Stick Burner Guys: Do you ever just cook 2 slabs on a LARGE smoker?

Pappy · 10-17-2013, 05:37 AM

Just wondering if the folks with LARGE stick burners ever smoke smaller amounts of meats? I have a 120 gallon offset smoker and we have only used it for large cooks.

I was thinking it might dry out the meat with all of the extra space inside the smoker and not enough moisture from the meat that is being cooked.

I don't mind using the wood for smoking small amounts of meat.

I feel that I should only use the UDS or the 18.5 WSM to smoke just 2 slabs of spare ribs. Now and then, I would like to use the big offset instead for fun and taste.

Diesel Dave · 10-17-2013, 05:51 AM

Yup sure do. I just got my Lang 60 Deluxe and have done just 2 slabs of ribs or just a brisket on it.
The taste is amazing from that cooker.

I say go for it

smokenpreacher · 10-17-2013, 06:31 AM

No problem here as well. A couple of racks, single butt, smaller cooks all done the same. I love stick burning.

KBird · 10-17-2013, 07:02 AM

The two best reasons to have a large stickburner are capacity and a more controlled cooking environment. Can't think of any better reason to cook on that whether it is one rack or fifteen!

Funky D · 10-17-2013, 07:10 AM

Not me...

I have the big stick burner like you, but only use it for competitions, charity cooks, or big get-togethers.

I have the Kamodo available, and if it's just a few racks of ribs, chickens, or basically just a couple meals worth of meat, it's my go-to grill.

It gets to temp in about 20 minutes, is easy to control how much and what type of smoke I want, and the whole cook uses maybe $.50 worth of charcoal.

Do't get me wrong, I LOVE my big pit, and killing cockroaches with a bazooka is fun, but often, I just wanna eat, not have fun.

poppa smoke · 10-17-2013, 07:17 AM

Go for it! I have a 250 gallon reverse flow that I have used for one brisket and it was well worth the effort not to mention the fun.

dwfisk · 10-17-2013, 08:05 AM

Sure sometimes I just miss cooking on my RF if it has been a while and I'll fire it up without worrying about filling it up. I have not really had dryness issues, but you could always put a foil pan under the ribs with some apple juice if you are worried.

DownHomeQue · 10-17-2013, 09:18 AM

yes absolutely... lol

smokeisgood · 10-17-2013, 11:43 AM

I don't know if my Long Rifle Sniper would be considered large, but I use it all the time for a rack or two of ribs. If you're worried about drying things out, just stick a pan of water in with them....

STCL01 · 10-17-2013, 11:51 AM

Yep, all the time. I just like the way the offset makes them come out. Easier on the Green Egg, but you just can't beat the old tried and true.

DownHomeQue · 10-17-2013, 11:51 AM

i have cooked just one 18lb Brisket in mine.. Nothing else in the smoker.. Was the best brisket i have ever cooked.. Tender, Juicy, Smoky goodness

DownHomeQue · 10-17-2013, 11:52 AM

No Water Pan either

NeoTrout · 10-17-2013, 01:16 PM

Yep. Do it all the time. Can't beat the stick burner.

GT-Q · 10-17-2013, 02:52 PM

Yep, works fine. The problems come when I overload it.

crb478 · 10-17-2013, 07:18 PM

I have a 250 gallon offset and I have cooked as little as one pork butt, or 1 brisket, and as few as 2 racks of ribs. I try not to though since I can add a few extra pork buts or briskets and vacuum seal/freeze them. They are not as good as when they just came off the cooker, but they are still very good and heat up easily. Helps for when I do not have time to do long cooks. The pork is also a staple for making Brunswick stew, which I get quite a few request for. As far as drying out the meat I have not noticed a difference in a loaded smoker or an almost empty one. I do use a water pan over the deflector that attaches to the firebox for all cooks though.

