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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 12-09-2013, 06:18 PM   #16
dport7
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Mine is a 20 year old oklahoma joe. I've pretty much used wood for heat,"temp" adding lump charcoal to maintain the burn.
I've started making my own lump charcoal recently,
which has made a world of difference in the heat and longevity of the burn.
The biggest thing is to use very well seasoned hard wood, drier the better, for it makes for a cleaner burn
Hope this helps.
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Unread 12-09-2013, 06:56 PM   #17
ironmanerik
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As far as your polite eaters, I tell everyone only brutally honest opinions, if someone thinks it sucks say it. I'd rather have hurt feelings than be known as the king of mediocre BBQ.
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Unread 12-09-2013, 07:25 PM   #18
Danny B
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Wrap the butts in foil as well as the ribs should help.
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Unread 12-09-2013, 07:35 PM   #19
dport7
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Quote:
Originally Posted by ironmanerik View Post
As far as your polite eaters, I tell everyone only brutally honest opinions, if someone thinks it sucks say it. I'd rather have hurt feelings than be known as the king of mediocre BBQ.
Yep, thats what I do, and I ask questions and ask people to be honest. What would make it better?
Is it to spicy? Is it to smokey?
Thats how I learn.
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Unread 12-09-2013, 08:32 PM   #20
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I have a member of my church who is my critic. At covered dish affairs, other suppers, I'll smoke a pork loin, ribs, whatever. I'll ask her how it was, because she gives me honest feedback.

To the OP, I think the question of getting the right smoke has been covered. Keep at it, I've learned my offset likes to run wild and free, all vents wide open. I keep a couple of splits on top of my firebox all the time I'm smoking. Learn to anticipate temp drops and add wood accordingly. This will come from tending your pit, watching the thermometer.
You've got good advise. Now its up to you.
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Unread 12-10-2013, 09:21 AM   #21
cb25
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Thank you all.

I keep telling everyone that I need brutal honesty - that if something sucks, or isn't quite perfect, now is the time to tell me, while I'm learning. In fact, most invites for meals start as "I'm trying to figure this thing out, trying a new recipe, etc -- need taste testers and opinions. If it sucks, we'll order a pizza and we'll have drinks either way."

I'm a bit over enthusiastic about things I like -- so right now all I can focus on is when I can fire it up again and cook some more.
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Unread 12-10-2013, 09:51 AM   #22
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This may have already been said...But I wanted to chime in anyways...Good luck and congratulations with your new cooker...Welcome to the ranks of the stick burners...

If too much smoke flavor is a problem for you...Make sure you are using the smallest preheated pieces of fruit wood possible...Keep the fire door open for a short time after you put them in to make sure they fire up not smolder...You can use more than one small piece at a time if necessary...the small wood will just burn faster and cleaner and allow you to run a hot clean burning fire at a lower cooking temp...then you can adjust the sizes as you learn more about your cooker and your desired cooking temp...I cook at 250* for most things and can get a clean burning fire...So it can be done...

Good Luck...embrace the journey...My .02
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Unread 12-10-2013, 10:04 AM   #23
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Me thinks you have never had BBQ off a stick burner. Of course cooking with all wood will produce more flavor it only stands to reason. You might try another wood for you main heat source like Oak which has a very mild flavor and season it in the beginning of the cook with Pecan or what ever for flavor then burn strictly Oak the rest of the cook. I run on Post oak and use Mesquite or Pecan the first few hrs. then Post oak till done. I find I get a more mellow flavor cooking at 300+ the fire burns cleaner the hotter it is. You also need to preheat your Splits so they combust quickly this will also help to keep the flavor lite.
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Unread 12-10-2013, 03:18 PM   #24
dummy que
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i`ve been bbq`n for over 30 years and what a long strange trip it`s been my first grill was your basic late 70`s early 80`s gasser when the guts woreout (halve just finished my IRONWORKER app. and it being the middle of reagonnomicks i could not buy a job) started to use charcoal in my gasser i then moved to chargriller offsets (from lowes) and started to smoke low and slow useing both charcoal and wood took awhile to learn to how to do it ruined quite a few meales whith oversmoke well after 4 or 5 chargrillers i was luckey enough to get a LANG60 fire mnagement is a required skill when useing a offset smoker use a good quality charcoal R.O. or stubbs i prefer to use bricket this will give you a good hot coal base to put your wood on which keeps down on white smoke and the oversmoked taste in no time you will master these skills and enjoy grate bbq
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Unread 12-10-2013, 04:50 PM   #25
fuzzbottom
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I guess I have a lot to learn, I am using a 15 year old Bandera, (stored inside), I have been smoking on a 10 ton load of hickory. I do foil Butts after about 4 hours after a definite smoke ring is established. My consumption of the hickory is not too bad considering the low price of buying a dump truck load.

I do have to say - I am learning a whole bunch reading all you guys. Thank you!
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Unread 12-11-2013, 03:52 AM   #26
Bob O Q Shawtee
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I agree with the methods given so far to get one on their way. To that I would add,larger pieces split several ways yields almost pure heart wood where as small unsplit pieces or pieces split 2 or 3 ways has a high % sapwood and bark that makes unpleasant smoke.
Burning logs in a fire pit and transferring coals with a shovel works well for me.
Not something to try while learning but I believe experienced smokers will be pleasantly suprised. Useing well seasond oak,pecan or hickory and green hickory,burn a bed of coals and add them as needed to maintaine tempature throughout the cook. Add splits of green hickory during the cook one or a few at a time depending on size of pit. Green hickory imparts a mild but destint flavor. Not so with green oak,pecan or mesquite.
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Unread 12-11-2013, 08:42 AM   #27
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Never use those square black things, I always use wood coals,, it works for me
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