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CT Grillguy

CT Grillguy

10 Year 15 Year
Joined
Sep 17, 2006
Threads
51
Messages
160
Location
Southwestern CT
Hey guys,

I'm a new owner in the area. Just picked up a 1997 LX450 with 120k miles on it. I will be keeping it stock for the most part. I might add the OME stock height kit and pick up a protective bumper/bull bar at some point in the near future. I'd love to join you all on one of your outings sometime.

I live in Ridgefield, CT. I was wondering if there were any veteran owners in my area that wouldn't mind meeting me and driving my truck around a bit to see what you think. It's my first Cruiser and I'm not sure what I'm feeling at times when I drive it. I'm getting ready to do some PM on it and would like another opinion before I get things rolling.

Thanks and hope to meet some of you soon!

-Scott
 
This is my first cruiser and actually first true 4x4. That combined with reading the tech forums on Mud has made me paranoid as hell that my axels are going to fall off :eek: I think my truck is in very good shape, however. Just would like someone who knows what's what to say so :)

Grillguy is a handle I use on the BBQ forum I frequent. I am a Big Green Egg owner (kind of the TLC of the BBQ grill world) and love BBQ. I also make a really really good steak.

-Scott
 
Ahh, the Egg. I know it well, but have never owned one. I am a frustrated BBQ guy myself, never having owned a smoker. My Weber grill (propane) is quite old and needs serious replacement of parts. I have considered one of the Eggs as a replacement, possibly an offset grill/smoker, or simply another Weber with a built in smoker box. I need something that's easy to use as the gass grill (open valve, push button, cook) but I would love to be able to smoke a brisket or ribs when the mood strikes.

I'll help you with your Cruiser in exchange for a bit of advice.
 
See, I do read both forums too.

If you are going to wheel, get some sliders. Rocker panels tend to get the most damage.

If you have the stock running boards, they are very vulnerable to trail damage.

I'd be willing to meet and look over your Lexus. Not sure I would know much about all the fancy stuff and electricals but I've done some work on my Cruisers.

If you want a more "professional" opinion, Spencer in Meriden CT is my recommendation.
 
It's funny that you said MUD makes you paranoid. I've learned to ignore most noises and vibrations. It's a truck, not a car. Rigid frame, solid axles, etc.

Be more specific as to what you mean when you say "my axles are going to fall off". I suspect you'd know for certain if that were true.
 
Well, when I go over a speed bump, I sometimes feel some lateral movement under the vehicle of something heavy. Kind of a rocking for a second or two, and sometimes If I hit the bump right (or wrong) it swings hard enough to sound like it's banging into something lightly. It is a subtle thing, and what you said is true. I am not used to driving a truck with solid axles (although I love it!!) and I'm sure it's just part of it.

Other than that, things that I question are feeling a little shift on the front end when turning just every once in a while. The guy that sold it to me said he repacked the bearings. There is no grey ooze out of the knuckles and they look good. I havn't done the tie rod test so not sure about them. It drives straight down the road, cruises at 70 almost too easily (I found myself going 80 without trying once) and the engine has plenty of pep and idles fairly smoothly.

I think a veteran owner would be able to tell if these things are normal immediately, that's why I'd just like someone to drive it for me quick.

I just had the 120k mile service done at a Toyota dealership because it did so many things that I was going to do anyway and wasn't too bad $$. The only thing they saw were two cracking belts and replaced them. Otherwise they liked what they saw, but I know they don't see many of them and might not really know what to look for in many cases.

Long post, but thanks for the interest guys.
 
Grillguy,
Something to consider on the lateral movement and 'banging' under the front end is the front sway bar. A split swaybar bushing or two that have given up the ghost from age and dry rot (the truck is at 120k) might allow the slight lateral movement you describe as well as the banging noise (sway bar hitting the frame when the truck frame relaxes and settles back onto a level road surface).
But then again, it's 6 am on a Saturday and I could be totally off base here...
Mike in PA
(wheeling Rausch Creek this morning and we're having snow showers right now)
 
Ok, Mr. Held, let's talk BBQ.

The thing with the Big Green Egg is that you can cook ANYTHING (and I mean anything) on it. The crazy thing is that you can make most things as well or better than they can be made by more conventional means.