10-17-2013, 05:37 AM	#1
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Stick Burner Guys: Do you ever just cook 2 slabs on a LARGE smoker? Just wondering if the folks with LARGE stick burners ever smoke smaller amounts of meats? I have a 120 gallon offset smoker and we have only used it for large cooks. I was thinking it might dry out the meat with all of the extra space inside the smoker and not enough moisture from the meat that is being cooked. I don't mind using the wood for smoking small amounts of meat. I feel that I should only use the UDS or the 18.5 WSM to smoke just 2 slabs of spare ribs. Now and then, I would like to use the big offset instead for fun and taste. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

10-17-2013, 05:51 AM	#2
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Yup sure do. I just got my Lang 60 Deluxe and have done just 2 slabs of ribs or just a brisket on it. The taste is amazing from that cooker. I say go for it __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

10-17-2013, 07:02 AM	#4
KBird On the road to being a farker Join Date: 08-22-12 Location: Rogers, AR	The two best reasons to have a large stickburner are capacity and a more controlled cooking environment. Can't think of any better reason to cook on that whether it is one rack or fifteen! __________________ Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap:

10-17-2013, 08:05 AM	#7
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Sure sometimes I just miss cooking on my RF if it has been a while and I'll fire it up without worrying about filling it up. I have not really had dryness issues, but you could always put a foil pan under the ribs with some apple juice if you are worried. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

10-17-2013, 09:18 AM	#8
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	yes absolutely... lol __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

10-17-2013, 06:31 AM	#3
smokenpreacher Full Fledged Farker Join Date: 12-18-12 Location: Dewy Rose, Ga USA!	No problem here as well. A couple of racks, single butt, smaller cooks all done the same. I love stick burning.

10-17-2013, 07:10 AM	#5
Funky D On the road to being a farker Join Date: 04-25-11 Location: Sugar Land, TX	Not me... I have the big stick burner like you, but only use it for competitions, charity cooks, or big get-togethers. I have the Kamodo available, and if it's just a few racks of ribs, chickens, or basically just a couple meals worth of meat, it's my go-to grill. It gets to temp in about 20 minutes, is easy to control how much and what type of smoke I want, and the whole cook uses maybe $.50 worth of charcoal. Do't get me wrong, I LOVE my big pit, and killing cockroaches with a bazooka is fun, but often, I just wanna eat, not have fun.

10-17-2013, 07:17 AM	#6
poppa smoke Knows what a fatty is. Join Date: 11-26-12 Location: Micosukee, Florida	Go for it! I have a 250 gallon reverse flow that I have used for one brisket and it was well worth the effort not to mention the fun.

10-17-2013, 11:43 AM	#9
smokeisgood is one Smokin' Farker Join Date: 03-19-12 Location: Louisville,Ky	I don't know if my Long Rifle Sniper would be considered large, but I use it all the time for a rack or two of ribs. If you're worried about drying things out, just stick a pan of water in with them.... __________________ Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD

10-17-2013, 11:51 AM	#10
STCL01 On the road to being a farker Join Date: 05-02-12 Location: Lufkin, TX	Yep, all the time. I just like the way the offset makes them come out. Easier on the Green Egg, but you just can't beat the old tried and true.

10-17-2013, 11:52 AM	#12
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	No Water Pan either __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

10-17-2013, 01:16 PM	#13
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois	Yep. Do it all the time. Can't beat the stick burner. __________________ Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR

10-17-2013, 02:52 PM	#14
GT-Q On the road to being a farker Join Date: 08-05-13 Location: Chickamauga, Ga	Yep, works fine. The problems come when I overload it. __________________ Michael. Comp team "Q-inator!", Southern Q Limo.

10-17-2013, 07:18 PM	#15
crb478 Full Fledged Farker Join Date: 01-13-10 Location: Charlotte, NC	I have a 250 gallon offset and I have cooked as little as one pork butt, or 1 brisket, and as few as 2 racks of ribs. I try not to though since I can add a few extra pork buts or briskets and vacuum seal/freeze them. They are not as good as when they just came off the cooker, but they are still very good and heat up easily. Helps for when I do not have time to do long cooks. The pork is also a staple for making Brunswick stew, which I get quite a few request for. As far as drying out the meat I have not noticed a difference in a loaded smoker or an almost empty one. I do use a water pan over the deflector that attaches to the firebox for all cooks though. Last edited by crb478; 10-17-2013 at 07:19 PM.. Reason: spelling