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Old 03-07-2018, 06:02 PM   #1
Mdsteelerfan
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Default Stick Burner question

Hi,
I’ve been cooking on a green egg for past 3 yrs. 2 weeks ago i ordered a stick burner. My understanding is that i need to season it for 3-6 hours before i can cook on it. My plan is to christian it with 2 SRF briskets. My question is, do you think after playing around with temp management for 3-6 hrs during seasoning i’d be proficient enuff for a long cook? I’ve watched a lot of videos & it doesn’t look all that difficult to keep temp, however i do remember my first overnight cook on my egg & i over shot my temp by 100 plus & it took forver to come back down. Any & all advice would be greatly appreciated.

Thanks
Aaron
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Old 03-07-2018, 06:14 PM   #2
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Personally, I would not risk 2 SRF briskets on it and would start with pork butts or chicken. What smoker did you order?
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Old 03-07-2018, 06:16 PM   #3
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Agreed, start with butt or at least Costco brisket
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Old 03-07-2018, 06:16 PM   #4
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First cook... fatty... No pressure

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Old 03-07-2018, 06:22 PM   #5
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I decided to go with a LSG. Initially i was goin to go with a 899 cheyenne but the shipping cost to maryland ticked me off. Thanks for advice, i’ll start with a few butts & some ribs.
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Old 03-07-2018, 06:36 PM   #6
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Quote:
Originally Posted by Mdsteelerfan View Post
I decided to go with a LSG. Initially i was goin to go with a 899 cheyenne but the shipping cost to maryland ticked me off. Thanks for advice, i’ll start with a few butts & some ribs.
Nice!! I have only heard great things about LSG.

You may want to also toss on a Ceremonial Fatty: http://www.bbq-brethren.com/forum/sh...d.php?t=140058
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Old 03-07-2018, 06:44 PM   #7
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Thanks, unfortunately i have to 10 plus more weeks till i get to light my first fire. On positive note it gives me some time to tell gf i might have spent a few more $ than i said i was for a grill, lol.
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Old 03-07-2018, 06:47 PM   #8
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1st cook = fatty
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Old 03-07-2018, 07:37 PM   #9
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My first cook on a stick burner was a lesson. It was very bitter smoke flavored. I think it was also a brisket and chicken? I would hate to see you do that to a couple of briskets. Fatty and pork steaks would be a good first-go-at-it. Figure out some of the temp control AND a clean fire and you will be on your way to brisket paradise!
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Old 03-07-2018, 09:20 PM   #10
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Find a Brethren in your area - who stick burns - n invite Him over to learn ya something and do the Briskets........
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Old 03-07-2018, 09:21 PM   #11
Rockinar
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A LSG will be easy, but not sure I would risk 2 SRFs on the FIRST cook. I'd do Costco brisket or chick and ribs.
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Old 03-08-2018, 10:18 AM   #12
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I don't think it'll take 3 or more hours to start the seasoning process.
Liberally spray it down with some cooking oil and light her up empty and run it for an hour or so. That'll give you a chance to learn how she likes her wood. Just like women, every pit is a bit different.
Maybe throw on a fatty or some chicken quarters after about an hour or when you feel confident about keeping good smoke.
Save the hi-dollar meat for a later time when you've mastered your new friend.
And don't forget to christen it with the beverage of your choice so the Q-gods won't crap on you later.
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Old 03-08-2018, 10:39 AM   #13
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Quote:
Originally Posted by JohnH12 View Post
That'll give you a chance to learn how she likes her wood. Just like women,
Seasoned?
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Old 03-08-2018, 10:47 AM   #14
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I think it help to further cure the paint if you keep the temperature below 250* for a few hours when seasoning a new pit.

I know there are some who say just let her rip...... just saying.... I would not do it.
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Old 03-08-2018, 11:15 AM   #15
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Do not preheat splits on your firebox until it is seasoned and the paint hardens. I can't find the thread but somebody with a LSG messed up their paint as it softened a little during seasoning. It was scratched down to the metal.

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