidays during the year. Come in and check out our selection of wood pellet grills, ceramic grills, and electric smokers as well as many grilling/smoking accessories, bbq wood, charcoal, gourmet sauces and rubs just to name a few. </div>
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We are very proud of our selection of Colorado based sauces and rubs. </div>
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Even if you are not in need of any supplies, stop in and chat with Dan and Daren about all your grilling/smoking needs! We are a great resource of information! </div>
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Dan M. </div>
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Colorado BBQ Outfitters</div>
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719-465-1041</div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-62572792533777137322015-08-05T10:07:00.002-07:002015-08-05T10:07:20.862-07:00Patience everyoneIf I had a dollar for every time a customer came into the store and said they don't barbecue because it takes too long or they don't use charcoal because it takes as long to light it as to cook the food; I would be a millionaire.<br />
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One thing about barbeque that I cannot stress enough is that it takes patience. Does that mean you have to take a huge chunk out of your life to do it? Of course not. It is all about planning and using the right accessories.<br />
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In today's world, there are so many accessories that will make your barbecuing experience so much faster and easier. For example, the Looftlighter will light charcoal in literally 30 seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eGqhDcMPLKZE1cw2In7oK6VhCJBUMX4dfZ2SSulnkqNCZDDAm5CUc9_YwucxOae4eIHWQ-uy5WxvtUPVnYRBOjJNCDyPeELe39GAqpMYhlEgxv23t3dvXwOYb9OeJmzy9PlSIwN5F-4R/s1600/looftlighter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eGqhDcMPLKZE1cw2In7oK6VhCJBUMX4dfZ2SSulnkqNCZDDAm5CUc9_YwucxOae4eIHWQ-uy5WxvtUPVnYRBOjJNCDyPeELe39GAqpMYhlEgxv23t3dvXwOYb9OeJmzy9PlSIwN5F-4R/s320/looftlighter.jpg" width="320" /></a></div>
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Lighting your charcoal in 30 seconds to 1 minute is less time than it takes to get your kitchen oven up to temp. Think about that. </div>
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I teach my students in class that preparation is everything when it comes to barbecue. It isn't just pulling something out of the freezer and throwing it into the microwave. The preparation and effort in barbecue brings about except results. A few weeks ago I went to a local bbq place and ordered a brisket sandwich and a side of coleslaw. My order came to nearly 8 bucks and more after tip. It costs me a fraction of that to make that exact same dish at home and have leftovers to boot. </div>
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Before you start your bbq venture, sit down and figure out what you want to cook. If the meat is frozen, pull it out of the freezer ahead of time to properly thaw it out. (Don't leave it out to thaw, leave it in water to thaw or use a microwave) Look for some pointers online for that specific type of meat unless you have done it a hundred times. You will be amazed at what you will find on the internet. Some people's creativity is amazing! </div>
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When it comes to the actual cook, turn your smoker/grill on first. While that is warming up or getting to temp, now is your chance to take your meat out of the fridge and prepare it. Never let meat sit out and get to room temperature regardless of what you see on the internet. It is dangerous and, well, just plain stupid. Your meat will get to room temperature a lot faster in the grill/smoker. Here is a link to help with some meat myths: <a href="http://www.foodsafety.gov/keep/basics/myths/">Meat myths</a></div>
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While your smoker/grill is getting up to temp, this is a good time to add more rub to y our meat, or cut up some veggies, etc, etc. </div>
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The amount of heat source (charcoal, electricity, wood pellets, gas, etc) you use is the same whether y you have one food item cooking or several. Make the best use of your heat source. This is where a freezer and even a vacuum sealer really come into play. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLWmnIMFw7ZBujBKWU1wcOHGmSWg0l5PGiL0-9wSBfyrlLgriGIP-BFhyphenhyphen148Ux_o-3SUKLHMru_cr6L-6XUwk0-kYphA7nkNDEw2mqGJnlhGfjD7Ag90BA2k4-ZMzW2AlofZ68KyYckDv/s1600/foodsaverV2460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLWmnIMFw7ZBujBKWU1wcOHGmSWg0l5PGiL0-9wSBfyrlLgriGIP-BFhyphenhyphen148Ux_o-3SUKLHMru_cr6L-6XUwk0-kYphA7nkNDEw2mqGJnlhGfjD7Ag90BA2k4-ZMzW2AlofZ68KyYckDv/s320/foodsaverV2460.jpg" width="320" /></a></div>
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For as little as$150 bucks, these babies let you cook as much food as you like at any given time; vacuum seal it, and store it in the freezer for years. I don't bbq every single day. I do it about once a month and then have enough to last for days. You can poke holes in it and warm it up in the microwave (yes, microwave) or drop the sealed food in boiling water to reheat it back up.Tastes just like it came off the smoker! </div>
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With some minor planning, you can get the most "bang for your buck" when it comes to barbecuing. </div>
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Dan MacDonald</div>
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Colorado BBQ Outfitters</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr4P3tJpnnH45mnlWuaya_e2z76scZFt1IZYFNj1FOwV-_XqyJ6dgOYpIiY_mNIR0gzfGB16D9yFK7bAGyQSNoV2PfomG9L0uwntuwHLO2qOorrdjv5cLqTmo3lK6qIXuktkd2VidY3Iw/s1600/cbostocker_zpsbc38139d.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr4P3tJpnnH45mnlWuaya_e2z76scZFt1IZYFNj1FOwV-_XqyJ6dgOYpIiY_mNIR0gzfGB16D9yFK7bAGyQSNoV2PfomG9L0uwntuwHLO2qOorrdjv5cLqTmo3lK6qIXuktkd2VidY3Iw/s320/cbostocker_zpsbc38139d.png" width="260" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-81633080783907178912015-04-07T11:28:00.002-07:002015-04-07T11:28:54.556-07:00Spring is here! Spring is finally here! Well, sort of here in Colorado. :) <div>
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Even though we here at Colorado BBQ Outfitters grill and barbecue year round, we understand that many of you only do so during the warmer summer months. </div>
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That means it is time for you to dust off that grill or smoker and get it ready to use. </div>
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If your grill looks like this poor guy, then it's time to just get a new one. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPaVPxzS6xCGNB6nWEkVre8CvOQgyO3pcw08T7atsDA422gJZMg30h7jIRBqM-M2E6IHPhemKfzgCGxNER5Te_rJqPjnpo8vSXLDqPwm4rE3neCP6CT0wh0QdZ2Y9VD1Fmlo-PWYmN5Uw/s1600/350936523_9597a06d00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPaVPxzS6xCGNB6nWEkVre8CvOQgyO3pcw08T7atsDA422gJZMg30h7jIRBqM-M2E6IHPhemKfzgCGxNER5Te_rJqPjnpo8vSXLDqPwm4rE3neCP6CT0wh0QdZ2Y9VD1Fmlo-PWYmN5Uw/s1600/350936523_9597a06d00.jpg" height="240" width="320" /></a></div>
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That is an extreme case of course. Our landfills have so many old grills that people have thrown out that could be refurbished. Most are cheaper big box store grills. </div>
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If yours is the latter, here are a few tips you can use to get your grill back to newer condition. </div>
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1. If your grill has been in storage or has had a cover on it all winter, use a broom handle or something of the sort to poke your cover gently. This will scare any critters that may have taken up residence in your grill over the winter. (One year I had a nest of spiders in mine. Yikes!</div>
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2. For gas grills, it is very important to thoroughly inspect all hoses and connections for gas leaks. You can put some dish washing liquid in a small bowl of water and brush it around all the connections and hoses. If you see bubbles when you turn on your gas, you have a leak. you may or may not be able to smell leaks. </div>
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3. Check your cooking grids for rust. Cooking grids are expensive to replace so it is recommended to try and clean your grids as best you can. If they are damaged beyond repair, DON'T THROW THEM OUT! If they still fit on your grill, you can purchase products such as Grill Grates that simply sit over your ruined grids and you can cook on those. Made of anodized aluminum, they keep the heat in their "fins" so the meat sits up out of the grease. The fins give you great grill marks on your steaks! Grill Grates are almost always cheaper than replacing your manufacturer's grids. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_yfUR6IbMpIyCNDN_qjjT-6M8cmHoGkvOlXLPkgsyfrFmsr_oO4CvdCDtlslKGlJhWdunUhJ9YObXwnT4zoc3QaIXIeTuTG-edr9_pzVi0HtXRJ9N2EbkEp4Yom3z243eaCx9UYpVrWk/s1600/grillGrates2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_yfUR6IbMpIyCNDN_qjjT-6M8cmHoGkvOlXLPkgsyfrFmsr_oO4CvdCDtlslKGlJhWdunUhJ9YObXwnT4zoc3QaIXIeTuTG-edr9_pzVi0HtXRJ9N2EbkEp4Yom3z243eaCx9UYpVrWk/s1600/grillGrates2.jpg" height="207" width="320" /></a></div>
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4. Clean up your grill using a non toxic cleaner. We carry both interior and exterior cleaners by Citrusafe. This product works great even on baked on tough stains. It is non toxic and pet friendly. Never use a corrosive cleaner on the inside or the outside of your grill!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWjpBuFlSrYGe_cGzxzdzVFl4teT8HmVqTbYEWPMdHYWoMXXCuEHvURttYW_9Z012SZWWOSbTDRQUMnl55jNj-JuEio-xlwmy0FRGG6so1IgFz1taoRjdyy3QtjAfaC0i3ARLlKAimRte/s1600/830731000020lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWjpBuFlSrYGe_cGzxzdzVFl4teT8HmVqTbYEWPMdHYWoMXXCuEHvURttYW_9Z012SZWWOSbTDRQUMnl55jNj-JuEio-xlwmy0FRGG6so1IgFz1taoRjdyy3QtjAfaC0i3ARLlKAimRte/s1600/830731000020lg.jpg" /></a></div>
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5. If you have porcelain coated cooking grids, make sure you use a brush designed for porcelain. porcelain can chip and crack if you use the wrong type brush. Do not use cheaper bbq brushes on these types of grids. After cleaning your grids, I suggest you "season" them with a high temp burn rate oil. </div>
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6. Always inspect the burners on gas grills and smokers. If they are horribly rusted or broken, replace them. If they are intact, simply use a the end of a coat hangar or something similar and clean out the holes in the burners. Make sure you clean out the bottom of your grill.</div>
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7. Use a common putty knife to get the hard baked on gunk from the inside of your grill. I know it is gross and full of gunk but use your scraper and get that gunk out of there. </div>
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8. Fill up your propane tank so you are all good to go and don't run out of gas on your first big cook out. </div>
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9. Put everything back together, recheck your connections and go ahead and fire your grill up. Run it on high temperature for about 15 minutes to burn off any left over residue, cleaner, etc. </div>
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10. Lastly and most importantly, come on down to Colorado BBQ Outfitters at 6850 N. Academy Blvd and pick up all your grilling and barbecuing needs! </div>
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Dan MacDonald</div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-14625332188754859862015-03-05T13:14:00.002-08:002015-03-05T13:14:43.018-08:00Human ConditionI've said in the past and I will always say it; customers are the best reason to own your own business.<br />
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Chatting with customers, learning new techniques and listening to interesting stories never ceases to amaze me.<br />
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I had my buddy Galen come in today. Galen is an older gentleman who served in the military back in the 60s.<br />
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Galen told me a story about a young man in basic training who had lost his parents when he was 5 years old in a car accident. He was raised by his grandparents. While in basic training, his grandmother passed away. The military would not allow him to attend the funeral for whatever reason. Galen happened to be in charge of the men who check on the platoon day and night.<br />
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A hat was passed around the platoon and a collection was taken up to get him to his grandmother's funeral. That is not the best part of the story.<br />
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The officers did not even know he was gone! Galen and some others covered up his absence by stuffing his bed with pillows and calling his name out during roll call. I thought this was amazing.<br />
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Probably couldn't get away with something like that this day and age.<br />
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Dan<br />
Colorado BBQ Outfitters<br />
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<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-47215723274216488152014-11-26T09:21:00.001-08:002014-11-26T09:21:39.013-08:00Giving ThanksI have been lax in doing this blog. Just seems like business at the store and whatnot gets in the way sometimes.<br />
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I cannot believe 2014 is winding down. Seems to have flown by.<br />
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As we approach the holidays, I usually reflect back on the year; my accomplishments (or lack thereof!), my learning opportunities, and taking inventory of my relationships with friends and family.<br />
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Daren and I are approaching our third year of business and we have grown each year. I am very, very thankful for all of the support from our family, friends and all of our customers. I've said before that the most important part of being a small business owner is being able to interact with the people who come in the store each day.<br />
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Tomorrow is Thanksgiving (one of our busiest holidays!) and I would encourage everyone, as cliche as it is, to take a moment and truly think about what you have to be thankful for. I know I can be guilty of reflecting on the negative situations in my life, so I force myself to step back and take inventory on how blessed I truly am.<br />
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Daren is not only my business partner but my best friend. We have been through so much just getting the store going and growing. We don't always see eye to eye but we always come to an agreement eventually. I am truly thankful for our relationship and the fact he is always there for me.<br />
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My family. Well, they drive me nuts most of the time but I love them all and am so glad I still have them in my life. I lost my father years ago and you just never fully recover from losing a family member. My family supports me (most of the time lol). If it were not for my mother, I would not have Colorado BBQ Outfitters. She is the reason for me that the store exists.<br />
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All of our wonderful customers. What awesome people we meet each day. Not a day goes by I don't strike up a conversation with one of our customers and learn so many interesting things from them.<br />
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As we stress over making Thanksgiving dinner, or getting that great deal on Black Friday, or yelling at our favorite football team's loss... we all have something to be thankful for in our lives. Probably many things. Please take a moment and consider something you can be thankful for in your life.<br />
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Happy Thanksgiving from Colorado BBQ Outfitters!<br />
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Dan<br />
Colorado BBQ Outfitters<br />
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<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-66700208859468009512014-09-03T13:28:00.000-07:002014-09-03T13:28:10.714-07:00Summer changes to FallI've always been a big summer fan. After living in both Alaska and Michigan, I think I have paid my winter dues.<br />
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As a result, Fall has never been my favorite time of year. It always represented not only the end of Summer but the green foliage dying and the cold wind coming.<br />
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However, owning a BBQ supply store has helped me with that opinion. Once I started cold smoking cheeses in the winter, it didn't seem so bad anymore. I seem to be able to smoke easier in the colder months than the Summer. Summer seems to be owned by the grillers (hot and fast); whereas Winter seems to be owned by the smokers (low and slow). Probably because hunting season starts in the Fall and all the hunters smoke their meats during that time.<br />
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Surprisingly enough, more people smoke in the Winter than in the Summer per the HPBA Association. Again, probably attributed to hunting season being in the Fall.<br />
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Although I cannot fully embrace Winter due to the cold, snow and ice; as I mentioned, I can handle it a tad bit better these days. :) So, get those shovels out and let's start our Winter smoking soon!<br />
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Dan </div>
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<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-42077975063159309272014-07-27T13:19:00.000-07:002014-07-27T13:19:07.234-07:00BBQ MythsThe BBQ world is full of more myths, old wives tales and just plain strange beliefs than Europe was hundreds of years ago.<br />
