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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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Old 07-08-2013, 08:48 AM   #1
is one Smokin' Farker

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Join Date: 10-10-12
Location: Wylie, TX
Default To Bark or Not To Bark

Did a cook this weekend, been doing several lately to learn my new R&O Off-Sets ways and learned something about wood.

Last week I had posted asking about 2-3" pecan limbs that I had gathered from my buddy's house. They had been cut and stacked in a dry location and aged for about 6 months. I couldn't get the things to burn to save my life! Ended up switching to my split oak.

It may have been in part to where I was cooking. The wind kept changing direction (was more of a refreshing breeze) and would either come perpendicular to the firebox or blow gently into it. I notice with the dampers half open that when the breeze blew perpendicular to the firebox that the temp wouldn't take a drop but that the fire would start having issues.

So 2 big questions:
1. Those with Off-Set cookers - when setting up your pits how do you position the firebox for handling breezes? How do you position your pits for heavy wind?

2. Those with Off-Set cookers - I am leaning towards SPLIT wood and not un-split rounds, such as from smaller tree limbs. What are y'all's thoughts on this?

Bib Up and Dive In!
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Old 07-08-2013, 09:19 AM   #2
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

I live on a lake; my smoker is +-200 feet from the shore. It's too large to move around, so in answer to your first question; I dont move it. Regardless of type of wind and/or direction, it stays the same.

For the second question, I use fairly large VERY dry (and warmed usually) splits. It's RARE that I use an unsplt limb section.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Thanks from:--->

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