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Meat-Up in Memphis 2021

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Food Fails

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  • Steve R.
    Club Member
    • Jul 2016
    • 2461
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

    Not a food fail, per se, but I recently had a wood splitting fail. Since I frequently cook with wood, maybe this qualifies.

    I was finishing off a small pile of maple rounds and had 1 stick left that was a little thicker than I prefer. This stuff was nicely checked on the ends and would practically fall apart if you gave it a dirty look. Mind you, I am a stickler for following the safety rules when it comes to dangerous tools, fire, etc. However, inexplicably in this instance I chose to to go with a one hand grip and just drop the head of the axe on this last small piece. When you do this, your front foot ends up perfectly in line with your target. When I dropped the head of the trusty and very sharp Fiskars X27, I completely whiffed on the wood and instead stuck the blade into the toe end of my right shoe. It hurt like hell, and I could see a clean cut through the end of the boot I was wearing (no steel toes was mistake #2). It took me a couple of minutes to work up to taking my shoes and sock off, as I feared the worst, although there was no blood visible yet. Turns out I had completely split my big toenail all the way up the middle, but no other damage. After rinsing thoroghly with water and then straight peroxide, I ended up patching it back together with super glue and multiple coats of my wife's clear nail polish. That was about a month ago, so far so good and lesson learned. I'll spare you all the pictures.


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Wow, Steve R. , you came so close to losing a toe, it makes me shudder. You must have had an angel on your shoulder, although s/he was asleep at the switch when s/he let you take that unprotected swing of the axe in the first place. Good to hear that all is well. Can you tell that the toenail is growing out OK?

    • Steve R.
      Steve R. commented
      Editing a comment
      Yes, it is growing a little. Really, really lucky that I had as little damage as I did. I'm just glad I'm able to wear shoes and walk with a normal gait. I would hate to have to repeat that story for everyone I deal with on an everyday basis.
  • ribeyeguy
    Charter Member
    • Jun 2015
    • 1302
    • S. E. Wisconsin
    • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

    Ouch! Hopefully the nail grows out and everything's okay. Hmm, would that be called a foot fail?


    • BigCountryQ
      Club Member
      • Jan 2017
      • 351
      • Grand Rapids, Michigan

      So I remember running across this thread and I thought I'd share my weekend fun.
      It started as a normal Saturday evening when I threw the pork butt into the smoker, anticipating it's juicy goodness for the Super Bowl. Several hours had passed and I had seemed to hit a second stall. I was really trying to hit 203°F - 205°F. I was at 194°F and it wasn't moving. I thought I'd turn up the heat a bit to help it along since I had been sitting at 255°F for quite a while. While being lazy and wanting to finish our taxes, I told my 10 year old daughter how to slightly turn up the temperature on the gasser outside. I figured, eh, if she just barely moves it, nothing can go wrong right?.....wrong. Turns out, she doesn't know what barely means. About 15 minutes later I heard my alarm going off on the Maverick temp monitor, I ran downstairs to find the ambient temp in the gasser was ~520°F. I ran outside to find a huge grease fire in the smoker, and the butt on fire! I managed to get the butt out and bring it inside. I had to let the flames die down inside of the smoker before taking a good look at it. She's pretty well melted internally and the probes are shot.

      It hurt, but I was able to peel all the bark off the outside of the butt, and still end up with a pretty good amount of pork.

      Lucky for me, I'm in the market for a new smoker. I'm not set on a gasser again, but in my busy lifestyle, it sure is nice. I'd like something a little heavier gauge steel. Any suggestions!!?


      • RonB
        RonB commented
        Editing a comment
        MrMisunderstood - Weber kettle - 22.5" or 26". Either way, add an SnS and you will cover low and slow as well as grillin'. And I've had mine over 900* F making pizza.

      • ribeyeguy
        ribeyeguy commented
        Editing a comment
        That's one of those things that you and your daughter will look back on and laugh.
    • EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      Kamado? You do realize what kind of reaction asking that question is going to lead to? ;-)


      • BigCountryQ
        BigCountryQ commented
        Editing a comment
        Haha, yes I completely understand it's open ended



    Meat-Up in Memphis 2021

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    Meat-Up in Memphis


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