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We've all been told or shown to do certain things when it comes to barbecue. So much so that they are ingrained in our heads. But, if we stopped to actually think about some of these things, we would shake our heads.<br />
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For example, I know all of you have heard that you have to sear meat to "lock in the juices". This is a complete myth. Searing meat does not lock in any juices whatsoever. Alton Brown proved this with this <a href="http://www.foodnetwork.com/videos/to-sear-or-not-to-sear-98517.html">experiment</a> he performed on his show on<a href="http://www.foodnetwork.com/videos/to-sear-or-not-to-sear-98517.html"> Food Network</a>. In fact,t his myth has been debunked many, many times.<br />
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This notion sells millions and millions of dollars of meat at restaurants all over the world. Funny thing is, it's just not true. One of my all time favorite websites, <a href="http://amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html">Amazingribs.com</a>, has also debunked this myth. Meathead Goldwyn offers some insight to this myth here: <a href="http://amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html">Mythbusting the sear</a>.<br />
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Searing does, however, provide those great grill marks that we have also been told makes for a great steak. Well, yes and no. Although those marks are mainly for appearance there can be some benefit. When the surface of meat is subjected to heat, it goes through what is called the <a href="http://amazingribs.com/tips_and_technique/maillard_reaction_and_caramelization.html">Malliard Reaction</a>. In layman's terms, this is when the surface of the meat browns. Different compounds happen while this is going on as well a "crust" forming that adds wonderful flavor to the meat. So, as much as we love those grill marks on our steaks, for the most part they are simply for viewing pleasure.<br />
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Another myth in barbeque is soaking your wood. The internet is full of steps for low and slow cooking that start with soaking the wood you use to smoke with. Let's break this down scientifically. First of all, water does not penetrate wood. If it did, we would not have made boats out of wood for thousands of years. The most I have heard is about a 3% penetration. Big deal. Secondly, when heat is applied to wood, the wood starts to go through the process of combustion. First it will smolder, then ignite, and finally burn. Wood will not smolder or ignite if it is wet. Physics tells us that before the wood can start to smoke, the moisture content but evaporate first. So, if you want to delay your smoke, by all means, soak your wood. Otherwise, the moisture will simply evaporate and then the wood will begin the process to produce smoke. Only soak your wood if it will be applied to direct heat such as grilling fish on a plank over direct flame.<br />
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There are many, many myths when it comes to barbecuing. One point that I always make with my customers is "if what you are doing works and doesn't cause anyone harm, then continue to do it". I will never, ever argue with anyone over barbecue. We all have our own ways of doing things. And if they work, then continue to do them. I am just lazy and do not want to do any more steps that what is absolutely required of me!<br />
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Dan M.<br />
Colorado BBQ Outfitters<br />
719-465-1041<br />
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<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-73743451967033093352014-07-04T11:16:00.002-07:002014-07-04T23:14:30.869-07:00Temperature - how important is it? First, let me start this blog by explaining the difference between barbecue and grilling. Yes, there is a difference! Just like we tend to call all sodas Coke or all tissues Kleenex, we do the same with grilling and barbecuing. Many times people will say they are going to bbq some burgers. Chances are, they most definitely are not going to barbeque burgers!<br />
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When you grill something, you are applying high heat to it. So the cooking process is hot and fast. When you are barbecuing (often referred to as smoking), you are cooking your food over a lower heat for a longer period of time or what we call low and slow. Grilling is usually done on a gas grill as the fire or flame is directly under the food. Charcoal can be done both ways. Either directly over the heat of the charcoal or the charcoal can be set to the side for more indirect cooking (barbecuing).<br />
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So next time someone tells you they are going to bbq burgers, make sure you explain to them that they are actually grilling. :)<br />
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Now that we have gotten that out of the way, let's talk about temperature. When you are grilling; again, you are cooking hot and fast. In some cases, the hotter the better. The ceramic charcoal grills can get upwards of 1000 degrees! Many gas grills temperatures range around 500 degrees and sometimes even hotter. Since direct grilling involves the food over the heat, less time is obviously taken to cook the food. Leave it on there to long and you have burnt food!<br />
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As I said before, bbqing is low and slow. Generally the temperature is around 180f to 225f. Some people do barbeque at a higher temperature. The temperature is lower because you are cooking the meat over a period of time to allow for the muscle fibers to break down and make the meat very tender. Obviously, if you are going to cook something for a long period of time, you need to do so at a lower temperature or you will just burn the meat up. Many people will smoke their foods when cooking low and slow. This is why smoking is used synonymously with barbecuing. Smoking simply means to add the element of smoke to the cook to infuse a smoky flavor to the food. This is accomplished by burning wood at a low temp so that is smolders but does not actually ignite.<br />
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It is ideal to keep the temperature constant when barbecuing low and slow. Constant temp changes up or down will effect the outcome of your cook. The best way and most preferred way to check your temperatures of both your meat and/or your grill/smoker/oven is to use a digital thermometer. Many bbqers are now using thermometers that are wireless and allow you to bring the receiver inside the house. You can program them to keep an eye on the temperature of your food and your heat source and sound an alarm if anything changes. Easiest and quite frankly the best way to cook low and slow. They can be used for grilling as well to check the temperature of chicken, steaks, etc.<br />
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Lastly, always, always cook your meat according to USDA recommended internal temps to avoid eating meat with microbial dangers.<br />
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Enjoy your 4th of July and have a safe holiday!<br />
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Dan M.<br />
Colorado BBQ Outfitters<br />
6850 N. Academy Blvd<br />
Colorado Springs, Co. 80918<br />
719-465-1041<br />
<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-90592794574684867772014-05-23T12:13:00.000-07:002014-05-23T12:13:01.276-07:00Family and barbecueToday marks what would have been my father's 72nd birthday. Unfortunately he passed away back in 2002. Not a day goes by that I do not miss him.<br />
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Although I can't say my dad was a huge barbecuer, he would once in a blue moon grill up some burgers or steaks. I think he was most known for his camping meals. He usually did the cooking when we went camping.<br />
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The purpose of this blog today is to stress our mortality and the importance of appreciating family and friends during our stay. Nothing makes a person realize how much you appreciate family and loved ones than losing them. </div>
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I once saw a saying on the internet that said "you never invite friends over to microwave". I loved it. It's true. Who says "come on over and I will cook you a microwaved dinner". Some do; however, say "come on over and let's barbeque today". </div>
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Grilling/barbecuing has been a family oriented institution since the 1950s when that first Weber grill was created. Families started migrating to the suburbs and grilled/barbecued in their backyards. </div>
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As we approach this Memorial Day weekend, I would encourage everyone to in the very least reach out to family and tell them you love them. Some day, you or they will not be around any longer. Better yet, get that grill you may not have used lately fired up and cook some food on it and share it with loved ones. </div>
