question for you stickburners!

cardiac_cadet002 · 05-26-2009, 04:07 PM

In my offset, I plan on using a bed of coal then adding sticks for fuel. My question is will I still need to add unheated wood for flavor, such as cherry, hickory, etc. or will the wood I'm using as fuel impart a smokey flavor? KC Quers roadmap answered all my questions on how to get started, 'cept this one

Saiko · 05-26-2009, 04:18 PM

Well, I USED to be a stick burner till I got old and lazy, so I can help. But yes, the wood you use for fuel is both your heat source AND your source of smokey flavor. You could combine woods just like you would using wood chunks with charcoal, like half hickory for a stronger smokey flavor and half fruit wood for a lighter flavor. I typically would just use a fruit wood, mainly wild cherry cause it grows locally here. I see you're in Tennesee, so hickory will be plentiful, plus I'm sure you can get some wild cherry here and there.

It helps to preheat your wood, so if your offset has a flat firebox top, just lay your wood on top and let it heat there.

Arlin_MacRae · 05-26-2009, 04:23 PM

Yep - what Saiko said.

And...

Quote:

Originally Posted by Saiko

It helps to preheat your wood, so if your offset has a flat firebox top, just lay your wood on top and let it heat there.

Don't forget to keep an eye on your 'pre-heating' - it will busrt into flame while you're in the bathroom!

Saiko · 05-26-2009, 04:29 PM

Quote:

Originally Posted by Arlin_MacRae

Don't forget to keep an eye on your 'pre-heating' - it will busrt into flame while you're in the bathroom!

Yeppers, been there and done that.

Also, I forgot to add. I don't know if you have a good source of wood, but if not, make friends with the tree service guys in your area. They have to haul off everything they cut, and usually don't mind at all if you swing by and take some off their hands. Tell them you'll cook them up some que now and then if they will help you out.

bbqbull · 05-26-2009, 04:38 PM

I agree with Saiko and Arlin said.

cardiac_cadet002 · 05-26-2009, 05:13 PM

Thx guys for the advice. I do have plenty of wood out in the back 40, so thats no prob. I'll be sure to set the pit by the bathroom window to keep an eye on things

Divemaster · 05-26-2009, 05:15 PM

Quote:

Originally Posted by Arlin_MacRae

Yep - what Saiko said.

And...

Don't forget to keep an eye on your 'pre-heating' - it will busrt into flame while you're in the bathroom!

I agree... I too have been there and done that, just don't ask me how I know that or when I done it...

big brother smoke · 05-26-2009, 05:34 PM

Ditto what they said!

Westexbbq · 05-26-2009, 07:16 PM

I am already old and semi-lazy but still use my stickburner regularly and I too agree with all per above.
Enjoy.

gtsum · 05-26-2009, 11:19 PM

When I had mine, I used oak and hickory logs (you need to get in contact with a local tree guy or a firewood guy...they are the best sources for wood). You will get the heat and the smoke you are looking for, no doubt.

early mornin' smokin' · 05-27-2009, 07:13 AM

where can i find kcquers roadmap?

cardiac_cadet002 · 05-27-2009, 07:47 AM

Quote:

Originally Posted by early mornin' smokin'

where can i find kcquers roadmap?

In the sticky portion of the Q Talk forum, located 3rd down from top. Plenty of good threads listed by topic

Saiko · 05-27-2009, 07:50 AM

Cardiac, I meant to ask you earlier, what kind of wood do you currently have available?

cardiac_cadet002 · 05-27-2009, 07:54 AM

Pecan, wild cherry, apple, and and all the hickory I could ever hope to use

Saiko · 05-27-2009, 08:02 AM

Wow, you are golden then! Experiment around with different combinations and see what you like best. The only time I use all hickory is when I do pork shoulder, I like a real deep smokey flavor in pulled pork. I prefer the taste of stick burners to be honest, I just don't have as much time to tend a fire and clean out smokers as I used to. Make sure you take some pics when you fire it up!

05-26-2009, 04:07 PM	#1
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN Downloads: 0 Uploads: 0	question for you stickburners! In my offset, I plan on using a bed of coal then adding sticks for fuel. My question is will I still need to add unheated wood for flavor, such as cherry, hickory, etc. or will the wood I'm using as fuel impart a smokey flavor? KC Quers roadmap answered all my questions on how to get started, 'cept this one __________________ Large BGE UDS x 2 Weber 22.5" kettle Chargriller SnP U.F.U.C. Blue Thermapen!

05-26-2009, 04:18 PM	#2
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Well, I USED to be a stick burner till I got old and lazy, so I can help. But yes, the wood you use for fuel is both your heat source AND your source of smokey flavor. You could combine woods just like you would using wood chunks with charcoal, like half hickory for a stronger smokey flavor and half fruit wood for a lighter flavor. I typically would just use a fruit wood, mainly wild cherry cause it grows locally here. I see you're in Tennesee, so hickory will be plentiful, plus I'm sure you can get some wild cherry here and there. It helps to preheat your wood, so if your offset has a flat firebox top, just lay your wood on top and let it heat there. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

05-26-2009, 04:38 PM	#5
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	I agree with Saiko and Arlin said. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

05-26-2009, 05:13 PM	#6
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN Downloads: 0 Uploads: 0	Thx guys for the advice. I do have plenty of wood out in the back 40, so thats no prob. I'll be sure to set the pit by the bathroom window to keep an eye on things __________________ Large BGE UDS x 2 Weber 22.5" kettle Chargriller SnP U.F.U.C. Blue Thermapen!

05-26-2009, 05:34 PM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Ditto what they said! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

05-26-2009, 07:16 PM	#9
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	I am already old and semi-lazy but still use my stickburner regularly and I too agree with all per above. Enjoy. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

05-26-2009, 11:19 PM	#10
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	When I had mine, I used oak and hickory logs (you need to get in contact with a local tree guy or a firewood guy...they are the best sources for wood). You will get the heat and the smoke you are looking for, no doubt.

05-27-2009, 07:13 AM	#11
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	where can i find kcquers roadmap? __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

05-27-2009, 07:50 AM	#13
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Cardiac, I meant to ask you earlier, what kind of wood do you currently have available? __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

05-27-2009, 07:54 AM	#14
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN Downloads: 0 Uploads: 0	Pecan, wild cherry, apple, and and all the hickory I could ever hope to use __________________ Large BGE UDS x 2 Weber 22.5" kettle Chargriller SnP U.F.U.C. Blue Thermapen!

05-27-2009, 08:02 AM	#15
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Wow, you are golden then! Experiment around with different combinations and see what you like best. The only time I use all hickory is when I do pork shoulder, I like a real deep smokey flavor in pulled pork. I prefer the taste of stick burners to be honest, I just don't have as much time to tend a fire and clean out smokers as I used to. Make sure you take some pics when you fire it up! __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

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