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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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01-09-2013, 11:40 PM | #76 |
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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No doubt. You guys had some answers I didn't even have questions for.
THanks Bandit for getting this fire started.
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Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile "On Fire" limited edition Thermapen |
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Thanks from:---> |
01-10-2013, 08:56 AM | #77 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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I have an Old Country offset that is 1/4" thick, witha 20" diameter by 48" long cooking chamber and a 20 X 24 firebox. Using the charcoal basket and the minion method starting with 2 pieces of oak, pecan or mesquite and dumping a full chimney of lit KBB on top, I can get about 2 - 3 hours at 250 followed by 2 - 3 logs at roughly one hour intervals. If I get distracted and the fire gets low, I throw some RO lump on top and open the intake until things get back to a solid 250. A brisket/butt/rib cook usually consumes a bag of charcoal and a $10 bag of wood from Academy. It's more of a pain than the WSMs, but it's a lot more fun, IMHO.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. Last edited by Texas Turtle; 01-10-2013 at 08:57 AM.. Reason: typo |
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Thanks from:---> |
01-10-2013, 09:49 AM | #78 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Why would you use charcoal on a stick burner
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01-10-2013, 10:13 AM | #79 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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When the overall cooking times runs from several hours into several days maintaining a pit.
True example - cooking hot and fast (during the day) and slow and slow at night. Ran splits cooking chicken during the day -quick turnover/production and 24 butts per load during the night - low and slow burning charcoal. No one (in the right mind) could stoke a wood burning fire for 4 days non-stop. Cooking for Operation BBQ Relief - Hershey/Harrisburg, PA http://www.bbq-brethren.com/forum/sh...d.php?t=116583
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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Thanks from: ---> |
01-10-2013, 02:41 PM | #80 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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For startup purposes to help establish a good coal bed. Second reason - laziness. Sometimes I'll run the thing sort of like a WSM. Basket with a layer of KBB in the bottom, mix in some smoke wood chunks and dump a chimney of lit RO lump on top. Throw on more smoke wood hourly. Makes a good system for shorter cooks like chicken or ribs. Charcoal for heat and wood for flavor.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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01-10-2013, 05:33 PM | #81 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I only use about a 1/4 bag of RO lump to establish a coal bed then it's Post oak and sometimes a Split or two of mesquite every 45 min or so until the end.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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