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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-18-2012, 08:03 AM | #31 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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I have owned both type of smokers and to me there is a difference in smoke flavor. Yes there is more to learning to run a stick burner but it is hardly the last word in BBQ. I will argue about which taste better, taste is totally subjective and something an individual has to decide. Go to any comp and see what the contestants are using to cook with.
Last edited by stephan; 12-18-2012 at 08:20 AM.. |
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12-18-2012, 11:36 AM | #33 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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thanks guys for all the awesome input
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12-18-2012, 12:23 PM | #34 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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When I first got my Jambo I had to try something. Never having used a stick burner I threw on some beef ribs. What got me even before I tasted it was the beautiful carmel color....not black. Course the flavor was awesome but for some reason the color made me think of purity of light smoke......
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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12-18-2012, 04:57 PM | #35 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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ok, i just had some Q from a southern pride gas smoker. It turned out some good Q. I could not taste the gas at all. just nice wood flavor on the meat. I asked them if the wood smolders or actually catches fire. To my surprise, the wood was actually on fire in the fire box. I know that sounds odd that i asked if the wood was on fire, but i wanted to know so i could compere it to how it differs from stick burners and vertical style cookers. haha.
thanks all
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-18-2012, 06:30 PM | #36 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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My dad said if you don't have a burn barrel you should go use your oven.
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AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
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12-18-2012, 07:11 PM | #37 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I haven't read all the responses in this thread, but, IMO, a stick burner produces superior results. When I want to cook my best BBQ I pull out the stick burner and use white oak or hickory or a mix of both.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 12-18-2012 at 08:01 PM.. |
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Thanks from: ---> |
12-18-2012, 07:57 PM | #38 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Smoking with a live fire will always beat smoking with a smoldering fire. You get good results either way but the clean burning fire is King.
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12-18-2012, 08:55 PM | #39 |
On the road to being a farker
Join Date: 04-13-11
Location: Auckland New Zealand
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When I first started smokin pork I used my 30 year old home made, low temp, verticle chest fish smoker, Wood fired of course. Burned the firebox out of it cooking pork at a hotter temp and so made a UDS Till I get old one fixed.
Ive used the UDS with lump and wood chunks, lump only, compressed charcoal blocks (excellent long burn time) and with wood only. Wood is a more difficult burn requiring a lot more attention but to everyones (wife n me, kids eat anything so long as its free!) tastes produces a better smoke. I will not do fish on anything but wood, too many failures with charcoal. But am really looking forward to flying home and firing up the UDS and doing some PP when I finish my current tasking at New Years. Gosh I miss the thin blue whilst working in the desert, over here its impossible to get charcoal and smoke always means someone is about to or already has had thier day ruined one way or another so is verboten. Muzza. |
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12-25-2012, 12:32 AM | #40 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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here is an interesting question. if i were to burn some oak down to ember stage, would it produce the same flavor as oak lump that is in ember stage? i know that sounds like an odd question but i have often wondered if there is a difference.
In a stick burner, what creates the smoke? the embers or the newly added fule catching fire? thanks.
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12-25-2012, 05:22 AM | #41 | |
Full Fledged Farker
Join Date: 11-24-11
Location: Middletown, PA
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KCBS CBJ Caldera Tallboy, Meadowcreek PRS60,Blue Weber OTG,2 UDS,and other Weber stuff |
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12-25-2012, 06:32 AM | #42 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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12-25-2012, 09:11 AM | #43 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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That is why they have the bad rep. We just have to accept that people like the easy way out if they lack the passion. We are in the minority. |
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12-25-2012, 09:23 AM | #44 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-25-2012, 09:46 AM | #45 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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The first bb-q restaurant I worked for had two huge SP's, I think they might have been 750's or maybe even the 1400 model. they were pretty much gas powered ovens that burned full sized logs outside in a separate chamber for some smoke flavor. They required no skill to operate but they turned out some fairly tasty "Q".
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