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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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12-05-2011, 02:32 PM | #31 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Thanks for this thread Bandit and to all that have posted. I have a new Lang shipping this week and this will help me dial her in once I get it.
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12-05-2011, 03:44 PM | #32 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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HB, here is where I started for fire control issues when I got my offset.
http://www.bbq-brethren.com/forum/showthread.php?t=7818 That should take you to an old but great thread on this topic....should ;)
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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12-05-2011, 03:56 PM | #33 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Did u ever post pics of your Jambo bro? I'd love to see it. Can you send em to me via e-mail?
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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12-05-2011, 05:18 PM | #34 | |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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Quote:
my firebox looks the same. however mine came with the bottom grate turned over the other way, so those 2 metal strips are facing up. that way you can lay the splits over them so they keep the splits off the bottom and from smothering (at least thats what i thought)...
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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12-05-2011, 07:10 PM | #35 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
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dont know if there is much more new to add to the great coaching already provided...but i might suggest that you try to use sticks that are all seasoned the same. i have trouble with my small fires when some sticks burn faster (or slower) than the others. seems like i get in a cycle where i constantly have to add small amounts to keep the temp steady but because i am constantly opening the box and adding sticks the fire never gets to a steady long burn.
hang with it, practice more than anything else is the key, sometimes it just takes a while to figure out a new rig. |
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12-05-2011, 07:25 PM | #36 |
Full Fledged Farker
Join Date: 03-29-11
Location: Hyannis, MA on Ol'e Cape Cod
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Very very informative thread....thanks to all for sharing!!!!
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[U]The Basic BBQ Team[/U] FEC100 Basic Blue Gateway Drum Smoker Yoder YS640 & Traeger Texas 075 26.75 Weber OTG & 22.5 WSM Camp Chef Pro 60 Wicked Pissah Super Fast Basic Blue Thermapen 30' Puma Palomino Toyhauler & 10' SGC Cargo Trailer. NEBS, KCBS, KCBS CBJ, KCBS CTC, ICP "Rub Some Sunshine on Your Face"--Richard Pryor |
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12-05-2011, 08:06 PM | #37 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Does any run with their air intake wide open? Just wondering because I have actually found that I get a cleaner burn and it is easier for me to control my target temp. if I just leave the intake and exhaust wide open. I end up putting two small splits on every 30 minutes or so. I like to cook in the 250 - 300 range.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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12-05-2011, 09:40 PM | #38 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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12-05-2011, 09:48 PM | #39 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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12-05-2011, 10:25 PM | #40 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^I normally try to run with exhaust all the open all the time, and intake is almost always all the way open as well. I'll leave the firebox door open right after adding a split and it gets nice & ignited.
BTW how awesome is stickburning? When I have the time, it is absolutely my favorite method of smoking.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-05-2011, 10:27 PM | #41 | |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Quote:
Thanks!
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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12-05-2011, 10:29 PM | #42 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
http://www.bbq-brethren.com/forum/album.php?albumid=450
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-05-2011, 10:54 PM | #43 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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12-06-2011, 06:01 AM | #44 |
Got Wood.
Join Date: 07-15-11
Location: Morris, IL
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Maybe a dumb question, but what is considered a "stick burner"?
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12-06-2011, 06:44 AM | #45 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Almost any cooker could potentially be a "stick burner", it just means that the primary fuel source is wood splits. Although, most stick burners end up being offset cookers made out of pretty heavy steel.
__________________
Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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