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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.


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Unread 09-12-2013, 02:40 PM   #1
ShencoSmoke
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Default Back to Basics for Stick Burners- Smoking Blind?

Is there anyone out there using ZERO instruments when smoking? No alarms, no cords, no beeping, no batteries- Just a fire and a chunk of meat. Just like primitive archery, free climbing with no ropes, etc., there is something to be said about doing it the good ole' fashioned way. I have narrowed it down to 2: the thermometer on my pit and a thermapen, I like the simplicity. But I would like to put them both away and go blind. Fire management and the look/feel of the meat, simple as that. Anyone tried? Is there a gadget free smoking group out there? If not, should we start one?
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I don't use electronic gadgets while cooking for the same reason Ronnie Van Zant didn't wear shoes on stage.
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Unread 09-12-2013, 02:48 PM   #2
sliding_billy
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I was about to post that there is probably a thermometer being used until I finished reading. I love tending a fire, but my honest opinion is that even the smoker itself is an instrument.
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Unread 09-12-2013, 02:52 PM   #3
Lake Dogs
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I have 2 Mavericks that I haven't used in many years. I've never needed the air-flow gadgets, etc.

For years and years its just me, the wood, the charcoal, the old Lang (it has one old external mounted thermometer that is 40 degrees off), and the meat. That's it. I go on time. I know if she's running on the hot side, my times will be reduced, and correspondingly if cooler the times will increase.

I just have. It's much more relaxing, and frankly the product has stayed the same or slightly better...
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Unread 09-12-2013, 03:05 PM   #4
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maybe its just me but i have never had any and really dont want any ((shrugs)) i dont even have a meat thermo. i use a wooded skewer to check tenderness for me part of the fun is playing with the fire and the look of the meat while its cooking ....yes i peek and spritz alot but so far its seemed to work
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Unread 09-12-2013, 03:09 PM   #5
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Definitely done it with no thermometers but wouldn't say "no tools". With that said, I do prefer at least a thermometer to check doneness and want a quality one on my smoker.
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Unread 09-12-2013, 03:10 PM   #6
DownHomeQue
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just the 4 thermos on my pit.. when im stickburning..
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Unread 09-12-2013, 03:19 PM   #7
ShencoSmoke
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Quote:
Originally Posted by Lake Dogs View Post
I have 2 Mavericks that I haven't used in many years. I've never needed the air-flow gadgets, etc.

For years and years its just me, the wood, the charcoal, the old Lang (it has one old external mounted thermometer that is 40 degrees off), and the meat. That's it. I go on time. I know if she's running on the hot side, my times will be reduced, and correspondingly if cooler the times will increase.

I just have. It's much more relaxing, and frankly the product has stayed the same or slightly better...
Amen brother, thats what I'm talking about. I'm going to try it and see if I can pull it off.
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Unread 09-12-2013, 03:25 PM   #8
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I cook comps with a analog temp gauge on the pit and that's it. For home cooks I use a pit with no temp gauge.
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Unread 09-12-2013, 03:27 PM   #9
Peter B
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I have been learning how to use a stick burner this year and it has been all blind. I am getting better at cooking this way but I still have a ways to go.

I have been checking for doneness by feel of meat and sometimes a probe to check tenderness for about a year now. I only use a thermapen for poultry, just to be safe.

I have backed into this though because I started off with a pellet grill and then a WSM with a guru.

Surely but slowly I am shedding the technology. My wife thinks I am crazy but she accepts my goal of cooking like a caveman. Well, a caveman with an offset smoker and some beers.
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Unread 09-12-2013, 03:34 PM   #10
HeSmellsLikeSmoke
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Not a sick burner, but no thermometer on my 18.5 WSM. If I can hold my hand on the top for only 3 seconds, it's low and slow. Only 1 second is hot and fast. Bend test for ribs doneness. Probe test for butts and briskets.

Chicken, I use the Thermapen.
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Unread 09-12-2013, 03:38 PM   #11
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Nothing but sticks and a Tel-Tru. I went the other way and then came back to what I believe is the best tasting BBQ you can make.

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Unread 09-12-2013, 03:48 PM   #12
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Yes... there are even comps that do not allow ANY electronic fan, draft, or feed control devices... including weedburners.
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Unread 09-12-2013, 03:58 PM   #13
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Quote:
Originally Posted by BBQ Bandit View Post
Yes... there are even comps that do not allow ANY electronic fan, draft, or feed control devices... including weedburners.
Sign me up!
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Unread 09-12-2013, 04:05 PM   #14
DownHomeQue
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I think all these electronic device are making people to dependent on them.. Like they wont be able to cook if the device stops working.. wtf.. what happened to BBQing.. i think much to many of our fellow BBQuers have gotten way to dependent on devices.. IMHO
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Unread 09-12-2013, 04:07 PM   #15
BBQ Bandit
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Quote:
Originally Posted by ShencoSmoke View Post
Sign me up!
Check with Eric Forrester - the organizer in Greencastle, PA mentioned within this article...
http://www.washingtonpost.com/blogs/...TgrS_blog.html
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