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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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Old 09-23-2015, 11:09 AM   #16
ButtBurner
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how long did you give it before taking those temps?

sometimes it can take hours (or seem that way) for them to level out
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Old 09-23-2015, 12:08 PM   #17
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Oh Ya!!
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Old 09-23-2015, 12:33 PM   #18
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Exclamation Biscuit Analysis

I baked...er smoked...a can of biscuits and here are the results:

This matches the placement I used in the smoker. The two odd balls are labeled top rack because, well, they were on the top rack.




Here I flipped them over...


Finally I cut them in half...


It was interesting to see the difference from the tops and bottoms. And the top rack received a lot more smoke but did not change the inside. Just the outside appearance. Good to know!
Oh...the cook for for 30 minutes (the package only called for 15) and the fireside maintained a temp around 300 while the far side maintained around 270.

Last edited by Melissaredhead; 09-23-2015 at 12:35 PM.. Reason: Wrong pic
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Old 09-23-2015, 12:40 PM   #19
SmittyJonz
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That's pretty good for a small traditional offset.
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Old 09-23-2015, 03:29 PM   #20
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Give it plenty of airflow with a small fire and expect it to change once you load it with meat, especially if you load it full.
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Old 09-23-2015, 03:32 PM   #21
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I thought stick burners were supposed to put a smoke ring on anything?
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Old 09-23-2015, 03:35 PM   #22
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Nice toy! Congratulations!!
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Old 09-23-2015, 03:56 PM   #23
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Enjoy, very nice unit!
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Old 09-23-2015, 05:17 PM   #24
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I have a Yoder Wichita which I struggled with the temps. Closest to the fire end would be 50 to 80 difference in temp to the chimney end. I ended up cutting up my wood chunks in smaller sizes and running the fire smaller and closer to the door. It was easier to maintain a steady temp this way by closing the door and opening the damper.

I tried the Aaron Franklin method of always having the door open but the fire would just get way too hot and not come down at all.

Once you start loading up food the temps even out a bit across the racks. I cooked Pork at the "cooler" end and Turkey at the hotter end and it worked out fine. It takes a while to get used to (and I am by no means an expert) but it sorts itself out.

I also just ordered a charcoal basket so I don't have to stay up all night maintaining a fire.
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Old 09-23-2015, 05:29 PM   #25
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Thanks funstuie!
I also had it running with the door open to see and it climbed quickly over 350.
I'll cut my splits into chunks and see how it works out tomorrow.
Cookin a fatty and Dino bones on it so we will see how it goes!
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Old 09-23-2015, 05:47 PM   #26
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Learning is fun.you will get it sooner than you think
Nice looking unit you got there
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Old 09-23-2015, 06:04 PM   #27
Decoy205
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Congrats on the new cooker!! I see loads of great posts happening soon!
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Old 09-23-2015, 06:36 PM   #28
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Congratulation on your new cooker.
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Old 09-23-2015, 06:41 PM   #29
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Nice rig! You're going to have a lot of fun with that, and (hopefully) we'll get to enjoy a lot of Pr0N!

Looking forward to seeing how your naked fatty and dino bones turn out.
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Old 09-23-2015, 06:48 PM   #30
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Too much clean steel
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