Back to Basics for Stick Burners- Smoking Blind?

ShencoSmoke · 09-12-2013, 02:40 PM

Is there anyone out there using ZERO instruments when smoking? No alarms, no cords, no beeping, no batteries- Just a fire and a chunk of meat. Just like primitive archery, free climbing with no ropes, etc., there is something to be said about doing it the good ole' fashioned way. I have narrowed it down to 2: the thermometer on my pit and a thermapen, I like the simplicity. But I would like to put them both away and go blind. Fire management and the look/feel of the meat, simple as that. Anyone tried? Is there a gadget free smoking group out there? If not, should we start one?

sliding_billy · 09-12-2013, 02:48 PM

I was about to post that there is probably a thermometer being used until I finished reading. I love tending a fire, but my honest opinion is that even the smoker itself is an instrument.

Lake Dogs · 09-12-2013, 02:52 PM

I have 2 Mavericks that I haven't used in many years. I've never needed the air-flow gadgets, etc.

For years and years its just me, the wood, the charcoal, the old Lang (it has one old external mounted thermometer that is 40 degrees off), and the meat. That's it. I go on time. I know if she's running on the hot side, my times will be reduced, and correspondingly if cooler the times will increase.

I just have. It's much more relaxing, and frankly the product has stayed the same or slightly better...

letdasmokeroll · 09-12-2013, 03:05 PM

maybe its just me but i have never had any and really dont want any ((shrugs)) i dont even have a meat thermo. i use a wooded skewer to check tenderness for me part of the fun is playing with the fire and the look of the meat while its cooking ....yes i peek and spritz alot but so far its seemed to work

BMCSRET · 09-12-2013, 03:09 PM

Definitely done it with no thermometers but wouldn't say "no tools". With that said, I do prefer at least a thermometer to check doneness and want a quality one on my smoker.

DownHomeQue · 09-12-2013, 03:10 PM

just the 4 thermos on my pit.. when im stickburning..

ShencoSmoke · 09-12-2013, 03:19 PM

Quote:

Originally Posted by Lake Dogs

I have 2 Mavericks that I haven't used in many years. I've never needed the air-flow gadgets, etc.

For years and years its just me, the wood, the charcoal, the old Lang (it has one old external mounted thermometer that is 40 degrees off), and the meat. That's it. I go on time. I know if she's running on the hot side, my times will be reduced, and correspondingly if cooler the times will increase.

I just have. It's much more relaxing, and frankly the product has stayed the same or slightly better...

Amen brother, thats what I'm talking about. I'm going to try it and see if I can pull it off.

Pappy Q · 09-12-2013, 03:25 PM

I cook comps with a analog temp gauge on the pit and that's it. For home cooks I use a pit with no temp gauge.

Peter B · 09-12-2013, 03:27 PM

I have been learning how to use a stick burner this year and it has been all blind. I am getting better at cooking this way but I still have a ways to go.

I have been checking for doneness by feel of meat and sometimes a probe to check tenderness for about a year now. I only use a thermapen for poultry, just to be safe.

I have backed into this though because I started off with a pellet grill and then a WSM with a guru.

Surely but slowly I am shedding the technology. My wife thinks I am crazy but she accepts my goal of cooking like a caveman. Well, a caveman with an offset smoker and some beers.

HeSmellsLikeSmoke · 09-12-2013, 03:34 PM

Not a sick burner, but no thermometer on my 18.5 WSM. If I can hold my hand on the top for only 3 seconds, it's low and slow. Only 1 second is hot and fast. Bend test for ribs doneness. Probe test for butts and briskets.

Chicken, I use the Thermapen.

Deep South · 09-12-2013, 03:38 PM

Nothing but sticks and a Tel-Tru. I went the other way and then came back to what I believe is the best tasting BBQ you can make.

BBQ Bandit · 09-12-2013, 03:48 PM

Yes... there are even comps that do not allow ANY electronic fan, draft, or feed control devices... including weedburners.

ShencoSmoke · 09-12-2013, 03:58 PM

Quote:

Originally Posted by BBQ Bandit

Yes... there are even comps that do not allow ANY electronic fan, draft, or feed control devices... including weedburners.

Sign me up!

DownHomeQue · 09-12-2013, 04:05 PM

I think all these electronic device are making people to dependent on them.. Like they wont be able to cook if the device stops working.. wtf.. what happened to BBQing.. i think much to many of our fellow BBQuers have gotten way to dependent on devices.. IMHO

BBQ Bandit · 09-12-2013, 04:07 PM

Quote:

Originally Posted by ShencoSmoke

Sign me up!