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Nothing like grilling some burgers, hot dogs, etc with all the fixins and enjoying the weather as summer approaches! </div>
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Have a safe and wonderful Memorial Day weekend everyone! </div>
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Dan</div>
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Colorado BBQ Outfitters</div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-32265803966245837722014-05-13T11:08:00.001-07:002014-05-13T11:08:04.998-07:00Starting charcoalJust saw a post on Facebook that was so profound that I had to write a blog about it....<br />
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"<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;">Why is it that 1 careless match can start a forest fire, but it takes a whole box to start a grill?" - Meathead from AmazingRibs.com. </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;">It's so true. Seems like we can burn down an entire national forest with the flick of a cigarette, yet we can't get charcoal which is designed to burn to save our lives. There are many ways to light charcoal. All the different ways involve the following two situations: </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;">1. How patient are you?</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;">2. how much do you want to spend?</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;">We all know that true barbecuing involves patience. You can't pop bbq in the microwave and eat it in five minutes. Cooking over lit charcoal can require some patience; however, there are products out on the market now that can vastly reduce your time involved and still get that great charcoal taste this summer. </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 15.455999374389648px;">First of all, what is charcoal? Simply put, charcoal is wood that has been subjected to low amounts of oxygen and heat. This combination causes the wood to turn into basically pure carbon or char. The process rids the wood of moisture and other compounds. </span><br />
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Let's talk about lighting it. When charcoal is subjected to heat it basically ignites and starts to burn. At first it will burn just like regular wood but eventually it turns to a white hot ash and that is what provides the heat you want. </div>
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As I said, one of the factors to consider is how patient are you. The less patient you are, the more you will pay to get your charcoal lit. Same with how much you would like to pay. The cheaper the process, the longer it takes. </div>
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NEVER, EVER, EVER, EVER, EVER USE STARTER FLUID OR OTHER PETROLEUM PRODUCTS ON YOUR CHARCOAL. I know your Dad did this for years. It's unhealthy and causes a horrible taste to your food as well as can ruin your grill. This stuff should be outlawed if you ask me. Also, do not use the cheap charcoal you find at the big box stores. This isn't a hit on the big box stores. That charcoal is generally made from lumber and can have chunks of concrete and nails in it. Always only use all natural hardwood lump charcoal. </div>
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The cheapest and longest process to start charcoal is to simply throw something that is on fire into the charcoal and let it start burning. This process can take as long as 30 to 45 minutes to get it lit. </div>
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Next, which also happens to be the most common way to light charcoal, is what is called the chimney starter. This is an upright "tube" that you put the charcoal in. There is space in the bottom to apply heat. Some use newspaper, some place it over the side burner on your gas grill; I prefer to use Primo Quicklights that I place right on my grate under the starter. </div>
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As you can see from the picture, the heat rises as the air is drown from the bottom of the starter and up. This causes the charcoal to light quicker than if you tried to light it on your own in a pile in your grill. </div>
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This process takes anywhere from 10 to 15 minutes. Once the charcoal is ready to cook with, just pour them into your grill and start cooking. </div>
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The next item on the list is an electric starter. This are basically heating elements that you stick into your pile of charcoal on your grill, plus them in, and the element heats up and starts the charcoal. They take about 10 minutes to get it going. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce6VQ4ASgYJ4vBIIlmtEmNd9KurTPzQ9V-8wXY1g2yd7VEg4kbt5Z9Nj17yb0b3iopq9APsFELjRP9_jnEN1eDQavY0u-ePVSE7WDzJmJJyCmzW9PYGqS5wS-EEP4iVWvCMJ8JYqVDQgt/s1600/m22AN7XuLbDFniycPHkRUpA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce6VQ4ASgYJ4vBIIlmtEmNd9KurTPzQ9V-8wXY1g2yd7VEg4kbt5Z9Nj17yb0b3iopq9APsFELjRP9_jnEN1eDQavY0u-ePVSE7WDzJmJJyCmzW9PYGqS5wS-EEP4iVWvCMJ8JYqVDQgt/s1600/m22AN7XuLbDFniycPHkRUpA.jpg" /></a></div>
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Lastly, there is the Looftlighter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFka6LuDyiRLHseG3qCCWhqK3WS8BMZFgrHxxKRzIeF3ax_xcxW0XgAo5M81EcRdGARRjTiy4rE0VJk4Pcnb9_g4HwZBYqBc4h7ZxQoa8-0udrgORlpbuhzhpediRYdiSpF46QiJhL4QZp/s1600/looft.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFka6LuDyiRLHseG3qCCWhqK3WS8BMZFgrHxxKRzIeF3ax_xcxW0XgAo5M81EcRdGARRjTiy4rE0VJk4Pcnb9_g4HwZBYqBc4h7ZxQoa8-0udrgORlpbuhzhpediRYdiSpF46QiJhL4QZp/s1600/looft.jpg" height="201" width="320" /></a></div>
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This bad boy will light your charcoal in 30 TO 60 SECONDS! Here is a video showing how it works: <a href="http://youtu.be/PD4TirOHEqI">Looftlighter</a></div>
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No matter how you decide to light your charcoal just remember these simple basic rules:</div>
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1. Never use lighter fluid to light your charcoal.</div>
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2. Use a good quality all natural hardwood lump charcoal.</div>
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3. No matter how you decide, remember that lit charcoal is very hot. Anything it comes in contact with will be hot. So please be careful. </div>
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Charcoal as a heat source can be used for grilling and barbequing. </div>
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Colorado BBQ Outfitters carries all of the products I discussed above. Come on down and see us and we can answer any questions you have about using charcoal! </div>
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Dan</div>
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Colorado BBQ Outfitters</div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-85360410362706333492014-05-03T16:41:00.001-07:002014-05-03T16:41:18.835-07:00May is National BBQ MonthDid you know that May is National BBQ Month?<br />
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WikiHow says we should celebrate this way: <a href="http://www.wikihow.com/Celebrate-National-Barbecue-Month">How to celebrate</a><br />
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The HPBA (Hearth, Patio, and BBQ Association) says this about it: <a href="http://www.hpba.org/consumers/barbecue/national-barbecue-month-2011-summertime-and-the-grilln-is-easy">HPBA National BBQ Month</a><br />
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I wanted to have some sort of witty origin about this unofficial holiday month but unfortunately I couldn't find a darn thing on it. :)<br />
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So, just know that it is National BBQ Month in May!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ0bkJWPFts_v3cDUYWjvG19qJiomhZu9HUd_PHnceomYYOlcOPni2pyfUPW5VPOCHdaWg0BJt-3EMANPsmVjW168EsfG4qfrTZy_Pot6waZKQm3nbX4m3EPo8Fe-ksNA-_blPDIrxuVq/s1600/image_preview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ0bkJWPFts_v3cDUYWjvG19qJiomhZu9HUd_PHnceomYYOlcOPni2pyfUPW5VPOCHdaWg0BJt-3EMANPsmVjW168EsfG4qfrTZy_Pot6waZKQm3nbX4m3EPo8Fe-ksNA-_blPDIrxuVq/s1600/image_preview.jpg" height="169" width="320" /></a></div>
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No matter how you celebrate it, get outside and grill or bbq something this month. May is when the plants start greening up. (In the Northern Hemisphere that is) The month happens to be one of my favorite months since I am not a winter person. The weather gets warmer and the days start getting longer. </div>
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It marks the beginning of the "season" for barbecuing and grilling. Although Colorado BBQ Outfitters feels that all year long is the season, many people do grill or bbq just in the summer. Things sure "heat up" at the store during this month. </div>
