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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 02-23-2014, 06:10 PM   #31
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Quote:
Originally Posted by SmittyJonz View Post
Im gonna play with this thing for several cooks and see if I like Stickburning- if'n I do I believe once Muscrat has a new shop I will have him build me a vertical with firebox directly underneath - more efficient so less wood to burn and smaller footprint - something similar to DWFisk's Son's they built.

http://www.bbq-brethren.com/forum/sh...d.php?t=162551
I really like that style as well. If I get another smoker it will be that design.
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Unread 02-23-2014, 07:14 PM   #32
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Ribs are Done - 4 hrs 45 minutes no wrap - 1 Butt Half - 7 hrs no wrap - averaging 250*





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Unread 02-23-2014, 07:15 PM   #33
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Tastes Good but wouldn't say its any better than my UDS - but I use a lot of Chunks in my UDS - like Half a Bag per cook.
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Unread 02-23-2014, 07:18 PM   #34
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They look good.

So you saying you cook with wood in the uds?
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Unread 02-23-2014, 07:36 PM   #35
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Thank you Box for Buddy who helped patch this Turd


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Unread 02-23-2014, 09:43 PM   #36
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The Pork Burnt Ends are DELISCOUS!! The Bandera Turd Burned Up every piece of wood in that $12 Bag of Mini Logs plus a half bag of Lump.!! I think I'll name that Turd "Woody" since he likes Wood So Much!
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Unread 02-24-2014, 01:54 AM   #37
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Good looking cook Smitty. Nice way to test the waters of stick burning.
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Unread 02-24-2014, 02:28 AM   #38
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Nailed it!
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Unread 02-24-2014, 02:52 AM   #39
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Nice looking cook and cooker.
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Unread 02-24-2014, 04:55 AM   #40
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I'd hit that big time!!!!
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Unread 02-24-2014, 05:16 AM   #41
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Looks good Smitty!
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Unread 02-24-2014, 06:11 AM   #42
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Good looking cook and nice save of a neglected old workhorse. I'm gonna need to try some boneless butts. I actually like sliced pork on Texas toast, not better than pulled but good for something a little different.
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Unread 02-24-2014, 08:52 AM   #43
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Quote:
Originally Posted by dwfisk View Post
Good looking cook and nice save of a neglected old workhorse. I'm gonna need to try some boneless butts. I actually like sliced pork on Texas toast, not better than pulled but good for something a little different.
Well they were bone-in till I cut them 60/40...........I may name this turd " The Beaver" cuz he Eats (a lot of) Wood and Chits Ashes . This stick burning is easy - atleast on this vertical turd- but didn't allow me to get much else done.
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Unread 02-24-2014, 09:53 AM   #44
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I think I would like stick burning on a Muscrat Built DWFisk Clone as it should use less wood and a lil less babysitting but I'll still always have atleast one charcoal/chunk no babysitting smoker
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