Steak: Best steak on the planet and this isn't even close. There is a 5 star French Chef that owns one and keeps it in his back yard and tells everyone that he cannot make a better steak in his restaurant than he can make on his BGE. Searing the meat @ 800 degrees really helps get an amazing product. There is a whole process to doing a steak written up here: http://www.nakedwhiz.com/trexsteak.htm

Ribs: the classic 3/2/1 method (3 hours smoked indirect/2 hour foil wrapped/1 hour finish to firm em up a bit) is easy to do on the egg. Ribs can be done well on just about anything, but the Egg really kicks ass.

Big ass pieces of meat: Ok, BBQ originated because the only meat that lower income people could afford were the crappy cuts of meat that were NOT tender if cooked traditionally. Well they figured out that if you cook these cuts for a long long time at a very low temp, you can make something pretty special. Well, the BGE is a low and slow machine. The way it's designed, you can adjust your vents to maintain your Temp within a couple of degrees for 15-20 hours no problemo. You can smoke with the best smokers on the planet and the thick ceramic construction keeps the meat moist beyond belief. If I didn't fear for clogging my arteries I would eat pulled pork every damn day it's so amazing. And Jon, you mentioned the burnt parts. Well, the best part of making brisket is the Burnt ends and the Egg does them better than anything.

Other crapola: The BGE makes amazing pizza, breads, stews, chili, pie (yea that's right), Thanksgiving Turkey...... Just about anything you can make in an oven or on a stove top, you can make in the Egg.

Now, it's not cheap. A large BGE with all the stuff you'll need to get cooking is around a grand. So, it's a commitment. When I bought mine, I really couldn't afford it but it's the best money I've ever spent (the LX450 is looking like a strong challenger, though). And it does have a learning curve to it. It takes a little work to figure out how the "best" way to do things is, but there is a great web site for BGE owners that is much like MUD. People answer even the stupidest questions in a nice way (usually) http://www.eggheadforum.com/wwwboard/wwwboard.shtml

Anyway, that's a start.
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OMG, I need to change my shorts. Nice stuff.

I'll fight you on wrapping the ribs (any meat really) in foil. Cover, yes. But when you wrap it gives a steamy taste to the meat. However I am willing to learn ;)

The BGE cooks with charcoal correct? I have become spoiled by opening up a valve and pushing a button, but anything worthwhile takes effort. I spent a good amount of time looking at the BGE over the last 2 years or so. I may have to go for it. On a typical summer day, how long does it take to get to temp?
 
Yes, you do basically steam the meat during the wrap phase (cooking temp should be around 225-250) but you unwrap them and finish for another hour which is where you get the color and other elements of the final product. I didn't invent this method and there are others out there for sure.

Yea, it uses natural lump charcoal (not briquettes). It usually takes around 10 to 15 mins to get up to temp, but can take more or less depending on conditions.

I only have my BGE and I like it that way. It's a whole ritual with me and I really enjoy it, but lots of BGE guys have a gasser as well.
 
Not to diverge from the orgasmic adulation of the egg but I've heard good things about the Cookshack smokers... a different beast? Kid stuff?
 
woytovich said:
Not to diverge from the orgasmic adulation of the egg but I've heard good things about the Cookshack smokers... a different beast? Kid stuff?
Click to expand...

Definitely NOT kid stuff! Those are fantastic smokers. The difference between the BGE and a real live smoker like the Cookshack, is that the BGE is versitile and can grill as well as smoke (and bake, and simmer, etc). A smoker is built to do one thing really well and that is smoke ribs, brisket, pork butt/shoulder, chickens, etc. You can't grill a steak on a smoker. Also, the smokers have a huge capacity so you can smoke 100 lbs of pork butt no problem. The egg is a bit more limited as to volume, but you'd be suprised how much food you can do in them.

There are competetive BBQ teams that use nothing but the BGE, so it is a legit top of the line smoker, but some people prefer the traditional style of smoker. Traditional smokers usually have the smoke coming from a chamber not in with the food and have the smoke funnel in through the bottom of the chamber. In the egg, you are actually smoldering the wood in with the charcoal directly below the food. The food is protected by a ceramic heat shield, so you get the same indirect heat as in a smoker.
 
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