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To celebrate this most glorious of months, we are giving away a Coleman Denver Bronco tailgater grill. Anytime you come into the store this month, you can place an entry form into our special jar (my mom gave it to us) for a chance to win the grill. It's a cute little thing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4noz6mUQqSPi98XgPvzO_d5t-Cnld3z55N2l5-grjwZVIIrZPmIGpVo0Km1VaygZJ6f3yDPq_qgrnwia4J4xME6YXdQJt7BCdPeBLif17aS5PfdfYpVeI1KF6Qiw1173wttKw0wsOOmq-/s1600/bronco+grill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4noz6mUQqSPi98XgPvzO_d5t-Cnld3z55N2l5-grjwZVIIrZPmIGpVo0Km1VaygZJ6f3yDPq_qgrnwia4J4xME6YXdQJt7BCdPeBLif17aS5PfdfYpVeI1KF6Qiw1173wttKw0wsOOmq-/s1600/bronco+grill.jpg" height="205" width="320" /></a></div>
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The more you stop by the store this month, the more entries you can put in to win. </div>
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Tell all your friends and family to come on down and check us out and possibly win this cute little grill. </div>
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Dan</div>
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Colorado BBQ Outfitters</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGZanlzaRGbhQQv7ItJyGkyOKLzoVVtRvuXmsV6T_1uHy_0yiCmne2X_d87aFoThvr4v8Me0pP987Ugeqnroc-J3g3TqhPPFsCLneXfuhu3CeWjYwHAnEHgaaJ7Lnem0VZXrZsczbC3gX/s1600/cbostocker_zpsbc38139d.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGZanlzaRGbhQQv7ItJyGkyOKLzoVVtRvuXmsV6T_1uHy_0yiCmne2X_d87aFoThvr4v8Me0pP987Ugeqnroc-J3g3TqhPPFsCLneXfuhu3CeWjYwHAnEHgaaJ7Lnem0VZXrZsczbC3gX/s1600/cbostocker_zpsbc38139d.png" height="320" width="260" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-81309014794817028892014-04-24T11:34:00.003-07:002014-04-24T11:34:49.315-07:00It's been two years!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1t_v6gkInb_7oPsbrN3PDBcMCCM13MLOFmvf1O6VRHTXzTIOBHm8b6u_17iLCQENiClBTfdDMDVV-5IkqT25mzxv2161yg1P2nUmHb5pSSn6ILUMXnovPZxgSM2Azt0iLfgr38Kr4M9b/s1600/website+header.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1t_v6gkInb_7oPsbrN3PDBcMCCM13MLOFmvf1O6VRHTXzTIOBHm8b6u_17iLCQENiClBTfdDMDVV-5IkqT25mzxv2161yg1P2nUmHb5pSSn6ILUMXnovPZxgSM2Azt0iLfgr38Kr4M9b/s1600/website+header.PNG" height="90" width="640" /></a></div>
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I can't believe it's been two years since Daren and I opened the doors to Colorado BBQ Outfitters! No saying is more accurate than "time flies when you are having fun". </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqGPpKmQQcooN7ofuBtdz4ZVWoqCM-KQXQgEMmX70GHcDgrsoa2Aokr_5OFkynjW0D2pnf5Q-X-919z4ldPuGOxCLWw-NkQuO08YW_xxHMpB4elWkxdt1bPkGS2WjCbt_yoXilAx1923a/s1600/cbo+email+logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqGPpKmQQcooN7ofuBtdz4ZVWoqCM-KQXQgEMmX70GHcDgrsoa2Aokr_5OFkynjW0D2pnf5Q-X-919z4ldPuGOxCLWw-NkQuO08YW_xxHMpB4elWkxdt1bPkGS2WjCbt_yoXilAx1923a/s1600/cbo+email+logo.png" /></a></div>
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We have experienced so much over the last two years and have also learned a lot as well. I think my favorite has been the classes and the discussions with customers. Sometimes people just come in and talk for awhile. I learn so much and can sometimes share some of my BBQ wisdom and experience with them. </div>
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Daren and I have decided to renew our lease for another 2 years in our location. Our smaller size offers some challenges for us but I have faith we will overcome that and make the store the best ever in the next two years as well as many more years to come. </div>
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I especially want to take this time to thank all of those that helped us over the last two years. Family and friends have been so nice and gracious enough to donate items to the store, their time, and other resources that we simply could not have functioned without. I am thinking we will have a private bbq party for those that we owe a huge debt of gratitude to sometime next month. :) </div>
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I look forward to the next two years and many years after that. </div>
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Dan</div>
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Colorado BBQ Outfitters</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7K04OJ9J14F8P1uWBIbnM0Cp2AAQ-uDaEgernen3iJXvztrnud2TdUM3YT8u2ULvP9ewglh-BW1dsMqEKCj6u2AZsdfKFel0cgLrmaP8vIvD0eq-cYGyxJPEx2_vOK7lE4X_wWzgqHHqh/s1600/cbostocker_zpsbc38139d.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7K04OJ9J14F8P1uWBIbnM0Cp2AAQ-uDaEgernen3iJXvztrnud2TdUM3YT8u2ULvP9ewglh-BW1dsMqEKCj6u2AZsdfKFel0cgLrmaP8vIvD0eq-cYGyxJPEx2_vOK7lE4X_wWzgqHHqh/s1600/cbostocker_zpsbc38139d.png" height="320" width="260" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-90504386861761987082014-04-02T09:43:00.002-07:002014-04-02T09:43:37.106-07:00Spring is close! I really need to rename this blog to Dan's not-so-monthly blog instead of Dan's not-so-weekly blog!<br />
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Although Spring isn't <i>officially</i> here yet, it sure feels like it.<br />
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The birds are chirping each morning and the weather is getting nicer and nicer. I even have weeds starting to come up in the front yard!<br />
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Having lived in Alaska and Michigan for most of my childhood, I have paid my dues with winter weather. Not a fan at all. It doesn't stop me from smoking or grilling my favorite foods but I sure do prefer the warm weather.<br />
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Soon we will be putting away our winter coats and getting out the flip flops, shorts and tank tops! (Just make sure you have some sort of clothing on so you don't look like this guy...)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8coVCjWPXVWaeZTeXBJvjA2Hjctjn1C_zmCRzoQvi-LBHMjz68AkZlGHKOXSlWa-t4k0SMy00jzoK45f8DR3RB5_Wv4FnBfy3c-lLgMQMi644Zrj7yshY98TD22iL731XrgX17fadlu_U/s1600/nakedbbq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8coVCjWPXVWaeZTeXBJvjA2Hjctjn1C_zmCRzoQvi-LBHMjz68AkZlGHKOXSlWa-t4k0SMy00jzoK45f8DR3RB5_Wv4FnBfy3c-lLgMQMi644Zrj7yshY98TD22iL731XrgX17fadlu_U/s1600/nakedbbq.jpg" /></a></div>
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This time of year is usually when the "seasonal" bbqer's start to pull out their gas grills, etc. And that means checking basic maintenance and doing some cleaning. </div>
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When it comes to grills and smokers, do NOT clean the smoke build up on the inside. That is called a "seasoned" grill or smoker. However, you do want to clean out the ash and larger debris that may accumulate. You gas grillers out there will want to make sure your burners are all clean. You will want to clean out any accumulated grease as that can lead to a fire hazard. </div>
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Cleaning the outside of your grill or smoker is easy with Citrusafe. We carry this product at the store as it is non-flammable, non-toxic, biodegradable and phosphate free. Yet it still cuts through the dirt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5huULPLXGMuvjar-TBYHvn_nxK3hP1Uh9hEydXV18IYU2Taa3tRY6l_w9MPLkk2czwW5PYp-ZhTxpWUIVCPbEHcsjB3MjMh_R2QyMBiQFD0CZokM4SAeR-522smQNE3oHb1Vt2HSlQXS-/s1600/BRYN_CitruSafe_REN.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5huULPLXGMuvjar-TBYHvn_nxK3hP1Uh9hEydXV18IYU2Taa3tRY6l_w9MPLkk2czwW5PYp-ZhTxpWUIVCPbEHcsjB3MjMh_R2QyMBiQFD0CZokM4SAeR-522smQNE3oHb1Vt2HSlQXS-/s1600/BRYN_CitruSafe_REN.png" height="320" width="128" /></a></div>
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for those of you that use propane, it is extremely important to check all of your valves, connectors and hoses for any leaks. Here is a great link to an article that gives some tips: <a href="http://bbq.about.com/od/gasgrills/a/Gas-Grill-Maintenance.htm">Grill Maintenance</a></div>
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Sit back, enjoy the sounds, smells and beauty of Spring and keep on smoking and grilling! </div>
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Dan MacDonald</div>
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Colorado BBQ Outfitters</div>
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719-465-1041</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAtYziPuPUB3Gjp181brmG1G0vbwcE1f5efsH8prJ5PkXoOJRaG_CzwXs4QEnayi41vdXaQSSN_83WcqkVXooLKF_Z-siwXyCn3sIEMim1o37HkOAiuYWBG15IG_-yOYPrWy0znetkUYq/s1600/cbostocker_zpsbc38139d.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAtYziPuPUB3Gjp181brmG1G0vbwcE1f5efsH8prJ5PkXoOJRaG_CzwXs4QEnayi41vdXaQSSN_83WcqkVXooLKF_Z-siwXyCn3sIEMim1o37HkOAiuYWBG15IG_-yOYPrWy0znetkUYq/s1600/cbostocker_zpsbc38139d.png" height="320" width="260" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-88802362200923374962014-02-19T11:32:00.003-08:002014-02-19T11:32:34.468-08:00Small business rewardsLast week I was sitting here at the store and a gentleman came in with a Scottish accent. His name is Ken.<br />
