ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-28-2013, 09:00 AM   #1
Noob
On the road to being a farker
 
Noob's Avatar
 
Join Date: 02-08-13
Location: San Benito, TX
Downloads: 0
Uploads: 0
Default question on stubbs

So i read great reviews on Stubbs vs Original KF so i got some last night for today's butt cook. After lighting a full chimeny and laying them in a bed of unlit coals and applewood i let the cooker come up to temp (275°F on the center of the offset). My left side analog closest to the firebox read 325°F and the right side analog read 250°F so i was happy with the tempz and the butt went in. So at 30 min in with both intake and exhaust wide open the temps started dropping big time!

Guage by fire box read 220°, center digi temp read 190° and far side temp read 175°. That is with both vents wide open and temps kept dropping.

I ended up twisting my cooker so the intake at the firebox faced north since we have a northern cool front. Its windy with gusts up to 25-30mph and temps started to rise. Its 60° F outside and temps got back to normal........but i never had to do this with KF. Any idea what went wrong?
__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket
Noob is offline   Reply With Quote


Unread 02-28-2013, 09:31 AM   #2
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Downloads: 0
Uploads: 0
Default

Did you have enough of the Stubbs lit? Sometimes it take a few extra minutes to really get the charcoal going. I use Stubbs exclusively and have never had that problem.

Give us a little more info on your set up. Are you using a charcoal basket? What kind of offset? How high up is your charcoal grate? Are you sure it didn't get choked off from ash?

Answer those questions and we should be better off with giving some help.
__________________
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
flyingbassman5 is offline   Reply With Quote


Unread 02-28-2013, 09:40 AM   #3
bacchus99
On the road to being a farker
 
Join Date: 07-12-12
Location: Baton Rouge, LA
Downloads: 0
Uploads: 0
Default

Stubbs works great in my WSM. Love it. It does take longer than k blue to ash over tho. Maybe they weren't red hot enough?
__________________
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732
bacchus99 is offline   Reply With Quote


Unread 02-28-2013, 09:55 AM   #4
Noob
On the road to being a farker
 
Noob's Avatar
 
Join Date: 02-08-13
Location: San Benito, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by flyingbassman5 View Post
Did you have enough of the Stubbs lit? Sometimes it take a few extra minutes to really get the charcoal going. I use Stubbs exclusively and have never had that problem.

Give us a little more info on your set up. Are you using a charcoal basket? What kind of offset? How high up is your charcoal grate? Are you sure it didn't get choked off from ash?

Answer those questions and we should be better off with giving some help.
I lit up a chimeny full. They werd fired up and left for 30 min approx while i prepared my grilling area and cleaned the cooker. I made a basket as many of us have from expanded metal from home depot. My offset is a NB hondo (almost identical to their black diamond) and there is about a 1.5 inch gap between the bottom of the basket to the bottom of the firebox and no ash at all. Hers is a pic i took of my set up kn my last cook where i used KF. As i am writing this, the basket has 20lbs of stubbs and tempz in center at grate level can not get over 280. I wanted to cook thiz butt at 300

__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket
Noob is offline   Reply With Quote


Unread 02-28-2013, 10:23 AM   #5
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

It's possible that the wind was strong enough that it was starving the fire, kind of like how it can take you breath way if you face the wrong way.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 02-28-2013, 10:45 AM   #6
Noob
On the road to being a farker
 
Noob's Avatar
 
Join Date: 02-08-13
Location: San Benito, TX
Downloads: 0
Uploads: 0
Default

2.5 hrs in and the temp FINALLY went up to 300 and lasted about 10 min and now 275 :(

I am sure i am gonna be here alot longer than i thought. With this yo-yo temps. Will post pr0n about 10 hrs from now
__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket
Noob is offline   Reply With Quote


Unread 02-28-2013, 12:06 PM   #7
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Downloads: 0
Uploads: 0
Default

Ron has a good point as well. The wind can crush temps if its hitting the rig just right. Also, trying to cook at a higher temp like 300 is tough on a cheap offset. Even truer when using a basket to hold the charcoal. Offsets are ALL about airflow. Having a large basket full of charcoal can really hurt the flow of air and make it hard to keep enough heat flowing into the cook chamber to keep a temp above 250.

Have you ever cooked with KBB at the temps you are today? Other than that I have no idea why the Stubbs would die out like you said.
__________________
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
flyingbassman5 is offline   Reply With Quote


Unread 02-28-2013, 01:22 PM   #8
Noob
On the road to being a farker
 
Noob's Avatar
 
Join Date: 02-08-13
Location: San Benito, TX
Downloads: 0
Uploads: 0
Default

Well good news is once i had 20lb of stubbs on there at temps under 230 i lit a full chimeny of KF and now temps have been at 290-310 for 2 hours. I am 5 hrs into the cook and havent peeked in the cooker yet, which is strange for me cuz i was a looker.
__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket
Noob is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:27 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts