The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 02-23-2014, 06:10 PM   #31
bbqwilly
Babbling Farker
 
Join Date: 02-03-12
Location: Chickamauga, Ga
Default

Quote:
Originally Posted by SmittyJonz View Post
Im gonna play with this thing for several cooks and see if I like Stickburning- if'n I do I believe once Muscrat has a new shop I will have him build me a vertical with firebox directly underneath - more efficient so less wood to burn and smaller footprint - something similar to DWFisk's Son's they built.

http://www.bbq-brethren.com/forum/sh...d.php?t=162551
I really like that style as well. If I get another smoker it will be that design.
__________________
[COLOR="DarkOrange"][B]Will[/B][/COLOR]
UDS
Weber OTS
TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR])
[COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR]
[COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR]
bbqwilly is offline   Reply With Quote


Old 02-23-2014, 07:14 PM   #32
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Ribs are Done - 4 hrs 45 minutes no wrap - 1 Butt Half - 7 hrs no wrap - averaging 250*





__________________
N Tx 2017 Spring Bash -Lake Ray Roberts April 22nd
SmittyJonz is online now   Reply With Quote


Old 02-23-2014, 07:15 PM   #33
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Tastes Good but wouldn't say its any better than my UDS - but I use a lot of Chunks in my UDS - like Half a Bag per cook.
__________________
N Tx 2017 Spring Bash -Lake Ray Roberts April 22nd
SmittyJonz is online now   Reply With Quote


Old 02-23-2014, 07:18 PM   #34
c farmer
Babbling Farker
 
Join Date: 06-13-13
Location: pa
Default

They look good.

So you saying you cook with wood in the uds?
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
c farmer is offline   Reply With Quote


Old 02-23-2014, 07:36 PM   #35
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Thank you Box for Buddy who helped patch this Turd


__________________
N Tx 2017 Spring Bash -Lake Ray Roberts April 22nd
SmittyJonz is online now   Reply With Quote


Old 02-23-2014, 09:43 PM   #36
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

The Pork Burnt Ends are DELISCOUS!! The Bandera Turd Burned Up every piece of wood in that $12 Bag of Mini Logs plus a half bag of Lump.!! I think I'll name that Turd "Woody" since he likes Wood So Much!
__________________
N Tx 2017 Spring Bash -Lake Ray Roberts April 22nd
SmittyJonz is online now   Reply With Quote


Old 02-24-2014, 01:54 AM   #37
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Good looking cook Smitty. Nice way to test the waters of stick burning.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote


Old 02-24-2014, 02:28 AM   #38
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Nailed it!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 02-24-2014, 02:52 AM   #39
Bigr314
Babbling Farker
 
Join Date: 11-20-13
Location: Uniontown,Pa
Default

Nice looking cook and cooker.
__________________
Ron-Born and proudly raised in New Orleans, Louisiana
Pastry Chef
Weber 22.5 Kettle,Blackstone 36 Griddle,UDS
Shirley Fabrication 24x50 RF with warmer(Boss Hogg)

Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.
Bigr314 is offline   Reply With Quote


Old 02-24-2014, 04:55 AM   #40
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: In the woods in FEMA Region V
Default

I'd hit that big time!!!!
__________________
Help us raise funds to feed our Veterans and Homeless HERE


Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is offline   Reply With Quote


Old 02-24-2014, 05:16 AM   #41
mikes1212
Full Fledged Farker

 
Join Date: 01-11-14
Location: Chantilly, VA
Default

Looks good Smitty!
__________________
Michael and Cathy
LG and XL BGE's
LS Insulated Cabinet Smoker
Lonely Charbroil Infrared Gasser and Quick Read Thermapen
[B]Certified IMBAS MOINK Baller![/B]
mikes1212 is offline   Reply With Quote


Old 02-24-2014, 06:11 AM   #42
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

Good looking cook and nice save of a neglected old workhorse. I'm gonna need to try some boneless butts. I actually like sliced pork on Texas toast, not better than pulled but good for something a little different.
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote


Old 02-24-2014, 08:52 AM   #43
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Quote:
Originally Posted by dwfisk View Post
Good looking cook and nice save of a neglected old workhorse. I'm gonna need to try some boneless butts. I actually like sliced pork on Texas toast, not better than pulled but good for something a little different.
Well they were bone-in till I cut them 60/40...........I may name this turd " The Beaver" cuz he Eats (a lot of) Wood and Chits Ashes . This stick burning is easy - atleast on this vertical turd- but didn't allow me to get much else done.
__________________
N Tx 2017 Spring Bash -Lake Ray Roberts April 22nd
SmittyJonz is online now   Reply With Quote


Old 02-24-2014, 09:53 AM   #44
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

I think I would like stick burning on a Muscrat Built DWFisk Clone as it should use less wood and a lil less babysitting but I'll still always have atleast one charcoal/chunk no babysitting smoker
__________________
N Tx 2017 Spring Bash -Lake Ray Roberts April 22nd
SmittyJonz is online now   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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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