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We got to talking and it turns out he has a BBQ business back in Scotland. Since my ancestry is from there and it's always been my dream to go visit someday, of course I was fascinated about his story.<br />
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Turns out he flies to Colorado Springs on business every few months. He googled barbeque supply while here and lo and behold found Colorado BBQ Outfitters.<br />
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His business entails making pulled pork and then selling it to food trucks in the area who get a pretty penny there to sell pulled pork sandwiches. Right in the middle of the UK! (He lives on the border of England and Scotland. Here is a map showing where he is located)<br />
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We talked for about an hour about all things barbecue. I was even able to give him a few tips to make his life easier when it comes to smoking meat. We exchanged emails and a friendship began. When I told Ken that is my dream to visit Scotland to see my family's ancestral castle, he immediately told me what to expect and even invited me to stay with him if I ever get over that way.<br />
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I emailed him a few days ago and he replied this morning with his website which is <a href="http://www.highland-smoke.com/">Highlands Smoke</a>. he also sent me this delicious photo of his pork shoulders smoking.<br />
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Very cool to not only meet someone from the UK; but, someone who has some culture overlap between our two homes.<br />
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When people ask me if I like owning my own retail store, this is an example of why I reply; "Yes, very much".<br />
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Dan MacDonald<br />
Colorado BBQ Outfitters<br />
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<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-55347027683687272862014-02-05T13:20:00.002-08:002014-02-05T13:20:40.509-08:00Advertising and sanityAs a small business retailer one of the most important aspects of the business is figuring out how to let your customers know you are there.<br />
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Truth is, you can offer the cure for cancer for free in your store but if no one knows you have it, then it doesn't matter. So the challenge is, how do you let your customers know?<br />
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Of course if you have an endless supply of cash, you can just take out a commercial during the Super Bowl. If you have the cash to do that, you probably don't even need to advertise!<br />
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Most small businesses have a very limited budget for advertising. Which means, what little budget you do have, you want the impact of whatever you choose to big significant. Unfortunately, without a crystal ball, one probably wouldn't know which way works best.<br />
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Daren and I have tried print media (coupons in local newsprint), signage, flyers, those little signs you see near intersections around town, and hand shake partnering with other businesses. It can be a challenge to get the biggest impact for the lowest cost. This is referred to as Guerrilla Marketing. spending very little for a huge impact. Here are some examples:<br />
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Proctor and Gamble received permission from the City of New York to paint their iconic Mr. Clean image on one of the crosswalks in the city.<br />
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A study showed that thousands of people a day cross over that crosswalk; so, in turn, saw that image. It was so strange that people would go into work or back home and mention what they saw. Anytime you can get people to talk about your product, it's generally a win.<br />
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Daren and I have been brainstorming different ideas for Guerrilla Marketing this year and welcome any and all ideas or experiences that you might have seen that left an impact on your as a consumer.<br />
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Maybe Daren and I should try something like this:<br />
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Dan MacDonald</div>
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Colorado BBQ Outfitters</div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-18750663707834321002014-01-22T12:52:00.001-08:002014-01-22T12:52:14.526-08:002014... an exciting year!I know I haven't done a blog in some time. One of my resolutions this year is to try and blog more often!<br />
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Well, here we are in another year. 2014! The first few years of any small business is the hardest and requires the most patient. Daren and I have been fortunate enough to have such a great customer base and we have fun with what we do which makes a big difference. We can't thank all of our customers enough for the past two years being successful.<br />
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We have some exciting things happening this year for us. First of all, we will be bringing in new products to the store. We pride ourselves in trying to offer products that cannot be found just anywhere and that make your bbq experience so much easier. Now that we have been in business almost two years we feel we know better what our customers are looking for and need. We will phase some products out and bring some new ones in.<br />
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Daren and I have also discussed doing more demos and offering more samples during the summer season. Our traffic during our first two seasons didn't necessarily warrant our being able to offer this but now we feel this summer we will be able to explore more sampling during the weekend. This means demo'ing our grills and/or smokers as well which will be exciting for us.<br />
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We look forward to this new year's challenges and successes as we enter into it. We also look forward to seeing our regular customer base as well as making new friends in the store this year!<br />
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Dan<br />
Colorado BBQ Outfitters<br />
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<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-23613140941829808172013-12-06T09:29:00.000-08:002013-12-06T09:29:00.512-08:00Brrr... it's cold!!The temperature at the time I sit and type this is zero degrees! Reminds me of the few years I lived up in Alaska. Brrrrr.<br />
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However, the cold does not need to stop you from using your grill or smoker. In fact, more people smoke during the winter season than summer.<br />
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The challenge is keeping your smoker to hold it's temperature during these very cold days and nights. Unless you have an expensive smoker chances are you are going to lose heat or go through your heat resource faster. Here are a few ways to help with this:<br />
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1. A welder's blanket. Yes, many grill companies make insulation blankets for their products but they tend to be expensive. Sure, they look nice but who cares. It's purpose it to insulate your smoker, not win a beauty pageant. There are a few that exist. The cheapest is a fiberglass blanket. They can run anywhere from $19.99 up to over a hundred dollars. Harbor Freight has them very cheap <a href="http://www.harborfreight.com/catalogsearch/result?q=welders+blanket">HERE</a>. Just make sure the blanket does not have asbestos in it. Some say stay away from fiberglass but I have not seen hard evidence to that. I only recommend using the blanket for low and slow cooks. I do warn against cotton treated flame retardant blankets as the retardant can "cook off" over time and the blanket could catch fire. Also, washing them could wash the retardant off. There is a brand called Tillman that is made of thermofelt. Here is the <a href="http://store.cyberweld.com/panfelwelbla.html">LINK</a>. Some people will cut them up and install them in pieces on the smoker.<br />
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2. Gaskets. There are gasket products on the market (we carry some at the store) that will allow you to seal up gaps and such on your grill and/or smoker. These can by cut to size and run around the edge of your smoker lid/door. Some are self adhesive and some use the high temp adhesive.<br />
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3. Fire bricks. These will retain heat and help keep the temperature more stable.<br />
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4. Aluminum foil. Some claim that simply lining the inside of your smoker with heavy duty aluminum foil will help hold heat in the smoker and keep the heat more stable as well.<br />
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None of the above mentioned ideas are really that expensive and will save you a ton on fuel over the winter.<br />
