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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 10-21-2013, 04:24 PM   #16
---k---
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Join Date: 09-07-10
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Quote:
Originally Posted by Bob in St. Louis View Post
I keep a stack of green pine next to my smoker, just in case my fire gets low and needs stoked.
Is that a joke? You're going to have to explain. I've been led to believe that pine in the firebox is a major no no, because pine has a lot of nasty tar in it.

The other issue is a UDS w/ diffuser isn't the easiest thing to add wood/charcoal to.
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Old 10-21-2013, 04:28 PM   #17
Bob in St. Louis
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Yea, that's a joke. Not only would pine be bad, but 'green' would be really bad. Combining the two would be a BBQ "FAIL" of near epic proportions. I guess I should be careful about what I say.
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Old 10-21-2013, 04:36 PM   #18
---k---
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I figured it was a joke... but from time to time I do learn something new that sounds like a joke. Like the time I read about people putting a frozen butt on the smoker and it actually working! So, I _try_ never to assume. I appreciate the effort. You just need to add some of the smiley faces.
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Old 10-21-2013, 04:57 PM   #19
Fwismoker
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Quote:
Originally Posted by ---k--- View Post
Is that a joke? You're going to have to explain. I've been led to believe that pine in the firebox is a major no no, because pine has a lot of nasty tar in it.

The other issue is a UDS w/ diffuser isn't the easiest thing to add wood/charcoal to.
It sounds like you want to talk yourself out of the UDS and If you want to talk yourself out of a UDS i'm sure you can do it. For me the biggest advantage i see in mine is that i'm cooking directly over a live fire with out a bowl or cast iron pan in between the drippings and the fire. Since you're not taking advantage of that flavor and don't like the refueling then you should get a pitmaker.

I've never ran out of fuel .. if it's cold and windy i'll block the wind and or wrap it, just plan for the occasion. Planning is the most important thing to a cook and if it goes bad there's only one person to blame and you know who that is. Make yourself happy and get the pitmaker.
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Old 10-21-2013, 05:55 PM   #20
HankB
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First cook on my 14 WSM I used Royal Oak briquettes. It did not hold temperature well and seemed to produce a lot of ash. It seems to be OK for grilling and in the bigger smokers but it just didn't work for that application. Maybe that had something to do with the difficulties you experienced.
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Old 10-21-2013, 07:02 PM   #21
Bob in St. Louis
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Quote:
Originally Posted by Fwismoker View Post
Planning is the most important thing to a cook and if it goes bad there's only one person to blame and you know who that is. Make yourself happy and get the pitmaker.
There's some tough love there buddy. Sounds like wise words to me.
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"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
-------
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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Old 10-21-2013, 07:22 PM   #22
twofishy4u
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This started to happen to me this weekend too! Doing ribs and 2 pork shoulders. Ribs pulled after 4 hours. I noticed the shoulders started to lose heat at about 8 hours in. I just opened the hatch and took my lid off and threw some briquettes in, within 10 minutes we were OK...................oh yea I have a WSM!!!!!
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