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 07-20-2013, 08:09 AM   #1
Hardluck
Full Fledged Farker
 
Hardluck's Avatar
 
Join Date: 05-23-13
Location: Catlettsburg KY
Downloads: 0
Uploads: 0
Default Temperature control on a stick burner?

Anybody ever use any of those Guru or similar for helping control the temperature on a stick burner? Just wondering? If yes how does it work? Brand and pics if possible.... if no thanks
__________________
Tuscaloosa 250RF Smoker** Traeger Lil Tex Elite ** Blue Thermapen ** Myron Mixon Backyard 36"
Hardluck is offline   Reply With Quote


Unread 07-20-2013, 09:11 AM   #2
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Many of the experienced stick burner people control temps by the size of the fire. They will even leave the firebox door cracked open for extra oxygen flow. Franklin BBQ is a great example, when he's working that large pit, the firebox door is never closed and temp is controlled by the frequency of splits added. In his videos, you can see the door is always left open a few inches.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 07-20-2013, 10:05 AM   #3
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

They don't. Next question....
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 07-20-2013, 10:24 AM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Temp controllers don't work on stick burners.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is online now   Reply With Quote


Unread 07-20-2013, 10:42 AM   #5
RX2006JE
On the road to being a farker
 
Join Date: 07-16-09
Location: Anniston, AL
Downloads: 0
Uploads: 0
Default

I use a stoker on my offset stick burner(custom made) and yes they do work, took reserve grand last year using offset stick burner with stoker and multiple places in the 2 contests that i cooked. I often cook at 350 and use the stoker to maintain that temp. That being said you still have to have good fire management and building (small clean burning fire). I have my air piped in the fire box as to keep the fan away from the hot outside of the firebox. here are some pics of how i have mine piped in on my old firebox.


just got a new firebox put on that is double insulated, custom work done by TuscaloosaQ or TQ that has the same pipe put into the firebox you can see where the outlet to hook up the fan is coming out by the back of the firebox.


is it necessary probably not, but will it keep temps where i want it and be more fuel efficient, i think so and i have drastically cut my fuel consumption since i started using the stoker in 2010.
RX2006JE is offline   Reply With Quote


Thanks from:--->
Unread 07-20-2013, 12:23 PM   #6
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
They don't. Next question....
Quote:
Originally Posted by Bbq Bubba View Post
Temp controllers don't work on stick burners.
Regardless if there is a controller or not... you'll still be feeding sticks the same rate if not faster (due to a stoked fire).

"Its like putting an elevator in an outhouse... just don't belong" - Roadhouse mod
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Thanks from: --->
Unread 07-20-2013, 12:46 PM   #7
RX2006JE
On the road to being a farker
 
Join Date: 07-16-09
Location: Anniston, AL
Downloads: 0
Uploads: 0
Default

I personally went from adding a split every 30 to 45 min to maintain heat to adding a split every hour to hour 15. i start with a bed of charcoal and that gets to the temp and then add splits for the smoke. also went from using about 20 to 25 splits for a cook to 13 splits the last several times that i have cooked. I cook hot and fast so the wood amount would be different for low and slow
RX2006JE is offline   Reply With Quote


Unread 07-20-2013, 12:46 PM   #8
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Downloads: 0
Uploads: 0
Default

We were in a back yard comp and a guy was using his Lang 60 Deluxe. 6500 watt generator to power just the draft control! Thought he was a bit daft.

Tasted some of his offerings after turn-in and was not at all surprised by the product. DRY, over-smoked jerky. He actually thought it was pretty good.

That is my only, admittedly limited, experience with a draft control and a stick burner. I have a Lang 48 and can control temps on it quite easily by adjusting the vents, typically once up to temps I never touch them, and adding a stick every 45 minutes or so. Pretty easy.

Stick burners need a lot of air to function properly, small live flames, and IMHO a draft control will stifle the flow resulting in a smokier and smoldering fire.
Smokin' D is online now   Reply With Quote


Unread 07-20-2013, 01:07 PM   #9
RX2006JE
On the road to being a farker
 
Join Date: 07-16-09
Location: Anniston, AL
Downloads: 0
Uploads: 0
Default

I don't compete much 2 to 3 contest a year but in the last 4 contest i have had 9 top 10 calls in different meat categories. I have not had an issue with over smoked or dry meat, it really comes down to what you are comfortable with and if you know how to run your cooker with or without draft control. As I said before do I need the Stoker(draft control) most likely not but i feel like that in comps it gives me a little extra time to focus on other things besides what temp my fire is running at and do i need to add wood, ect.
RX2006JE is offline   Reply With Quote


Unread 07-20-2013, 01:07 PM   #10
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I am the temp/draft control you can rent me but I don't come cheap
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 07-20-2013, 01:16 PM   #11
luke duke
is One Chatty Farker

 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
They don't. Next question....
Quote:
Originally Posted by Bbq Bubba View Post
Temp controllers don't work on stick burners.
False. Have either of you even tried to use one?
luke duke is online now   Reply With Quote


Unread 07-21-2013, 10:26 AM   #12
82's BBQ
Full Fledged Farker

 
82's BBQ's Avatar
 
Join Date: 01-21-12
Location: Danville, IL
Downloads: 2
Uploads: 0
Default

I saw no noticeable change when I used one (CyberQ II on a Bubba Grill 250 RF). I ended up selling mine off after it was recommended that I purchase more fans.
82's BBQ is offline   Reply With Quote


Unread 07-21-2013, 10:37 AM   #13
Smoke Dawg
is one Smokin' Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

I enjoy being the controller. vents, fuel choice, dry, soaked, amount, Etc.

It really is more of a challange and fun than the Ronco set it and forget it!
__________________
Awesome Old School Wood Smoke House #2 (#1 RIP)
ECB Vertical
GMG Daniel Boone
Stick burner #2 with difusser plate mod
Weber OTS
Weber Performer with CI Grate addition

Two time Zero Club Member AND a DOUBLE ZERO!
Certified Moink Baller
Stay thirsty my Friends!
Smoke Dawg is offline   Reply With Quote


Unread 07-22-2013, 10:23 AM   #14
RX2006JE
On the road to being a farker
 
Join Date: 07-16-09
Location: Anniston, AL
Downloads: 0
Uploads: 0
Default

there was a stoker system used on a hybrid lang last night on bbq pitmasters
RX2006JE is offline   Reply With Quote


Unread 07-22-2013, 10:41 AM   #15
TuscaloosaQ
is one Smokin' Farker

 
Join Date: 07-11-11
Location: Tuscaloosa Alabama
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by RX2006JE View Post
there was a stoker system used on a hybrid lang last night on bbq pitmasters


Johnny if it works for you keep on doing it!!! After the above statement I am sure people will say it works. One thing for sure no one and I mean no one has all the answers. Sounds like to me it is working for you keep on doing it!!!!!!
__________________
TuscaloosaQ

Check out our website at ShirleyFabrication.com

Like our Facebook Page Facebook.com/ShirleyFabrication
TuscaloosaQ is online now   Reply With Quote


Thanks from:--->
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 12:08 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