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Stay warm everyone and happy smoking!<br />
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Dan<br />
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com3tag:blogger.com,1999:blog-2594343050934973462.post-22386958555264040062013-11-23T15:40:00.000-08:002013-11-23T15:41:22.438-08:00Happy Thanksgiving! I know it's been awhile since I have posted a blog and I apologize. The good news is that Daren and I have had our hands full at the store with classes and pre-holiday sales!<br />
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Whew, what a day at the store today. Very busy and have had a chance to talk to many customers about the upcoming holidays; especially Thanksgiving this Thursday! It's that time of year to reflect on everything we are thankful for whether it be good health, family, fortune, or whatever you can appreciate in your life. I know I am very thankful for having the business, such a great business partner and wonderful family and friends. I would say my health but at my age, that can go at any time! :)<br />
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So many of our customers smoke their turkeys for the holidays. One question that we get asked quite a bit this time of year is what type of wood works best around the holidays. By far our most popular wood is apple. Apple wood works great with pork and poultry; especially poultry. Mix apple and pecan and you have, in my opinion, the perfect smoked wood combination for smoking a turkey for Thanksgiving. Really any kind of wood works as long as you enjoy it. Many people enjoy maple or cherry which can be more robust flavors. About the only wood that might be different for turkey is mesquite. That is a stronger and harder wood. You either like it or you don't. </div>
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As far as smoking a turkey, as simple as roasting a turkey. My favorite video on smoking a turkey is this one: </div>
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It is based on the recommendations of Meathead on the Amazing Ribs website. Very simple to do. Really the only difference is not to fill the cavity of the bird when you smoke it to allow the heat to penetrate the middle evenly. </div>
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However you decide to cook your turkey (just please be careful if you decide to deep fry your turkey as that is by far the most dangerous), we here at CBO want everyone to have a safe and joyous Thanksgiving!</div>
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As a reminder, we will have a Black Friday sale the day after Thanksgiving. Come on down to stock up on some of your favorite items at great prices! </div>
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Dan</div>
Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-15566806040560247492013-10-08T11:28:00.000-07:002013-10-08T11:28:30.453-07:00Slow down and barbecue! One of the benefits to owning a small retail store is the interaction I get to have with customers. I had an older gentleman come in this morning who had been in one of our classes earlier in the year.<br />
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He was what I would call a "good ol boy". We shared some stories and opinions back and forth for quite a while.<br />
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We had a great conversation about how our society has become not only a disposable one but more and more in a hurry. Today if something takes 5 minutes to cook I know I have caught myself groaning. Over 5 minutes!<br />
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Have you ever been in line somewhere and the wait is maybe 10 minutes and the people in front of you are complaining about it. For 10 minutes. Are our lives really spinning that fast out of control that 10 minutes becomes an eternity?<br />
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As the owner of a barbeque supply store, I know some people will never appreciate the patience it takes to make good barbecue. Yes, it takes a few hours to make a good brisket or a rack of ribs but the outcome is fabulous. And while it is smoking, you can be doing something else!<br />
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I hate to think in years to come that people will lose their minds over something taking 10 seconds to complete. Eventually we will need to slow down or life will pass us by way to fast. Maybe that is what everyone wants. Who knows.<br />
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Our country is one of the youngest out there. Galen (the older gentleman) pointed out that in our country if a building is 100 years old we consider it a historical landmark. Earlier this year he had been on a visit to England and touring a castle. He struck up a conversation with one of the employees of the castle and inquired about a recent renovation the castle had been through. She replied that they indeed had a recent renovation of the castle... back in 1625!<br />
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I was in India for 2 1/2 months for business. I saw forts and temples that were over 2000 years old. And we consider a building that is 100 years old a historical landmark! Amazing.<br />
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Take some time to slow down once in awhile. Enjoy what is around you. Try some barbecue now and then. You won't be disappointed.<br />
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Dan<br />
Colorado BBQ Outfitters<br />
6850 N. Academy Blvd<br />
Colorado Springs, Co. 80918<br />
719-465-1041Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-82676285082926610202013-09-28T09:57:00.002-07:002013-09-28T09:57:22.133-07:00To brine or not to brine...One thing I have noticed about barbecue is that there is about 100 ways to get the same result. Everyone thinks their way works the best. The thing is, whatever works for you, works the best. By the way, I am referring to wet brining for the purpose of this blog.<br />
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To brine or not to brine has been as old an argument as whether or not to soak wood chips for smoking or cooking the brisket fat cap up or down.<br />
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Here is the answer to whether or not you should brine your meat: if you like how it comes out, then do it. It's as simple as that. Everyone has their own way of doing things.<br />
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We are getting to that time of year where the media and retailers make us start to think about the holidays coming up.<br />
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A very popular meat to smoke during the fall and holiday season is turkey. The brining question doesn't hold more true for this bird.<br />
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You see, brining is simply soaking in a salt water solution. As many know, salt is made up of sodium chloride. When meat is subjected to heat the moisture in it starts to evaporate. Sodium chloride binds with the meat proteins and keeps moisture from evaporating so quickly. Hence, salt can help keep meats juicier when barbequing. The problem is, salt draws moisture out of the meat so the natural meat juices are replaced by salt water which is not a good thing. The most simple brine solution is to take a 2 cup measuring cup and pour 1 cup of hot water into it. Then add enough salt to bring it to 1 1/2 cups. Then pour that salt water solution into one gallon of water. You need enough gallons of water to completely submerge whatever you are brining.<br />
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Salt not only helps tenderize the meat but adds to the flavor. Salt takes away any bitterness from a food that our taste buds pick up.<br />
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Many people like to add to their brining solution. Sugar, spices and using other liquids than water are wildly popular. Poultry does very well with sweet; so sugar and the use of orange juice, apple juice, pineapple juice, etc work great. We carry a prebrine solution by Urban Accents at the store. No hassle, no fuss, just follow the instructions to use the preblended brine. </div>
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This takes all the guess work out of the process and make brining so simple. </div>
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All this being said and done, people ask me what I prefer to do. Well, I actually prefer dry brining. Rubbing salt and spices on the meat without liquid. We carry so many rubs to choose from that there are just about endless possibilities. </div>
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Stop in the store sometime and let us know which you prefer: to brine or not to brine. </div>
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Dan</div>
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Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-26800492595659715642013-09-06T13:16:00.001-07:002013-09-06T13:16:26.942-07:00New class added!!!I was informed by a customer today that my blog was very outdated so here I am putting one up. :)<br />
