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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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07-08-2013, 08:48 AM | #1 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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To Bark or Not To Bark
Did a cook this weekend, been doing several lately to learn my new R&O Off-Sets ways and learned something about wood.
Last week I had posted asking about 2-3" pecan limbs that I had gathered from my buddy's house. They had been cut and stacked in a dry location and aged for about 6 months. I couldn't get the things to burn to save my life! Ended up switching to my split oak. It may have been in part to where I was cooking. The wind kept changing direction (was more of a refreshing breeze) and would either come perpendicular to the firebox or blow gently into it. I notice with the dampers half open that when the breeze blew perpendicular to the firebox that the temp wouldn't take a drop but that the fire would start having issues. So 2 big questions: 1. Those with Off-Set cookers - when setting up your pits how do you position the firebox for handling breezes? How do you position your pits for heavy wind? 2. Those with Off-Set cookers - I am leaning towards SPLIT wood and not un-split rounds, such as from smaller tree limbs. What are y'all's thoughts on this? Thanks, G
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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07-08-2013, 09:19 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I live on a lake; my smoker is +-200 feet from the shore. It's too large to move around, so in answer to your first question; I dont move it. Regardless of type of wind and/or direction, it stays the same.
For the second question, I use fairly large VERY dry (and warmed usually) splits. It's RARE that I use an unsplt limb section.
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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 |
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Thanks from:---> |
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