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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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12-17-2012, 02:20 PM | #16 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
CGs Rock for the money.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-17-2012, 02:21 PM | #17 |
On the road to being a farker
Join Date: 02-29-12
Location: Chatsworth, GA
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I'm with you. I like the stick burner because I get a more intense smoke flavor from it.
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12-17-2012, 02:38 PM | #18 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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You are correct but using a smoker that isn't thin as a tin can that leaks like a sieve sure makes the job easier! That may be a bit extreme but u get the point. I had a blast cooking on it though.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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12-17-2012, 03:01 PM | #19 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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I have BGE's, an FEC 100 and a backyard Jambo offset (on loan) at home. I was totally under the impression that the offset would produce more smoke flavor than the FEC but it is comparable in my opinion. I also like the flavor a touch better since it has a more "rounded" flavor to me. My old favorite smell was around 9 to 10 pm at a comp when people were starting to get their smokers started. Now it's the sweet smell coming out of an offset with a clean burning fire.
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Little Miss BBQ |
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12-17-2012, 03:39 PM | #20 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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If i were to buy a char grill, like the cheapest offset they have, i would add some gasget material around each opening and add some lock down style clamps to hold it closed. That way its more airttight. Hmmm. Need my sketch book now.
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-17-2012, 03:48 PM | #21 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
I prefer ribs off of a offset, I can say that for butts as well. But, I prefer brisket and chicken over a direct fire.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-17-2012, 03:54 PM | #22 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Wow. After 20+ responses, this thread hasn't gone the way 8 expected.
Sent from my DROID2 GLOBAL using Tapatalk 2
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-17-2012, 04:02 PM | #23 |
On the road to being a farker
Join Date: 07-14-12
Location: Orting Wa up on the hillside of a Volcano Mt. Rainier
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I use lump for the heat and wood for the flavor on my have a Lang 84.
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12-17-2012, 04:07 PM | #24 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-17-2012, 04:30 PM | #25 |
Knows what a fatty is.
Join Date: 08-12-12
Location: Eastland Texas
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I have a Pitmaker BBQ safe, and an homemade offset comp trailer. I like the flavor of the offset better too. However, I sometimes put a few pieces of post oak, bark and all, in the charcoal box of the safe. I think it makes a big difference. The limbs of oak I use are about 2" in diameter, and about a foot long.
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16' Homemade comp trailer, [FONT=Arial Black][COLOR=red]Pitmaker BBQ Safe[/COLOR][/FONT], Homemade offset patio smoker, 22" Weber Kettle, [COLOR=magenta]Proud owner of the ugliest UDS Ever aka. Frank.[/COLOR] |
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12-17-2012, 06:00 PM | #26 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
1) lower the stack to 3" above the grate by stuffing a Tall boy can in the bottom 2) remove the CI grates from the FB and place 1 at Each end of the Main chamber then put the Charcoal pan up side down on top of them and slide it all the way to the FB opening. The smoke will travel under and escape low all down the length. 3) to equalize the temps across the surface drill 18 holes total in 3 lines 1/4 - 1/2" down the length of the pan. All that stuff is Free 4)Build a Log rack for the FB
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-17-2012, 06:13 PM | #27 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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I have a big, heavy (600 pounds) offset that I use whenever I have time for a long low 'n slow cook with brisket or butts or chickens. I usually start the fire with RO lump using the minion method in the maze firebox I built for it. Oak, pecan or mesquite logs go on top of the lump and that is all that goes in after the lump gets the pit heated up. I have a WSM that I use for convenience with RO or KBB and wood chunks when I don't have time to baby-sit the offset. I have two charcoal grills I use for steak, burgers, sausage, etc with mixed lump and wood. I love the process of cooking on the offset but it's a lot more work than the WSM.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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12-17-2012, 08:17 PM | #28 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
thanks
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-17-2012, 08:30 PM | #29 |
Full Fledged Farker
Join Date: 02-08-12
Location: Jacksonville, Florida
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A stick burner requires you to hone the skill of heat and smoke at the same time. This to me in my opinion requires more skill that the other verticals type smokers where you fill a fluke with charcoal and set a temperature gauge. This is true BBQing. Please this is just my opinion, I am not trying to ruffle up any feathers. We all have opinions. Just adding to the thread. I use a custom stick burner!
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12-17-2012, 10:49 PM | #30 |
is One Chatty Farker
Join Date: 03-29-11
Location: Beijing,China
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I GUESS,
offset leaks every where, you have to keep wood burn in flame, a little more COMPLETE burning in higher temperature, flavor is burnt to CO2. In a vertical smoker, heat efficiency is so good, charcoal never burn in flame, temperature is much lower, much "in-complete" burning, releases too much flavor. If you discard gasket on door, or even open a little bit of door, you will have a big fire, more flavor components are burnt to CO2. Maybe heat insulated vertical smoker is a stupid idea. single wall vertical may be worth of a try |
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