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For this blog, I am really just informing everyone that Daren and I have added a new class to our repertoire at CBO.<br />
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This one is called the BRP class which stands for Brisket, Ribs and Pork Shoulder.<br />
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We will go over how to smoke the best brisket, ribs and pulled pork.<br />
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The class not only walks you through each of those items step by step but also will go over food safety, some handy accessories that will make your bbq life easier, and how to set up your grill/smoker to make these.<br />
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Our first one will be September 14th, Saturday, starting at 6:30 pm. I am hoping to keep these to about 1 1/2 hours.<br />
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If you are interested, call us at 719-465-1041 to get a seat before it fills up.<br />
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Dan<br />
Colorado BBQ Outfitters<br />
6850 N. Academy Blvd<br />
CSC 80918Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-56048691722360287672013-08-23T11:00:00.001-07:002013-08-23T11:00:58.387-07:00Green BBQing!!Many people tell me that barbecuing isn't "being green" due to the use of woods for the smoke, use of lighter fluid to start charcoal, the smoke that is emitted from the smoker/grill, etc, etc.<br />
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We here at Colorado BBQ Outfitters believe in "green barbecuing". What the heck does that mean you ask? Well, let me tell you...<br />
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1. Own a good grill/smoker! According to Popular Mechanics, replacing a grill every 3 to 4 years does far worse for the environment than purchasing a good quality grill/smoker for the simple fact those crappy cheap made grills end up in landfills more often than quality grills do. Grills don't need to be tossed away when something goes wrong. There are many places that sell parts for grills and repairing is cheaper than replacing.<br />
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2. Never light your charcoal with petroleum based products such as lighter fluid, etc. Always use natural ways to light your charcoal such as all natural gels, or Primo Quicklights, or a chimney charcoal starter.<br />
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3. Use all natural hardwood lump charcoal instead of briquettes. I know what you are thinking: "but Dan, they have to chop down rain forests and trees to get that charcoal". Not necessarily. Many companies have government contracts to extract what they call Slash from the forest floor (fallen trees, etc) to use to make the charcoal. Many charcoals that come from South America are produced on private farms so as not to cut down natural growth. Our charcoal line, Wicked Good, is a perfect example of this.<br />
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4. If you are a pellethead (own a wood pellet grill), make sure the pellets you are using are all natural and do not come from cut trees. Our line of pellets, Lumberjack, also have a government contract to clear out fallen slash from forests which promotes better growth in the forest.<br />
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5. If a branch falls from your apple tree and decays, according to the U.S. Department of Agriculture, it puts off the same amount of carbon as it would if you burned it.<br />
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6. Want to pollute the environment? Grab the family, jump in the car, drive to a restaurant, over spend for prepared food, then drive back home. Instead of doing that, buy fresh meats and vegetables from the store and make it yourself. Grilling/smoking in the summer decreases your use of your oven and stove which, in turn, saves on your utility bill.<br />
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7. Even so much as rubbing an onion on your grate to season it instead of spraying it with harmful chemicals or non stick spray from a can will help.<br />
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Barbequing and smoking are better for the environment than most think!!!<br />
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Dan<br />
Colorado BBQ Outfitters<br />
6850 N. Academy Blvd<br />
Colorado Springs, Co 80918<br />
719-465-1041<br />
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<br />Anonymoushttp://www.blogger.com/profile/15051597039967528827noreply@blogger.com0tag:blogger.com,1999:blog-2594343050934973462.post-850644757780145762013-08-14T16:39:00.002-07:002013-08-14T16:39:46.651-07:00The ABCs of Charcoal<span style="font-family: inherit;">Charcoal is still a very popular way to grill and/or barbecue so I thought I would jot down some dos and don'ts, etc about the use of charcoal. </span><br />
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<span style="font-family: inherit;">First of all, what is charcoal? Charcoal is simply wood that has been subjected to heat with very little oxygen turning it basically into carbon depleting it of moisture. The result is called CHAR. </span><br />
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<span style="font-family: inherit;">By processing hardwood this way it causes the resulting Char to burn at a hotter temperature and more consistently and offers a wonderful flavor for cooked food. </span><br />
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<span style="font-family: inherit;">First thing I want to point out is that there is a huge difference between the cheaper briquettes you see in most stores and all natural hardwood lump charcoal. Briquettes is a four letter word in the world of barbeque unless they are all natural. Most briquettes contain anthracite coal, mineral charcoal,
starch, sodium nitrate, limestone, sawdust, and borax among other chemicals. We here at Colorado BBQ Outfitters never recommend the use of briquettes that are not all natural. </span><br />
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Also, never, ever, ever use chemicals to light your charcoal such as lighter fluid. Not only can it damage your grill it will impart a petroleum flavor to your food. It is considered a deadly sin in the world of barbecue.<br />
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Now that you know what NOT to buy, let's talk about what you should use. Only use all natural hardwood lump charcoal. Although the brand isn't very significant, Colorado BBQ Outfitters carries the Wicked Good Weekend Warrior Blend which has been voted number one by The Naked Whiz website <a href="http://www.nakedwhiz.com/lump.htm">http://www.nakedwhiz.com/lump.htm</a>. We also carry Primo all natural hardwood lump charcoal. When it comes to charcoal, you get what you pay for.<br />
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So if you shouldn't use lighter fluid, how do you light your charcoal? There are many ways you can do this:<br />
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1. My personal favorite is a charcoal chimney starter. We carry the Steven Raichlen chimney starter.<br />
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These work very simply. You fill up the starter with charcoal, stuff newspaper underneath, light the paper and let it burn. Air is pulled up through the starter along with the fire from the paper burning lighting the charcoal within about 10 minutes. Better yet, if you have a side burner on your gas grill, set it on there for a few minutes. Then you simply pour the lit charcoal into your grill. Simple as that. </div>
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2. The use of all natural fire starters such as Primo Quick Lights. These are similar to the logs you use to start fires in a fireplace. Always remember to only use all natural fire starters. </div>
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3. Electric charcoal starters work very well also. These do need an electric power source. They are basically a heating element that you place in the charcoal and it ignites the charcoal to cause it to start burning. </div>
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There are other products out there but the above three are what I would recommend for most average grillers/barbecuers. </div>
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How much charcoal you need is directly related to what you are cooking or grilling. A small handful is enough for a steak or two or a few burgers. If you are smoking a big brisket, you will need more to keep it at the temperature you want for a longer period of time. </div>
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Come visit us at Colorado BBQ Outfitters at 6850 N. Academy Blvd Colorado Springs, Co. (Northwest corner of York and Academy) or call us at 719-465-1041 and we can show you some interesting ways to barbecue with charcoal. </div>
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Dan</div>
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Colorado BBQ Outfitters</div>
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