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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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05-26-2009, 04:07 PM | #1 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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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
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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05-26-2009, 04:18 PM | #2 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-26-2009, 04:23 PM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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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!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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05-26-2009, 04:29 PM | #4 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
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.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-26-2009, 04:38 PM | #5 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I agree with Saiko and Arlin said.
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05-26-2009, 05:13 PM | #6 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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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
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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05-26-2009, 05:15 PM | #7 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I agree... I too have been there and done that, just don't ask me how I know that or when I done it...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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05-26-2009, 05:34 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Ditto what they said!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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05-26-2009, 07:16 PM | #9 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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I am already old and semi-lazy but still use my stickburner regularly and I too agree with all per above.
Enjoy.
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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!" |
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05-26-2009, 11:19 PM | #10 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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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.
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05-27-2009, 07:13 AM | #11 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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where can i find kcquers roadmap?
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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05-27-2009, 07:47 AM | #12 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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In the sticky portion of the Q Talk forum, located 3rd down from top. Plenty of good threads listed by topic
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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05-27-2009, 07:50 AM | #13 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Cardiac, I meant to ask you earlier, what kind of wood do you currently have available?
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-27-2009, 07:54 AM | #14 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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Pecan, wild cherry, apple, and and all the hickory I could ever hope to use
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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05-27-2009, 08:02 AM | #15 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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