MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-09-2012, 09:59 AM   #1
N2Q
On the road to being a farker
 
N2Q's Avatar
 
Join Date: 04-30-12
Location: The Lonestar State
Default Stick burning UDS?

If I were to use a guru or stoker on a UDS, could I get away with burning a basket full of small chunks of wood? Would the temp hold steady? What kind of burn times could I expect vs using lump?
__________________
Hunsaker Drum~ Letting your meat hang is where it's at...
N2Q is offline   Reply With Quote




Old 12-09-2012, 10:13 AM   #2
jalon
On the road to being a farker
 
Join Date: 05-08-11
Location: Hanahan, SC
Default

Haven't tried with either of those, but I had a devil of a time trying to use just wood. I wasn't trying to keep temps of 225 though...I was shooting for much lower, trying to cold smoke some sausage. Still...I think if I used JUST wood, it wouldn't hold as long in a UDS. Might just be my drum.
jalon is offline   Reply With Quote


Old 12-09-2012, 10:26 AM   #3
grantw
is One Chatty Farker
 
Join Date: 09-13-12
Location: canada
Default

It wouldn't be worth the hassle. The Beauty of drums is minion method. And if you try that with sticks you will smoke the crap out of your foods
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is offline   Reply With Quote


Old 12-09-2012, 10:42 AM   #4
N2Q
On the road to being a farker
 
N2Q's Avatar
 
Join Date: 04-30-12
Location: The Lonestar State
Default

Quote:
Originally Posted by grantw View Post
It wouldn't be worth the hassle. The Beauty of drums is minion method. And if you try that with sticks you will smoke the crap out of your foods
I kind of figured I would still start the fire with a 1/2 full chimney of KBB on top of the unlit chunks of wood. I always liked the flavor I got from my jambo burning sticks of pecan or oak. Guess I would just like to duplicate that on my drum.
__________________
Hunsaker Drum~ Letting your meat hang is where it's at...
N2Q is offline   Reply With Quote


Old 12-09-2012, 01:13 PM   #5
el_matt
Babbling Farker
 
Join Date: 12-08-09
Location: Turlock, California
Default

I know it did not work with my UDS. You'll lose your temps when its time to add more wood, and you've got to add wood often, at least I did.

Matt
el_matt is offline   Reply With Quote


Old 12-09-2012, 01:40 PM   #6
N2Q
On the road to being a farker
 
N2Q's Avatar
 
Join Date: 04-30-12
Location: The Lonestar State
Default

Quote:
Originally Posted by el_matt View Post
I know it did not work with my UDS. You'll lose your temps when its time to add more wood, and you've got to add wood often, at least I did.

Matt
I cook HNF, so most of my cooks are at or under 6 hrs. I would think a basket of oak chunks would last that long. Guess I'm just gonna have to try it out to see how it works. Problem is that I don't want to buy a guru just for an experiment that may not work.
N2Q is offline   Reply With Quote


Old 12-10-2012, 01:56 PM   #7
el_matt
Babbling Farker
 
Join Date: 12-08-09
Location: Turlock, California
Default

I say go for it. Worse case scenario, you waste a basket of oak chunks. I think you should get that guru, and if you don't like it, you can send it to me!

Matt
el_matt is offline   Reply With Quote


Old 12-10-2012, 02:02 PM   #8
martyleach
Quintessential Chatty Farker

 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

If you are lighting the wood, you are gonna have problems. However, if you just want it for smoke it shold work fine. I am assuming you are surrounding the chunks with a liberal amount of briquets and top it with a lit chimney of briquets.
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
martyleach is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:40 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts