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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-17-2011, 11:20 AM   #1
BBQ Bandit
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Default The learning curve... with pron.

After a 3 days of rain... time to get back to basics... using a stickburner.


First off, had to pay a little attention to the level of the pit... hence the jackstands under the vertical chamber on the left side (out of view).
The pit is level... the camera wasn't... blame that on the idiot behind the camera... me



Ever heard about the bisquist test? Its just a trial run with simple canister biscuits to visually see where are the hot/cold spots inside the smoker. That's a good thing... so you have a gameplan where to place your meats... if a hot or cooler areas are needed... just a strategy.

Before:



After:





Notice the upper area and the right side is hotter? Great spots for chicken, steaks, brisket, and pizza!


Now that have the smoker's temp mapped, time for some fatties.

A fatty is one of those 1 pound sausage chub/logs by Jimmy Dean/Bob Evans type. Bought (2) Bob Evens - Hot and (2) Jimmy Dean - Regular.

Will do a pair with rub, and without (known as a 'naked' fatty)
1 Hot and 1 regular with rub (Oakridge BBQ Secret weapon for pork and chicken) and a pair hot and regular naked.

Saved a spot for a roaster - with Oakridge BBQ Game bird and chicken rub.



Hope there's time for pics later... will be a feeding fest this afternoon.
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Last edited by BBQ Bandit; 11-17-2011 at 12:13 PM..
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Unread 11-17-2011, 11:23 AM   #2
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Thanks!
My WGA shows the same results.
The upper biscuits are done quicker cause heat rises.
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Unread 11-17-2011, 11:24 AM   #3
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Nice, that looks like a good biscuit run, no surprises there.
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Unread 11-17-2011, 11:34 AM   #4
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Nice work and of course fantastic choice of rub! You won't be disappointed in any way!

Love that cooker man! Glad to see it in action so soon after acquisition.
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Unread 11-17-2011, 11:45 AM   #5
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Biscuits that have been in a smoker don't taste so good. Don't ask me how I know this.

Looks about the same as my BYC - the therm is pretty much in the cooler part of the cooker. When you go all the way to the right, the temp can be 50-75 degrees hotter.

I like to use the temp differences to my advantage - like the way you have the poultry in the hotter part.

That vertical chamber is great for warming, cooking sausages, smoking bacon, etc.

You're gonna love that cooker - it's a party machine
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Unread 11-17-2011, 11:47 AM   #6
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Yep. Nice cooker.
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Unread 11-17-2011, 11:48 AM   #7
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Looking good!!! I'll be over at 2.
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Unread 11-17-2011, 11:57 AM   #8
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I think I want biscuits for breakfast.
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Unread 11-17-2011, 12:03 PM   #9
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(smacks head against wall). Never thought about using biscuits to find the hot/cold areas. You learn something new everyday. Thanks
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Unread 11-17-2011, 12:19 PM   #10
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Nice post, Bandit! Can't wait for finished pics of the pron.
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Unread 11-17-2011, 12:42 PM   #11
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i still havent done the biscuit test in my cooker yet, but after cooking a bunch of cooks i know mine would look very similar. im suprised that the biscuits more to the right werent more burnt then they are.

i might invest in a heat diffuser plate from horizon to throw into my smoker to try and level it out just a bit
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Unread 11-17-2011, 12:45 PM   #12
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Quote:
bisquist test?
great strategy.
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Unread 11-17-2011, 12:50 PM   #13
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Quote:
Originally Posted by BBQ Bandit View Post
After a 3 days of rain... time to get back to basics... using a stickburner.


First off, had to pay a little attention to the level of the pit... hence the jackstands under the vertical chamber on the left side (out of view).
The pit is level... the camera wasn't... blame that on the idiot behind the camera... me



Ever heard about the bisquist test? Its just a trial run with simple canister biscuits to visually see where are the hot/cold spots inside the smoker. That's a good thing... so you have a gameplan where to place your meats... if a hot or cooler areas are needed... just a strategy.

Before:



After:





Notice the upper area and the right side is hotter? Great spots for chicken, steaks, brisket, and pizza!


Now that have the smoker's temp mapped, time for some fatties.

A fatty is one of those 1 pound sausage chub/logs by Jimmy Dean/Bob Evans type. Bought (2) Bob Evens - Hot and (2) Jimmy Dean - Regular.

Will do a pair with rub, and without (known as a 'naked' fatty)
1 Hot and 1 regular with rub (Oakridge BBQ Secret weapon for pork and chicken) and a pair hot and regular naked.

Saved a spot for a roaster - with Oakridge BBQ Game bird and chicken rub.



Hope there's time for pics later... will be a feeding fest this afternoon.
Dang, Bob! I'll be right up! That looks great! You have the most simply creative ideas! You should be teaching classes!!
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Unread 11-17-2011, 01:06 PM   #14
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Quote:
Originally Posted by tish View Post
Dang, Bob! I'll be right up! That looks great! You have the most simply creative ideas! You should be teaching classes!!
Quote:
Originally Posted by thirtydaZe View Post
great strategy.
Quote:
Originally Posted by smokingj View Post
(smacks head against wall). Never thought about using biscuits to find the hot/cold areas. You learn something new everyday. Thanks
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Trust me.. what you see is the results of tips, tricks, suggestions, techniques, rubs, sauces, and good old-fashioned ornery camaraderie from the BBQ Brethren.
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Former smokers;
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Unread 11-17-2011, 01:36 PM   #15
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Fresh off the pit...




Same bird.... after 15 minutes rest. Note the amount of juices on the platter.











I'm full!
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Former smokers;
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