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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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11-17-2011, 11:20 AM | #1 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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The learning curve... with pron.
After a 3 days of rain... time to get back to basics... using a stickburner.
First off, had to pay a little attention to the level of the pit... hence the jackstands under the vertical chamber on the left side (out of view). The pit is level... the camera wasn't... blame that on the idiot behind the camera... me Ever heard about the bisquist test? Its just a trial run with simple canister biscuits to visually see where are the hot/cold spots inside the smoker. That's a good thing... so you have a gameplan where to place your meats... if a hot or cooler areas are needed... just a strategy. Before: After: Notice the upper area and the right side is hotter? Great spots for chicken, steaks, brisket, and pizza! Now that have the smoker's temp mapped, time for some fatties. A fatty is one of those 1 pound sausage chub/logs by Jimmy Dean/Bob Evans type. Bought (2) Bob Evens - Hot and (2) Jimmy Dean - Regular. Will do a pair with rub, and without (known as a 'naked' fatty) 1 Hot and 1 regular with rub (Oakridge BBQ Secret weapon for pork and chicken) and a pair hot and regular naked. Saved a spot for a roaster - with Oakridge BBQ Game bird and chicken rub. Hope there's time for pics later... will be a feeding fest this afternoon.
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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 Last edited by BBQ Bandit; 11-17-2011 at 12:13 PM.. |
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Thanks from: ---> |
11-17-2011, 11:23 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Thanks!
My WGA shows the same results. The upper biscuits are done quicker cause heat rises.
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11-17-2011, 11:24 AM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice, that looks like a good biscuit run, no surprises there.
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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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11-17-2011, 11:34 AM | #4 |
is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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Nice work and of course fantastic choice of rub! You won't be disappointed in any way!
Love that cooker man! Glad to see it in action so soon after acquisition.
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18.5" OTS Weber Kettle, 14" Smokey Joe Silver, and a Brinkmann Smoke n' Pit (COS SNP) modded to the hilt with tons of foil...:tsk: |
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11-17-2011, 11:45 AM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Biscuits that have been in a smoker don't taste so good. Don't ask me how I know this.
Looks about the same as my BYC - the therm is pretty much in the cooler part of the cooker. When you go all the way to the right, the temp can be 50-75 degrees hotter. I like to use the temp differences to my advantage - like the way you have the poultry in the hotter part. That vertical chamber is great for warming, cooking sausages, smoking bacon, etc. You're gonna love that cooker - it's a party machine
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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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11-17-2011, 11:47 AM | #6 |
is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Yep. Nice cooker.
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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 |
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11-17-2011, 11:48 AM | #7 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Looking good!!! I'll be over at 2.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-17-2011, 11:57 AM | #8 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I think I want biscuits for breakfast.
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11-17-2011, 12:03 PM | #9 |
Full Fledged Farker
Join Date: 09-29-11
Location: Alexandria VA
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(smacks head against wall). Never thought about using biscuits to find the hot/cold areas. You learn something new everyday. Thanks
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~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker |
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11-17-2011, 12:19 PM | #10 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Nice post, Bandit! Can't wait for finished pics of the pron.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-17-2011, 12:42 PM | #11 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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i still havent done the biscuit test in my cooker yet, but after cooking a bunch of cooks i know mine would look very similar. im suprised that the biscuits more to the right werent more burnt then they are.
i might invest in a heat diffuser plate from horizon to throw into my smoker to try and level it out just a bit
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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11-17-2011, 12:45 PM | #12 | |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Quote:
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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11-17-2011, 12:50 PM | #13 | |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Quote:
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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Thanks from:---> |
11-17-2011, 01:06 PM | #14 | ||
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
Quote:
I am only a student of the Brethren... only reflected what was freely shared with me within this forum. Trust me.. what you see is the results of tips, tricks, suggestions, techniques, rubs, sauces, and good old-fashioned ornery camaraderie from the BBQ Brethren.
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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: ---> |
11-17-2011, 01:36 PM | #15 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Fresh off the pit...
Same bird.... after 15 minutes rest. Note the amount of juices on the platter. I'm full!
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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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