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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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10-26-2003, 05:06 PM | #16 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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10-26-2003, 06:00 PM | #17 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Heres the mini splitters i was talking about. there is also one that hooks to a compressor. I like splittin wood manually with a maul and saw.. find it relaxing...... but some logs are just too damn thick or stubborn and this thing will come in handy for those big ones. They aint all that expensive.
http://www.minisplitter.com/
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-26-2007, 10:59 AM | #18 | |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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I'm thinking of getting one for those days when I feel "not so fresh"....
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Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo |
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01-26-2007, 11:35 AM | #19 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-26-2007, 12:07 PM | #20 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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Stick Burners Rule!!!!!!!!!!!!!
I LOVE fire!!! Smoke On!!!!
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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01-27-2007, 10:04 AM | #21 |
Knows what a fatty is.
Join Date: 01-28-04
Location: N Little Rock, AR
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For those knarly hard to split logs I keep a stack of small photocopies of my boss' face to place on the end of the log. Ex-wife pics provide a similar euphoria. Tearout your favorite politician's pic from a newspaper to use when u'r in a pinch out camping.
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01-29-2007, 01:37 PM | #22 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Alternative uses for wood "wheels"
Take about a 3" diameter limb, cut it to the length of a toilet paper roll and drill a 1" hole in the middle and presto!
Permanent toilet paper. http://www.bbq-brethren.com/modules....view_photo.php
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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09-07-2009, 07:42 PM | #23 |
Found some matches.
Join Date: 09-03-09
Location: Bloomington, IL 61701
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I like seasoned (at least a year old) cherry "wheels", quartered, and soaked in clean water. This tends to burn cleaner and does not seem to over darken meat like "green" cherry seems to, while still giving the flavor that we love. Make sure you get rid of as much bark as possible...whatever the wood. I will usually add my 1/4's to a hot pit on top of a good fire of lump a few pieces at a time.
I also make sure that things are burning completely before choking the pit down to take a nap. Cherry is awsome, but you have to be careful not to over smoke. Like anything that takes work--results can be amazing! |
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09-08-2009, 08:18 AM | #24 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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I also cook with all wood in my Bandera. I don't start the fire with coal, though. I open the firebox top, and twist a few pages of newsprint tightlyand set those in a bunch. I split some dry cedar plank down into kindling maybe 8" long, and form those into a tepee over the paper. Then I take 3-4 splits and form those into a tepee over the kindling. My splits tend to stick out above the top of the firebox. Then I light 'er up. I let it get going, then I shut the firebox lid. Oh, *that's* why the Bandera firebox lid is domed! :-) Yup, it fits down over your tepee. It usually takes about 45 minutes to thoroughly preheat a Bandera. I am also a fan of small hot fires. The key to a small hot fire is bone dry splits. If your wood isn't real dry, you'd better have some lump around to keep things going.
Also, the Bandera eats firewood. I generally add a split every 30 minutes, sometimes two. Say 3 splits per hour. There's nothing in this world like having a neighbor who owns a log splitter. :-) seattlepitboss |
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09-08-2009, 08:40 AM | #25 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
I think I did a month later, lol!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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09-08-2009, 08:41 AM | #26 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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I think I found a picture of Phil and his wheel...
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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09-08-2009, 09:54 AM | #27 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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cough cough...... gag gag..... ugh busted....
********************* some stuff i read in the last 2 posts above.. yankee gator.. Curious.. why are you soaking the wood? IMO, Wet wood produces steam and causes the wood to smolder instead of burn clean. SeattlePitBoss.. Cedar is a conifer(Softwood) similar to pine and fir. When burning softwoods in your pit, you risk releasing tarry resins which can stick to the seasoning(ont he steel), and/or pit the steel and embed an offtaste in your cooker. Using a cedar pland to cook on is one thing, but to burn it in the pit is like burning pine. Something to avoid.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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09-08-2009, 10:48 AM | #28 |
Full Fledged Farker
Join Date: 11-12-08
Location: Gibsonburg,Ohio
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Wood?????
Heck,yes!!!
I've been promoting wood for fuel for a long time... I do as BBQCHEF33- warm the wood on top of my firebox. at the present I am using my Tejas to cook on and being a larger pit , takes wood very easily.I also have a 16" NewBraunsfeld RedRiver, about 30"long with a side firebox and use wood in it also. I simply cut the splits down to a smaller size and preheat. I've helped several other Brethern to go wood(if I may,buddy,Gary) is very happy with the primer I sent him. He loves the change(Ithink???).LOL However, as 33 states, go for charcoal and chunk first. Then as you get secure, make the jump. I care not what others say, the taste of wood can not be duplicated. Artificial heat(charcoal) is (IMO) a danger to the environment, with all the Petrochemicals used to produce some of it!!!!! The cost differential is amazing, I pay $55. for a P/U load delivered. It contains Cherry,Oak,Maple,Hickory and Apple. All good, and all 16" splits.They are easy to split smaller and my saws do the other cuts. Even a Brinkman can be run on wood, I do it all the time!! And STICKBURNERS RULE!!!!! |
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09-08-2009, 12:55 PM | #29 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Advantages to this method: 1. Tones down the smoke a bit. 2. It also gives me the advantage of being able to use less than seasoned wood 3. Any gasses or other non healthy stuff in the wood (possible creosote, etc.) gets mostly removed during preburn. 4. I can throw bark, and all in the preburner, as all I put in the brinkmann is preburnt embers. 5. i don't have to worry about what kind of potentially unhealthy binders the charcaol mfg.s put in their charcoal Disadvantages: 1. It adds another step in the BBQ process. 2. You do have to babysit the smoker, and add fuel regularly. just my two cents |
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07-08-2011, 10:55 PM | #30 |
Found some matches.
Join Date: 06-20-11
Location: Baltimore, MD
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With every new post I read I realize how new to this I am. I have been using Kingsford with some chunks on top and thought my stuff was turning out awesome. Little did I know.
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