Check with Eric Forrester - the organizer in Greencastle, PA mentioned within this article...
http://www.washingtonpost.com/blogs/...TgrS_blog.html

09-12-2013, 02:40 PM	#1
ShencoSmoke is One Chatty Farker Join Date: 07-02-13 Location: The Shenandoah Valley	Back to Basics for Stick Burners- Smoking Blind? Is there anyone out there using ZERO instruments when smoking? No alarms, no cords, no beeping, no batteries- Just a fire and a chunk of meat. Just like primitive archery, free climbing with no ropes, etc., there is something to be said about doing it the good ole' fashioned way. I have narrowed it down to 2: the thermometer on my pit and a thermapen, I like the simplicity. But I would like to put them both away and go blind. Fire management and the look/feel of the meat, simple as that. Anyone tried? Is there a gadget free smoking group out there? If not, should we start one?

09-12-2013, 02:52 PM	#3
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I have 2 Mavericks that I haven't used in many years. I've never needed the air-flow gadgets, etc. For years and years its just me, the wood, the charcoal, the old Lang (it has one old external mounted thermometer that is 40 degrees off), and the meat. That's it. I go on time. I know if she's running on the hot side, my times will be reduced, and correspondingly if cooler the times will increase. I just have. It's much more relaxing, and frankly the product has stayed the same or slightly better... __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

09-12-2013, 03:09 PM	#5
BMCSRET On the road to being a farker Join Date: 09-04-13 Location: Castro Valley, CA	Definitely done it with no thermometers but wouldn't say "no tools". With that said, I do prefer at least a thermometer to check doneness and want a quality one on my smoker. __________________ 5 Misc Webers and Lone Star Grillz 24''x48'' Smoker with integrated 24''x24''x36'' vertical smoker

09-12-2013, 03:10 PM	#6
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	just the 4 thermos on my pit.. when im stickburning.. __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

09-12-2013, 03:34 PM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Not a sick burner, but no thermometer on my 18.5 WSM. If I can hold my hand on the top for only 3 seconds, it's low and slow. Only 1 second is hot and fast. Bend test for ribs doneness. Probe test for butts and briskets. Chicken, I use the Thermapen. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-12-2013, 02:48 PM	#2
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I was about to post that there is probably a thermometer being used until I finished reading. I love tending a fire, but my honest opinion is that even the smoker itself is an instrument.

09-12-2013, 03:05 PM	#4
letdasmokeroll Full Fledged Farker Join Date: 06-03-13 Location: Maiden NC	maybe its just me but i have never had any and really dont want any ((shrugs)) i dont even have a meat thermo. i use a wooded skewer to check tenderness for me part of the fun is playing with the fire and the look of the meat while its cooking ....yes i peek and spritz alot but so far its seemed to work

09-12-2013, 03:25 PM	#8
Pappy Q is One Chatty Farker Join Date: 04-08-10 Location: Elk Creek, KY	I cook comps with a analog temp gauge on the pit and that's it. For home cooks I use a pit with no temp gauge.

09-12-2013, 03:27 PM	#9
Peter B On the road to being a farker Join Date: 04-30-13 Location: Hicksville, NY	I have been learning how to use a stick burner this year and it has been all blind. I am getting better at cooking this way but I still have a ways to go. I have been checking for doneness by feel of meat and sometimes a probe to check tenderness for about a year now. I only use a thermapen for poultry, just to be safe. I have backed into this though because I started off with a pellet grill and then a WSM with a guru. Surely but slowly I am shedding the technology. My wife thinks I am crazy but she accepts my goal of cooking like a caveman. Well, a caveman with an offset smoker and some beers.

09-12-2013, 03:38 PM	#11
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama	Nothing but sticks and a Tel-Tru. I went the other way and then came back to what I believe is the best tasting BBQ you can make. __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)

09-12-2013, 03:48 PM	#12
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Yes... there are even comps that do not allow ANY electronic fan, draft, or feed control devices... including weedburners. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

09-12-2013, 04:05 PM	#14
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	I think all these electronic device are making people to dependent on them.. Like they wont be able to cook if the device stops working.. wtf.. what happened to BBQing.. i think much to many of our fellow BBQuers have gotten way to dependent on devices.. IMHO __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)